Beans: Wash and pick over the dry beans. Place into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well.
Prepare: Spray the inside of a 6 quart oval slow cooker with cooking spray. Pour the beans into the slow cooker adding just enough cold water to cover by 1-inch. Around 5-6 cups. (The amount can vary depending on the shape of the slow cooker used.)
Add seasoned salt, black pepper and bay leaves. Cover and cook on high for 3 hours.
Meanwhile, In a large skillet, cook the bacon until crisp. Remove with a slotted spoon reserving the 4 Tbsp of the drippings in pan.
Add onion and peppers to the skillet. Saute for 5 minutes over medium high heat or until beginning to brown. Add garlic and saute for 1 minute longer.
After the beans have cooked on high for 3 hours, uncover and stir. Discard bay leaves. Add sauteed vegetables, ribs, chili sauce, molasses, light brown sugar, worcestershire sauce, liquid smoke, barbecue seasoning, ground mustard and cayenne. Stir well and cover.
Cover and cook on high for an additional 3-4 hours or until the beans are tender and cooked through and the ribs easily break apart with a fork.
Keep warm until serving. Break-up the ribs into large pieces and mix through the beans with the crumbled bacon just before serving.