Maple Honey Barbecued Ribs

"I agree with the first reviewer that the sauce is too thin. I took about 6 cups of the sauce and put it in a large skillet, heated it to boiling and added a roux of cornstarch and some more of the pot liquor which thickened it up nicely. I also added a little salt and some (not too much) cajun spice. This made a sauce that was not too spicy but brought out the subtle flavors that are cooked into the ribs. By the way, I cooked them in a slowcooker at 225 for 10 hours, turning them over at the halfway point so all the meat was marinated and they were falling off the bone delicious when done."