If using a full rack of ribs ensure that you've removed the membrane before you make this recipe. (The membrane is the white skin that runs along the back of the rack of ribs).

To remove this I personally use a fork, as I find it easy to get a grip on it and then remove it from the ribs in one swift movement.

Combine together the BBQ sauce, brown sugar, garlic puree, Worcestershire sauce and cayenne pepper in a large mixing bowl.

Reserve ⅓ of this mixture in a separate bowl for later.

Coat the ribs with the remaining ⅔ of the mixture. Reserve the ⅓ before using the liquid as otherwise it'll be contaminated with raw meat juices.

Place into the Ninja Foodi pot.

Cook on high slow cooker for 4 hours, or low for 8 hours. The longer the better for this recipe as the increased cooking time will just help the ribs to be extra tender.

Once the slow cooking has completed you'll want to carefully coat each of the ribs with the remaining ⅓ of the cooking liquid.

Transfer to the higher grill position tray that comes with the Ninja Foodi.

Turn your Ninja Foodi to the grill setting.

Grill 1-2 minutes, watching carefully, to give a slight caramelised finish. Alternatively if you want to skip this step then you can use the ⅓ of reserved BBQ mixture as a dip for your cooked ribs.