1. Stir together 1 tbsp brown sugar, salt, cumin, paprika, chili powder, pepper, smoked paprika, ground coffee, garlic powder, onion powder and cayenne. Pat ribs dry with paper towel and rub generously all over with spice rub. Refrigerate for at least 1 hour or overnight.
2. Place chili pepper on microwave-safe dish; microwave on High for 45 to 60 seconds or until fragrant and toasted. Let cool completely. Remove stem and seeds; chop coarsely. Set aside.
3. In bowl, combine ketchup, remaining brown sugar, molasses, vinegar, lemon juice, Worcestershire sauce and mustard until combined. Stir in onion, garlic, bay leaves and toasted ancho chili; set aside. Add 1/4 cup water to CRUX 6-Qt Programmable Slow Cooker. Layer ribs in slow cooker; pour barbecue sauce evenly over top. Cook on LOW for 6 to 8 hours or until ribs are very tender. Discard bay leaves.
4. Cut ribs into 3-rib portions. Toss with sauce and serve.