Ribs

 I put some boneless beef spare ribs in a snow cookers for several hours. 

Seasoning was:

Chinese five spice (very sparingly)

Miso paste

Soy sauce

Mirin

Rice vinegar 

Garlic, Ginger, onions 

I added enough water to cover the meet. Check after two hours, and then at the third hour. Then it can be turned off or to "keep warm" depending on when you want to eat. 

It was very tasty. I made a potato and black pepper dish out of Madjur Jaffrey's Indian cookbook, and some wilted spinach to go along with it. 

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Pork or beef ribs can also be done in crock pot with traditional bbq flavors: onion, tomato sauce, vinegar, molasses, cayenne, in whatever combination desired. Or you can just pour bbq sauce with the meat in the slow cooker and do it that way.  Key elements are salt, acid, something pungent like onions or garlic. It should be tender but not dried out. Don't open the crock pot too often.