Cut the bones from the raw roast by sliding a sharp knife between the bone and the meat. Leave about an inch of meat attached to each bone.

Preheat the oven to 450 degrees Fahrenheit. Place the bones in a single layer on a roasting pan. Roast for 15 to 20 minutes until the bones have browned a bit. This extra step removes a lot of fat from the ribs and adds flavor to the bones.

Turn the slow cooker on high. Put the bones in the slow cooker along with any vegetables such as carrots and onions. Add herbs of your choice -- thyme, basil and sage all work well. Push down gently on the bones and vegetables to remove any extra space between the vegetables and bones.

Pour enough liquid in the slow cooker to barely cover the bones and vegetables. Use beer, broth, vegetable juice or wine -- even water. Lower the heat from high to low when the liquid starts to simmer. The lower the heat the longer the ribs cook.

Cook until the meat on the bones starts to fall away and the vegetables are soft, about five to six hours. The exact cooking time depends on your slow cooker.

Brown the ribs in the oven at 450 F for 15 to 20 minutes.

Turn the slow cooker on low. Put the ribs in the slow cooker.

Add enough barbecue, teriyaki, pizza or buffalo wing sauce to the slow cooker so that the sauce is 2 inches deep. Swirl the bones through the sauce. The sauce does not have to cover the bones.

Cook for five to six hours until the meat is ready to fall off the bone.