Yield: 4 servings. Put ribs in pot of boiling water, reduce heat and simmer for 10 minutes. Remove ribs from water and drain well to remove as much fat as possible. (This can easily be done the evening before to save time in the morning.) Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer. Sprinkle ribs with salt and pepper put in slow cooker. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, skim off any visable fat. Add kidney beans, cover and cook on high one hour. Serve with cornbread.