Found this recipe on a Paleo website. Looks really really yummy and
very very easy. Think I have to try it.

Dry-Rubbed Espresso Chili Slow Cooker Ribs
Fall-off-the-bone tender, juicy ribs packed with a spicy, savory
flavor that lingers in the mushroom and caramelized onion side you can
pile up on your favorite burger or chicken breast long after the ribs
have been devoured.
Prep Time: 10min or less
Cooking Time: 8 fuss-free hours on Low in the slow cooker

Ingredients:

* full slab of pork ribs (I am sure beef would work fine too, but
make sure you can cram them in your slow cooker)
* onions (I used 1.5 reds and 1 huge white one)
* mushrooms (I used two pre-sliced packages--the more, the
merrier)
* the spices*:
o 1T ground espresso
o 1T basil
o 1T chili powder
o 1T garlic powder
o 1/2 T kosher salt
o 1/2 T / 15 grinds or so of black pepper

*NOTE: any of these spices can be mixed and matched with any of your
favorites--try whatever you like best!

Method:

This is so easy, it's hardly a recipe:

Food process your mushrooms and onions into slices (or slice by hand
or buy pre-sliced) and add all of the onions and half of the mushrooms
to the slow cooker pot. Combine the spices and rub them all over both
sides and into every nook and cranny of the ribs. Add ribs on top of
the bed of mushrooms and onions. Add the remaining mushrooms on top of
the ribs. Lid, set to Low, and forget-about-it for 8hrs. Come home
or wake up to a house that smells almost as delicious as your meal
will be! The ribs should be fall-off-the-bone tender. Serve them
with the mushrooms and onions, if desired, or save those for kicking
your chicken breast or burgers up to a whole 'nother level.