I added the basic vegetables and many spices/sauce - ginger, 1 cinnamon bark, 1 star anise, 2 tsp mashed roasted garlic (or 1 heaped tbsp minced garlic), 2 roots portion of coriander leaf (chopped the leaves for garnish), 1 stalk lemongrass, 3 stew tomatoes (canned), 1 tsp curry powder, 1/3 cup cooking wine (you can replace with a cup of beer or stout), 3 tbsp soya sauce paste, 2 tbsp mirin and salt/pepper to taste.
After cooking for 5 hours in a slow-cooker, the meat slip off the bone with ease. I carefully removed the ribs & carrots and transferred the gravy to a pot for cooking over low heat for another 1/2 hour or until the gravy has reduced. Combine the ribs/carrot to the thickened gravy.
I keep a small portion of the gravy for another dish.