Slow cooker Ribs n' beans

Oh, boy a new recipie. I hope someone out there is finding these usefull. A couple of weeks ago we made this ribs and beans recipie, it orginally called for pork ribs but we used beef ribs without too much trouble. Drain off the fat as much as you can through-out, that's my only complaint with this recipie, but it's tasty and filling.

1. Brown 3 lbs of ribs on all sides in a skillet. Transfer to your slow cooker and drain off the fat from the skillet.

2. Saute 2 onions, finely chopped and 4 stalks of chopped celery in the pan until soft. Add 4 cloves of garlic finely chopped, 1-2 chopped jalepeno's, 1tbsp chili powder, 2tsp cumin seeds, 1tsp each salt and pepper and cook, stiring, for 1 minute. Stir in 28oz canned (including juice) or fresh tomato's, 10oz chicken broth, and 1 cup of red wine. Bring to a boil and simmer until the liquid has reduced by 1 third, 10-15 min.

3. Pour sauce over ribs in the slow cooker. Add 1 cup of dried pinto beans, cooked and drained, or 1 19oz can of of drained and rinsed pinto beans. And cook on low for 6-8 hours, or high for 3-4 hours.