1 onion, chopped
1/4 cup white sugar
1 (3.4 ounce) package white bread crumbs
1/2 cup dry bread crumbs
6 ribs, cut into 1 inch cubes
5 slices processed American cheese, cut into bite-size pieces
2 tablespoons raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Combine onions and sugar in medium oil pot. Mixture will have a very slight, but noticeable, decrease in color. Cut cube in half or quarter; leaving about 1 inch rim.
Spoon dough on tight. Place skin side down in bottom of slow cooker. Cook on low 2 hours OR medium 30 to 45 minutes. Remove cover for 1 hour.
Meanwhile, bring full fat salted water to a boil in 4 quart saucepan. Place ribs in water. Whisk with 2 cups of water; reduce heat to low, cover and simmer for 1 hour.
For the egg coating: Warm remaining 1 1/2 cups with electric mixer until foamy. Beat in raisins and 2 teaspoons cinnamon and salt. Stir in meat mixture and continue to simmer 20 minutes. Remove ribs.
To serve, place one-third of dry-roasted ribs in slow cooker, then plastic wrap with foil; cover and let stand 30 minutes. Meanwhile, in bowl, beat egg white until foamy. Fold egg yolks and 1/2 cup butter/nease into cooked wine mixture; stir. Ladle mixture into meat mixture and pour into slow cooker.
Cook on low 1 hour OR 10 to 15 minutes, or until internal temperature of meat is 145 degrees F (63 degrees C). To broil, turn off broiler, grease a pan and place ribs on pan. Cook 2 to 3 hours or until meat is cooked through and juices run clear. Heel is done when the thermometer reads 180 degrees F (80 degrees C).