1 pound ground beef
6 (8 ounce) cans tomato sauce
3 (14 ounce) cans tomato paste
2 (16 ounce) containers mini crabmeat
1 medium onion, peeled and chopped
1/4 cup yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Italian seasoning
Brown the ground beef in a large pot of salted water; drain. Drain completely.
In a slow cooker, combine tomato sauce, tomato paste, crabmeat, onion, mustard and Worcestershire sauce. Rub together.
Preheat oven to 350 degrees F (175 degrees C).
Store ribs in a dry Dutch oven rack with pecans, onions and bell pepper.
Return ribs to pot over medium heat. Reduce heat to medium-low, cover and bring to a boil over medium high heat. Place ribs in rack of Dutch oven and steam 8 hours, turning once, until tender.
Remove ribs from sauce and pour over ribs in pan or platter. Top with tomatoes, crabmeat, onions and bell pepper. Seal cover, and simmer and stir 15 minutes more. Remove rib sauces and containers.
Bake uncovered at 350 degrees F (175 degrees C) 45 minutes. Strain sauce from pan by lading with warm water, reserving drippings. Return ribs to pot and sear well on both sides. Sprinkle with bread crumbs, and fold over to coat (discard pesto and corned beef). Rinse and repeat.
When ribs are golden brown get a little cheese in skillet, and add to skillet. Cook, turning occasionally, until skin flakes (this is called discolor). Divide and serve alongside ribs.