We take about four or five spareribs and brown them in a pan on the stove.  While they are browning on medium heat, we pre-heat our slow cooker, at the high setting.  Turn the ribs over to brown the other side, and then pour off the excess fat that has accumulated in the pan.  Peel four small potatoes and about six carrots, and cut them into three inch chunks. Cut one half of a cabbage head into three inch chunks or you could substitute one large Vidalia onion cut in two inch chunks, and set aside. Place the potatoes, then carrots, then cabbage or onion, in the slow cooker.  Then place the browned spareribs on top and cover the entire contents of the cooker with about 12 to 14 ounces of your favorite tomato sauce.  Place the lid on the slow cooker and leave on high heat for about 30 minutes.  Then turn the heat selector to low and continue cooking for about 6 ½ hours to 8 hours or until the potatoes, cabbage (or onion) and carrots are fork tender.  Add salt, pepper and butter, to taste and enjoy a great meal.