Slow-Cooker Country-style Ribs Failure

Past 24, hours, I succeeded in failing for the 3rd time in a row, in an attempt to produce a presentable meal using the Electric-ceramic slow-cooker.

4/30, 3 AM: Bottom of the slow-cooker ceramic pot, I put a bed of hickory chips. On top of this bed, I placed the pieces of inexpensive 'Country-style-ribs', whole potatoes, a piece of garlic, some large raw undried peppers, some raw undried Habanero peppers, some sea-salt, some liquid smoke mixed with water. I placed pieces of sliced onion between the meat & the hickory chips. I turned the slow-cooker up to high. I had rubbed Hydrogen Peroxide, Tamarind Concentrate, & Peppercorn sauce into the ribs.

4/30, 430 AM (+1.5 hours from start): I added whole dried red peppers and sea-salt to the pot, turned the slow-cooker heat down to low. I had lost my appetite. I didn't want to bother with putting the pot into the frig, so I just let it continue cooking on 'low'.

4/30, 500 PM (+14 hours): I turned the slow cooker heat from 'low', down to 'keep warm'. The past 13 hours, I simply had not felt hungry enough to eat the ribs & vegetables.

4/30, 1200 PM midnight (+21 hours): I managed to stir up some interest in food in myself by drinking a little red Spanish wine I bought because I wanted to become World Champ in making 'Sangrias'. I took the stuff out of the slow-cooker and put the vegetables on a pre-heated cast-iron griddle with dried red peppers and peppercorns and garlic and sea-salt. I put the pieces of meat on a plate. A piece of meat broke revealing that the meat was white and very dry on the inside. I rubbed clarified-butter, Tamarind-concentrate & Peppercorn sauce on to the meat, hoping to put flavor and moisture back into the meat. I poured some red wine into the Griddle with the vegetables, mixed the vegetables with the wine, let the wine evaporate. I added the meat to the Griddle. I poured some wine on top of the meat and let it evaporate.

Finally I dared to partake of the concoction. The potatoes were edible, tasty with butter, soft and thoroughly cooked on the inside. The onions and peppers tasted sour and winish and tasteless. The meat was dry and tasteless. Everything tasted old. The end-result was edible, but the kind of dish foolish-restaurants present to customers a month before they go out of business forever.

Intention:

My intention had been to prep the ribs in the slow-cooker and then cook them on the griddle at high-heat without oil, thereby getting ribs that were not overcooked or undercooked on the inside or on the outside.

Result:

The meat was dry and flavorless. The vegetables were soggy sour sweetish flavorless.

Mystery:

Would the result be better if a little slow-cooking of the ribs was done using a bed of hickory chips beneath the ribs, or would it be better simply allowing the ribs to directly contact the ceramic pot in the slow-cooker? With the ribs sitting on a bed of hickory chips, the ribs do not get boiled in sauce (dry-cooking can produce fab outdoorsy taste); however with the ribs sitting on a bed of hickory chips, the moisture of the ribs gets drained away into the hickory chips.