More of a technique than a recipe, and a pretty simple one at that:
I picked up a pack of baby back ribs from the Sainsbury's chiller and thought I might try cooking on top of the stove in a cast iron casserole. For some reason I thought I'd need to keep the ribs off the bottom of the casserole, and I had a pack of shallots which needed using up so made a layer of halved shallots and put the ribs on top. Some tail-end spices were thrown together for a dry rub (I think there was a cumin/coriander mix, plus some ground fennel seeds). Lid went on, and the casserole on top of the evenings fire. What happened unexpectedly, was that as the shallots cooked down, they released enough oniony vapour to gently steam cook the ribs which turned out falling-apart tender and juicy.
Removed the shallots (which were set aside to make a soup with) and the ribs went back in with a BBQ sauce. Normally, I'd just buy a bottle of some sauce and not bother making one, but I had a purchasing mistake that needed using up. In a moment of weakness, I had bought a bottle of reduced-salt, reduced-sugar tomato ketchup which tasted horrible, obviously. So, I added maple syrup, tamarind paste, salt and sugar to bring it up to BBQ level. If I'd thought about it, I might have blitzed the shallots into the sauce. That's for next time, because there definitely will be a next time.