Stepping away from the grilled-smoked outdoor versions, my memory is of the Czech/German dish my Grandmother did with Caroway Seed and Sauerkraut or sweet/sour Cabbage, and oven cooked in a closed roasting pan to keep the moisture in.
Another ‘flavor’ was my Mother’s Pork Ribs, oven-done in a closed pan, but with lots of liquid bbq ‘sauce’ and citrus slices. Mother called this her "Hawaiian Ribs". When I say a lot of liquid I mean at least an inch deep in the pan, covering the Ribs. Cooked for several hours, and hard to keep them whole when removed from the pan.