This is an excellent "cheater" recipe for the most part. Still, it fell from perfection because the cooking time was too long. Hubs and I do far too much rib eating in our travels and one thing we've learned from the experts is that, contrary to popular belief, you don't WANT your ribs to fall off the bone. If that's the state they end up in they've been cooked too long (or stewed). We like our ribs tender, yet with the meat still clinging to the bone. I cooked them just short of 4 hours on high, and if I do this again I'd shorten that by an hour. The finish in the oven, however, was just right - 15 minutes at 375 degrees resulted in a sticky, caramelized, glazed exterior. I didn't bother with either the onion or garlic, but I did season them with a good rub seasoning a few hours before I started them in the Crock Pot. The bottom line? In spite of not being smoked or grilled, and in spite of too long a stint in the Crock Pot, these were some "D" fine ribs.
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This is an excellent "cheater" recipe for the most part. Still, it fell from perfection...