Meat & Seafood
3. Cook with patience
Cover tightly. Cook:
→ LOW 7–8 hours (ideal for melt-in-your-mouth tenderness)
→ HIGH 3.5–4 hours (if short on time—check at 3.5 hrs)
⚠️ Do not lift lid before 6 hours (LOW)—steam is essential for tenderizing and glaze formation.
4. Finish with reverence
Ribs are done when meat pulls easily from bone (195–203°F internal).
→ Carefully spoon dark amber sauce over ribs.
→ Optional broil: Transfer ribs to foil-lined baking sheet. Brush with sauce. Broil 3–5 minutes on upper rack until edges bubble and caramelize. Watch constantly—sugar burns fast.
5. Rest and serve
Let rest 5 minutes. Spoon extra sauce over each portion. Serve straight from the slow cooker crock for rustic charm
enjoy
