The problems with crock pots in my view is you never really know how hot "high" is... If you want a method of cooking them with little or no attention after yous et them to cooking, I would put them into a covered roaster, top each layer with the sauce of your choice, pour about 1 cup of broth or wine or beer in the bottom of the roaster and put into a 275 oven for about 5 hours....depending on the size of the ribs...country ribs? Or baby back ribs? Linda C

Linda - thanks for your prompt reply - and your method sounds simple (and tasty!) I have cooked a pork roast once or twice, but find that I keep opening the oven to check the internal temp, and that probably delays the whole cooking process. I am trying to put together a decent (simple) meal as a weeknight alternative to the 'quick' dishes I usually fall back on since invariably I am trying to put dinner on the table in between carpooling sessions. Tonight I have a window of opportunity between 6:15 and 7:30 to have a family (of four) dinner. I also have an oven that I can program to start while I am out (leaving the house at 5 for the first round, due back home at 6:15, before DS heads out to practice at 7:30.) The package says 'pork boneless rib roast' Is this interchangeable with a loin? Also - I did to a google search prior to posting here, with conflicting information re: roasting times and temps - some sites say 20 minutes a pound at 350 degrees - and others advise much longer -- sigh I found this recipe too, which says about 1 1/2 hours - which is why I turned to the experienced cooks on this forum, because I am confused! Here is a link that might be useful: rib roast recipe

I use Julia's recipe for the most part, with my own changes (I use red wine, vermouth and brandy and part rich beef broth that is reduced by half), but I still deeply caramelize the onions. I have her book "The Way to Cook" and the recipe in there is a little different than the one Beth posted from her earlier book. Last time I made it, several months ago, the onions took almost two hours to caramelize to a walnut brown. I can post the recipe but it's not much different than others here. Ina Gartens French Onion is also excellent, one of the few I've seen that uses enough alcohol. Barefoot Contessa french onion Soup 2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick ( 8 cups) 1/4 lb unsalted butter 1 bay leaves 1/2 cup medium-dry sherry 1/2 cup brandy or 1/2 cup cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock ( or just double up on the beef stock) 1 tablespoon kosher salt 1/2 teaspoon fresh ground white pepper freshly grated parmesan cheese ( or a cheese of your choice) Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

I did like them the 2nd day, too, especially because after being in the refer, the fat hardens and it's easy to remove most of it. I wonder if the oven browning might be better on a broiler pan, so the fat drips away. I might try that next time. My friends I cooked this for now want me to make it for a huge party they're having this summer. I think I'll try one batch on a broiler pan before then and see how they do. I'd probably put them back in a regular pan when adding the veggies.