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

Bob_b: I have to disagree with some of the others. Having done them both ways for years, I have found that there is no lost flavor, by boiling them. But you can't boil them vigorously, just Simmer them, very slow, just about bubbling. - - - - - - - - - - - - - - LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than 1/2 inch,I like a little meat with the bones. For about 3 1/2 lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 90 minutes ( very low , not boiling ) Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard 1/4 teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder An Italian pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not and Caramelizes perfectly. - - - - - - - - - - - - I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!! Lou PS: There are many who will dissagree with this method but have never tried it. And some say they don't like the sweet sauce but have never tried that either. I've gotten great feedbacks.

Terri, nope, I'm not that quick! ;-) The broth is still in the freezer. Maybe I'll leave it there till I come home from my next grocery shopping trip and need the space. Woodie, I'm not really a fan of smoked anything. Good idea, though. As you said, I might just sub it for water or vegetable broth whenever the opportunity arises. On the other hand, the cabbage was really cheap (I think it was 39 cents a pound), so it's not a great financial loss if I toss the broth. I just didn't want to overlook some great recipe for which cabbage broth was the unique and indispensible ingredient. Sue

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