Crockpot Pork Loin Back Ribs

[George Cantstandya]

(02-04-2020, 10:45 PM)jfkbengals Wrote: I was in the restaurant industry for twenty years or so.  That trick came from a chain I once worked at that had some amazing ribs.  As I stated in my last post, the plastic wrap shrinks up forming a tight seal.  The moisture that cooks out of the meat creates a high humidity environment similar to cooking in an Alto-Shaam (it's a type of oven that slow cooks and holds foods at temperature with a sheet pan of water in the bottom to create humidity).

I think that is why cooking the ribs on low in the slow cooker worked out so well.  The moister is held in well.  It is basically a constant humid cooking environment for 8 hours.  I did notice I forgot to mention in my OP that I also added 1/2 cup of water before putting the ribs in the crockpot.  I'll give your version a try sometime as well.  Thanks for the info.