This cooking method involves preparing a specific cut of pork ribs, known for its rectangular shape achieved by removing the sternum, cartilage, and rib tips, within a slow cooker. The preparation combines the meat with seasonings and sauces, then allows it to cook slowly over a period of hours until tender. A practical example involves rubbing the ribs with a mixture of brown sugar, paprika, garlic powder, and other spices, then layering them in a slow cooker with barbecue sauce before cooking on low heat for approximately 6-8 hours.
The slow cooker application offers several advantages, including convenience, as it requires minimal active cooking time. This method also results in exceptionally tender meat because the long cooking time at a low temperature breaks down tough connective tissues. Historically, slow cooking has been a method to tenderize tougher cuts of meat, and utilizing it with this particular cut enhances the overall dining experience and expands accessibility for home cooks.
