Page 91 - 201415_TOH_Cookbook

5. Transfer the ribs and juices to the slow cooker. Pour the sauce over the ribs, cover, and cook on low heat for 8 hours or high heat for 6 hours. Turn the ribs over every few hours to ensure even cooking.
6. Remove the ribs from the slow cooker and place on the baking sheet. Pour the cooking liquid from the slow cooker into a saucepan. Skim of the fat, aiming for about 1/2 cup. It is okay if you do not remove all of it. Simmer the sauce over medium heat unil thickened, 15 to 20 minutes.
7. Meanwhile, preheat oven to 450°F. Coat the ribs in the sauce and bake unil the tops are caramelized, 10 to 15 minutes.
Taste of Home – Page 81