Comments on: Boneless Pork Ribs in the Slow Cooker

By: Bob H

Bob H — Tue, 27 Jan 2009 15:29:47 +0000

I love my slow cooker, but the ones you buy today just aren’t as well make as they used to be. We had one that my wife bought when she was in college in the late 80s, and it was perfect. Finally gave up the ghost about 3 years ago though, and we replaced it. This one lasted about 6 months before we started seeing a crack in the crock… we got another 3 months out of it by using liners, but it finally split all the way. The one we have now cooks fine, but I’ve already had to repair the hinge on the lid several times, and there was a little plastic (largely decorative) piece on the front edge of the lid that broke off after a couple of weeks. Otherwise, no complaints. :p

By: Anonymous

Anonymous — Thu, 03 Nov 2005 11:45:00 +0000

You said you put it on for 3 hours on high and it recommended 6 on high. Most slow cookers are designed to cook on slow for 8-10 hours, the higher cooking time is for things that get mushy if left in the sauce, water, etc, for too long. Try using your slow cooker on low I bet you will find things come out sooo much better.

By: gail

gail — Sat, 09 Apr 2005 04:39:00 +0000

There’s a new cookbook, “Not Your Mother’s Slow Cooker Cookbook” reviewed by the Washington Post (www.washingtonpost.com) on April 6 in the food section that excerpted several recipes, one of which sounds yummy: “Pork Tenderloin Braised in Milk with Fresh Herbs” (in this case, fresh rosemary, oregano & tarragon). I’m going to try it out on company tomorrow.

By: Barbara

Barbara — Sun, 27 Feb 2005 18:48:00 +0000

You make me want to break out my crock pot. There’s something about crock pot cooking that makes me think of great-grandmother stirring something all day over a woodburning stove. No one has to stir or tend the fire, yet the house smells as wonderful as if they did.

But I’m also wondering if they’ve changed the thermostats on the newer ones, if your cooking times are cut so short. I hope my old one still works.

By: Ellen

Ellen — Sun, 27 Feb 2005 06:08:00 +0000

So it seems the advantages of the slow cooker have kind of gone by the wayside. I mean, of something’s going to cook for just a few hours I can do that in the oven.

By: Anna

Anna — Sun, 27 Feb 2005 02:48:00 +0000

Gosh, the same thing happened to me today! Mine were done in about 3 hours on high. I’m glad I checked or they would have turned to rubber-the recipe said go for 6 on high. I guess I need to get a feel for my slow cooker on the weekends because a lot of the recipes I find are for long periods of time and would overcook terribly if I left them all day while at work.

Anna