I am not a novice cook so I think I know what went wrong. I really like the seasoning and taste of the glaze but other than that the meat was not quite dry but not juicy either. I think there were two negative factors at work here. One was that there was very little fat on the ribs and Two I used my multi-cooker set on slow cook and not a dedicated slow cooker. I have noticed in the past that the slow cooker function on my multi-cooker does not cook foods in the same way as my dedicated slow cooker. I used it this time because the amount of pork would not have fit in my Crockpot. I will try this recipe again.
