Cover and cook on low for 6-8 hours or on high for 4-5 hours or until the meat is fall off the bone tender.
Notes
Don't skip the sear! Browning the ribs before they hit the slow cooker isn't just for looks; it's for that deep, caramelized flavor that can't be replicated any other way.
After cooking, you will find a layer of fat on top of the cooking liquid. Take a few minutes to skim it off before serving or making your gravy.
To make a gravy, mix two tablespoons of cornstarch with two tablespoons of water for a cornstarch slurry. Stir it into the cooking liquid and cook on high for a few minutes.