Because there's almost no moisture lost to evaporation when cooking in a crock.
In the original recipe, moisture would be evaporating during the roasting of the ribs, the boiling of the sauce, and the 30 minutes baking uncovered. If you use the full amount of water in a crock, you'll have soup at the end, not saucy ribs. If you want a slightly less intense sauce you could use a little water, but remember it'll thin out some as it cooks (from meat juices).
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Quick question...why not add the water?
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In the original recipe, moisture would be evaporating during the roasting of the ribs, the boiling of the sauce, and the 30 minutes baking uncovered. If you use the full amount of water in a crock, you'll have soup at the end, not saucy ribs. If you want a slightly less intense sauce you could use a little water, but remember it'll thin out some as it cooks (from meat juices).
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