The phrase identifies a specific method for preparing a particular cut of pork ribs. It details the “St. Louis style” rib trimming a rectangular cut achieved by removing the sternum, cartilage, and rib tips and specifies the use of a slow cooker as the cooking appliance. This results in a hands-off cooking process that yields tender, fall-off-the-bone ribs. The outcome is a recipe that emphasizes ease of preparation and optimal meat texture.
This slow-cooking approach offers several advantages. The extended cooking time at low temperatures breaks down connective tissues, resulting in exceptionally tender meat. Using a slow cooker also simplifies the cooking process, requiring minimal active involvement and freeing up time for other activities. Traditionally, barbecue ribs require constant monitoring and adjustments to maintain consistent temperature, a process circumvented by the appliance. This makes flavorful, tender ribs achievable for individuals with varying levels of culinary experience.