Hello boys and girls...

I've always heard that a slow-cooker is pretty much idiot proof, but
i've found a way to become a better idiot.

As per the recipe in my BH&G, I made pork ribs with sauerkraut and
apples. The ribs in question were 2.19 pounds of boneless country-
style, not smoked, and fully thawed (1.5 days in the fridge).
Essentially, half the crock was filled with chopped carrots, potatoes
and onion. Then i pan-seared the ribs and put them in, then
sauerkraut on top. A little bit of apple cider and some spices went
on top. My slow-cooker is 4.5qt, and when all was said and done, it
was full to the brim. I put it on HIGH for 6 hours.

When it was done, i removed everything. The hunk of meat I ate was
falling apart and delicious, fully cooked all the way through.
However, this morning when I was going to pack a lunch for myself, I
cut into one of the ribs and it was pink! I don't know if this one
was in the center of the crock or what the deal is.... but in a cross
section it was cooked from one end to the center, and then pink from
the other end to the center. Not just a little pink, but unmistakedly
so.

I was home all day and there was no loss of power or anything. The
liquid in the crock was even boiling for the last hour or so that I
was looking at it through the glass (I never lifted the lid, btw).

What did I do wrong? Did I overfill the crock pot? Would it have
been better if I put it on LOW for 12 hours instead (the book gives
both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?

Thanks for any input. It's really too bad that I'll probably have to
throw this all out now, because it was *very* tasty.

-J