10 October 2019

Slow Cooker Barbecue Pork Ribs

Slow Cooker Barbecue Pork Ribs / www.delightfulrepast.com

I'd been thinking for months about trying barbecue pork ribs in the Instant Pot pressure cooker, but then my friend Jo mentioned cooking some in the slow cooker mode. So that's what I decided to do.

I usually do my wonderful Oven Barbecue Pork Ribs, but I didn't feel like running the oven on such a hot day; so it was the perfect time to try this. 

The "Normal" Slow Cook setting of the Instant Pot (or Low setting for most slow cookers) for 10 hours cooked them to tender perfection, and then a couple of 3- minute stints under the broiler developed the sticky, crusty finish.


Slow Cooker Barbecue Pork Ribs / www.delightfulrepast.com


Of course, barbecue ribs (slow cooker or otherwise) are like meat candy, so I don't eat a large serving or have them very often. 

Mr Delightful was really happy with these ribs, so I'm going to be making them again. All part of what I call my Streamlined Cooking! Are you a rib fan? No need to wait for grilling weather!

Slow Cooker Barbecue Pork Ribs / www.delightfulrepast.com
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Slow Cooker Barbecue Pork Ribs

I think the 6-quart Instant Pot could easily hold 6 pounds of ribs.

(Serves 3 or 4)

The Ribs

4 pounds (1.8 kilograms) pork back ribs

The Dry Rub

1/4 cup (1.75 ounces/50 grams) dark brown sugar
1 tablespoon ground dried chiles (I make a little mixture of my own)
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cumin
1/2 teaspoon dry mustard

1/4 teaspoon cayenne


The Barbecue Sauce

(Makes about 1/2 cup)

1/3 cup organic ketchup
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons country Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne

1 In a small bowl, stir together all the barbecue sauce ingredients; cover and refrigerate.

2 In a small bowl, stir together all the dry rub ingredients.

Note: This is the part where I would tell you about peeling the tough membrane off the bony side of the ribs, but my friend told me she didn't bother and it made no difference with the slow cooker method, so I skipped it. However, I am accustomed to doing that and may, or may not, do it next time. 

3 Apply dry rub all over. Roll the rack of ribs up like a rug, meaty side out, and place it on its edge in the inner pot of the Instant Pot. If cooking two racks of ribs, place the largest coil in the pot--it will move itself out to the sides of the pot--then put the other coil in the center.

Note: May be made ahead to this point, refrigerated and finished the next day.

4 Put on the optional Instant Pot glass lid, or use the pressure cooking lid with the steam release handle turned to Venting. Select the Slow Cook program. Within 10 seconds, press Slow Cook to set temperature to Normal. Within 10 seconds, press “+ or –“ to set time to 10 hours.

5 Move your oven rack to 6 inches below your broiler. The top position in my oven is 4 inches below the broiler, but I think I'm less likely to burn things at the slightly lower level! Turn the broiler on High. Place the ribs on a foil-lined 18x13x1-inch half sheet pan. Using about half the sauce, lightly brush the underside (bony side) of the ribs with a little sauce, and brush the meaty side of the ribs with the rest of the half. Broil for about 3 minutes (you'll have to be the judge of that!).

6 Take the pan out of the oven, and brush the top of the ribs with the remaining half of the sauce. Broil for another 3 minutes (again, you'll have to sort the timing out with your broiler).

7 Let the ribs rest for 5 minutes before cutting apart. 


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Jean

42 comments:

Marisa said...

Delicious! Thanks for the recipe.

Angie's Recipes said...

They look fingerlickingly delicious, Jean. I use my IP like conventional pressure cooker...never thought of using stirfrying or slowcooking with it..time to change it!

TONY said...

Hi Jean. I must admit I was looking at a Jane Austen blog when your post came up. Maybe I will be the first to comment. I have never achieved that accolade before. These pork ribs look delicious. We very seldom have pork ribs in the Grant household and it’s a couple years since we actually had a barbecue. Is that because of the British climate? Probably not. Marilyn and I have never invested in the necessary equipment, but anyway. That salad. I am into salads big time. What is the dressing you used with these cucumber and tomato slices Jean? I am always open to new salad dressings. All the best, Tony

Jean | DelightfulRepast.com said...

Thank you, Marisa.

Jean | DelightfulRepast.com said...

Thanks, Angie. Yes, it is my favorite slow cooker. All the others with metal cooking pot you can saute in have a nonstick coating--I like the stainless steel.

Jean | DelightfulRepast.com said...

Tony, thank you. The dressing is simple. You just pour some red wine vinegar over the cut-up vegetables, then pour on some extra virgin olive oil. Salt, coarsely ground pepper, dried dill weed. Toss it around, let it marinade for 10 minutes or so, eat. It's like my favourite tea sandwich in a bowl!

Vee said...

Love ribs and like making them in a crock pot. I have a new Instant Pot, but have only tried hard boiled eggs, which were perfection. Your meal looks so delicious. (I probably have ribs every four or five years. 🙃)

Jean | DelightfulRepast.com said...

Thanks, Vee. I'll be making it again soon. I still haven't tried the Instant Pot hard-boiled eggs. I want to, just out of curiosity!

tea lady said...

The pork ribs look so good, when they are on sale at my favorite store, will buy some and use your recipe.

SImple and Serene Living said...

Oh yum. I Love barbecued ribs. xo Laura

Jean | DelightfulRepast.com said...

Thanks, tea lady. Such a satisfying meal from so little effort!

Jean | DelightfulRepast.com said...

Thanks, Laura. No need to wait for good outdoor grilling weather!

Thomas "Sully" Sullivan said...

We can be sure of that. Partial to my own ribs (the ones in my holy white bod) as well as those derived from involuntary sources on four legs. Of the latter, restaurateurs for miles around know me on the subject of ribs. In some such venues, I am allowed in wherever they keep the smoker and we discuss the paradox of cooking ribs to the point of sliding off the bone without drying them out. One owner even presented me with a high-quality boning knife, I like to think for my input. Though I’ve tried many specialty rib emporiums, astonishingly the nod for best ribs in this neck of the woods goes to a couple of unlikely candidates. An upscale market known as Lund’s & Byerly’s in Maple Grove is tops on their free sample day where the final stages are performed mouth-wateringly close to you. A close second is Portillo’s (think McDonald’s on steroids). Can’t tell you why their ribs are so tender and moist, but they always are. I order in the drive-thru, but one of these days I’m going inside (which I’ve avoided ever since I set off their fire alarms one crowded afternoon) and find out “what cooks”…or “how it cooks.”

Jean | DelightfulRepast.com said...

Sully, I'm assuming that when you get ribs at a drive-thru you take them home to eat rather than tackling them from the driver's seat? I've never had Portillo's, but you called it 'McDonald's on steroids." I hope their barbecue ribs are actually ribs. McDonald's famous McRibs is actually pork that is ground up and mechanically formed into faux racks of ribs. No high-quality boning knife needed there! :D

Thomas "Sully" Sullivan said...

Yeah. Portillo's made it's niche with quality food, but their ambience is sort of enlarged McDonald's.

The Joy of Home with Martha Ellen said...

Jean, I love ribs, but hardly ever make them. Your recipe sure sounds delicious. Our son makes the best ones I've ever had, on his grill. So I usually ask him to make them when we visit. I need to give your recipe a go. Thank you.

Debbie Harris said...

Oh yes! I'm a rib fan in deed and I will most certainly be making these delicious looking ribs. :-)
Thank you for sharing this recipe with us.

Jean | DelightfulRepast.com said...

That's good, Sully. Quality food is more important than ambience, especially when you're just driving through!

Jean | DelightfulRepast.com said...

Thank you, Martha. I've just never been an outdoor griller myself. My dad was the best, but I'm an indoor girl!

Jo said...

Hey Jeanie, I am glad you tried the ribs in the IP! Easy and delish, right? You did however, take it one step further than I. No crisping up under the broiler for me. Although, I'm quite sure the broiler step makes them ever better!

Jean | DelightfulRepast.com said...

Thanks, Debbie. I hope they turn out well for you! It's such a time- and work-saver.

Jean | DelightfulRepast.com said...

Jo, I'm glad, too. So much less work! I might even try putting the sauce on them at the start and skipping the broiler next time. That would be even more "streamlined!"

Lea Ann (Cooking On The Ranch) said...

Jean, I'm so glad you posted this. I've always wanted to try the slow cooker function. And ribs sound like a perfect way to start.

Jean | DelightfulRepast.com said...

Lea Ann, I loved every single thing about my regular slow cooker *except* that its metal cooking pot has a nonstick coating. I was thrilled that the IP cooking pot is stainless steel.

Tamago said...

Yum, your pork ribs look super delicious! Veggies on the side look so good, too :-)

Jeanie said...

These look too good for words!

Jean | DelightfulRepast.com said...

Thank you, Tamago. I love vegetables!

Jean | DelightfulRepast.com said...

Jeanie, thanks! Too bad I don't know how to paint them! :D

ellen b. said...

Great idea to crisp them up under the broiler. We like ribs. Right now we have a big pork butt that has been on the Traeger since 5am. Few more hours and it will be easy to pull apart for pulled pork sandwiches. Have a lovely weekend.

Jean | DelightfulRepast.com said...

Thanks, Ellen. I'd love to have some of that pulled pork right this minute!

Louca por porcelana said...

Your recipe looks delicious,my husband would love it!Thanks for sharing!Hugs!

Jean | DelightfulRepast.com said...

Thanks, Maristella! Happy Autumn!

Cocoa and Lavender said...

These ribs look so tender and succulent, Jean! I will need to borrow my neighbor’s slow cooker to give them a try!

Liz That Skinny Chick Can Bake said...

My husband loves ribs and I don't make them enough! Your wonderful slow cooker recipe will be perfect for an upcoming meal! Have a great weekend!

Jeff the Chef said...

I have to say, these ribs look absolutely perfect.

Jean | DelightfulRepast.com said...

Liz, thank you. I'm glad to hear there is *some*thing that picky-eater husband of yours likes to eat! :D

Jean | DelightfulRepast.com said...

Jeff, thank you. I love having a number of ways to achieve a delicious result!

Jean | DelightfulRepast.com said...

David, I hope you will, but what if you like the slow cooker and decide to break down and buy one?!

Carole said...

Love the plate as well. Cheers

DeniseinVA said...

Thank you Jean, I can't wait to try this recipe.

Jean | DelightfulRepast.com said...

Carole, you must be a blue and white china fan, too!

Jean | DelightfulRepast.com said...

Thanks, Denise. I hope you enjoy it!

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