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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. 


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

60 comments:

  1. Delicious! Thanks for the recipe.

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  2. 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!

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  3. 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

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  4. 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.

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  5. 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!

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  6. 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. 🙃)

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  7. 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!

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

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

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

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  11. 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.”

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  12. 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

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

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  14. 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.

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  15. 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.

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

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

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  18. 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!

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

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  20. 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!"

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  21. 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.

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  22. 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.

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

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  24. These look too good for words!

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

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  26. 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.

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

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

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

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  30. 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!

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  31. I have to say, these ribs look absolutely perfect.

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

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

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

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  35. Love the plate as well. Cheers

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

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

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  38. I love that you call these 'meat candy', Jean. It's a very apt description! Your barbecue pork ribs look so tender and delicious. Sharing around! Thank you for being a part of the Hearth and Soul Link Party. I hope your week is off to a good start!

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  39. April, thank you. And thank you for the social media shares and #HearthAndSoul. Happy Autumn!

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  40. Looks great, Jean!

    Yes, I'm a rib fan. Every Labour Day weekend, we attend "Canada's Largest Ribfest".

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  41. Thanks, Margie. I'm not much of a "fest" person, but I might be tempted to attend a RIBfest!

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  42. I must admit that I haven't had ribs in quite a while but at this time of the year I always seem to remember just how useful and successful a slow cooker can be. This is a great idea.

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  43. Oh yes, I’m with Mr. Delightful, and love ribs! Sometimes we just need the slow cooker version instead of the IP. I find that sometimes I like getting my meal prepared in the morning, instead of waiting to use the IP. Your ribs look so good!

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  44. Thanks, Phil. I'm getting into the slow cooker thing more since I got the Instant Pot, which doubles as a slow cooker, so I only have to have one appliance on the counter.

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  45. Kitty, thanks. Yesss, I do more and more of my dinner prep in the morning these days! I love using the IP as a pressure cooker, but I probably use it most often as a slow cooker.

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  46. My husband would enjoy this. What did you serve on the side? It looks like cucumber and tomatoes? Your dishes are lovely!

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  47. Thank you, Mrs White. Yes, that is my Easy Little Salad of cucumbers and tomatoes with red wine vinegar, extra virgin olive oil, dried dill, salt and pepper.

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  48. I love Bar B Que Ribs and these look delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday,453. Hope you have a great week and come back to see us soon!
    Miz Helen

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  49. Miz Helen, thank *you* so much! See you Thursday!

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  50. BBQ ribs are the best! I do them often in the oven, but have never tried them in the slow cooker. Really should -- yours looks terrific. Thanks!

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  51. Thanks, John. Yes, I do them often in the oven, but this is so much easier and hands-off. Think I'll be doing them this way from now on.

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  52. Both the ribs and the side salad look delicious. Thanks, Jean, for sharing this recipe.

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  53. Thanks, Natalie. Hope to make it again soon.

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  54. I'm sure these were so tasty!
    Thanks for sharing the recipe.

    All the best Jan

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