Slow Cooker Barbecue Pork Ribs

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.

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!

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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