These Slow Cooker/Instant Pot Ribs are baby back pork ribs that turn out fall-off-the-bone tender. They’re easy to make in a slow cooker or Instant Pot, and a simple, doctored-up barbecue sauce elevates them into something special.
SLOW COOKER/INSTANT POT RIBS
The folks at Crock-Pot® sent me one of their new NFL slow cookers, and of course I picked a Miami Dolphins design. I use my slow cooker all the time, so it was a perfect match.
With a football-themed slow cooker the next step was obvious: make classic game-day ribs. Ribs are messy and satisfying—exactly the kind of food that fits the occasion.
WHERE TO BUY BABY BACK RIBS?
Quality matters. I’ve had overly fatty, poor-quality ribs and also excellent ones. Buy ribs from a source you trust—warehouse stores like Costco often have good cuts at a reasonable price.
BABY BACK RIBS
Ribs can seem intimidating, and I used to think they were best left to restaurants. But these come out incredibly tender—better than many restaurant versions. My husband, who once worked in a rib joint, gave them two enthusiastic thumbs up.
The secret: brown the ribs in the oven before slow-cooking. Browning renders some fat and builds flavor without making your sauce greasy. I keep the seasoning simple—about 1/2 teaspoon each of salt, pepper, garlic powder, and onion powder.
The sauce in this recipe is a boosted barbecue sauce made from store-bought sauce plus a few additions. It makes a noticeable difference, but if you’re new to cooking you can use plain barbecue sauce and still get tender, delicious ribs. Just don’t skip the browning step.
My new Crock-Pot—perfect for slow-cooked ribs.
These ribs also work well in an Instant Pot.
If you prefer a caramelized exterior, finish the cooked ribs under the broiler for a few minutes to crisp and caramelize the sauce. I’ve served them both ways and enjoy either finish.
BABY BACK VS SPARE RIBS
Baby back ribs are smaller and more tender; they come from the portion of ribs attached to the backbone beneath the loin. Spare ribs (St. Louis cut) are larger and come from the belly, usually flatter and meatier. I prefer baby back ribs for tenderness.
ARE BABY BACK RIBS PORK OR BEEF?
Baby back ribs are pork. Beef ribs are different cuts often labeled as back ribs or short ribs.
When done, the meat should pull away from the bone easily—tender and juicy from low, slow cooking.
OTHER SLOW COOKER RECIPES:
- Slow Cooker Tomato Basil Parmesan Soup
- Crispy Pork Carnitas
- Slow Cooker Chicken Caesar Sandwiches
- Crockpot Italian Chicken
- Slow Cooker French Dip Sandwiches
- Crockpot Fiesta Chicken
- Slow Cooker Root Beer Pork
Slow Cooker Barbecue Ribs
Christy Denney
Ingredients
- 4 pounds pork baby back ribs
- salt and pepper
- garlic powder and onion powder (about 1/2 teaspoon each)
For the Sauce:
- 2 cups of your favorite barbecue sauce
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 4 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried oregano
- optional: 1 tablespoon liquid smoke for a smoky flavor
- optional: dash of hot sauce, if desired
Instructions
- Preheat oven to 400°F. If the ribs have a membrane, slide a table knife under the silver skin and remove it using a paper towel. Leave the ribs whole or cut into large sections.
- Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake 15 minutes, turn, and bake 15 more minutes. Drain off rendered fat. (You can skip this step if you prefer.)
- In a bowl combine barbecue sauce, ketchup, brown sugar, red wine vinegar, Worcestershire sauce, oregano, and liquid smoke and hot sauce if using.
- SLOW COOKER: Place ribs in a large slow cooker (6 quart or larger). Pour sauce over ribs and cook on LOW for 6–8 hours or until tender. INSTANT POT: Place ribs in the Instant Pot, pour sauce over them, and cook on high pressure for 30 minutes. Allow a natural pressure release.
- To caramelize the sauce, place ribs on a baking sheet and broil for 3–5 minutes until sauce bubbles and darkens slightly. Watch closely so it doesn’t burn. This step is optional.
Notes
