Slow Cooker And Instant Pot Ribs Recipe

Name: Slow Cooker And Instant Pot Ribs Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 2
Cuisine: American
Ingredients: 1 piece St. Louis Cut Rib (1 slab St. Louis cut or spareribs); 2 tsp Kosher Salt (2 teaspoons Morton Coarse Kosher Salt); 1 piece Yellow Onion (1 large onion); 4 pieces Carrot (4 carrots); 2 pieces White Potatoes (2 medium potatoes (it is OK to substitute sweet potatoes)); 1 piece Apple (1 crunchy apple); 1 cup Barbecue Sauce (1 cup Kansas City style tomato based barbecue sauce or teriyaki sauce); 1 tsp Hickory Liquid Smoke (1 teaspoon liquid smoke)

Slow Cooker And Instant Pot Ribs Recipe - Dinner,Lunch,Main Course (American)

510 minAmerican

Servings2

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Dairy Free
Egg Free

Steps

1Prep. Remove the leathery membrane from the back of the rack of ribs then remove any excess fat (read more about how to skin and trim ribs by clicking here). Slice into 2 to 3 rib sections. Sprinkle with salt.
2Remove the ends and the outer skin of the onion. Cut it in half then into slivers.
3Peel the carrots and cut into bite-size pieces.
4Peel the potatoes (optional) then cut into bite-size pieces.
5Peel the apple, quarter it, remove the core, and cut into bite-size pieces.
6Mix the liquid smoke with the barbecue sauce.
7Cook. (Optional) If you have a broiler, place the meat about 6" (15.24 cm) under the broiler for about 15 minutes per side until brown. Keep an eye on them because they can start smoking in a very hot broiler. If you don't have a broiler, you can brown them in a pan with a little oil. In an instant pot you can brown the meat in the pot. Otherwise, don't sweat it. The little bit of flavor added by browning will not be missed.
8Line the bottom of the crockpot with the onion slices, carrots, apples, and potatoes. Place a layer of ribs on top, meaty side up. Pour the sauce over the ribs and coat the surface with a brush, spoon, or your (clean) fingers. Place another layer of ribs on top of the first layer, pour on more sauce, and spread. Keep going until all the ribs are in. Pour the remaining sauce on top. Resist the temptation to put the meat on the bottom. It will just get mushy.
9Place the cover on the slow cooker and cook on low (about 200°F (93°C)) for 6 to 7 hours or on high for 3 to 4 hours. In an instant pot on pressure cook for about 45 minutes.
10When you're done you will notice that the sauce is not as thick as when you started. A lot of the juices from the meat and other gredients will be extracted and you'll have a rich, but runny sauce. If you have a stovetop, you can cook it down and thicken it, but I never bother. The thin sauce is concentrated in flavor and delicious.
11Serve. Divide the meat and other stuff between the diners, pour off the sauce, and serve it on the side.