Simple BBQ Ribs – Instant Pot or Slow Cooker

These BBQ ribs are fall-off-the-bone tender every time, without the need to tend a grill or oven for hours. Whether you use the Instant Pot or slow cooker, this easy recipe does most of the work for you before a quick finish under the broiler or on the grill creates that sticky, caramelized barbecue coating everyone loves.

BBQ ribs were never really a part of my family’s meals growing up and I didn’t really think of them for dinner until our son was born and a friend from church brought us a meal of ribs, mashed potatoes, and salad. I thought that was the best meal I had ever had!

Maybe it was the context (lack of sleep and complete disorientation will do that to you), but it did start me down the path to find a rib recipe that would work for our dinners. Meaning, I wasn’t willing (or able) to spend hours prepping, marinating, slow cooking, babying, or any other thing I read about in master BBQ rib recipes.

The happy medium for me began with using a slow cooker years ago to get that low-and-slow tender rib meat and finishing with a quick broil or grill with barbecue sauce. Once the Instant Pot came out, I started using that when I wanted the ribs in one hour instead of 6 hours.

Now I use whichever option I need for the situation – the slow cooker version is great when I will be away from home, the pressure cooker version for when I want them fairly quickly.

The one thing that stays the same? The tender, juicy meat that easily pulls from the bones coated with a tangy sauce that’s slightly caramelized with the broil. They’re amazing – and really are one of my favorite meals!

Recipe Notes

• Ribs: You can use either baby back pork ribs or regular pork spare ribs (I’m using spare ribs in the photos).
• What about the membrane? Almost all recipes tell you to “remove the membrane” on the bone side – I do not (though you can, which is an option in the recipe card). There is a simple reason for me to ignore this recommendation: it’s quite slippery and hard to remove, but more importantly – I can’t tell a difference between a rib with it removed or not. It’s a no-brainer for me. If you can tell, by all means, take the time to do it.
• Rub: In my opinion, the dry rub is what takes ribs to another level that a simple slathering of BBQ sauce can’t. I most often use my all-purpose basic spice rub but when I’d like something a bit spicer, this Tex-Mex spice rub is really good.
• BBQ sauce: You can of course use any BBQ sauce you prefer. If you’ve canned blueberry bbq, chipotle bbq, or cherry bbq sauces then this is the perfect time to use them! If not, I’m including a quick bbq sauce recipe in the recipe card you can make in minutes while the ribs are cooking.

How to Make BBQ Ribs in an Instant Pot or Slow Cooker

Step 1: Prep the ribs (cutting as needed to fit the liner you’re using), rub with seasoning, and let sit in the refrigerator for at least an hour.

NOTE: Choose either the Instant Pot or slow cooker at this point to cook – the steps are the same, it’s only the cooking times that are different (and the amount of water).

Step 6: Cut the rib sections into smaller 2-rib sections and serve passing more BBQ sauce for everyone to add as they’d like.

Make Ahead

You can cook the ribs a day or two in advance, keeping covered in the refrigerator. When you’d like to serve them, warm them up in the oven:

• Preheat the oven to 300°F (150°C).
• Place the ribs in a covered baking dish or wrap them in foil to keep them moist.
• Reheat for 20-30 minutes.
• Remove cover, brush with sauce, and turn oven to broil for about 5 minutes (depending on how far rack is from broiler.

Recipes I Like To Serve This With

• Summer Meal Idea: Ribs, Heirloom Tomato & Feta Salad, and Grilled Garlic Green Beans with Onions (a favorite meal of mine!).
• Winter Meal Idea: Ribs, Sour Cream Garlic Mashed Potatoes, and Roasted Carrots with Garlic & Spices.

I hope you enjoy these ribs as much as I do – if you make them be sure to leave a rating and review so we all know how you liked it!