Instant Pot/Slow Cooker St Louis Style Ribs–the best (and easiest) ribs that you can make at home. Fork tender meat that practically falls off the bone. The ribs are seasoned with a dry rub, either pressure cooked or slow cooked, glazed with barbecue sauce, and then stuck under the broiler.
Instant Pot/Slow Cooker St Louis Style Ribs
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered…
- South Carolina
- New Mexico
- West Virginia
- South Dakota
- North Dakota
Today’s recipe is inspired by the Show Me State, Missouri. Some fun facts about the state of Missouri are:
- The Gateway Arch in St. Louis is the tallest man-made national monument in the United States. It stands 630 feet tall.
- Eight different states border Missouri, making it the state with the highest number of neighboring states (it ties with Tennessee).
- Historically, Missouri played a leading role as a gateway to the West, St. Joseph being the eastern starting point of the Pony Express, while the much-traveled Santa Fe and Oregon trails began in Independence. (Did you play the game Oregon Trail on your computer?)
I’m so super excited about these Instant Pot/Slow Cooker St Louis Style Ribs. The results were fantastic. Restaurant quality. My husband who loves ribs and orders them often at restaurants was so impressed with the results. We gobbled these up just as soon as they were done.
The only thing that takes a little planning is letting the ribs sit in the fridge for a bit of time with the dry rub on them. But after that it’s a super simple process. You place the ribs in the Instant Pot or slow cooker and let them cook until they’re tender. The Instant Pot cooking time is 28 minutes and then using a natural pressure release which means another 25 minutes in the pressure cooker. Don’t try to hurry this process! It’s really important that the pressure is naturally released because it keeps the ribs tender and all the juice will stay in the meat.Print
The best (and easiest) ribs that you can make at home. Fork tender meat that practically falls off the bone. The ribs are seasoned with a dry rub, either pressure cooked or slow cooked, glazed with barbecue sauce, and then stuck under the broiler.
- 2 1/2 lbs St Louis-Style Spareribs
- 2 tsp salt
- 1 1/2 tsp black pepper
- 1 1/2 tbsp paprika
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 1/2 tsp dried oregano
- 1 tbsp brown sugar
- 1 cup water
- 1/2 cup your favorite barbecue sauce
- Remove the silver skin off of the ribs. Place the rack of ribs on a cookie sheet. In a bowl stir together the salt, pepper, paprika, garlic powder, cayenne pepper, oregano and brown sugar. Rub the seasonings all over the ribs, top and bottom. Place the cookie sheet into the fridge and let is sit there for at least 30 minutes (I did 45 minutes).
- If cooking in the Instant Pot place trivet in bottom and pour in one cup of water. Place the ribs in the Instant Pot so that the ribs coil around the inside of the pot. Cover and press valve to “sealing.” Press manual and set the timer to 28 minutes. Once the timer beeps let the pressure come down naturally for 25 minutes and then open the Instant Pot.
- If cooking in the slow cooker, wrap the ribs around the inside of the crock. Pour the water in the bottom. Cover and cook on low for 8 hours.
- Remove the ribs from the pressure cooker/slow cooker and place on a cookie sheet. Turn on the broiler of your oven. Baste the ribs on both sides with plenty of barbecue sauce. Broil for 3 minutes.
- Remove from the oven and enjoy!
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