Slow cooked ribs

[SuzanneOrleansOntario]

2 full rack of back ribs
2 tbsp cumin powder
2 tbsp onion powder
2 t so garlic powder
3 tbsp paprika
1/4 cup brown sugar
2 tsp fleur de sel ( sea salt)
Bottle of Bourbon BBQ sauce (as much or as little as you like)

1. Mix all dry ingredients together and rub the ribs thoroughly.

2. Preheat oven to 300F degrees. Wrap ribs in two layers of tin foil. (Don't skimp here, even suggest you spray with Pam). Cook for 1.5-2 hours or until internal temperature of 165F is reached.

3. Remove ribs from oven and turn oven up to 400F. Remove ribs from foil and coat in Bourbon sauce, then cook for an additional 15-20 minutes.

Serves 2-4 people. Enjoy.

[Granny Fran]

YUM, YUM, YUM. Thanks for posting

[KPH]

Oh man, oh man. Nothing like Bourbon BBQ sauce! Sounds delicious!

[bubba]

I used to slow cook ribs on my Traeger (wood pellet bbq), but since I got my instant pot, that is the only way I make them now. I can't believe the difference!

[cv quilter]

Oh My! Wish I had some ribs today. Might have to get some for tomorrow. These sound delicious. I love the combination of spices. Thanks, Suzanne.

[Patty J]

bubba, I have an instant pot and would love to use it for more than cheesecake and hard cooked eggs. Could you tell me your recipe for the ribs? I'd really appreciate it. Thanks

[Paisley]

I used to slow cook ribs on my Traeger (wood pellet bbq), but since I got my instant pot, that is the only way I make them now. I can't believe the difference!

We eat ribs at least every couple weeks. My DH used to smoke them on our Traeger, too, but they cook up so easy in the Instant Pot. I lost the recipe but put 12 oz Dr. Pepper soda in the pot and curl the seasoned ribs into a “c” or “o” (if we’re having company they get curled to a letter o). I stand them on the trivet rack and set the cooker to “manual pressure” for 27 minutes. When their done I vent them and put bbq sauce on them or serve with bbq sauce. This is one of my most favorite things to cook in that. My DGD loves the Mac & cheese and potato salad. My favorite is sweet corn. And salmon. Oh and apple sauce. And rice pudding. Yogurt is good too. Soft boiled and hard boiled eggs are the best. For soft boiled, I use 12 Oz (because I have an 8-qt) water, put the eggs on the trivet rack and cook on manual pressure for 3 minutes and vent after 2 minutes. Same for hard eggs but I cook for 4 minutes and vent after 4 minutes. I’ve made 2 eggs at a time and 24 eggs at a time - same recipe.

[Patty J]

I have to go to a birthday party, but I'm going to re-read your ideas Paisley Thanks for the information.