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Instant Pot (or Slow Cooker) Spare Ribs

Prep time: 5 minutes

Cooking time:

Instant Pot:  45 minutes with 15-20 minutes depressurizing time.

Slow cooker: 6 hours

Serves: 4



  • 3-4 pounds pasture raised pork spare ribs

  • 1 T coconut sugar

  • 1 T paprika

  • 1 t Himalayan or sea salt

  • 1 t garlic powder

  • 1 t onion powder

  • 1 t freshly ground pepper

  • 1 t cumin

  • ¼ t cayenne pepper

  • ¾ to 1 cup broth or water

  • ½ cup of your favorite BBQ sauce. I like Bone Suckin’ Sauce


  • In a small bowl, mix together all the dry ingredients: Coconut sugar, paprika, salt, garlic powder, onion powder, pepper, cumin, cayenne pepper

  • If you have time, apply the dry rub to all sides of each chunk of spare ribs and put them back in the refrigerator for an hour or more. If you don’t have time, it’ll still be good. Just apply the rub before you put them in the cooker

  • Pour the broth and BBQ sauce into the cooker

  • Place the dry-rub coated ribs in the cooker and turn each piece over to coat well

  • Instant Pot: Secure the lid, press manual, ensure it’s on High and adjust the time to 45 minutes. After the 45 minute cooking time use the natural release method, which will take about 20 minutes.

  • Slow Cooker: On high, cook for 4-5 hours. Or, on low cook for 8 hours

On Amazon Prime Day this year, I bought an Instant Pot. I’d heard great things about them… how they can cook up the same delicious meals that you can make in slow cookers, but in less than an hour vs. 6 to 8 hours in a slow cooker. So I thought about getting one and it wasn’t more than a thought until they had the large version on sale on Prime Day for only $89. Sold!


I actually haven’t used it that much yet. I did a version of the Slow Cooker Rotisserie Chicken in it in 45 minutes instead of 8 hours and it was awesome. This is my second time using it. And these ribs turned out awesome also. Spend 5 minutes prepping, walk away for an hour and you have some amazing, tender ribs where the meat falls off the bones!