Hickory Pork Ribs

Prep Time
< 30 minutes
Cook Time
< 30 minutes
  • 2 kg Pork Spare Ribs
  • 40 grams Smokin Texas BBQ Rub
  • 1 liter Smokey BBQ Sauce
  • 2 Tbsp Brown Sugar
  • ¼ cup Maple Syrup
  • Garnish: fresh parsley leaves
  1. Press BROWN/SEAR and START/ STOP and allow to preheat.
  2. Add 1 Tbs oil, preheat. Brown ribs, you will need to do this in batches so add a little more oil if required.
  3. Mix the remaining ingredients in a large bowl and coat ribs.
  4. Place steaming rack and ½ cup beef stock in the inner pot. Return ribs on rack, pouring over any excess marinade.
  5. Secure the lid ensuring the steam release valve is in the seal (closed) position and press MEAT/STEW.
  6. Set the time for 15 minutes (depending on the size of the ribs) and press START/STOP.
  7. Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 2 minutes.
  8. Carefully remove the ribs and place into a warmed serving bowl.
  9. Press BROWN/SEAR then START/STOP and allow the sauce to bubble and reduce slightly, this will thicken the sauce
  10. Garnish with the fresh parsley leaves.
Express Crock