Fast (or Slow) Barbecue Ribs

Fast (or Slow) Barbecue Ribs
Servings: 8 Yield: 8, 3- to 4-rib portions Active Time 15 mins Total Time 1 hr 10 mins for pressure cooker Total Time 4 hrs 45 mins to 5 hrs 15 mins (high) or 9 hours 15 minutes to 10 hours 15 minutes (low) for slow cooker


  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 2 racks (3 to 3 1/2 pounds each) baby back ribs, trimmed and cut into 4 pieces
  • 1/2 cup beef broth
  • 2 teaspoons liquid smoke (optional)
  • 2 cups Zingy Homemade Barbecue Sauce, or store-bought sauce

Make It


1. In a small bowl stir together the brown sugar, kosher salt, mustard, smoked paprika, garlic salt, and pepper. Pat the ribs dry with paper towels and sprinkle with the spice mix.


2. Place a steamer insert in an 6-quart electric or stove-top pressure cooker. Add the beef broth and the liquid smoke, if using. Place half of the barbecue sauce in a separate bowl and generously coat each section of ribs with remaining sauce. Place ribs in the pressure cooker.

3. Lock lid in place. Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady pressure. Cook 30 minutes. Remove from heat. Let the pressure release naturally. Open lid carefully.

4. Preheat broiler. Line a baking sheet with foil. Place ribs on the baking sheet and coat with remaining barbecue sauce. Broil for 3 to 5 minutes or until sauce is heated through.


5. Place the beef broth and liquid smoke, if using, in a 6-quart slow cooker. Place half of the barbecue sauce in a separate bowl and generously coat each section of ribs with remaining sauce. Add ribs to the slow cooker.

6. Cook for 9 to 10 hours on low or 4 1/2 to 5 hours on high or until ribs are very tender.

7. Broil ribs as instructed in Step 4 above.

Zingy Homemade Barbecue Sauce

Servings: 16 Yield: 2 cups Active Time 5 mins Total Time 5 mins


  • 1 1/4 cups ketchup
  • 1/4 cup mild-flavor molasses
  • 3 tablespoons Dijon-style mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika

Make It

1. Whisk all ingredients together. Sauce keeps in the refrigerator for up to 1 month.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 562, Fat, total (g): 32, chol. (mg): 146, sat. fat (g): 12, carb. (g): 23, Monounsaturated fat (g): 14, Polyunsaturated fat (g): 6, Trans fatty acid (g): , fiber (g): , sugar (g): 21, pro. (g): 41, vit. A (IU): 235, vit. C (mg): 2, Thiamin (mg): 1, Riboflavin (mg): 1, Niacin (mg): 13, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 4, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 888, Potassium (mg): 704, calcium (mg): 97, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.