Hickory Pork Ribs

Cook time

25 minutes




  • 2kg pork spare ribs
  • 40g Smokin Texas BBQ Rub
  • 1L Smokey BBQ Sauce
  • 2 Tbs brown sugar
  • ¼ cup maple syrup
  • Garnish: fresh parsley leaves


  • Step 1 Press BROWN/SEAR and START/ STOP and allow to preheat.
  • Step 2 Add 1 Tbs oil, preheat. Brown ribs, you will need to do this in batches so add a little more oil if required.
  • Step 3 Mix the remaining ingredients in a large bowl and coat ribs.
  • Step 4 Place steaming rack and ½ cup beef stock in the inner pot. Return ribs on rack, pouring over any excess marinade.
  • Step 5 Secure the lid ensuring the steam release valve is in the seal (closed) position and press MEAT/STEW.
  • Step 6 Set the time for 15 minutes (depending on the size of the ribs) and press START/STOP.
  • Step 7 Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 2 minutes.
  • Step 8 Carefully remove the ribs and place into a warmed serving bowl.
  • Step 9 Press BROWN/SEAR then START/STOP and allow the sauce to bubble and reduce slightly, this will thicken the sauce.
  • Step 10 Garnish with the fresh parsley leaves.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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