Best Instant Pot Ribs
When it comes to summer barbecues, I am always excited for BBQ pork ribs because they are just among the best things on Earth. In just one hour, I can make the most incredible ribs that even a Southerner will approve of! My Instant Pot Ribs recipe delivers fall-of-the-bone, smoky, savory ribs without the lengthy cooking process. They taste like they have been slowly cooked and smoked at a fancy North Carolina restaurant.
Just like many other Instant Pot recipes, this one is praised for the effortless preparation, minimal clean up, reduced cooking time, and consistent results that you can rely on. Whether it’s a weeknight dinner or a lazy weekend gathering, I know I can cook my favorite meals in a fraction of the time in the Instant pot. It only takes 30 minutes to cook the juiciest pork stew and 20 minutes to cook meatloaf and mashed potatoes!
Table of contents
Covered in a sweet, spicy, and flavorful homemade rub and coated in a hickory brown sugar barbecue sauce, you will lick your fingers clean! I made sure that you would not have to put in much effort. Besides making the sauce and spice rub, the Instant Pot does the rest of the work, transforming the ribs into succulent perfection. This recipe proves that you do not need a smoker or hours of cooking to make the most amazing baby back ribs.
Why you will love this recipe
These homemade pressure-cooker ribs are so good that I honestly don’t think I will ever cook ribs any other way. They are fall-off-the-bone tender, meaty, and finger-licking good. Also, they cook much faster under pressure!
- Reduced cooking time: With this recipe, you can have tender ribs ready to eat one hour after you crave them. This is incredible, but it’s true. This is the only cooking method that you can use to make barbecue ribs so quickly.
- Convenience: Even if you don’t own or have access to a grill, you can still enjoy your favorite dish. Even if you are a student in a dorm room, you can make this recipe!
- Incredible results: Cutting the cooking time does not mean cutting on flavor. This recipe makes the most mouthwatering ribs you will ever taste, topped with a homemade barbecue glaze that takes them over the top.
- Minimum clean-up: I am all about enjoying the cooking process, not being exhausted from it. This recipe requires minimal effort: just making the rub, cooking the ribs, and broiling. There are minimal bowls to clean, so you can save your time for licking your fingers clean after these scrumptious dinners.
What you will need
Ribs and liquid:
- Baby back pork ribs: I used two racks of ribs that are two pounds each.
- Liquid: I like to use apple juice, apple cider vinegar, bay leaves, and liquid smoke. Even if the ribs are not directly cooking in the liquid, they are infused with its aromas.
The dry rub:
My dry rub is fantastic and full of flavor. I highly recommend making extra and storing it in your pantry for other recipes. I combine dry mustard, smoked paprika, brown sugar, onion powder, garlic powder, cayenne pepper, cinnamon, nutmeg, dill seeds, salt, and pepper.
The homemade barbecue sauce:
I have thoroughly thought through every ingredient and step of this recipe to make it truly exceptional. The glaze is the final step, applied to the ribs before broiling them. It complements the tender meat, making every bite a gourmet experience.
The sweet and spicy homemade barbecue sauce has brown sugar, ketchup, red wine vinegar, Worcestershire sauce, mustard powder, smoked paprika, hot pepper sauce, water, salt, and pepper.
How to make
Unlike other cooking methods, my pressure cooker method is quick and easy, which can take a lot of time. In addition, the pressure cooker locks in the moisture, making the meat super moist and tender. For the best results, follow the steps below. Also, I recommend watching the short video tutorial!
Make the rub: First, I add all the “Rub” ingredients to a bowl and whisk until combined.
Season: I pat the ribs dry with paper towels, remove the membrane on the back of them, and season them very well with the dry rub on both sides.
Fill the instant pot: I add the liquid smoke, apple cider vinegar, and apple juice to the pot and stir well before adding the bay leaves.
Add the meat: I place the trivet in the pot and set the ribs on top. Stand them up and press them on the sides of the pot. If you have to, trim them to fit. Make sure you do not go above the Max Fill line.
Cook: I close and lock the lid and set the cooking time for 25-30 minutes on high pressure for tender meat and 40 minutes for meat that falls off the bone.
Vent: Afterwards, I do a natural pressure release for 15 minutes and then do a quick release before opening the pot.
Make the sauce: I mix all the “Sauce” ingredients in a blender or food processor until smooth.
Preheat: I preheat the broiler for five minutes. Meanwhile, I place the ribs on a baking sheet lined with foil and spread barbecue sauce all over them.
Broil: Lastly, I broil the ribs for 6 to 10 minutes, keeping an eye on them so they do not burn. I serve them with extra barbecue sauce on the side.
Expert tip
Cooking time
These instant pot ribs are best if you pressure cook them on High for 25-30 minutes with a Natural Release of 15 minutes. This will give you tender ribs, with a slight bite, but not mushy.
However, if you want very soft, falling-off-the-bone, pull-apart meat, add 5-10 more minutes to the cooking time. Overcooked ribs can become dry and chewy, which is not how you want to serve them. With the exact cooking time, the ribs will turn out perfect.
More tips to consider:
- Make sure you remove the membrane from the back of the ribs.
- The dry rub is essential for the best flavor, so do not skip this step.
- Another critical ingredient is the liquid smoke. You cannot get the smokey flavor without it.
- Baby back ribs are the most tender and fit better in the Instant Pot.
- Standing the ribs up in the instant pot is also important so they cook evenly.
Recipe variations and add-ins:
- Add heat: If you love spicy foods, add 1/2 teaspoon of red pepper flakes to the dry rub.
- BBQ sauce: For those in a hurry, use store-bought barbecue sauce or your favorite one.
- Other ribs: Feel free to use any kind you like best. My two favorite types, which I always use, are:
- Baby back ribs tend to be smaller and more tender. They cook perfectly well and absorb the flavor nicely when cooked under pressure. I highly recommend using them!
- Spare ribs are larger and meatier and have a higher fat content.
- Other juices: Another way to change the flavors is to use a different juice, such as lemon or orange.
- Other sauce: You can change the whole dish by substituting the BBQ sauce glaze with spicy Szechuan sauce, General Tso sauce, or even Chinese orange sauce.
Serving suggestions:
These delicious ribs go great with a side salad like my creamy and zesty crack corn salad that pairs well with a BBQ dish. I also like to serve these with corn on the cob, baked potatoes, macaroni salad for an outdoor picnic, or creamy mac and cheese. I always serve these with extra barbecue sauce on the side.
Other popular side dishes for barbecue ribs that are easy to make and that I enjoy are creamy and crunchy coleslaw, classic potato salad, and barbecue beans. For dessert, I usually go with a classic, like this creamy and refreshing key lime pie or a quick and easy strawberry cobbler.
How to store:
- Refrigerate: Leftover ribs can be kept in the refrigerator for three to four days in a sealed container.
- Freezing: If you want to freeze the ribs, let them cool to room temperature and then put them in a freezer bag. They can stay frozen for up to three months.
- Defrost: Be sure to defrost your frozen ribs in the fridge overnight before serving them.
- Reheating: Reheat for one to two minutes in the microwave or 10 minutes in the oven.
Frequently Asked Questions
In some cases, you might buy ribs with a white, shiny membrane connective tissue on the back (bone side). To remove the membrane, ensure the ribs are facing down (meaty part down). Then, slide your fingers under the membrane and rip it off. You could also use a knife instead. Slide a knife under the membrane and over a bone at one end of the rack. Use a paper towel to grab the edge of the membrane and pull it off.
Besides overcooking the ribs, undercooking them can also be a problem. If they are chewy or tough, they probably need to cook a bit longer. Try putting them back into the pot and giving them another five minutes with a natural release. Another reason they may be tough is if you did not remove the membrane. Be sure to remove it before cooking so it is more tender.
Yes! This is the best hack of a pressure cooker, as you can use meat right from the freezer. The only difference between cooking fresh or frozen ribs is the cooking time. For frozen ones, add 15-20 minutes to the cooking time. In this case, add the rub after cooking the ribs and before topping them with the BBQ glaze.
The minimum liquid amount for a 6-quart Instant Pot is about 1 cup, and for Instant Pot DUO, it’s about 1 1/2 cups unless you’re cooking something that will absorb water. I use two cups of apple juice and a quarter cup of apple cider vinegar for this recipe. Ensure you do not exceed the Max Fill line on your instant pot.
More Instant Pot recipes:
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Best Instant Pot Ribs
Ingredients
Dry Rub:
- 1 tablespoon dry mustard
- 2 tablespoons smoked paprika
- 3 tablespoons brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon dill seeds
Cooking the Ribs:
- 2 racks baby back pork ribs about 2lbs each*
- 2 cups unsweetened apple juice
- 1/4 cup apple cider vinegar
- 2 tablespoons liquid smoke
- 3 bay leaves optional
Homemade BBQ Sauce (optional):
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup preferably no sugar added
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry mustard powder
- 1 tablespoon paprika or smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon hot pepper sauce or more
Instructions
Dry Rub:
- Add all the the dry rub ingredients in a medium bowl and using a fork whisk to combine.
- Dry the ribs with paper towels of excess liquid or blood.
- The ribs usually have a membrane on the back (the bony part of the ribs), remove it and discard it.
- Place the ribs on a cutting board, season generously with the dry rub on both sides, and use your hand to rub it all over the ribs.
Cooking the Ribs:
- Add juice, apple cider, and liquid smoke to the Instant Pot, and stir to combine. Add bay leaves.
- Add a small-legged trivet to the Instant Pot (optional, but I prefer to keep the ribs out of the liquid as much as possible).
- Place the ribs inside the Instant Pot, standing and pressing on the sides of the Instant Pot. If needed trim the ribs, also make sure you don't go over the Max fill line.
- Secure the Instant Pot lid, close and point the valve to Sealed.
- Cook on Manual, for 25-30 minutes on HP for thicker ribs if you want them to still have a slight pull when biting and be able to brown them on the grill or broil the rack without meat falling off the bone. You can do 35-40 minutes for extra tender, almost fall-of-the-bone ribs.
- Once the Instant Pot beeps, do a 15-minute Natural Pressure Release. Unlock and remove the lid from the instant pot.
Homemade BBQ Sauce (optional):
- While the ribs are cooking prepare the BBQ sauce. Add all the ingredients to a blender or food processor and blend until smooth. Stir and set aside.
- Or just use about 2 cups of store-bought BBQ sauce.
Broiling the ribs:
- Preheat oven on the Broiler setting.
- Carefully remove the ribs from the Instant Pot and place them onto a prepared baking sheet lined with aluminum foil for easy clean-up.
- Brush the ribs generously with either homemade BBQ sauce or store-bought BBQ sauce on both sides.
- Place under the broiler for about 6-10 minutes. Leave the light on, and keep a close eye on the ribs because they could burn quickly.
- Serve immediately with extra BBQ sauce.
Video
Notes
Cooking time
These instant pot ribs are best if you pressure cook them on High for 25-30 minutes with a Natural Release of 15 minutes. This will give you tender ribs, with a slight bite, but not mushy. However, if you want very soft, falling-off-the-bone, pull-apart meat, add 5-10 more minutes to the cooking time. Overcooked ribs can become dry and chewy, which is not how you want to serve them. With the exact cooking time, the ribs will turn out perfect.More tips to consider:
- Make sure you remove the membrane from the back of the ribs.
- The dry rub is essential for the best flavor, so do not skip this step.
- Another critical ingredient is the liquid smoke. You cannot get the smokey flavor without it.
- Baby back ribs are the most tender and fit better in the Instant Pot.
- Standing the ribs up in the instant pot is also important so they cook evenly.