Instant Pot Ribs
Instant Pot Ribs deliver tender, fall-off-the-bone meat with a flavorful spice rub and a sticky barbecue sauce finish, all cooked quickly and conveniently in your Instant Pot.
Servings: 4 servings
Ingredients
- 1-2 racks baby back ribs about 3 pounds
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup water, or apple cider, or apple juice
- ½ cup barbecue sauce homemade or store-bought
Instructions
- Start by removing the silver skin membrane from the back of the ribs. Use a butter knife to gently lift one corner and then peel it off with your fingers or a paper towel for grip.
- In a small bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, ground mustard, cayenne pepper, salt, and black pepper. Mix well to ensure the spices are evenly combined.
- Rub the spice mixture generously all over the ribs, making sure to coat both sides evenly.
- Pour 1 cup of your chosen liquid — water, apple cider, or apple juice — into the bottom of the Instant Pot.
- Roll the ribs up if needed and place them standing upright on the trivet inside the Instant Pot. If cooking two racks, cut them in half to fit or layer carefully without overcrowding.
- Secure the lid and set the valve to sealing. Pressure cook on high for 25 minutes. Once done, allow the pressure to release naturally for 10 minutes before carefully switching the valve to venting to release any remaining pressure.
- Carefully remove the ribs from the Instant Pot and place them on a baking sheet lined with foil. Brush generously with your favorite barbecue sauce.
- Set your oven to broil on high. Place the ribs under the broiler for 3-5 minutes, watching closely, until the barbecue sauce is bubbly and caramelized.
- Slice the ribs between the bones and serve hot with extra barbecue sauce on the side. Pair with your favorite sides like coleslaw, cornbread, or roasted veggies.
Equipment
- Instant Pot
- Baking Sheet
- Oven Broiler
- Trivet
- Small Bowl
- Butter Knife
Notes
Remove the membrane for better tenderness and flavor absorption. Let the ribs rest after broiling to allow juices to redistribute. Adjust spice levels by reducing cayenne pepper if desired. Use natural pressure release for best texture. Save leftover cooking liquid for soups or sauces. Variations include swapping spices, sweeteners, and liquids; use gluten-free barbecue sauce for dietary needs; add liquid smoke for smoky flavor. Leftovers store well refrigerated for 3-4 days or frozen up to 3 months.