Instant Pot BBQ Ribs

These Instant Pot Ribs are fall-off-the-bone tender, juicy, and full of sweet and smoky flavor all in a fraction of the time it takes to cook them in the oven or on the grill. Infused with apple juice and spices, then finished under the broiler with a sticky BBQ glaze, these ribs are a foolproof crowd-pleaser.

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Ingredients

• 3 lbs baby back ribs or pork loin ribs
• 6 cups apple juice
• ¼ cup apple cider vinegar (or apple cider)
• ½ tsp liquid smoke (optional, for smoky flavor)
• 1 Tbsp seasoning salt (e.g., Johnny’s or Lawry’s)
• 2 Tbsp BBQ dry rub
• ⅔ cup BBQ sauce (sweet store-bought or homemade), divided

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Instructions

1. Prep the Ribs
   Pat the ribs dry with paper towels. Rub both sides of the rack thoroughly with seasoning salt and BBQ dry rub.
2. Add Liquid to Instant Pot
   Pour apple juice, apple cider vinegar, liquid smoke (if using), and ⅓ cup of BBQ sauce into the Instant Pot. Stir to combine.
3. Cook the Ribs
   Coil the rack of ribs inside the Instant Pot with the bone side facing inward. The ribs should be partially submerged in the liquid.
   Seal the lid and cook on High Pressure for 25 minutes.
   Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
4. Broil for a Glazed Finish
   Carefully transfer ribs to a rimmed baking sheet lined with a wire rack, meat side facing up.
   Brush the ribs generously with the remaining ⅓ cup of BBQ sauce.
   Broil in the center of a preheated oven on high for 4–5 minutes, or until the sauce caramelizes slightly.
5. Rest and Serve
   Let the ribs rest for 5–10 minutes before slicing and serving. Serve with extra BBQ sauce if desired.

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Why You’ll Love This Recipe

• Tender and juicy ribs in under an hour
• Instant Pot makes it easy—no need to babysit
• Deep, rich flavor from the apple juice and dry rub
• Crispy caramelized finish thanks to a quick broil
• Perfect for weeknights or entertaining

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Tips

• Remove the membrane from the back of the ribs before seasoning for better texture.
• Use a wire rack for broiling so heat circulates evenly.
• Double the rub for more intense flavor.
• Deglaze your pot immediately after cooking to make cleaning easier.
• Don’t skip the broil—it adds amazing texture and appearance.

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Variations and Substitutions

• Pork spare ribs can be used instead of baby back ribs (add 5 more minutes to cook time).
• No liquid smoke? Try a smoked paprika in your rub.
• Swap apple juice with pineapple juice or a cola for a different sweet profile.
• Sugar-free or keto-friendly BBQ sauces work just as well.
• Homemade BBQ rub: Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper.

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FAQs

Can I cook two racks at once?
Yes, as long as they fit in the pot. Coil them or cut them into sections.

Can I skip the broiling step?
Yes, but broiling gives the ribs that sticky, caramelized BBQ finish.

Can I use frozen ribs?
It’s best to thaw them first, but if cooking from frozen, increase the cook time by 5–7 minutes.

How do I know when ribs are done?
They should be tender, and the meat should pull back from the bone. Internal temp should be 190–203°F for fall-off-the-bone ribs.

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Serving

• Classic BBQ plate: Pair with coleslaw, cornbread, and baked beans.
• Weeknight dinner: Serve over mashed potatoes or with a fresh green salad.
• Picnic-style: Great with potato salad and grilled corn.
• Game day spread: Serve with wings, sliders, and chips for a party platter.

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Suggestions

• Make ahead: Cook ribs in advance and broil just before serving.
• Meal prep: Store leftovers in an airtight container for up to 4 days.
• Reheat in oven: Cover ribs with foil and warm at 300°F for 10–15 minutes.
• Make it saucier: Serve with a variety of BBQ sauces on the side for dipping.