Instant Pot Ribs

This Instant Pot ribs recipe produces tender, juicy pork ribs with a rich, smoky flavor in a fraction of traditional cooking time. Seasoned with a blend of spices and finished with barbecue sauce, the ribs can be quickly caramelized under the broiler for a sticky, flavorful crust. Perfect for weeknight dinners, parties, or meal prep, these pressure-cooked ribs pair well with classic sides like coleslaw, baked beans, or cornbread.

Ingredients

• 1–2 racks of pork ribs (*see note below)
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. light brown sugar
• 1 cup water
• ½ cup apple juice or ¼ cup apple cider vinegar
• 1 tsp. liquid smoke (optional, recommended for smoky flavor)
• 1 cup barbecue sauce (homemade or store-bought)

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Instructions

1. Prepare the ribs
Remove the membrane from the back of the ribs if necessary. Rub all seasoning ingredients (salt, pepper, garlic powder, chili powder, onion powder, brown sugar) evenly over both sides of the ribs.

2. Set up the Instant Pot
Place the wire trivet in the bottom of the Instant Pot. Add water, apple juice (or apple cider vinegar), and liquid smoke if using.

3. Arrange the ribs
Stand the ribs upright inside the pot with the meat side facing out. If using a single large rack, curve it around the pot to fit.

4. Pressure cook
Secure the lid and close the vent. Select Manual/Pressure Cook on high pressure for 25 minutes.

5. Release pressure
Once cooking is complete, allow a natural release for 15 minutes, then carefully turn the valve to quick release any remaining pressure.

6. Finish with BBQ sauce
Transfer the ribs to a foil-lined baking sheet and coat generously with barbecue sauce. For extra caramelization, broil in the oven for 2–3 minutes. Serve hot.

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Why You’ll Love This Recipe

These Instant Pot ribs are tender, juicy, and packed with flavor in a fraction of the time it takes to cook them traditionally. The pressure cooker locks in moisture while the seasoning and BBQ sauce create a rich, smoky taste that rivals slow-cooked ribs. Perfect for weeknight dinners or weekend gatherings.

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Tips

• Remove the membrane: Ensures tender ribs that absorb flavors better.
• Use cold or room-temperature ribs: Helps them cook evenly.
• Broil at the end: Adds a caramelized finish for that restaurant-style look.
• Avoid overcooking: 25 minutes under high pressure is ideal for fall-off-the-bone tenderness.

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Variations and Substitutions

• Rib type: Baby back ribs, St. Louis-style ribs, or country-style ribs all work.
• Liquid options: Swap apple juice for cider, beer, or broth for different flavor profiles.
• Sauce variations: Try a honey BBQ, spicy sriracha, or mustard-based sauce.
• Smoky flavor: Use smoked paprika if you don’t have liquid smoke.

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FAQs

Can I cook frozen ribs?
Yes, but increase pressure cooking time by 10–15 minutes. Ensure they are fully thawed for best results.

Can I make these in the oven?
Yes, slow-cook the ribs at 300°F for 2–3 hours, then brush with BBQ sauce and broil to caramelize.

Do I need the trivet?
Yes, it keeps the ribs above the liquid so they cook evenly without steaming in the sauce.

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Serving and Suggestions

Serve these ribs with classic sides like coleslaw, cornbread, baked beans, or roasted vegetables. Leftovers can be shredded for sandwiches or chopped into salads. For extra flavor, drizzle with more barbecue sauce just before serving.