Easy Instant Pot BBQ Ribs
This post may contain affiliate links. Please see our privacy policy for details.
The easiest ribs ever made in less than 1 hr! So saucy, sticky, and tender, it just falls off-the-bone! So good.
Featured Comment
I’ll be completely honest with you. We had to recipe test these ribs a minimum of 3 times to completely perfect them. So I came home with 2 racks of baby back ribs on 3 separate occasions. In a span of 2 weeks, of course.
That being said, we can really thank my husband for this recipe. He was an avid recipe tester here, thoroughly eating through all the ribs each and every time. And he’s truly helped us create the most perfect, tender, fall-off-the-bone, juicy ribs each and every time in less than one hour.
why i love this easy recipe
- Made in half the time. Thanks to the Instant Pot®, the cook time is cut down by more than half, and these ribs are ready in less than 1 hour.
- Fool-proof recipe. This recipe is absolutely fool-proof, even for first-time cooks out there who have never made ribs before! The end result is fall-off-the-bone, finger-licking goodness with minimal hands-on time. And the quick broil at the very end helps caramelize the BBQ sauce so it’s super sticky, and well, just perfect.
- Convenient make-ahead recipe. The ribs can easily be made ahead of time, prepped + seasoned with the dry rub and placed in the fridge overnight, perfect for quick weeknight meals and summer entertaining.
different types of ribs
Spare ribs
Spare ribs are larger and meatier than baby back ribs, but take much longer to cook through to get tender.
Baby back ribs
Smaller than spare ribs, baby back ribs are generally leaner and more tender.
St. Louis ribs
St. Louis ribs are trimmed spare ribs and are often times cheaper than baby back ribs.
Country style ribs
Country style ribs are not taken from the ribs (like spare ribs and baby back ribs). Instead they are cut from the end of the pork loin (close to the shoulder) and cut to resemble ribs. They are known for their marbling (high fat content), best cooked low and slow (ex. smoking or braising).
which bbq sauce is best
This is really dependent on personal preference – sweet, spicy, tangy, etc. – but we personally love a sweet BBQ sauce for this recipe, particularly Stubb’s and Sweet Baby Ray’s. Honorable mentions include Trader Joe’s BBQ Sauce and Bachan’s.
how to make the easiest ribs in the instant pot
- Remove and discard the membrane from the ribs
- Combine the dry rub ingredients and season the ribs thoroughly
- Add the liquids (chicken stock + apple cider vinegar) to keep the IP happy
- Coil the ribs on top of the metal trivet (to prevent burning and soggy ribs), seal and set the IP to 25 minutes
- Remove the ribs, brush on your favorite BBQ sauce and broil until perfectly caramelized
tips and tricks for success
- Remove the membrane. Removing the membrane will ensure that the ribs are tender and flavorful. If left on, the membrane can be tough and chewy when cooked, while also preventing the rub (and BBQ sauce) to penetrate the meat properly throughout the cooking process.
- Start with a dry rub. A dry rub is ideal for ribs for that flavorful crust without adding too much moisture, sealing in the juices and preventing the ribs from drying out.
- Brown sugar is key. The brown sugar does not make these ribs overly sweet. It will add a subtle sweetness, while also caramelizing and adding moisture to the ribs, keeping the ribs tender and juicy.
- Use baby back ribs. Spare ribs can be used, but baby back ribs is generally preferred as they are tender + leaner, and cook much quicker than spare ribs.
- Broiling is optional but highly recommended. Broiling is an additional step, but so worth it. With an extra brush of BBQ sauce, the broiling process helps create that favorited crisp, caramelized crust without burning. But be sure to keep a close eye on it – it caramelizes quickly!
- Reheat in the oven. Leftover ribs can be rubbery and tough when reheated. For best results with leftovers, a low, slow oven is the way to go to prevent the ribs from drying out. Let the ribs come to room temperature for about 15-20 minutes first. Then reheat in the oven at 250°F, covered in aluminum foil until warmed through.
PRO TIP
Use a metal trivet.
Using a metal trivet will help keep the meat elevated, preventing any kind of sticking or that dreaded “burn” error. This will also allow for better steam and liquid circulation, ensuring more even cooking and tenderness of the ribs.
what to serve with the sauciest bbq ribs
Tools For This Recipe
6-qt Instant Pot®
Easy Instant Pot BBQ Ribs: Frequently Asked Questions
The membrane will be tough and chewy, and will not allow the meat to be seasoned and flavored properly. Removing the membrane is optional but will allow for more tender, flavorful results.
The metal trivet is key to elevate the meat to avoid soggy, mushy ribs (when the ribs are submerged in liquid throughout the entire cooking process) and to avoid the dreaded burn warning. The trivet will also allow for better circulation for even cooking, ensuring juicy, tender ribs.
Yes! The ribs can be prepped + seasoned with the spice rub beforehand and placed in the fridge, covered, overnight.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Instant Pot BBQ Ribs
Ingredients
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons ground mustard
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 2 pounds baby back pork ribs, trimmed of excess fat, rinsed, and patted dry
- 2 cups chicken stock
- ½ cup apple cider vinegar
- 2 cups barbecue sauce
Equipment
Instructions
- In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper.
- Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with brown sugar mixture, rubbing in thoroughly on both sides.
- Add chicken stock and apple cider vinegar to a 6-qt Instant Pot®. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
- Select manual setting; adjust pressure to high, and set time for 25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Preheat oven to broil. Line a baking sheet with foil.
- Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce.
- Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes.
- Serve immediately with remaining barbecue sauce.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I have tried yours and possibly 20+ rib recipes,only two in an instapot, mine and yours. By combining the two I now have the absolute best ribs in the world of pressure cooking. My secret? Use your dry ingredients as a rub the NIGHT BEFORE eliminating thyme and oregano, adding cinnamon and marjoram AFTER rubbing both side of the ribs with Roses Lime Juice (done first and allowed to dry). Lime is a natural meat tenderizer and the sugar in Roses doubles the action and sweetens the meat to taste like dry aged pork. I use natural unbleached sugar to pick up more caramel taste and smoked paprika. For liquid I use pork stock I made from the fat trimmings mixed with liquid smoke and the same smoked chipotle chili powder I added to the dry rub. I will gladly share the measured amounts in my dry rub for anyone who asks. At the end I use my own homemade BBQ sauce which is a complex recipe I will share if asked. I have been using this same BBQ sauce since creating it for Sewart Aderson’s Black Angus Restaurants in 1968.
Good eating in the neighborhood tonight, thanks to you! One last thing. Use charcol to finish or a 650° gas grill for half the time, about one minute on all four sides of each rib, cut and grilled individually and served with heated sauce on the side and spicy garlic bread.
Double YUM!!!
Hello Scotty; you sound like a rib expert. I’m very interested in your rib recipe and also bbq sauce if you’re willing to share. I’ve tried many cooking methods and rubs but still they are just ok. I would like the ribs to still have some chew to them but also tender reducing to cook time in the IP. Any advise you can provide would be welcome . Thanks
this sounds amazing….I would love to try making your homemade BBQ sauce!!
I have this recipe cooking right now…I chose to slow cook(in oven) after rub and letting them sit overnight, and will finish off on the grill! cant wait!
I would love to try out your pork back rib dry rub along with your home make bbq sauce if you would like to share. I am a new owner and novice with the instant pot. The little menu book and it comes with is pretty poor and I am looking for easy, quick recipes that will satisfy my family. Thanks for your input. Regards, Karen
Hi Scotty – i’m def interested in your recipe. Your suggestions are similar to a recipe I have used in the past, but the Rose’s is new. Great idea!
After reading your comments, I am intrigued to ask for your Dry Rub recipe and Barbecue Sauce recipe which you mentioned! My husband was the BBQ aficionado, but the died in March’21 and I am craving some of his ribs. It is a new endeavor for me as I never wanted to horn in on “his BBQ love”! He might be horrified that I am not using his smoker, but I am learning to use the Instapot he bought me! I am excited at the prospect of a new recipe you are willing to share! Thank you so much for your kindness and generosity! I am excited about something at long last!
Hi Scotty. I would also love to get your dry rub and BBQ sauce recipe please. Thank you.
Hi, I would love your recipe for both rub n sauce. I’m trying to teach my son some great recipes to master and yours sounds like a winner!
I would also love to get your rub and BBQ recipe, Scotty!
Hello Scotty,
My husband and I have started to make more home-made meals since the pandemic. We are looking to make ribs for the very first time. Would you be so kind to share the recipe for the rub and barbeque sauce. We are not in the restaurant or food blogger business. We are two professionals who love eating:) Looking forward to your response. Kind regards, Kiran
Texas boy. 79 yr. old. Alone. Will use your recipe for BBQ ribs for Thanksgiving. Can I get Scotty McDowell, May 9, 2021 recipe for Sauce? Or can you forward your favorite.
Many thanks.
Hey Scotty,
Enjoyed your post on BBQ ribs and your expertise regarding ribs cooked n an instant Pot. I would appreciate receiving your measurements for the dry rub and and the amount of liquid smoke added to your liquids in your IP prior to cooking.
Thank so much!
i WOULD LOVE YOUR RECIPES FOR BARBEQUE SACUE AND RUB
Good Morning Scotty:
Very interested in your rub and sauce. PLEASE share if you don’t mind.
I’m very anxious to try this rib recipe, but find your ingredients to my liking. Would you please share your rub and bbq sauce recipes.
Hello Scotty-Just reading this recipe for the first time along with your wonderful suggestions. Is it still possible to get your measurements and bar-b-que sauce recipe? I’ve never made ribs but want to figure this out for my husband-he LOVES ribs.
Thank you in advance!!
Would like your recipes for rub and sauce. I have riblets (not rib tips, but like Applebee’s riblets to cook.)
Thank you!
Basically this is a great recipe, however next time I use it I will halve the thyme and cayenne as they seem to fight with each other. Tender, fall off the bone meat.
What if I am cooking 2 baby back ribs that are each 2.7 pounds. Do I increase the cook time?
The best BBQ rib recipe, the ribs are so tender . My family loves them. I cook my ribs on 30 minutes instead of 25.
How would you adjust the timing if using spare ribs?
I have made these so many times and it is my go to rib recipe – my ribs are always perfect and delicious. Personally I was never a big rib fan but, this recipe changed my view on ribs. Fall off the bone and so tasty. I don’t divert from the way the recipe is written as it is spot on, just the way it is. Making these again tonight
By far the best ribs we have ever eaten. We’ve cooked ribs in smoker, on grill, and in oven…and they were all good.
But THESE ribs LITERALLY fell off the bone! We wondered about the vinegar (I HATE the taste and smell)…but there was NO taste of it, and it must have had a purpose, because these ribs were perfect!
We are in the process of cooking them for tonight again! Thanks souch for sharing this with all of us!
Made these for my hubby . His reaction was priceless. Said best ribs he had ever eaten. Must say I agreed with him. So tomorrow I’m making more. I make the rub and put in on the ribs the night before I make them.. ..thank you for a great IP recipe…
My wife just love them she said they were the best ribs she has ever ate and I love them too. I have threw away all of my recipes for ribs except this one
I used my IP duo evo plus with only one rack of baby back ribs. I loved the flavors of the rub and they were tender but not all falling off the bones. I think next time I will decrease the liquid. or could you use the liquid after taking the ribs out by reducing it to make a sauce? I will make again soon. Thank you for a delicious easy IP rib recipe.
The dry rub was great, didn’t even need bbq sauce. Eliminate brown sugar to make keto-friendly. I cooked at high-pressure for 25 minutes and let natural release for 20 minutes. The 3 racks were cooked perfectly (yes, “falling off the bone” perfectly). Thanks for sharing this method/recipe, my son loved it, as did I.
My husband said these were my best. Quite a compliment as I’ve been making him ribs for 52 years!
I made 1/2 with barbecue. We enjoyed them with just the delicious rub.
Can’t. Wait to make these for my kids and their families.
Awesome receipe!
Made these Ribs, they were so good!
This recipe is a keeper! Followed the recipe to a tee!!!
Great flavored rub. I cooked 1 rack for 22 minutes, just right time for meat to fall off bone but not all in the pot as I removed the ribs to a foil lined pan. They were dryer than I like. Will try natural release for 10 or so miutes next time as I understand that will draw some of the moisture back into the meat.
Made these tonight and will never make ribs any other way. Gave me a reason to keep my instapot. Get glavor a good instructions. Thank you
I made baby back ribs in my new instant pot duo nova pressure cooker following this recipe. But, I only cooked one slab, not two, since only me and my husband are home for dinner tonight. I wasn’t sure whether I should modify the liquid amount or the cooking time – so I used a little less stock and vinegar and cooked for only 20 minutes. The ribs were cooked, but they were not “falling off the bone” as other reviews have stated. So, lesson learned for next time, will cook one slab for 25 or 30 minutes and will not modify the liquid. Otherwise, the ribs tasted great!
Realized this rub is a clone of a north Carolina rub W/more stuff .great taste !!
This is only the second time I’ve used the instant pot. This recipe is the best!! Ribs were delicious and moist. Great dinner!
These ribs are fantastic! My husband loves them and this recipe compares to his favorite rib place
Come here from your Italian baked eggs post, you help me prepare not only breakfast but also dinner lol
Thank you for your sharing, Chungah!!