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 made this tonight for the first time, and it was great! I mean, really great! Especially the rub. Thank you.
Thanks for sharing the Ribs was a hit thanks again for making me look like a super star ⭐️
The ribs were the best I have ever made, thank you for perfecting it. I would like to experiment with different BBQ sauces, any suggestions?
We LOVE this recipe!! We’re hoping to cook 6 racks in an 8 qt. Any suggestions on liquid amounts and cooking time?
Excellent! Better than what most restaurants serve. So good! We didn’t change a thing and you don’t need to.
Made these tonight. Followed the recipe to the letter. Loved them and wouldn’t change a thing. Thank you so much. Definitely a keeper!
Delicious! I used riblets and put the rub on the night before. I used one cup of cider vinegar and a little liquid smoke, but I think the next time I might go with 1/2 vinegar and 1/2 broth. Cooked for 25 minutes and natural release for 10 minutes.
These ribs were delicious, tender, flavorful. My 6 year old begged for more. I should have cooked 2 racks but will definitely be saving this recipe. I am new to IP cooking. Thank you for sharing this recipe and method. For newbies, be sure to remove as much fat as possible. Some of mine expelled during the broiling process, but I will remove more next time.
Great recipe, the most tender ribs I ever had. Peels right off the bone!
Made for my family who were desperate for something grilled but my bbq is broken. Found this recipe on line already had many of the spices to make the rub. Drop off the bone delicious and if you are looking to make something in the summer and not overheat your kitchen this is the ticket.
Have tried this recipe several times and it always turns out delicious, fall-off the bone tender ribs. I added a little bit of Cabernet Sauvignon wine I use specially for cooking. Also added a few small potatoes. Excellent!!!
I’ve made this recipe several times. I’ve found That adding an extra 3-5 minutes of IP cook time helps make the ribs more tender. The ribs have always been delicious and they’re done super fast compared to using my smoker.
Absolutely delicious! Made ribs in my instant-pot before but this recipe is by far the best. I only cooked one rack so I think maybe I should have cut down on the time, but other than that, PERFECTO!
Excellent and so easy, I have passed along receipe to my sister who was also impressed on how moist yet delicious in no matter of time. Thank you.
Simply delicious. I’ve smoked, bbq, oven roasted ribs every which way. Never delivered this tender. These are the BEST.
Smoke the ribs on a pellet smoker for 1-2 hours. Pull, follow this recipe (take a few mins off, starting at a higher ambient meat temp) finish at max heat on the grill w/sauce…Wow… Tender. Smoky. Delish af.
Tried them… Damn delicious !!!A
If I am only doing 1 rack of ribs, do I half the liquid going in the instant pot, or should I leave it the same?
Looking forward to making these later this week!
Thanks!
I had 3lbs of pre-dryrubbed babyback ribs. I have an 8 qt instapot. I put 2 cups chicken broth, 1/2 cup vinegar as they state but didn’t have anymore broth so just added a 1/2 cup water. Pressure cooked for 35 min and 5 under the broiler with bbq sauce. FANTASTIC! THANK YOU.
Thank you for this info. I am a newbie to Instant Pot, as of yesterday. I bought an 8qt.
This was by far the best rub I’ve come across to make at home. I used a Kansas city bbq sauce & the ribs all disappeared!!
Great recipe! First time everything wonderful… second and third times the meat wouldn’t come off the bone!! Did anyone have varying success depending on how lucky they got with the baby back ribs?
Great receipe, use it over and over. Best ribs