Easy Instant Pot BBQ Ribs
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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?
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Insanely delicious! And so easy! Melt off the bone! Definitely will be doing this again! May even have to retire the smoker… no…. not really. I made one rack of 4 pounds of ribs in an 8 quart instant pot.
Loved it – so easy and delicious.
This recipe seems so easy! Can’t wait to try it! I actually have all the ingredients but not quite four full pounds of ribs. Lower cook time for 3.67 lbs?
Awesome ribs. Done in no time using the Instant Pot. We will be making these again for sure!
Just made this for my husband. I never made ribs before and these were delicious. So easy.
Can I use regular vinegar?
I have tried a bunch of Instapot rib recipes, and this one is my favorite by far! After trying recipes from various sites on the Internet, these pressure cooker ribs have made my recipe book to “keep.” My family loves the flavor of the dry rub. Yummy! I won’t be searching the Internet for a quick rib recipes anymore.
wow, it looks very yummy. I will try this week.
Ellie Watson
Absolutely incredible. Like I think my husband shed a tear. And stupid easy.
Almost too delicious. Seriously.
Tried this recipe for my first experience cooking with my new instapot. It was so good and I also shared with a buddy! I followed your recipe and did not add anything extra. The ribs had a great flavor and just fell off the bones. I also used sticky fingers bbq sweet sauce and broiled them in the Oven to finish. Thank you for the recipe.
Thank you!! I made the run but eliminated the sodium because of my diet. I used 2” slices of pork butt instead of ribs. I put the rub on and let it sit in the fridge for a couple hours (too much time on my hands!) and I cut the fluid down to 1 cup. Made my own BBQ sauce because of the salt. Came out wonderfully! Thank you for helping me learn how to use an IP and the delicious recipe.
Ingredients are PERFECT. Next time I’ll cook them 30 minutes in my Instant Pot. I did cover them with BBQ sauce and baked them for 20 minutes in my oven at 415 degrees. They were delicious!
I have not had very much luck with recipes from the web but this Rib Recipe was out of this world. My family was very surprised at the taste of the ribs but what actually surprise them was that I made them . Thank you so much!
I will be using your recipes for my Instant Pot.
Thanks to your hubby for trying all the other recipes.
Sincerely,
mscholma@yahoo.com
Could you cook the ribs ahead in the instant pot then heat/broil when ready to eat?
Yes!
Totally delicious!!
Thank you so much for this recipe. Used it as my first instant pot recipe. Cut my normal rib cooking time by an hour.
This recipe is excellent! Definitely a keeper!
We were all surprised — they were fabulous. Smelled like vinegar while it cooked, so we were wary. Filled my IP more than I should have, probably (used two slabs), but it worked!
These were delicious. I want to make them at the fire station without the Instapot. How would you recommend slow cooking these in the oven?
Great idea, Horacio but we haven’t tried that ourselves yet so we cannot answer with certainty. If you do give it a try, please use your best judgement!
285 degrees for about three hours cover with foil for the first 2.5 hrs
Damn delicious!
Not sure I could tell these from the ones we do on the bbq. Delicious!