Instant Pot Ribs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/19/21
Instant Pot pork ribs.
Diana Rattray
Prep: 12 mins
Cook: 30 mins
Total: 42 mins
Servings: 4 servings
Nutrition Facts (per serving)
1415 Calories
87g Fat
59g Carbs
94g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1415
% Daily Value*
Total Fat 87g 111%
Saturated Fat 31g 155%
Cholesterol 332mg 111%
Sodium 2163mg 94%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 9%
Total Sugars 45g
Protein 94g
Vitamin C 1mg 7%
Calcium 242mg 19%
Iron 5mg 29%
Potassium 1404mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you crave tender, juicy pork ribs and you don't have all day, you can't go wrong with this Instant Pot version. The pressure cooker cooks the ribs to melt-in-your-mouth perfection in just 30 minutes. To get that charred look and barbecue flavor, pop them under the broiler for a few minutes or finish them on the grill.

Use your favorite brand of barbecue sauce to finish the ribs or make a homemade sauce. This Memphis-style sauce is an excellent choice, and so is a "spirited" sauce, such as a tangy beer barbecue sauce or this bourbon barbecue sauce.

Ingredients

  • 2 teaspoons smoked paprika

  • 2 teaspoons chili powder

  • 1 1/2 teaspoons onion powder

  • 1 1/2 teaspoons dry mustard

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 3/4 teaspoon coarsely ground black pepper

  • 1/2 teaspoon cayenne pepper, or to taste

  • 4 pounds baby back ribs

  • 1 cup stock, or water

  • 3 tablespoons apple cider vinegar

  • 1 cup barbecue sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot (pressure cooker) ribs.
    Diana Rattray

  2. You will notice a thin, silvery membrane on the underside of the ribs. If it isn't removed, it will stay tough and chewy and might prevent some of your dry rub spices from penetrating the meat. To remove the membrane, slide a butter knife under it on one end until you can grasp it. With a paper towel in hand (to keep it from slipping), slowly pull on the membrane to remove it in one piece.

    Remove the silver skin from the underside of the ribs.
    Diana Rattray

  3. In a small bowl, combine the smoked paprika, chili powder, onion powder, dry mustard, garlic powder, salt, black pepper, and cayenne. Blend the spices thoroughly and then rub the mixture all over the ribs.

    Seasoned ribs for the Instant Pot.
    Diana Rattray

  4. Place a trivet in the Instant Pot and add the 1 cup of stock or water and the apple cider vinegar. Stand the ribs on end in the pot, coiling them to fit. Lock the lid in place and make sure the steam release valve is in the sealing position. Choose the pressure cook or manual function (high pressure) and set the time for 25 minutes.

    Ribs in the Instant Pot.
    Diana Rattray

  5. When the ribs are done, carefully turn the steam release valve to the venting position for a quick release. If your pressure cooker is not an Instant Pot, follow the manufacturer's directions for a quick release.

    Steam release valve in the venting position.
    Diana Rattray

  6. Line a large baking sheet with foil and preheat the broiler (or grill).

  7. Remove the ribs to the prepared baking sheet and brush generously with barbecue sauce. Broil or grill the ribs until they are lightly charred.

    Brush the ribs with barbecue sauce.
    Diana Rattray

  8. Slice the ribs into individual ribs or serving-size portions.

    Meaty Instant Pot pork ribs cut into individual ribs.
    Diana Rattray

  9. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • When buying baby back ribs, plan on about 3/4 to 1 pound of ribs (raw) per person, depending on how meaty they are.
  • When releasing the pressure on the Instant Pot, use the handle of a utensil and protect your hands. The steam is very hot!

Recipe Variation

  • For sweeter ribs, add 1 to 2 tablespoons of brown sugar to the spice rub mixture.