Recipe Overview
Why you’ll love it: This recipe for Instant Pot ribs gives you fall-off-the-bone, flavorful ribs. It’s almost magical and it will be your go-to when you want ribs but don’t have hours to spare.
How long it takes: 15 minutes to prep, just over an hour to cook
Equipment you’ll need: Instant pot pressure cooker, baking sheet to broil
Servings: 4
If you’re like me, ribs are something you order in a restaurant but rarely cook at home. Ribs sometimes seem like a special occasion meal and honestly, they don’t need to be.
Enter: the Instant Pot. Deliciously tender ribs in an “instant”! The first time I made Instant Pot ribs, I honestly expected them to be alright, but not outrageously good. However, these ribs are really delicious! They fall off the bone and have great flavor. And they’re ready to eat in just an hour and a half.
Easy Instant Pot Ribs
Pressure cooked ribs. The magic of Instant Pot ribs is that you don’t have to slow cook the ribs for hours and hours to get that tender fall-off-the-bone quality that everyone wants. Thanks to pressure cooking, you can have tender ribs in about an hour and a half. You’ll love that it’s completely hands-off once you get the ribs into the Instant Pot. This cooking technique is also perfect for short ribs, which also usually take hours in the oven.
Smoky flavor. I won’t pretend that they’re the same as slow-smoked ribs. Nothing is better than that! However, with a bit of liquid smoke, your ribs will have that same smoky flavor without all the hassle. You don’t need a smoker, wood chips, and hours of time standing outside.
Plenty of BBQ goodness. The ribs get a lot of their great flavor from a homemade rub that slowly permeates and seasons the ribs as they cook. It’s easy to make with pantry ingredients. After you cook the ribs, slather on your favorite BBQ sauce (I love this homemade BBQ sauce). The ribs are briefly broiled to caramelize the sauce and give the ribs the perfect barbecued exterior.
Ingredient Notes
- Baby Back Pork Ribs: You should be able to fit one rack of ribs (3 to 5 pounds) in a 6 quart Instant Pot. This can be four servings, depending on how many ribs you want to serve to each person. The recipe card also has instructions for St. Louis-style ribs, if you prefer those.
- Yellow Mustard: I find that smearing the ribs with yellow mustard helps the BBQ rub adhere. You won’t taste the flavor of the mustard but it serves an important purpose.
- BBQ Rub: The ribs are seasoned with a mixture of brown sugar and spices. Look in your pantry for chili powder, smoked paprika, garlic powder, onion powder, celery seeds, salt and pepper. The rub mixture can be made ahead. This is basically my recipe for homemade BBQ rub that you can use on ribs, chicken, or pretty much anything. If you already have a BBQ rub that you like, feel free to substitute it.
- Broth: The purpose of the broth is to steam the ribs in the pressure cooker and is poured into the bottom of the Instant Pot. You can use beef broth, chicken broth, water, or beer, if you prefer.
- Apple Cider Vinegar: The cider adds a tangy and slightly sweet element to the ribs.
- Liquid Smoke: This ingredient is optional but I highly recommend it. There’s nothing quite like the flavor of ribs that have been smoked all day. Liquid smoke is a much easier and faster way to add that flavor. It’s actually made by burning wood; the steam is collected and condensed to make liquid smoke.
- BBQ Sauce: There are so many types of barbecue sauce to choose from; simply choose the one you like best. I often make my own BBQ sauce; it’s easy and has great flavor.
How To Make Instant Pot Ribs
Make the BBQ rub. In a small bowl, combine the rub ingredients: brown sugar, salt, chili powder, smoked paprika, garlic powder, black pepper, onion powder, and celery seeds. Set it aside for now.
Get the Instant Pot ready. Position the metal steamer rack in the bottom of your Instant Pot. Pour in a cup of broth, apple cider vinegar, and the liquid smoke (if you decide to use it).
Prep the ribs. The trick to really tender ribs is to remove the silvery membrane from the back side of the ribs. Using a knife or fork, carefully loosen the membrane on one end of the ribs, grab onto it with a paper towel (which helps you grip it), and peel it off.
Add seasoning. Rub the yellow mustard over the surface of the meat. I usually use my hands but you can use a brush if you’re squeamish. Once the ribs are coated with mustard, liberally sprinkle the BBQ rub mixture on the meat and lightly rub it in. The mustard will help it adhere.
Position the ribs in the Instant Pot. Since the rack of ribs won’t fit flat, set the ribs on their side and curl it around the inside of the pot with the meat facing outward. The photos illustrate how to do this. Put the lid on the pressure cooker and seal it.
Pressure cook the ribs. Set the Instant Pot for Pressure Cook, 30 minutes (or Manual, High Pressure, depending on the model you have). It will take roughly 15 minutes to come to pressure. When the cooking time has elapsed, let the pressure release naturally for 15 minutes. I usually set a timer so I know when 15 minutes has passed. Carefully release any remaining pressure and remove the lid.
Broil the ribs. While the pressure is releasing from the Instant Pot, preheat the broiler. Line a heavy sheet pan with foil and set the ribs on it, meat side up. Brush the surface of the ribs with the BBQ sauce. Broil them until the sauce is bubbling and has lightly caramelized. Be sure to keep an eye on the ribs because you don’t want the sauce to scorch or the ribs to dry out. This final step of broiling really takes the ribs to the next level. They look and taste like you’ve spent all day in front of the grill.
Serving Suggestions
Serve Instant Pot ribs with homemade healthy coleslaw and crispy roasted potatoes, and you’ve got yourself a delicious meal. This broccoli salad or baked macaroni and cheese would be so good, too. If you have an air fryer, try homemade air fryer tater tots. End the meal with a delicious icebox dessert like Kool-Aid pie or chocolate delight.
Recipe Variations
- Substitute St. Louis ribs. We tested this recipe a few different ways to make sure it works for other types of ribs, such as spare ribs. St. Louis-style ribs (spare ribs) come from the belly instead of the back. They’re meatier and contain a bit more fat. You can use the same cooking method but they do take a bit longer to cook. The recipe card has instructions.
- Choose your own BBQ rub. Instead of making your own, feel free to use any rub that you like.
- Make ribs in your crockpot. If you prefer to cook the ribs all day, try my slow cooker ribs. The cooking process is quite similar. They can be cooked on High for four to five hours, or on Low for eight to ten hours.
Refrigerate/Freeze: Leftover ribs should be wrapped well or put in a covered container. They can be refrigerated for three to four days or frozen for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat: You can use your microwave to reheat small portions but I recommend reheating ribs in the the oven. Wrap the ribs in foil and place them in a pan or dish. Add a little water or extra sauce, if desired. Bake in a preheated 300°F oven for 30 minutes or until heated through.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #90. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Instant Pot Recipes
Instant Pot Ribs
Ingredients
For the BBQ Rub:
- 2 tablespoons brown sugar (regular or dark)
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon coarse ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon celery seeds
For the ribs:
- 1 cup broth (see note)
- ¼ cup apple cider vinegar
- 1 tablespoon liquid smoke (optional, but highly recommended!)
- 1 rack baby back pork ribs (3 to 5 pounds, see note)
- 2 tablespoons yellow mustard
- ½ cup BBQ sauce of choice
Instructions
- In a small bowl, make BBQ rub by combining brown sugar, salt, chili powder, smoked paprika, garlic powder, black pepper, onion powder, and celery seeds.2 tablespoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon coarse ground black pepper, ½ teaspoon onion powder, ¼ teaspoon celery seeds
- Place steamer rack in the bottom of your Instant Pot. Add broth, apple cider vinegar, and liquid smoke to the Instant Pot.1 cup broth, ¼ cup apple cider vinegar, 1 tablespoon liquid smoke
- For the best results, remove the thin translucent membrane from the back side of the ribs. Use a knife or fork to carefully loosen it on one end, and then grip it with a paper towel and just peel it right off. This step guarantees the ribs will be fall-apart tender.1 rack baby back pork ribs
- Rub or brush meat with mustard (I usually use my hands; it's messy but effective). When meat is coated with mustard, sprinkle with BBQ rub and lightly rub the seasoning in so it adheres to the meat.2 tablespoons yellow mustard
- Place meat in the Instant Pot, curling it around the sides of the pot, meat side out (see photo in post). Secure lid and turn valve to seal, if necessary. Set on Pressure Cook (or Manual, high pressure) for 30 minutes.
- After cooking time has elapsed, let pressure release naturally for 15 minutes (just set a timer and leave it alone for 15 minutes).
- Meanwhile, line a baking sheet with foil and preheat broiler to high. After 15 minutes has elapsed, release any remaining pressure. Remove the lid and carefully remove ribs, placing them on prepared baking sheet, meat side up. Brush with BBQ sauce and broil for 3 to 4 minutes or until bubbling and caramelized, watching carefully so the sauce doesn't scorch.½ cup BBQ sauce of choice
Notes
- Broth: Choose either beef or chicken broth. If you prefer, water or beer can be substituted for broth
- Yield: It’s a little tricky to calculate how many servings in one rack of ribs. I know plenty of folks that can eat a whole rack by themselves. It depends on how many sides you’re serving with the ribs, too. Nutrition information is calculated for 4 pounds of ribs making 4 servings, and includes BBQ sauce.
- St. Louis ribs: We tested this meatier cut of ribs and found that they take a bit longer. If you’re cooking St. Louis ribs, set the Instant Pot for 40 minutes and allow 15 minutes for natural release.
- Recipe retested and revised 9/2024.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Awesome recipe I did cut it short and used brown sugar rub by Kinders and use mustard and sweet sugar bbq sauce I bury them by hand in the mixture front and back then sprinkle more kinders brown sugar rub
Then follow the cooking instructions and they are the best I tried a couple of times the oven part but now I just skip it and eat these delicious ribs falling off the bone this is my go to for ribs
So glad you like them! Thank you for leaving a review!
I tried to watch how it is made, but I couldn’t get the video to play. Is it on my end?
Hmm, it’s working for me! Could you tell me more about where you had this issue? Desktop or mobile, and what browser?
I was always told that if you cook meat to too high of a temperature, they meat will loose all of its natural juices and this is one factor why it is not recommended that people boil their ribs first. I was alway told that it had to be low and slow to break down the connective tissue and to release the collagen. This is why I typically sous vide my ribs, but we don’t always plan well enough for a 48 hour cook. With the short term cooking of the pressure cooker, do you loose a lot of juice from the ribs?
I find these to be super juicy, and fall off the bone tender. The magic of pressure cooking, I suppose!
Well, I’ll have to put this on the list of recipes to try when it’s too cold to go out to the smoker (we live just outside of Toronto) and when I don’t want to wait for the sous vide! Winter is coming you know!
I hope you love them!
This is such a timesaver and perfect for the home cook. In the warmer Michigan months, I throw the ribs on the grill instead of under the broiler.
Perfect! They literally fall off the bone tender as others have said. I love to cook but never have been able to make decent ribs for friends and family. Thank you for this!
You reminded me that I need to make these again soon, I haven’t made them in a while! Thanks for the review – so glad you like them!
We love these ribs! The instant pot makes it so easy. Your recipe makes it delicious. We already some of your rib rub recipe in a jar. Yummy!!
I’m so glad to hear it! Thank you for taking the time to leave a comment and review!
Soooo easy and delicious!! I bought ribs that were already cut (not on the rack), so I wasn’t sure if the cook time might be too long, but it was perfect. I usually cook ribs in over for 3-4 hours @ 250 degrees and sometimes even then, they don’t come out “fall off the bone”. However, in less than an hour I was ready to enjoy these delicious ribs. Thanks Rachel! Will definitely be passing this along and using the recipe again (and again)!
So glad you liked these! It’s such an easy shortcut. Thanks for leaving a review!
This is the only way I will cook ribs. This is the best recipe ever! Love your recipes and how everything is presented! Thank you Rachel!
Ahh thank you so much! Your comment made my day.
Hi What is liquid smoke that I keep hearing about?
It comes in a small bottle and has the flavors of smoke. You can find some that are more full of chemicals….but there are some natural versions too that are basically just really intensely smoked water. It adds a ton of great flavor to these ribs.