Instant Pot Ribs

4.49 from 31 votes

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.

Prep Time15

Cook Time1 5

Total Time1 35

Course: Main Dish

Cuisine: American

Servings:

Author: Rachel Gurk

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

Video

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.

Nutrition

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