Cook up juicy and tender pork ribs in no time with this recipe for Instant Pot ribs! With a made-from-scratch classic BBQ rub and a flavorful steaming liquid made from pantry staples, this straight-forward recipe is fall-off-the-bone good.
½teaspoonsmoked paprika(regular fine to substitute)
¼teaspooncumin
¼teaspoonground cayenne pepper
⅛teaspoonground cinnamon
1rackraw baby back or St. Louis/spare ribsbetween 2.5-3 lbs in total
To cook:
1cupchicken brothor water
¼cupapple cider vinegar
¾teaspoonliquid smokeoptional
To finish:
½cupBBQ sauce
Instructions
Stir together all of the seasoning rub ingredients (except the ribs) in a small bowl until evenly combined.
Remove the membrane from the ribs. Do this by laying the rack of ribs with the back, bone-y side up. Working from the corner, grab ahold of the very thin, stretchy, whiteish membrane and pull it back and away to remove it from the ribs (it'll often make a ripping noise as it separates). Discard the membrane.
Rub the seasoning over all sides of the ribs.
Add the trivet to the Instant Pot, then pour in the broth, apple cider vinegar, and liquid smoke.
Circle the seasoned ribs standing up on their sides around the Instant Pot on the trivet. It's okay if some of the ribs overlap.
Close and lock the Instant Pot lid and ensure the pressure release valve is set to "sealing". Press the "Manual" button (or "Pressure Cook" on newer models) and using the "+" or "-" buttons adjust time to 25 minutes (for baby back ribs) or 30 minutes (for St. Louis/spare ribs) of high pressure cook time.
Once the Instant Pot has finished cooking, let the pressure release naturally for 15 minutes, then carefully turn the release valve to "venting" and release the rest of the pressure (if any remains).
Remove the lid once all of the pressure has been released, then transfer the cooked ribs to foil-lined sheet pan. Baste one side of the ribs with half of the BBQ sauce, then place the pan in the oven to broil at 500°F (260°C) for 3 minutes or so. Remove the pan, carefully flip the ribs over, and brush with the remaining BBQ sauce. Broil again for 3 minutes, then slice and serve.
Notes
Ingredient NotesRibs: If the racks of ribs you have are smaller (1-2 pounds) you can cook multiple racks at the same time. I've cooked a little over three pounds of ribs at once and found there to be sufficient room. Just continue circling them around the Instant Pot.Spice rub: Your favorite homemade or store-bought rub can be used. For 2.5 - 3 pounds of ribs you'll need about three tablespoons.Liquid smoke: This adds a slight smokiness to the steaming liquid, but it's totally optional if you don't have it or want to buy it. I've made Instant Pot ribs without it multiple times and have really enjoyed them, too.Recipe Tips
Removing the membrane: A butter knife can help get the initial membrane corner lifted up from the rack of ribs. If you find the membrane slippery and tough to deal with, try grabbing it with a dry paper towel to help you get a better grip.
Trivet: While the trivet accessory is very helpful to lift the ribs above the cooking liquid, you can still make Instant Pot ribs by without it if you don't have one. Just circle the ribs around the IP on their sides to cook, lifting them out at the end and letting excess liquid drip off before broiling.
Reheating cooked ribs: Place ribs in a baking dish or on a sheet pan and cover with foil. Heat in a 300°F oven until warmed throughout. You can also microwave them on half-power, draping them with a moistened paper towel to prevent them from drying out.
Serving Size: If serving Instant Pot ribs as a main dish, one rack of baby back ribs will serve 2-3 people, while a rack of St. Louis/spare ribs will serve 3-4.Inactive Time: This is an estimate of 10 minutes for the Instant Pot to come up to pressure and 15 minutes of naturally letting the pressure release.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.