Instant Pot Pork Ribs
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
8
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Ribs
Description
Instant Pot Pork Ribs features two racks of baby back pork ribs seasoned with a balanced dry rub including paprika, brown sugar, black pepper, and cayenne for a mild heat. The ribs are wrapped and refrigerated to absorb the rub before placing them on a rack inside the Instant Pot above apple cider. The cider steams the ribs, making them tender in 20 minutes under high pressure. After a controlled pressure release, the ribs are brushed with barbecue sauce and finished under a broiler or on a medium-high grill to develop a slightly charred sauce glaze.
The cooking method keeps the ribs juicy and allows the smoky, sweet, and slightly spicy rub to penetrate the meat. The final cooking step adds a caramelized coating that contrasts the tender, fall-off-the-bone texture. This method offers a practical way to prepare multiple racks with less active cooking time while maintaining flavor complexity.
The ribs are finished with your favorite barbecue sauce, so they pair well with classic sides like coleslaw or baked beans. The acidity of the apple cider supports tenderization and brings subtle fruitiness to balance the rub's heat and sweetness.
This recipe allows refrigeration of rubbed ribs for up to 48 hours and recommends cooking ribs up to two days ahead of serving. Leftovers reheat well when sauced and finished on the grill or in the oven to restore glaze and warmth.
Ingredients
For the BBQ Rib Rub:
- ¼ cup paprika sweet
- 3 tablespoons dark brown sugar
- 2 tablespoons black pepper
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons mustard powder dry
- 2 teaspoons celery salt
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
For the Ribs:
- 2 racks baby back pork ribs (6 to 8 pounds)
- 1 cup apple cider (NOT apple cider vinegar!)
- barbecue sauce your favorite
Instructions
- Place the racks of ribs on two sheets of aluminum foil. In a small bowl, whisk the dry rub ingredients together until combined and generously rub over the top and bottom of the ribs, gently working the rub into the meat. Wrap the racks with the aluminum foil and refrigerate for 4 hours up to 48 hours.
- Pour 1 cup apple cider in the bottom of a 6-quart Instant Pot or pressure cooker fitted with a wire rack. Place the ribs on the rack with bones facing up and lock the lid into place. Select High Pressure and 20 minutes cooking time.
- When the cooking time ends, turn off the pressure cooker and let it naturally release for 10 minutes before releasing the quick pressure release valve so the rest of the steam escapes. When the valve drops, carefully open the lid and remove the ribs onto a foil-lined baking sheet.
- Preheat the oven to 450°F or preheat the grill to medium-high heat. Brush the tops of the ribs with your favorite barbecue sauce. Broil for 4-5 minutes, or cook on the grill for 3-5 minutes on each side. Add more sauce as desired and serve.
Notes
- The dry rub quantity is enough for two racks of ribs and stores well in an airtight container up to three months.
- Ribs can be prepared and cooked in the Instant Pot up to two days before serving, then reheated with barbecue sauce on the grill or in the oven.
- Use apple cider (not vinegar) for cooking liquid to keep the ribs moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 370kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 1017mg | 42% |
| Potassium | 516mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2102IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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