3.9 from 54 votes
Instant Pot Pork Ribs
This Instant Pot Pork Ribs recipe uses a dry rub of sweet paprika, dark brown sugar, and spices to coat baby back ribs that are pressure-cooked with apple cider. The ribs become tender from the Instant Pot, then finish under a broiler or on the grill with barbecue sauce for a caramelized top layer. The process combines the convenience of pressure cooking with the traditional flavor and texture of BBQ ribs.
Prep Time
10 mins
Cook Time
35 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings:
8
Calories:
370 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 370
% 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.