Instant Pot Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Release time
15 mins
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Total Time
53 mins
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Servings
6 servings
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Calories
886 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Ribs
Description
This recipe begins by removing the rib membrane and applying a dry rub consisting of brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper to both sides of a rack of spare ribs. The ribs are coiled inside a 6-quart or larger Instant Pot atop a trivet. Water, orange juice and slices, and liquid smoke are added for moisture and flavor. The ribs cook under high pressure for 25 minutes with a 15-minute natural release, resulting in tender, flavorful meat.
While the ribs cook, a homemade BBQ sauce is prepared with molasses, ketchup, finely diced Vidalia onion, minced garlic, hot sauce, mustard, and ground cloves, simmered until thickened. After pressure cooking, the ribs are coated on both sides with the sauce and broiled briefly to crisp the surface and deepen the flavor.
The ribs yield a balance of tender meat and sticky, flavorful coating with a slight smoky orange note from the liquid smoke and orange juice. Broiling adds some caramelization and texture on the edges. This is a practical method to achieve BBQ-style ribs quickly and indoors.
The recipe can be adapted for different altitudes by adjusting cooking time and for baby back ribs or spare ribs by changing the pressure cooking duration. Membrane removal is essential for tenderness and flavor absorption. Using the entire rack coiled in the pot helps even cooking. The sauce quantities work for one or two racks without adjustment.
Ingredients
- 3 lbs ribs spare or on the rack
- 4 Tablespoon dry rub or your favorite dry rub
- ⅔ cup water
- 1 orange large
- 1 Tablespoon liquid smoke
- 1 cup BBQ sauce or your favorite store-bought BBQ sauce
Dry Rub
- 2 Tablespoon brown sugar or coconut sugar (for Paleo)
- 1 Tablespoon paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoon salt
- 1 teaspoon black pepper
Homemade BBQ Sauce
- ½ cup molasses
- ½ cup ketchup
- ½ vidalia onion finely diced
- 1 Tablespoon garlic minced
- ½ Tablespoon hot sauce
- 1 Tablespoon yellow mustard
- ½ teaspoon cloves ground
Instructions
- Remove membrane and season ribs liberally with the dry rub on both sides of the rack.
- Place trivet in the instant pot and ribs on top of the trivet in a circular fashion. Add water, liquid smoke, juice from one orange and the leftover orange slices, into the instant pot. Secure lid and set on manual pressure at High for 25 minutes. Allow for natural release for an additional 15 minutes.
- While the ribs are cooking, combine remaining ingredients into a small pot on the stove. Whisk and cook ingredients over medium-low heat for approximately 15 minutes. Flavors will come together, onions will cook through, and the sauce will become thicker. Remove from heat and await ribs.
- Place ribs onto a foil lined baking sheet and coat both sides of ribs with your homemade bbq sauce.
- Broil in the oven on high for 2-3 minutes each side.
Notes
- Adjust cooking time according to altitude: lower altitude uses shorter time, higher altitude requires longer pressure cooking.
- Increase cooking time to 32 minutes for baby back ribs if preferred.
- Remove the membrane from the ribs before seasoning for better flavor and texture.
- Coil ribs rolled in a circle in the Instant Pot for even cooking; avoid cutting or stacking.
- Sauté onions in butter before simmering BBQ sauce for added depth of flavor.
- Broil ribs on middle oven rack for 2-3 minutes each side to crisp the sauce and enhance flavor.
- Use a 6-quart or larger Instant Pot for adequate space when cooking ribs.
- Recipe quantities allow cooking one or two racks without adjusting sauce amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 886 kcal
% Daily Value*
| Calories | 886kcal | 44% |
| Carbohydrates | 39g | 13% |
| Protein | 38g | 76% |
| Fat | 65g | 100% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 170mg | 57% |
| Sodium | 1161mg | 48% |
| Potassium | 1089mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 15mg | 17% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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