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Instant Pot Ribs Recipe
This Instant Pot Ribs recipe delivers fall-off-the-bone tender pork ribs with a smoky, flavorful dry rub, all slathered in your favorite BBQ sauce and ready in under one hour!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
49 mins
Servings: 4 servings
Calories: 782 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 to 2 racks baby back ribs (about 2 ½ pounds/1,125g) (see Notes for cooking 2 racks)
- 1 cup water (240mL)
- ¼ cup apple cider vinegar (60 mL)
- 2 teaspoons liquid smoke (optional)
- 1 cup barbecue sauce (240mL)
For the Dry Rub:
- 1 tablespoon light brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
Instructions
For the Dry Rub:
- Stir together the dry rub ingredients in a small bowl.
Cup of Yum
For the Ribs:
- Pat the ribs dry with paper towels. If needed, remove the membrane from the back of the ribs and discard. Coat the ribs all over with the dry rub seasoning.
- Place the trivet in the Instant Pot. Add the water, vinegar, and liquid smoke, if using.
- Place the ribs upright on the trivet, curling them into a circle with the meaty side of the ribs facing outward.
- Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 25 minutes. Let the steam naturally release for 10 minutes, then manually or quick release the remaining steam.
- For a more caramelized crust on the ribs, preheat the oven to Broil. Line a large baking sheet with foil.
- Carefully remove the ribs and lay them out on the prepared sheet. (They will be very tender!) Slather the ribs on both sides with barbecue sauce.
- Broil until the sauce is bubbly and caramelized, about 3 to 4 minutes. Cut the ribs apart and serve with additional sauce. If you don’t want to broil the ribs, you can cut and serve them after brushing with sauce.
Notes
- Cooking two racks of ribs at once. If your ribs come in two separate slabs, or you want to cook more at one time, curl the racks around each other in a spiral shape in the Instant pot. Do not stack them.
- Broil for extra flavor. After pressure cooking, broil the ribs for 3-4 minutes in the oven to caramelize the BBQ sauce, adding a rich, smoky crust. If not broiling, just cut and serve the ribs after brushing them with sauce.
- Handle with care. The ribs will be very tender after cooking, so use tongs to prevent them from breaking apart when transferring them to the baking sheet.
- Remove the membrane. Before seasoning the ribs, remove the membrane for the most tender texture and better seasoning penetration.
- Add liquid smoke. A dash of liquid smoke can bring an authentic, smoky barbeque flavor to your ribs without needing a smoker.
- Double the recipe. For a large gathering, double the recipe and cook up to 5 pounds of ribs in a large instant pot with the same cooking times.
Nutrition Information
Calories
782kcal
(39%)
Carbohydrates
34g
(11%)
Protein
55g
(110%)
Fat
47g
(72%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
8g
Monounsaturated Fat
20g
Trans Fat
0.4g
Cholesterol
196mg
(65%)
Sodium
1584mg
(66%)
Potassium
920mg
(26%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
374IU
(7%)
Vitamin C
1mg
(1%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 782
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 34g | 11% |
| Protein | 55g | 110% |
| Fat | 47g | 72% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 196mg | 65% |
| Sodium | 1584mg | 66% |
| Potassium | 920mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.