These are the Instant Pot ribs to start with. No smoker, no hours tending a grill, no special ingredients. Just a slab of baby back ribs, a simple dry rub, and under an hour to fall-off-the-bone tender.
More Rib Recipes to Try:
The Key to Fall-Off-the-Bone Ribs
A few things make the difference between good ribs and rib-joint ribs. Get these right and the rest is easy.
- Remove the membrane: Left on, it turns tough and rubbery and keeps the rub from getting to the meat. Do not skip it.
- Use a smaller slab: Racks under 2 lbs pressure cook up more tender and juicy than the big ones. If you have a choice at the store, go smaller.
- Finish under the broiler: It is technically optional, but five minutes under the broiler caramelizes the sauce and gives you that sticky, charred crust. This is the step people notice.
Start with the Right Slab Ribs
There are a few kinds of ribs out there, but baby back ribs are the most popular by far, and the best fit for this recipe. They come from the top of the rib cage, run about 6 inches down to 3 inches at the tapered end, and a typical slab has 10 to 13 bones. They are meaty and forgiving to cook.
Go smaller if you can: Most slabs at the supermarket run 1.5 to 3 lbs. For pressure cooking, smaller is better. Slabs under 2 lbs come out more tender and juicy than the larger ones.
Best Liquid for Pressure Cooking Ribs
Pressure cooking needs liquid, and the mix you use is where a lot of the flavor comes from. For these ribs we use chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke.
If you have never used liquid smoke, this is a great place to start.
Ribs are traditionally made in a smoker, so we borrow that smoky flavor here. A little goes a long way, so a single teaspoon does the job. The apple cider vinegar adds vibrancy and acidity, and the Worcestershire and broth round everything out.
The ribs sit above the liquid. They rest on the trivet, so the liquid steams them rather than soaking them. There is no need to cover the meat.
How to Make Instant Pot Ribs
Here is how it comes together, from raw slab to sauced and broiled. The Instant Pot handles the hard part, so you are really just seasoning, cooking, and finishing.
Step 1: Remove the Membrane
Flip the slab bone-side up. Slide a butter knife under the thin membrane along the back of the ribs and lift it away from the rack. Grab it with a paper towel for a better grip and peel it off slowly.
✦ Don’t skip the membrane: Left on, it stays tough and rubbery and blocks the rub from doing its job.
Step 2: Season with the Dry Rub
Whisk together the dry rub: brown sugar, kosher salt, black pepper, onion powder, paprika, garlic powder, ground mustard, and cayenne.
Rub it liberally into the meat on both sides, and get the edges too. The ribs cook on their side in steam, so you want that rub massaged in everywhere.
The brown sugar and salt do the heavy lifting. The sugar helps the sauce caramelize under the broiler, and the salt pulls all the flavors through.
Step 3: Add the Liquid and the Ribs
Set the trivet in the Instant Pot and pour in the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke.
Stand the ribs on their side on the trivet, curled around the inside of the pot with the meaty side facing out.
Step 4: Pressure Cook for 28 Minutes
Secure the lid, close the vent, and pressure cook (manual on some models) for 28 minutes. It takes about 5 to 10 minutes to come to pressure before the timer starts.
Dial in your texture: For a 2 lb slab, 25 minutes leaves a slight pull, and 30 minutes goes fully fall-off-the-bone. 28 is my happy medium.
Step 5: Let the Pressure Release
When the cook time is up, let the pressure release naturally for 10 minutes, then release whatever is left.
Remove the lid and lift the ribs out carefully with tongs onto a baking sheet lined with aluminum foil.
Step 6: Sauce and Broil
Brush your favorite BBQ sauce all over the ribs. Slide them under the broiler for about 5 minutes, until the sauce bubbles and caramelizes with a little char. That is exactly the finish you want.
No broiler? No problem. Finish them in the air fryer or over a hot grill for about 5 minutes, until the sauce caramelizes.
What to Serve With These Ribs
Ribs want the classic cookout plate around them. Something creamy and cool, something starchy, and a little sweetness from corn all balance out that smoky, saucy pork.
Pick two or three and you have got a full spread.
Can I Cook Two Slabs at Once?
Absolutely. Just double the dry rub and arrange both slabs as best you can inside the pot. A standard 6-quart cooker fits two average slabs just fine. You do not need to increase the liquid or the cook time.
FAQs
Can I use spare ribs instead of baby back ribs?
You can, but they cook a little differently. Spare ribs are larger and meatier, so a full slab may need a few extra minutes of pressure cook time and might not fit as easily curled around the pot. Baby backs are the easier, more reliable choice for this recipe, but spare ribs will still turn out well if that is what you have.
Can I cook two slabs at once?
Yes. Double the dry rub and arrange both slabs as best you can inside the pot. A standard 6-quart cooker fits two average slabs just fine, and you do not need to increase the liquid or the cook time.
Why did my ribs come out tough?
Tough ribs usually mean they needed more time, not less, or the membrane was left on. Larger slabs need the full cook time to break down, and that membrane never softens, so it keeps the meat from getting tender. Remove it, match your time to the size of the slab, and you are set.
Can I make this without liquid smoke?
Yes. The ribs will still be tender and flavorful, they just will not have that smoky, off-the-grill note. If you want to get some of it back, a BBQ sauce with a smoky or hickory flavor at the end helps bridge the gap.
More Instant Pot Pork Recipes
- Instant Pot Short Ribs
- Instant Pot Pulled Pork
- Instant Pot Pork Tenderloin
- Instant Pot Boneless Pork Chops
- Instant Pot Carnitas
Best Damn Instant Pot Ribs
- Total Time: 38 min
- Yield: 1 slab
Description
Tender, fall-off-the-bone baby back ribs made in the Instant Pot in under an hour. A simple brown sugar dry rub and a quick broil at the end give you that caramelized, rib-joint finish at home, no smoker required.
Ingredients
- 1 slab pork baby back ribs (1.5 to 2.5 lbs)
- 2 tbs brown sugar (light or dark)
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp ground mustard
- ¼ tsp cayenne pepper
- ½ cup chicken broth
- ½ cup apple cider vinegar
- 1 tbs Worcestershire sauce
- 1 tsp liquid smoke
- BBQ sauce (about ⅓ cup of your favorite brand)
Instructions
- Remove the membrane. Flip the ribs bone-side up, slide a butter knife under the thin membrane to loosen it, then grip it with a paper towel and peel it away.
- Season the ribs. In a small bowl, whisk together all the dry rub ingredients, then rub the mixture into the ribs on all sides, top, bottom, and edges.
- Add the liquid. Set the trivet in the Instant Pot and add the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke.
- Load and cook. Stand the ribs on their side on the trivet, curling them around the inside of the pot with the meaty side facing out. Lock on the lid, close the vent, and pressure cook (manual on some models) for 28 minutes.
- Release the pressure. When the timer ends, let the pressure release naturally for 10 minutes, then release the remaining pressure.
- Transfer the ribs. Remove the lid and use tongs to move the ribs to a baking sheet lined with aluminum foil.
- Sauce and broil. Brush the ribs all over with your favorite BBQ sauce, then broil for about 5 minutes, until the sauce caramelizes with a little char.
Notes
- Remove the membrane first. It never softens, so leaving it on makes the ribs tough and blocks the rub.
- Smaller slabs win. Racks under 2 lbs pressure cook up more tender and juicy than larger ones.
- Dial in the texture. 25 minutes leaves a slight pull, 30 minutes goes fully fall-off-the-bone, and 28 is the happy medium.
- The ribs sit above the liquid. They cook on the trivet and steam, so there is no need to cover the meat.
- Don’t skip the broiler. Five minutes caramelizes the sauce and adds that charred finish. No broiler works too: use the air fryer or a hot grill until the sauce caramelizes.
- Cooking two slabs. Double the rub and fit both in a 6-quart pot. No change to the liquid or cook time.
- Liquid smoke swap. No liquid smoke? Use a smoky or hickory BBQ sauce at the end to get some of that flavor back.
- Storing leftovers. Keep in an airtight container in the fridge up to 4 days. Reheat gently, covered, so they stay moist.
- Prep Time: 10 min
- Cook Time: 28 min
- Category: BBQ
- Method: Instant Pot
- Cuisine: American
BPro says
I have never commented on an internet recipe before and I cook them all the time. That said THESE are the BEST ribs I have ever had. My whole family raved about them. Thank you!!!
Lynn Hagan says
This is my “go to” recipe now. I tried several but this is my favorite. The brown sugar in the rub makes a world of difference and broiling them at the end helps make them taste like a barbecue restaurant cooked them! This is a keeper, for sure.
RecipeTeacher says
Absolutely love it!! Yeah, once we discovered making ribs like this in the Instant pot, it literally was a game changer.
Steve&Deanne says
I’ve tried a couple of other instant pot rear recipes and this one here was really really great!!! We made our own barbecue sauce to caramelize on it when we broil it because of that point we didn’t realize we didn’t have our store-bought barbecue sauce on hand and it turned out really great. I would recommend this recipe to anyone who wanted to try instant pot ribs. It will most definitely be a keeper.
Janet says
Best and easiest ribs ever! This is a winner. I make it at least monthly. I have tried and use many of your recipes for instant pot.
Donna says
Best ribs I have ever made!!