Instant Pot Ribs
I am of a certain belief that in any healthy relationship, it’s best not to keep score. Unless you are making Instant Pot Ribs, in which case MEGA PARTNER POINTS.
Fall off the bone tender, mega meaty, and destined to elicit serious finger licking, these savory Instant Pot Ribs will make you a fast favorite with whoever is lucky enough to share them with you.
In my case, the lucky recipient was Ben, who often requests my Crockpot Ribs. I plan to cash in the wife points I earned making this Instant Pot version for his help assembling our new patio table. I can already envision myself serving a batch of Instant Pot Ribs (slathered in homemade barbecue sauce) to friends at a future summer party!
(Remind me to mention the ribs plan to Ben if the table’s assembly “directions” are an Ikea-style sheet of paper with only pictures and no words. Baby backs are my favorite form of bribery.)
How to Make the Best Instant Pot Ribs
Unlike other rib cooking methods, which take hours and require active tending, making ribs in the Instant Pot is hands free and comparably fast. The Instant Pot locks in moisture and makes the ribs tender in a fraction of the time.
In addition to the use of the Instant Pot itself, I have a few key tips to ensure your Instant Pot rib efforts are richly rewarded.
- Use a Dry Rub. To start your ribs on a delicious note, cover them generously with a delicious dry rub.
The rib rub recipe I’ve included here uses basic pantry staples you probably already have, like chili powder, garlic powder, and cayenne, to give the ribs loads of flavor. If you’d like to make the ribs more spicy, feel free to bump up the amount of cayenne.
To balance the spice, I also add brown sugar to my Instant Pot Ribs’ rub. I grew up loving the brown sugar/molasses flavor of Kansas City BBQ, and the brown sugar reminds me of some of my favorite KC BBQ joints.
The amount of brown sugar isn’t overly sweet by any means. You’ll love it here.
- Liquid Smoke. It might sound fancy, but liquid smoke is widely available at most grocery stores (once you look for it, you’ll find it). You can also buy it online.
Please don’t skip the liquid smoke. Because we are cooking the ribs quickly (thank you Instant Pot!), the liquid smoke provides flavor that you’d typically only get via longer cooking methods (like, ahem, actual smoking).
- Choose Your Favorite Ribs. You can make any kind of ribs you like in the Instant Pot, so pick your favorite! The amount of time needed to cook Instant Pot ribs will vary based on the type of ribs you choose, but the way you add the rub and place them in the Instant Pot is the same.
The two more common types of ribs are baby back ribs and spare ribs.
- Baby back ribs are the smallest and most tender. They are my favorite and the ones you’ll see in the photos.
- Spare ribs are larger, meatier, and fattier. Ben adores them.
How Long to Cook Ribs in the Instant Pot
- Baby Back Ribs: 23 minutes on high pressure + 5 minutes natural release.
- Spare Ribs: 35 minutes on high pressure + complete natural release. Do not vent the spare ribs immediately. Because the meat is tougher, it needs the full natural release to become tender.
Broil for Bonus Flavor
- After the ribs are finished cooking, I like to brush them with BBQ sauce and place them under the broiler for a few minutes. Broiling lightly crisps the top, and the sauce becomes extra sweet and thick.
Serving Instant Pot Ribs
- Instant Pot Ribs, 2 Racks: For a crowd, you can cook two racks of Instant Pot ribs at the same time. Simply place two racks on the trivet, overlapping one inside the other if needed. The pressure cook time does not change (though it will take the Instant Pot longer to come to pressure initially).
- Sauce It Up: While you don’t *need* extra barbecue sauce on the side, my personal favorite way to eat ribs is good and slathered. Look for sauce without high fructose corn syrup…though I admit that unless I’m making the barbecue sauce from scratch, ribs with Sweet Baby Ray’s do always seem to be a hit.
- Side Dish Ideas: Instant Pot ribs and potatoes is a classic combo. Try these easy Crock Pot Baked Potatoes, make-ahead Crockpot Breakfast Potatoes (not just for breakfast!) crispy Baked Fries, or keep it simple with potato chips.
More Meat Made Easy
- I also love using my pressure cooker to make Instant Pot Chicken. Like these Instant Pot Ribs, it comes out perfectly moist every time.
- I also have this whole lineup of healthy Instant Pot recipes for you to explore.
For a less-fuss approach to rib cooking and easy entertaining, Instant Pot Ribs are hard to beat. If you decide to try them, I’d love to hear what you think!
Instant Pot Ribs
Ingredients
For the Ribs:
- 1 rack baby back ribs or spare ribs — about 1 1/2 to 2 pounds*
- 1 cup water
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon liquid smoke
- 1/4 cup Homemade Barbecue Sauce — or swap your favorite store-bought sauce, plus additional for serving
For the Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Instructions
Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don’t worry!) Flip the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.
In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. Rub it all over the ribs, generously coating all of the sides.
Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle.
Cover and seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 23 minutes (if you are making multiple racks and your ribs are super meaty, increase to 25 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
Towards the end of the ribs’ cook time, place a rack in the upper third of your oven and set it to broil. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. Place under the broiler just until the sauce begins to caramelized, about 2 minutes. Do not walk away to make sure the ribs don’t burn.
Recipe Notes
- *Choose a rack that is less than 2 pounds for the most tender results. One rack will serve about 2 people. If you'd like to cook a larger amount, you can fit 2 to 3 racks into your Instant Pot. Simply stand the ribs all the way around the outside in one big circle first, then place additional rack(s) in a second circle on the inside. You can cut the slabs into smaller pieces if it helps them to fit more easily. Multiply the spice mixture for each additional rack (double for 2 racks, triple for 3, etc.).
Nutrition Information
Amount per serving (1 of 4) — Calories: 534, Fat: 36g, Saturated Fat: 14g, Cholesterol: 160mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 12g, Protein: 37gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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I have the Instant Pot Mini—3qts. This should work there, too, right? If the rack of ribs is a little long, I can just coil it I think.
Hi Suzanne! I have the 6 quart, so I have not tried it, but it should work as long as the ribs fit in there.
It worked with the Instant Pot Mini! YUM!!!
Suzanne, I am so pleased to hear it. Thanks for sharing!!
This is absolutely incredible!! I bet those ribs are like flavour-bombs going off in your mouth!! (:
That’s exactly right!!
Can I toss these on the grill to finish them? Instead of broiling? It’s getting too hot in PHX to turn on the oven ;)
Hi Katherine, I haven’t tried that myself, but I think you could give it a try! Enjoy!
This wasn’t one of my favorites. I was so sad. I’ve loved all of your recipes and thought that I’d try this one. For some reason, they just lacked flavor. The baby backs were oh so tender but just lacked flavor even with the homemade BBQ sauce and broiling after. I even seasoned the ribs with the rub for an hour or so as I usually do before I arranged them nicely in the pot. I just like low and slow in the oven for ribs dripping in that sauce for hours. Don’t get me wrong, they were super tender which I was thrilled about. And it’s a superb idea for quick cooking Sunday dinners instead spending all day cooking. I promise to keep making your recipes and reviewing them. I read every new recipe! Very enjoyable and tasty. Thanks for sharing them all. Keep up the fantastic work for all of us!
Diane, I’m sorry these weren’t a favorite, but I know everyone has different tastes. Thank you so much for the kind words about my recipes!
I made these last night for the first time for my husband’s birthday and they turned out perfect -so tender juicy, fell off the bone. I also made the barbecue sauce recipe -it was so easy and tasted great (for my husband’s taste I added a bit of chipotle pepper powder) . My husband and I are FASTer Way to Fat Loss clients so we focus on whole food nutrition and will absolutely be making these again on a low-carb day. I used a Breville electric pressure cooker and about a 2 pound rack of baby back pork ribs. If you’re eating whole food nutrition -the barbecue sauce is worth making because it avoids unhealthy sweeteners, extra sodium and artificial ingredients.
Amanda, I’m glad to hear you enjoyed the recipe! Thanks for taking the time to share this review too.
There was still too much fat on the ribs. Is there a way to cook the day out more?
Monica, ribs are a fattier cut and you do need some fat to make them moist, but if you’d like them less fatty, you can trim off some of the fat prior to cooking.
DEELICIOUS. Even the kids enjoyed (super picky ;) )
They did lack flavour a bit (prob the reason why the kids loved them lol) for my taster – if I were just cooking for me and my husband, I’d amp up the cayenne big time and probably throw in some cumin or nutmeg. But tender? OMG. Yes they were. I’d probably down the cooking time to 21 mins as well (a little tiny bit overcooked). But I’d do this recipe again in a heartbeat. Thank you so much :) !
Melissa, I am so so pleased to hear the recipe was enjoyed. I bet they’ll be even better next time. Thank you for sharing!
Not for the recipe but for the idea to use my instant pot for them. They are really fall off the bone tender.
I’m glad you enjoyed the method, Jennifer!
I’ve never written a review on Pinterest but this was amazing! I’m new to the instant pot community so this is the 2nd meal I’ve prepared. My husband and I loved it! Will definitely make again. Thank you!
I’m so glad to hear it was a hit, Brittany! Thanks for taking the time to share this review.
These. Are. Amazing.
I loved that the meat was falling off the bone. Tasty and less messy! This recipe is delicious!
I’m so happy to hear this, Sarah! Thank you for sharing!
OMG…the ribs were amazing!!! If it is the only thing I make in the instant pot I’m totally satisfied with that!
Thank you for sharing this, Shanyj! I’m so happy this recipe was a hit!
I made it last night in my 8qt 7 in 1. I actually made this 2x in a row. I used country style pork ribs as the meat and put 4lbs of it in at a time. The first time, I cooked them for 35 minutes. It was a little over-cooked. The second time, I cooked them for 25 minutes… PERFECT.
Each time, I put sweet baby ray’s original on them when I tossed them in the oven…. PERFECT.
The kids ate them up like candy. I was proud and I brought them to work the next day.
I was surprised to find that my coworker didn’t seem to care for the smell. In fact, she said “It smells like cat food, or has a tuna smell”.
I am completely lost and puzzled by this, even though she insisted that it was the ribs.
Everyone else that passed by thought that it smelled good.
Do you know what ingredient could have caused the smell? I’m not complaining, I’m just curious. I have a hunch it is the apple cider vinegar.
The only ingredient I left out was the cayenne pepper
Hi Darren! I’m SO happy to hear that this recipe was a hit! As for the smell, I’m not sure which ingredient could produce that. Thank you for leaving this kind review!
It’s the vinegar!!!!! But I (and family/friends) only smelled it while they were cooking in the Instapot. Once out and emptied no one I know of, myself included, smelled it any longer — and the ribs were *fantastically* done; this method/recipe is a keeper, for sure. I used my favorite all-time pork baby back rib recipe for the flavor: “Spice Rubbed Smoked Ribs with Maple Horseradish Baste,” a Bobby Flay recipe, spice rubbed pre-cook, into the Instapot, then slathered with the glaze to broil. Obviously without the smoking and basting ;)
Thank you for chiming in and for sharing this kind comment, Christine! I’m so happy you’ve also loved this recipe!
Made these again this past weekend, omitted the vinegar and just used water — no smell while cooking, super delicious and succulent. I tried a fast google but didn’t immediately find an answer — I’ve seen the vinegar thing in some other IP ribs recipes; wondering, what is the function? I’m assuming it plays more of a chemistry/science role than a vinegar-as-flavor role..?
Hi Christine! Thank you for taking the time to report back! In this recipe, the vinegar is designed to help keep the meat tender and provide a tangy addition to the marinade. If you enjoyed the recipe without the vinegar, you could continue to omit it in the future. I hope this helps!
Stupid question what if I dont have apple cider vinegar and I just have apple juice
Hi Patrick! I have not used apple juice in this recipe and would not recommend it. The apple cider vinegar helps tenderize the meat, so I don’t know how leaving it out may change the outcome. I hope this helps!
I bought some ribs on sale last week and then immediately regretted it when I got home. I live in an apartment and didn’t really want to spend all day cooking them in the oven and I dont have access to a grill. Then I remembered my instant potato I expected to find a recipe using the slow cook method, but I was really excited to see this one only had a 20ish minute cook time. Tried it tonight and I am SO impressed and thrilled with the results! In fact, I had a difficult time moving the ribs from the pot to the oven to finish because they kept falling off the bone.
I did see the comments from some people saying there wasn’t enough flavor, so I looked up some other dry rub recipes. Most ones I found used the same ingredients, just a lot more of each.. so I made a larger amount of dry rub and just piled it on, then let the ribs sit in the fridge for about an hour. When I came back, the rub had formed a sticky coating on the ribs and they taste great. I did finish with some sweet baby Ray’s bbq sauce in the oven, but the dry rub still comes through.
Ok, I’m done ravings! Saving this recipe for sure. 10/10!
Thank you SO much for this kind review, Sarah! I’m so happy the ribs were a hit and that you enjoyed the recipe!
THIS is the instant pot rib recipe I’ve been looking for. Flavors, texture, and effort are all dialed in. I had to skip the cayenne because of kids, but otherwise wouldn’t change a thing. I had a single 3lb rack of baby back ribs, and it fit inside perfectly without having to cut it. It was tricky to pull out when it was finished without it falling apart (tender!), but two sets of thongs worked. Actually I might reduce the water to about 3/4 of a cup since in the end, the rack was just barely submerged in the liquid.
YAY! Thank you for sharing this kind comment, Carlisle! I’m so happy to hear that you enjoyed this recipe!