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.

Tender Instant Pot Ribs on a cutting board with potato chips and barbecue sauce.

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.)

Close up of tender baby back ribs

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.
A bowl of dry rub for Instant Pot ribs

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.
Seasoned baby back ribs placed into an Instant Pot

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.
Instant Pot baby back ribs with potato chips and extra BBQ sauce

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 served on a wooden board

Instant Pot Ribs

4.95 from 179 votes
How to make fall off the bone Instant Pot Ribs. Easy method for baby back or spare ribs. So much faster and the sweet and savory dry rub is to die for!

Prep: 10 mins
Cook: 30 mins
Total: 50 mins

Servings: 2 –4 servings

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.

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

Serving: 1of 4Calories: 534kcalCarbohydrates: 16gProtein: 37gFat: 36gSaturated Fat: 14gCholesterol: 160mgFiber: 1gSugar: 12g

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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473 Comments

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  1. 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.

    1. I have mini too. Cut 2.5lb ribs into 4 pieces and had room for half of small cabbage wedged.  Stand ribs on edge around inner pot on trivet. 

  2. This is absolutely incredible!! I bet those ribs are like flavour-bombs going off in your mouth!! (:

  3. 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 ;) 

  4. 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!  

    1. 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!

  5. 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. 5 stars

    1. Amanda, I’m glad to hear you enjoyed the recipe! Thanks for taking the time to share this review too.

      1. Making these for the 5th time. They are always great, though I’m not big on measuring (that’s about a tablespoon, looks about right), and sometimes I use spare ribs,, sometimes baby back, sometimes leave out the acv, etc, so they’ve been slightly different every time, but sooo good. The husband is always happy, too. Thank you for the great recipe, always my go-to!5 stars

        1. I’m so happy that you’ve enjoyed these, Honey! Thank you for sharing this kind review!

    1. 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.

  6. 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 :) !5 stars

    1. 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!

  7. Not for the recipe but for the idea to use my instant pot for them. They are really fall off the bone tender.5 stars

  8. 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! 5 stars

  9. These. Are. Amazing. 
    I loved that the meat was falling off the bone. Tasty and less messy! This recipe is delicious!5 stars

  10. OMG…the ribs were amazing!!! If it is the only thing I make in the instant pot I’m totally satisfied with that!

  11. 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 pepper5 stars

    1. 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!

    2. 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 ;)5 stars

      1. Thank you for chiming in and for sharing this kind comment, Christine! I’m so happy you’ve also loved this recipe!

        1. 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..?5 stars

          1. 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!

    3. Sounds like you have a nasty coworker. Even if I thought that I would not be so rude as to say it to someone, even if they were family let alone someone at work… I’ve tried it and never had that experience.5 stars

    1. 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!

  12. 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!

    1. Want to make these tonight but I need to make two racks (if they fit). I’m new to the instapot, so this might be a dumb question. If I make two racks-4lbs, do I need to add more water? Thanks! 

      1. Hi Nicole! Simply add both racks to the IP at the same time (the blog post has some direction on this). Double the spices, but no need to add more water. I hope you love them!

  13. 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.5 stars

          1. OMG! I made this last night using pork short ribs – FANTASTIC!! I’ve been married for almost 30 years, and after 2 years into marriage, my husband lovingly asked me to stop making meat (steak, pork chops, ribs etc) I have never been able to cook meat until I found this recipe. Can’t wait to try this again. You were right, omitting the liquid smoke was ok. THANK YOU!5 stars

          2. I’m so happy that you enjoyed the recipe, Gloria! Thank you for sharing this wonderful review!

    1. YAY! I’m so happy to hear that this recipe is a success, Stephanie! Thank you for taking the time to share this kind review!

    2. I just made these ribs last night (baby back) and they were a huge hit with my husband! The flavor was awesome! Yay! However, I’m wondering if I did something wrong as they were not super tender/falling off the bone. I did 2 racks that were each about a lb (what we had in our deep freezer). I cooked for 23 min + 5 natural venting followed by the BBQ slather and broiler. Any suggestions? I’m just getting to know my instant pot so not quite sure how to make adjustments (more or less time). 

       Will definitely be making again! Thanks for the awesome recipe. 5 stars

      1. Hi Louise! It’s hard to say what might’ve happened without being in the kitchen with you. I haven’t tried to use previously frozen ribs, so that could be the issue. I’m so happy to hear that you enjoyed them though!

      2. Louise, I had the same problem with a different recipe a few days ago. I new to the Instant Pot, too. I figured out the problem was that I used frozen meat and the recipe used thawed out meat. You just need to add more cooking time.

  14. My partner and I have made ribs many times, always on the grill or in the smoker. This was my first time doing it in our Instant Pot and I cannot describe how amazing they were!! Perfectly moist, the fab just disappeared and the meat fell off the bone right into our mouths.
    I don’t even know why anyone would make ribs any other way. The house smelled like yummy apple cider vinegar while cooking, then perfectly made ribs after.

    Thank you for sharing this recipe, I will be trying more of your recipes soon, so glad I found you =)

    Note: I did end up using a pre-made rub which has almost identical ingredients, since I didn’t have any brown sugar handy. I also used our favorite Caribbean Rum BBQ sauce by OMG! Olive Oils. 5 stars

  15. I was a bit nervous about making ribs in the instapot but these were good! The rub didn’t give as much flavor as I expected nonetheless it was a meal my family enjoyed. I really enjoy your recipes in general. Thanks for sharing!5 stars

  16. Definitely delicious and so tender! Super easy to make using the instant pot and I will save this recipe and use it again. The combination of the rub and the liquid smoke gave it a nice flavor. I used more liquid smoke than called for, and we finished them off on the grill with some Sweet Baby Ray’s, just until they were slightly charred and glazed. Best ribs ever!5 stars

  17. Just made this as directed, except that I added some dried chipotle and ancho peppers to the cooking liquid. The ribs came out so tender that they tore when I lifted them out of the pot, and the broiling worked perfectly. Everyone loved them, and they were so easy! The advantage of adding chiles to the cooking liquid is that I now have an amazing broth for a pot of beans. Thanks so much for the recipe.5 stars

  18. Been cooking ribs with the 3-2-1 and 2-2-1 method on my egg-shaped smoker for years. This particular Saturday I didn’t have 5-6 hours to tend to a smoker, but still wanted ribs.

    Any rib purist will always say there’s no comparison, but these turned out perfect and every bit as good as ribs off the smoker and I didn’t even add the liquid smoke.

    Coupla things I did that may help others:
    1. I cut up rib rack into three sections, threw them in a big ziplock with the rub and shook to coat. I pressed out the air then left these in the bag all day (in the fridge!) while I ran errands and such.

    2. I vented too quickly. I fussed with the vent manually tipping it to allow the steam to release faster. I clearly wanted ribs badly. Let it vent on its own. I’m convinced the extra few minutes would have made them a touch more tender.

    3. The slathering then broiling step at the end is key and perfectly mimics the last step of a 2-2-1 method. Slather heavily then watch carefully to get the finish you want.5 stars

  19. Hi Erin,
    I’ve made this recipe many times and it always turns out fantastic! I always stick with baby back ribs around 2lbs, but my grocery pickup provided me with 3.5lb baby ribs this time. Any idea on whether or not these will tenderize in the IP? And if so, any suggestions on cooking time/liquid adjustments? Thank you so much!

    1. Hi Misty, I’m so happy you’ve enjoyed this recipe! You can certainly use the larger amount for this recipe as long as they fit in your Instant Pot. You should be able to follow the recipe directions as written, increasing the amount of rub to coat your ribs. The recipe notes above have some tips on layering the ribs into your Instant Pot that I think will be helpful for you!

  20. I fixed these tonight and they were great. Bought my ribs at the butcher shop already rubbed., but did everything else as indicated. Great recipe! Thanks!5 stars

    1. I’m so happy to hear that you enjoyed this recipe, Dee! Thank you for taking the time to share this kind review!

  21. Ok so thank you for the information, I love ribs but hate the cook, prep, and watch time to get them right. Will be doing this tonight with some small changes to the ingredients.  Little pineapple and Granny Smiths to the list.  Send results later. 

  22. I love the rub and these come out perfect every time! Fall off the bone deliciousness! I did use a favorite store bought BBQ sauce but followed the recipe to the T in all other respects. This is a keeper!5 stars

  23. Never used an Instapot or made ribs in my life! Tried this recipe and the entire family loved it! The ribs were so juicy and tender that they fell of the bone! 
    I would recommend this to anyone! 
    Thank you! 5 stars

  24. Ribs are literally my favorite thing to eat. I was SUPER DUPER skeptical. My husband was dreading this experiment. How can ribs that aren’t smoked for hours be delicious? Best ? ribs ? of ? my ? life!!! These are OUTSTANDING. We used baby back. My husband even accidentally quick released the slow cooker and they were still phenomenal. Thank you for this recipe. I’m sending it to everyone I know. Especially my ‘green egg’ friends.5 stars

    1. Thank you for taking the time to share this kind review, Alyssa! I’m so happy to hear that you enjoyed the recipe!

    1. I’m so happy to hear that this recipe was a hit, Leticia! Thank you for taking the time to share this kind review!

  25. Very happy with how these came out! Bought 2.4 lbs of baby back pork ribs (with the membrane already removed). I have the 6qt instant pot. Used mesquite liquid smoke and cooked on high for 25 minutes and let naturally release for 15 before opening the vent. They came out tender and flavorful! Although it’s hard to tel how much of that flavor is the ribs themselves or the bbq sauce added at the end. Either way super happy with this recipe!5 stars

    1. I’m so happy to hear that this recipe was a hit, Tessa! Thank you for taking the time to share this kind review!

  26. This recipe is awesome and I will definitely use in my arsenal of easy meals for weeknights. No more standing outside at -30 tending the smoker. I followed the recipe and it was juicy and fall off the bone, my wife really liked it so much she ate her next day lunch which included some of the ribs that evening.
    Thanks for the great recipe!5 stars

  27. So easy!!! I used Weber Smokey Hickory dry rub. Turned out great. Did pork spare ribs. Depressurization took 30 mins but tender and great flavor. But really ribs in 1.5 hrs!! Too great to not do again. 5 stars

  28. Walked in the door at 5:45 and had this on the table at 7pm. Served with coleslaw and potato wedges. Absolutely amazing. My family wolfed it down. Thank you5 stars

    1. Hi Jerri! While I haven’t tried the recipe this way, the cooking time should be the same. I hope you enjoy the recipe!

  29. Love love love this recipe! This was one of the first things that I made in my instapot and the first ribs my 10 year old son ever had and they are all he’s been asking for since.5 stars

    1. I’m so happy to hear that this recipe was a hit, Erin! Thank you for taking the time to share this kind review!

  30. I’m about to put the liquids in the instant pot after letting the rubbed spare ribs set in the refrigerator for about 20 hours and expect good results. I’ve cooked baby back ribs in the instant pot once before using different recipe but similar procedure.

    I’ve a question: What do I do with the well seasoned liquid left in the instant pot? Just toss it? I’m not sure that the vinegar, etc, will affect the taste much as the steam in the IP is still steam (+ plus some acetic acid). do the flavorings really help at this stage?.

    1. Hi Robert! I typically do toss the leftover liquid, since I brush barbecue sauce on the ribs for flavor after they’ve cooked in the Instant Pot. I hope this helps and that you enjoyed the recipe!

  31. These are soooo good. I have the Mac Daddy Instantpot Max. I’ve done spare ribs twice and the last complaint I got was there weren’t enough. Just use Weber’s Smokey sweet dry rub for the rub and they come out fall apart!  Crisped up in broiler. So good 5 stars

    1. Thank you for taking the time to share this kind review, M! I’m so happy to hear that you enjoyed the recipe!

  32. We cook in our instapot almost every night, but our ribs turned out really tough and not tender at all with this recipe.

    1. Hi Anne, I’m so sorry these didn’t turn out as you expected. Did you complete the natural release? I haven’t heard of this happening before, but I know it can be frustrating to try a new recipe and not have it turn out, so I truly wish you would’ve enjoyed them!

  33. Made this tonight,delish! I didn’t have liquid smoke but did have some Dale’s liquid seasoning. Ribs were so tender5 stars

    1. Thank you for taking the time to share this kind review, Isabelle! I’m so happy to hear that the recipe was a hit!

    1. Hi Mary! If you’re using baby back ribs, you’ll cook on high (manual) pressure for 23 minutes. Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. If you’re using spare ribs, you’ll cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). I hope this helps!

  34. This recipe is the bee’s knees. I’m an avid BBQ man. Was quite apprehensive cooking ribs in 23-25 minutes. These are fool proof. Yes, you do need to finish them in the broiler for that ‘sticky sauce’ taste but nevertheless, they cook perfectly. I have the small IP but a full rack fits well (rack cut in half). Don’t skimp on the instant smoke and vingar – it helps the flavor profile. I cooked two racks for a potluck at work the IP the night before, cut them individually, put them in a crock with BBQ sauce and the IP drippings from cooking, heated it up on low the next day. Lord have mercy – these were a hit. Thank you for sharing this recipe.5 stars

  35. These are delicious. My husband now knows why I love ribs. I did not use the liquid smoke as we do not usually use it and they stayed in the Instant Pot on warm for longer that I intended as I was making other food. The only disappointed we had as a family was that there was not enough for seconds. I will definitely be keeping this recipe and using it again. Thank you so much.5 stars

  36. The rub is FANTASTIC!!! We did not use any BBQ sauce and was my first time trying ribs in the pot. I will not do ribs any other way now. With the prep work being the really only work ribs will once again come into this house :)5 stars

  37. “Do not walk away to make sure the ribs don’t burn.” I no it goes without saying but having said that, I still managed to walk away and burn the ribs. Scrapped the burnt parts off and reapplied BBQ with less meat on the bone. Still editable.

    Have used this recipe about 5 times now, thanks!5 stars

  38. These are good, however, I’d change two things. As mentioned before, back off on the time a few minutes. Second, before you put the dry rub on smear the ribs with yellow mustard. Otherwise these are pretty good and my family devoured them.

  39. This rib recipe was absolutely amazing! I did a triple recipe in my instant pot. I Had to cut them into sections to make everything fit. I settled on 45 minutes total with natural release.. We are in shelter in place and I didn’t have all the ingredients so I used what I had. Brown sugar, salt, pepper, cayenne, and chipotle pepper powder. They came out super tender! The bones were falling out! Then I stuck them on the charcoal grill for a few minutes with whatever barbecue sauce I had in the fridge. Spoiler alert… It wasn’t baby rays( that doesn’t actually last very long in the fridge because it’s so good ) But it was still amazing! One of the best meals ever! And the best part is that the ribs were still partially frozen when I put them in the instant pot. It didn’t even matter! And I couldn’t find the stupid rack so I put them directly on the bottom of the pot with water and apple cider vinegar. My whole family was drooling! Sure cheered everybody up!5 stars

    1. Hi Sammy! The pressure cook time does not change (though it will take the Instant Pot longer to come to pressure initially). I hope this helps!

  40. I absolutely loved this recipe. I found the ribs tasty and unbelievably tender. I did follow your advice and used sweet baby Ray’s bbq sauce under broiler before serving. And I left the rub on the meat overnight, not sure if that made any difference. Thank you for a very well written recipe which I found a pleasure to follow.5 stars

  41. the baby back ribs wse have where I live are very thin. Yours look so much thicker. Will this recipe still work or would you change the cooking time?

    1. Hi Jill! I believe the cooking time would stay the same, but I’ve only tried the recipe with baby back ribs that are the size pictured here. If you decide to try the recipe, I’d love to hear how it goes!

  42. Thank you so much for this! Couldn’t believe ribs like these were ever possible in my kitchen. I held back on the Cilantro and added a little soy sauce and a bit more brown sugar to the meat (after the first rub) before I wrapped it and let it sit overnight in the fridge. Used my favorite Maple Bourbon BBQ sauce for the optional broiling step. Your homemade sauce will be next. Thanks again. Excellent recipe!5 stars

  43. This was really yummy, super tender and easy! I’m so excited to make this all summer! Do you think there’s something we can do with the leftover broth or is it maybe too salty with all the rub?5 stars

    1. I’m so pleased that you enjoyed the recipe, Cat! I haven’t tried to use the leftover broth, but if you do, I’d love to hear how it goes!

  44. YAS. This recipe is perfect. I had spare ribs and followed all the instructions, except I didn’t believe that 35 min was enough time so I upped it to 40…and the bones literally fell off as I transferred to the baking dish to broil. Not an actual problem because these are DELICIOUS but trust the cook time ???5 stars

  45. This is a GREAT rib recipe. I don’t know if I will ever make ribs on the grill again. Fast, easy, and great flavor using the Insa-Pot.5 stars

  46. Great recipe for successful ribs in the Instapot. I have cooked ribs similar to this in a crockpot for hours then placed under a broiler. Thank you for converting this to the Instapot. 5 stars

  47. I made these last weekend w/ spare ribs and it was so very delicious. The only problem was my 3 year old daughter couldn’t really eat it- which isn’t surprising given the recipe calls for chilli and cayenne powder. Any recommended substitutions for these to make these ribs kid friendly while at the same time making it enjoyable for adults ?

    Second question, the taste I thought was a little light.. do you think applying the rub and letting it sit in the fridge for a few hours would help ?5 stars

    1. Hi Shawn, I’m so pleased that you enjoyed these! Other readers have reported success with omitting the cayenne, so you could experiment by leaving it out (although it may alter the flavor some). Others have also reported success with letting the ribs sit in the fridge for an hour before cooking. Again, I haven’t tried either of these, so I can’t vouch for the results.

  48. Wow!  First time ever making ribs in the instant pot and that was just to die for!  I left out the cayenne pepper and but less paprika (doubled the rub for 2 full racks), broiled them for an extra 2 minutes and boom, falling off the bone, Smokey, sweet, tender, perfection!  ??  thank you so much!5 stars

  49. Came out perfect…no apple cider vinegar, used pineapple vinegar. No liquid smoke, sprinkled 1/2 tsp. smoked paprika into water. The time, 23 mins. and 5 mins. release, was perfect! Slathered Baby Rays Honey Chipotle on after cooking and broiled for 5 mins. My husband explained he was never grilling out in the heat over a hot grill again! Love it!5 stars

    1. I’m so happy that you enjoyed the recipe, Leslie! Thank you for sharing this kind review!

  50. I made the ribs this Memorial Day for my family and they are some of the best ribs my family said I’ve made. I did cook for 30 minutes. Super tender out of the insta-pot and I finished them off with BBQ sauce on the grill. Fall-off-the-bone.  Definitely will cook this way again. 5 stars

  51. I don’t have any ACV….all I have on hand is white vinegar, applesauce, or fresh lemon juice, and OJ.  Will any of those work?

    1. Hi Anna! Unfortunately, I haven’t tried any of these swaps, so I can’t recommend them. Another reader has reported success with omitting the vinegar. I have not tried omitting it myself, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  52. These were delicious! The first time I made them, I followed the recipe and they were great. The second time, I made a few minor adjustments, and were exactly to my liking.

    To the rub mixture, I added 1 tsp of cumin to give it more spice. I let the rub set in the ribs for an hour to infuse the flavor in. I used 1/4 c of vinegar and 1 tsp of liquid smoke for the IP liquid. I also finished the ribs on the grill with Sweet Baby Rays, rather than the broiler. For me, these things made it more flavorful. But the recipe as is excellent too.5 stars

    1. I’m so glad you’ve enjoyed the recipe, Brittany! Thank you for sharing this kind review and your adaptations!

    1. Rick, you should be fine to leave the cooktime you set the Instant Pot to the same (it will just take a different amount of time for the pot to come to pressure). I hope you love the recipe!

  53. Followed the recipe to a tee and WOW!
    Excellent! I’ve made this 5 times now and everyone wants more.
    Thanks.5 stars

  54. I’ve made IP ribs before, but I like your version much better than the one I was using-the timing is perfect and the dry rub is outstanding. I used smoked paprika instead of sweet and cut back on the black pepper just a tad but otherwise followed your recipe. I did let the ribs sit at room temperature for an hour to marinate (no one died but I’m not advocating that anyone else do this!) and the flavor was great. We did have sauce on the side but it would have been fine without.
    I’m thinking of other things to do with that dry rub: wings, pulled pork, popcorn (really, a grown-up kettle corn) or on burgers. So good. Thank you for sharing.5 stars

  55. We LOVE love love this recipe! We have used it a few times now and the kids request it! We have used the dry rub on a pork loin too- yummmm! We don’t have liquid smoke so have left it out and have always been satisfied with the results. We usually use the broiler to finish them off but have used the grill too especially after corn on the grill. Thank you for the best rib recipe for my fam!5 stars

  56. I made it as described, though I accidentally put 1/4 cup of BBQ sauce in the instapot with the water and vinegar and liquid smoke. Turned out perfect. 5 stars

  57. I tried this but instead of water and vinegar I poured a beer in the bottom of the pot, turned out great. After it’s time in the pot I caramelized homemade BBQ sauce on top in the broiler. So yummy5 stars

  58. These were really good!! I prefer low and slow in the oven, but for the time saved in the instant pot these were great!! I’m still blown away that they were that good in such a short about of time. The Spice rub and the addition of liquid smoke to the instant pot really made it extra delicious. I’ll definitely make again! 5 stars

  59. I made this and it was the best tender ribs ever had. Great taste. Hubby loved them. Thank you so much for sharing your recipe5 stars

  60. I think I love my Power Quick Pot more than my Air Fryer,. I remove the silver skin and pat and dry my ribs and rub on some dijon, then the dry rub,. Melt in your mouth Sauce or no sauce…5 stars

  61. Finally I found a great recipe for ribs. Had great success in my Instant Pot. Was fast and easy. Never need to ask or listen to friends and family giving me incomplete instructions. I am my husband’s  rib hero. He will never eat ribs again without comparing them to the ones he can have at home. ?5 stars

  62. Made St. Louis Style Spare Ribs for dinner last night. They were literally falling off the bones, melt in your mouth meat. Will definitely keep this recipe in my arsenal. Thank you so much!5 stars

  63. Hello;
    I’m going to make these for dinner and just realized I don’t have Liquid Smoke, how essential is this ingrediant? What will happen if I don’t use it? Anything else I could use instead?

    Can’t wait to try this..
    Helen

    1. Hi Bill! You should be fine to leave the cook time you set the Instant Pot to the same (it may just take a different amount of time for the pot to come to pressure). I hope you love the recipe!

  64. I’ve tried these a few times now and they are a hit! I have made one change though. I use smoked paprika and instead of water and vinegar and smoke I put a can on Root Beer or Dr.Pepper in the crock pot. I never seem to have liquid smoke so the smoked paprika adds that light smokey flavor. Thanks for the fabulous recipe :)5 stars

  65. I had been wanting to try baby back ribs in my InstaPot for some time. I had another recipe but tried this one instead. I am used to having ribs grilled over charcoal. I felt the rub didn’t really permeate the meat even though I refrigerated for half a day. I mostly tasted the rub. I even tried adding the boiler method. I have sauteed other meats first in the InstaPot before pressuring cooking them. I think next time I will cut the ribs into four quarters and saute them first, then pressure cook them. I am not sure how to adjust the cooking time. Maybe I can find a recipe that includes both methods or you suggest timing.

    1. Hi Kay! I’ve never tried sauteeing them on the stovetop first, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

    1. Hi Craig! I haven’t tried this myself, but I think it would work fine. If you decide to try it, I’d love to hear how it goes!

    1. Hi Jason, I’m sorry to hear that these weren’t a favorite. I (and many other readers) really enjoyed the ribs, so I wish they would’ve been a hit for you too!

  66. The flavor and technique is great however I did our spare ribs for 32 minutes and they fell off the bone. We appreciated the tenderness yet prefer if the rack would stay in tact when pulling from the Instapot. Would recommend the recipe with a slight adjustment on time. 5 stars

  67. My family loved this recipe. The second time around I substituted Dr Pepper for the water and vinegar. Even better!!!!!!5 stars

    1. Pat, I am sorry to hear that! Other readers have had great results; I’d love to help you troubleshoot. What kind of ribs did you use and what cooktime?

  68. These ribs sound great. However I had requested recipes for a 3 quart instant pot as I’ve never used one before. This recipe is for a 6 quart. So I go back to my regular rib recipe in the oven and perhaps I can use this recipe for that.

    1. Hi Sheila! Other readers have made this recipe in their 3-quart Instant Pots, so you could certainly try it too. I hope this helps!

  69. Made this last night. It’s the first thing I’ve made in my instant pot and they turned out delicious!5 stars

  70. I’ve made this recipe multiple times, and we love them! I do cook them for longer than the recipe specified – 45 minutes instead of 35 – and they are so tender. I also cheat and use bottled sauce.5 stars

  71. Love this recipe!!! My first in my instant pot mini and will make it over and over again! Used McCormick instant pot seasoning, so it was quick and easy, Sweet Baby Rays bbq sauce…it is great! Thank you!5 stars

    1. Hi Tina! I haven’t tried making these in an 8-quart Instant Pot before, but other readers have reported success with making the recipe as is. I hope you enjoy the recipe if you try it!

  72. I made baby back ribs for the first time and it came out fantastically!

    The second time I tried your recipe was using spare ribs. Since the ribs are much longer than the baby back ribs, I had had a local butcher cut the ribs into thirds so each bone was only 1/3 the length; even shorter than the baby back ribs. So, although some parts were pretty meaty, since they were much smaller, I only set my pressure cooker to 25 min. After 5 min of NPR, I opened and tasted the ribs. It was REALLY tough. Not tender at all. What did I do wrong? Should I have set the timer longer or was it too long? We decided we would stick to using baby back ribs in the future. Any help would be appreciated. Thank you!

    1. I’m so happy that you enjoyed the recipe the first time! For spare ribs, I recommend cooking on high for 35 minutes, then allowing the pressure to naturally release completely (about 15 minutes). It’s so hard to say for sure, but it sounds like they may have needed to be cooked longer. I hope you enjoy the recipe again next time!

  73. Love love love from Australia!! We don’t really do sweet things here and don’t have Molasses so I skipped the brown sugar in the rub and added 1 spoonful to the sauce instead of molasses and it was Bang ON, Bloody delicious so ThankYou So Much!!! ???5 stars

  74. These were easily the best ribs we ever had. First meal in the instant pot and now a huge fan. These ribs will definitely be in the rotation now.5 stars

    1. The only problem i had with this recipe was that the ribs were falling off the bone when i was taking them out the instant pot ?, which is not a problem at all!!! ?love this recipe!! Definitely an instant pot favorite for ever!!5 stars

  75. The old man loved them! Nearly ate the entire rack! Winner, winner….ribs for dinner!!!!
    It will work well in bribing for my tasks to be completed on the old “Honey-Do List”. Easy, delicious, perfectly cooked. You deserve my Southern California cooking award, the ever sought after “Nommy”. Ha, ha! You win, as does everyone who tries this gem of a recipe. Thank you!5 stars

  76. Hi. I am new to Instant Pot. first timer. If I want to do 2 racks of ribs. Do I double both the dry rub ingredients and also double the liquids (water, cider vinegar)? Thank you!

    1. Hi Joan! If you want to double the meat, you will need to double the spices as well. No need to double the water. I hope this helps!

  77. I tried this recipe first time with 1.2 kg side ribs and my husband said they were the best ribs he’d ever had! Remember to rub thoroughly, put on a rack and roll the ribs so that they do not fall in water. The ribs turned out very nice and fall off the bone but next time I’ll also reduce pressure time to 30 mins + natural release. I made it with Erin’s homemade bbq sauce as well, best weekend dinner without paying $60 :)5 stars

    1. I’m coming back to make these for the 3rd time. Thank you for this terrific, easy to follow recipe. My husband really appreciates these! This summer I made them ahead then took them camping to finish over the campfire. That was fun and yummy, too. Thanks again! ?5 stars

  78. Cooking instructions were great and easy to follow. I would suggest though do NOT use spare ribs for this recipe. All the additional fat just turns into slimy inedible goop in between the layers of yummy rib meat. I think spare ribs need slower cooking time that will give it time to mostly dissolve. Would love to try this again with baby backs though, it was very easy!4 stars

  79. Seriously, THE BEST! I normally smoke ribs, and this seems like cheating. Perfect for wintertime. Just try it. BBQ masters, don’t feel ashamed to give it a shot, it is worth it. Trust me!5 stars

  80. I’d love to see the whole recipe but your blog page jumps constantly, adding more ads. Every time I scroll down to read further, the recipe jumps back out of sight.

    1. Hi Leila! I’m sorry for any inconvenience that the ads may have caused you. If you click the “Jump To Recipe” button at the top of the page, it will take you directly there. I hope this helps!

  81. I cooked two racks of baby backs today for supper and the family “Hoovered” them up in about nothing flat and smacked their lips!! Will be making again soon. BTW, the resulting sauce at the bottom of the pot will make a fine pot of soup. It is quite spicy right now but once I have added water and cooked veggies and other ingredients in it, the spices will have been tamed. Thank you for posting a great recipe!5 stars

  82. Recipe was delicious – thank you! The problem I had, was I think my ribs were too tall. I had trouble getting the lid closed, and even though it did come to pressure, there was steam leaking out the sides the whole cook time. Next time, can I just cut them into sections and lay them criss-cross inside the pot? Would that spoil the recipe at all?5 stars

    1. I’m SO happy that you enjoyed the recipe, Sheena! Thank you for sharing this kind review! You can cut them into sections and prepare the recipe as directed next time.

  83. Wow.. these are the best ribs I’ve ever had. I’ve made them 4 times now.. I can’t decide if we like the spare ribs or the baby backs better.. both are AMAZING.5 stars

  84. Hi! Fam loves this! Great crowd pleaser! Question about pressure release: do you wait until timer ends and then wait for 5 mins natural release?

    1. I’m SO happy to hear that, Cris! You’ll cook for the 23 minutes (for baby back ribs), then let the pressure release naturally for 5 minutes before venting any remaining pressure. I hope this helps!

  85. This recipe is perfect! I always have these ingredients on hand so thats just even better! My slab was more than 3 lbs, so I doubled the rub recipe but had some leftover. I used the original time and the ribs turned out perfectly juicy and tender! This was my first time cooking pork back ribs, thank you so much for all the tips and tricks. I would’ve never known to remove the membrane!5 stars

  86. I used baby back ribs, the best fast amd meat comes right off the bone finger licking best! My daughter who does not like pork ribs? Had one and is taking a few bones for lunch tomorrow. THANK YOU!5 stars

  87. I’ve used this recipe multiple times and it’s perfect. Question – how long do I set the timer if the ribs are frozen? I pre=seasoned and froze them a few weeks ago.5 stars

    1. I’m so happy that you’ve enjoyed it, Shiri! I recommend letting the meat thaw completely before starting the recipe. I hope this helps!

  88. I followed this recipe and got the “Food Burn” Warning after it pressurized. I cleaned my pot and started over and got the burn warning again! What did I do wrong? Yes I used the correct amount of liquid both times.

    1. I’m sorry you had trouble with the burn warning, Lisa. I haven’t heard of this happening before with this recipe, and it’s so hard to say what might’ve happened without being in the kitchen with you. I hope you were still able to enjoy them!

  89. Did your recipe last night and was really surprised on the way the ribs came out. They were so good and tender like you said fall of the bone. The only thing I will do different is add a little more rub.
    Thank you can’t wait to try your othe recipes.
    Douglas M.5 stars

    1. Hi Crystal! While I haven’t tried it myself, other readers have done so with success. I hope you enjoy the recipe if you try it!

  90. Easy to make and incredibly delicious! Don’t hesitate to make these ribs! They’re fall-off-the-bone amazing, and they’ll impress your family and friends!5 stars

    1. Hi! I haven’t tried the recipe this way, so you’d be experimenting. The cook time should stay the same, though it may take the Instant Pot longer to come to pressure. I hope you enjoy the recipe if you try it!

  91. I’ve already made this recipe twice and both times it came out wonderfully delish. I love that it is simple and super easy to make. This recipe is going down in my personnel collection as a family favorite. :)5 stars

  92. This way of making ribs is the best for ribs that turn out tasting like you spent hours on preparing them. Tender and tasty!5 stars

  93. I’ve made meaty ribs before and this is the first time making spare ribs. 35 min./ 15 min. NR. I don’t care for apple cider vinegar so I use 1 1/2 cups of water and a Tbsp of Hickory liquid smoke. They were perfect.5 stars

  94. I made these for a small get together and they were a big hit! I used baby back ribs and Sweet Baby Rays and everyone thought they were fantastic! I did put the rub on a few hours before cooking. I also doubled the recipe but there is no need to double the cooking liquid. The house smelled amazing! Will definitely make these again!5 stars

  95. I tried a rack of baby back ribs. The rack was much thicker on one end and I steamed for 25 minutes. I must have done something wrong because they came out tough. Did I leave them in too long or maybe not long enough? Any ideas?4 stars

    1. I’m sorry you had trouble with this recipe, Doris. It’s so hard to say for sure without being in the kitchen with you, but it sounds like they may have needed to be cooked longer. I hope this helps!

  96. Just wondering how the ribs absorbs the flavours of the BBQ sauce and vinegar etc, etc when it is sitting above the liquid on a rack? I would think the cider vinegar would help in tenderizing the ribs so the meat should be immersed in it. Thanks for your reply.5 stars

    1. Hi Judy! During cooking, the steam from the liquid ingredients will help tenderize and flavor the meat, so there’s no need to immerse the meat in the liquids. I hope this helps and that you enjoy the recipe!

  97. I have made this recipe several times and it is AMAZING!! It is one meat recipe that my mom will eat – Alzheimer’s makes her so picky!! The meat is so tender and it falls off the bone every time! I also use the leftovers for nachos. Thank you for sharing this!5 stars

  98. Made these tonight with 2 racks of ribs. They came out tender, flavorful, and delicious, with a nice balance of sweet and heat. I’ll certainly be making them again. Great recipe!5 stars

      1. When using just a three quart pot and making just a few ribs to fit, do you know how long I would cook them and how much water? Your rib recipe sounds so good! Thanks…

        1. Hi Nancy! I haven’t tried making this recipe in a 3-quart pot myself, but other readers have reported success with using the water amount and cook times listed. I hope you enjoy the recipe if you try it!

  99. Making these again for the 3rd time. They do not last long in this house! Outstanding recipe!
    This and the pulled pork recipe seem to be our favs.5 stars

  100. This rib dinner was fabulous! My first time making baby back ribs ever. In place of liquid smoke, I used hot smoked paprika. Used regular paprika in the rub mixture, perfect combo. Ribs were very tender! Thanks for the great instructions and tips!5 stars

  101. Hello Erin, my name is Luis and I followed your recipe with some adjustments on spices as my kids wont like their food very spicy. At this time I put 6 pounds of pork spare ribs in an Instant pot. I was surprised when the ribs came out of it. The tenderness was perfectly and the taste superb!! Everyone got a bite of them at dinner time which it was unexpected. Thank you for posting this recipe. I’m a big fan of BBQ and in my opinion this has been the easiest way to prepare ribs.5 stars

  102. I made a few tweeks. This is the 3rd attempt and they are perfect (for our taste)! We used spare ribs. I omitted the bbq sauce in the instapot and just used 1c water and 3tbsp apple cider vinegar. For the dry rub I didn’t have liquid smoke so used smoked paprika (1Tbsp). I had garlic salt to use up so used 1tsp of that and omitted the salt. Also omitted the sugar. Put the ribs in instapot, set to warm low for 45 min then increased to warm medium for 30 min then did high pressure for 35 min. We left it in the pot for a while after, there was no steam at all when I took them out (used the wire rack to lift them out to prevent them falling apart). Slid out the bones, added bbq sauce (maple bacon flavour) and broiled in the oven, both sides. OMG even the brisket was tender and the cartilige was melt in your mouth tender. I will never buy ribs at a restaurant or ribfest again!

    Tip for removing the membrane – grab it with a folded piece of paper towel.
    Tip for BBQ broiling – make ahead of time and put in the fridge, then BBQ from cold (won’t fall apart so much). These are so tender they don’t work well on the BBQ freshly made (but they are so darn good they don’t NEED the BBQ, the oven works just fine)5 stars

  103. I didn’t know that ribs could be so easy. I throw them on the grill afterwards with some copycat TGI Fridays Jack Daniels sauce (google it). The serving dish is always empty at the end of the meal.

    Oh and I cheat and get the ready marinated ribs from costco – their rub works and the membrane is removed, so its a really quick and easy meal to make for friends5 stars

    1. Hi Courtney! I recommend using the trivet, but another reader has reported success without using one. I hope you enjoy the recipe if you try it!

  104. This is my go-to rib recipe! So easy, and they always turn out fantastic… baby back or spare ribs!
    For even more convenience I use a pre-made BBQ spice rub. These are always a hit!5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Ashley! Thank you for sharing this kind review!

    1. I’m so happy that you’ve enjoyed the recipe, Meredith! Thank you for sharing this kind review!

  105. We were so busy outdoors that I ran in the kitchen to start this recipe. Which came out so awesome. So thanks Erin!! It worked. I am going to try your other great instapot recipes.5 stars

  106. This was a great recipe. Fall off the bone and super tender! I will be using this recipe again and again.5 stars

  107. Tender and delicious! I’ve used this recipe more than once with my homemade bbq sauce and my family loves it!4 stars

  108. I love your recipe. I made it twice already and my entire family loved it. I am gonna make this for Memorial weekend again. Thank you so much for sharing your recipe.5 stars

  109. I’m not a “barbecue” fan at all regardless of where I’ve tried them, and these baby back ribs were awesome. I made 2 racks doubling the spice rub and wrapping the racks in plastic; put in fridge for maybe 3 hours before cooking them in instant pot. I used Sweet Baby Rays original “Award Winning” barbecue sauce when broiling them for 2-3 minutes each side (after removing from instant pot). Really, really good!5 stars

  110. I did this for friends on Saturday. And I am making them again for family again today.5 stars

  111. Here’s how good your rib recipe is: My husband and I stopped for lunch at a rib place today. Neither of us ordered the ribs for lunch, as he decided he wanted me to make “those” InstantPot ribs for dinner. I have only used my Instant Pot ONCE…to make your amazing recipe. Fast forward to tonight…I never bookmarked your recipe! 15 mins of furiously searching the web later, my ribs are in the pot and smell heavenly! Bookmarked now? You bet! Thankfully I have a jar of homemade KC rub that is almost identical to yours. Otherwise followed the recipe to a T – you can’t beat these tender ribs! Thanks Erin!5 stars

    1. YES! That is so great to hear Michele and I am glad you found the recipe again! Thank you for this kind review!

  112. Loved this rib recipe. I’ve had such failure with ribs that I thought I’d try once more and if it didn’t turn out, ribs would go in my list of foods I would never prepare again. I followed the recipe closely and these ribs were moist, fell of the bone and were full of flavor. This will be my recipe from now on!5 stars

  113. I kinda made my own rub with stuff I had on hand. Still very similar. I did 30 min w probably 20-25 nr bc I forgot to boil the water for the corn. 🤣 they were absolutely perfect. And we have no leftovers… that’s a huge win in this house. I could’ve broiled them longer. But that’s probably my oven. I did 7 minutes. But stopped there bc I was scared I’d forget about them. All in all a perfect way to do ribs. Thank so much.5 stars

  114. I did exactly what you said and it was inedible. Could not cut it or pulled it apart! I just don’t understand 😭 dinner for my family of three is ruined and it was not cheap2 stars

    1. Hi, Bethany, I’m sorry to hear the ribs didn’t come out as expected. It’s so hard to know what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved them.

    2. Hi Bethany, maybe you had Spareribs, those are noted in the recipe to have a longer cooking & release time (35, then 15 minutes).5 stars

  115. WOW 5stars! No doubt about it! Had no liquid smoke so I added a splash of worchetsire (sp?). So tender. So juicy. Love it5 stars

    1. Hi Michele! I believe the cooking time would stay the same, but I’ve only tried the recipe with baby back ribs that are the size pictured here. If you decide to try the recipe, I’d love to hear how it goes! Also make sure to check the recipe card and blog post for tips on cooking more than one rack!

  116. I can partially agree with a few of the opinions…but I thought it had a very nice base to work with. I always fall back on Wright’s Liquid Smoke, and added more, and for some reason, I always add celery seeds, with a bit more apple cider vinegar, along with Worchestershire sauce…this all added up to a winner with me. After done, I do add more sauce, put under the broiler to brown…and I do that 2-3 times! Mmmmmmmm!

    Thank you for this!
    Quelle Heure4 stars

  117. My ribs came out ah mazing!! I would pressure them for 20 mins next time because they literally did fall off the bone. However the taste was amazing and the flavors were great I did add barbecue sauce and broiled for 7 minutes in the oven and it was excellent. I definitely do prefer baby back ribs over regular pork ribs and we’ll stick to this recipe as my go-to, thanks5 stars

  118. Thank you! Ran late today with a last minute emergency. You helped me saved Fathers Day. Yummy. Followed it and came out perfect. Definitely saving for future go to recipe for spare ribs.5 stars

  119. Almost is good as my ribs on the smoker but 6x faster! Fantastic recipe with great results, if you don’t have 6 hours (plus overnight with the rub) this will fill any of your baby back desires!

  120. This is the only way I’ll make ribs from now on. The meat literally falls off the bone. So juicy and tender. And fast.5 stars

  121. OMG! These are the best ribs ever! I thought mine were pretty darn good but these are amazing!5 stars

  122. Excellent recipe! Like most recipes i use it as a general guide, mostly for cooking times. I did however follow this mostly my rub is my own but water apple cider vinegar and smoke flavor i followed. Turned out absolutely fantastic! This is my 3rd time making it and i added a broken up clove of garlic and a little bit different rub!5 stars

  123. I’ve made these ribs several times and they never disappoint. There are also never leftovers because even the picky eaters can’t resist. Yum!5 stars

  124. 4th of July and made these tonight – PERFECTION! I bought almost 4 lbs of pre-seasoned ribs before I found this recipe, but followed all the other directions and they were just as tender as all the other reviewers said. I’ll be making this recipe again and again; thank you!!5 stars

  125. I had never made my own ribs before but I’m so happy I finally did and this is the perfect recipe because it takes less than 30 minutes to make them. These are delicious and we’ll be making them again next weekend. They fall off the bone perfectly and the flavor is amazing!!5 stars

  126. Very good! Loved them, tender and juicy. Husband loved them! I wouldn’t hesitate to invite friends for these! Thank you!5 stars

  127. These are the best ribs ever. The only thing I do different is throw them on the grill instead of oven. Love the rub just as.

    1. Hi Joe! Ohhh I am LOVING that you grilled them! So glad you enjoy the recipe! Thank you for this kind review!

  128. I usually don’t make ribs because they never turn out good but I decided your recipe in the instant pot looked easy so I gave it a try. Wow really good fall off the bone ribs. I put the rub on and let them sit in the fridge for a few hours I did two slabs following your instructions wrapping them in the instant pot. Since they were straight out of the fridge, I added two extra minutes to the cooking time, put them under the broiler with bbq sauce for about 5 minutes. Excellent recipe!5 stars

  129. Great Instant Pot Recipe! I used my own recipe for the rub, but followed the cooking method you outlined and it came out amazing! Very tender and very flavorful, thanks for the tip about liquid smoke.5 stars

  130. I have an 8 quart instant pot. Should I just double the amount of water, apple cider vinegar and liquid smoke? I need to have at least 2 cups of liquid for the size of my instant pot.

    1. Hi Robin! I have the 6 quart, so I have not tried it, but you should definitely use whatever your instant pot requires.

    1. Hi GG! If you want to double the meat, you will need to double the spices as well. No need to double the water. I hope this helps!

  131. Made this tonight for dinner. Absolutely scrumptious! Fall-off-the-bone delicious! The rub makes all the difference.5 stars

  132. These were awesome. The recipe makes a lot of rub, but I used it all and I think that was key.5 stars

  133. I love this recipe and it is my go-to for easy bbq ribs. I do use a substitute for the brown sugar, so there’s less sugar.(Truvia brown sugar blend, which I bought at Walmart) I also use my own spices, whatever anyone likes. Instead of salt I use a powdered broth. (Powdered veggie broth is my go-to to use with rubs) I just mix it into the rub with the other seasonings. I also chop my ribs into 3 sections, with about 5 ribs in a section. I then stack them with the thicker one at the bottom and thinner at the top. I have done this with both spare ribs and baby back ribs. Comes out amazingly tender. I also use either my own homemade bbq sauce or sweet baby Ray’s no sugar added. Thank you for sharing this recipe, I’m was great to get all the info and then make it my own.5 stars

  134. This is my go to rib recipe now! You’ve made my picky son love ribs! :) One question, though. I am making a large batch for a dinner party I’m having. Do I use the same amount of liquid in the Instant Pot or do I need to multiply the amount by the number of racks I’m cooking? I’m doing 3 racks in my pot.5 stars

    1. Hi Sandy, Could you cut it in half, then coil the two halves around each other, or are your bones taller than your instant pot? If they are taller, could you put the ribs sideways? (I’m not sure that will help the issue thought? I haven’t tried them this way, so not positive it would work.

  135. I’ve made these several times now and each time they are fantastic. Thanks for the recipe.5 stars

  136. These turned out great and were so easy! I didn’t have liquid smoke, so I used smoked paprika in the rub instead. Also instead of the broiler, I finished the ribs in my air fryer at 400 degrees for about 5 minutes. This is the first time I’ve made rubs and my husband loved them.5 stars

  137. I did this recipe delicious! now
    Hubby makes me do the ribs all
    The time when then come up in rotation of our instant pot meals5 stars

  138. This came out so tender and juicy! Not even the broiler could undo that!
    Best ribs ever! Not like full on smoked or bbq, but a taste and flavor all its on. Thank you!5 stars

  139. I think this rub is awesome, as for you requiring to put the ribs in a stand up circle to get a moist rib.. as most recipes say. I have only done that once I find they always fall over. I cut mine up in two or three bone sections and try and not over lap and they come out fall apart tender.5 stars

      1. I use country style ribs and just criss crossed them in layers and it worked great! I have made them several times and have never paid any attention to how much meat I’ve used and this recipe tastes great every time!!! I use my own bbq sauce. A GREAT RECIPE!!

  140. I have made this recipe several times and love it. An easy adaptation: I use bottled bbq sauce. I love the dry rub so much I used it on chicken. I used 3 lbs. Of boneless skinless thighs. They fall apart with a fork.

    1. Hi Janice! I believe the cooking time would stay the same, but I’ve only tried the recipe with baby back ribs that are the size pictured here. If you decide to try the recipe, I’d love to hear how it goes!

      1. I cooked 1/2 a rack of baby backs without adjusting your recipe or time and they came out delicious…fell off the bone! Thank you for your recipe, and your prompt reply to my question!

  141. This is our go-to recipe for ribs – it never fails. It’s the best! I love the simplicity of the recipe from the ingredients to the cooking steps. I’m making these tonight with polenta!5 stars

  142. My ribs are in the pressure cooker now. I’m wondering if the 1/4 cup BBQ sauce was supposed to go into the liquid ingredients in the bottom of the cooker? It isn’t called out in the instructions, just listed on the ingredients. I think my rack will need more than 1/4 cup of sauce.

    1. Hi Kaylene! As stated in Step 5 “Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce.” No need to put the sauce with the other ingredients. Hope this helps!

      1. Thanks Erin. That’s what I did, just used a lot more sauce than 1/4 cup. The recipe is fabulous and a big hit with my family! I will add this one to my rotation!! Thanks again!
        Kaylene5 stars

  143. I’ve made them once and loved them! I love ribs, but have never cooked them being a party of one and the time it takes. I’m making this recipe again tomorrow. But I use spare ribs, and I don’t like a lot of sauce. I’m a dry rib girl. My last ones lacked a little flavor, because I don’t think I left the rub on long enough. so my question is how long in advance should I put the rub on before I cook them? I do put a thin layer of bbq sauce on them before I broil them. They were delish, but I’d like to taste the rub flavor a little more. Thank you for sharing your recipes. I’m new to the instant pot!5 stars

    1. Hi Cindy, if you would like to leave the rub on longer I would suggest placing the ribs with the rub on in the refrigerator for a minimum of 2 hours. Hope this helps!

  144. These turned out so tender and delicious!! 😋 Its my favorite recipe for making ribs in the instant pot. I even made the homemade BBQ sauce using your recipe linked in this blog and that was amazing too! My fiance thinks I’m a genius 😂 Thank you! 🙏5 stars

  145. Totally amazing recipe!! The ribs turned out great. Plus your instructions are SO helpful as I’m still learning how to use my instant pot. You give terrific instructions and I’m looking forward to trying out many more of your recipes soon!!!
    Thank you for food inspiring people……5 stars

  146. WOW!!!!! Just made these tonight after finding this recipe when doing a search for if you even COULD cook ribs in InstantPot and boy am I so glad!! I was worried it would take a long time from start to finish, but I was so surprised how quickly it came to pressure! Then 28 minutes later (after 5 mins NPR) we LITERALLY had fall off the bone goodness!!!

    I have to say I modified the recipe a little and one thing I did was a hilarious accident. First, I was going through the dry ingredients and it wasn’t until I got to the paprika that I realized we had switched to teaspoons … after I’d put 2 TBSPs in (bc I doubled the recipe)! I didn’t add the cayenne pepper or much paprika and yet they extra pepper gave it such a kick! Ha ha! I also accidentally put the BBQ sauce into the pot with the ACV, etc. Oops! But it all came out amazing and this recipe is a keeper!5 stars

    1. Hi Rachel! SO, so glad it worked out for you and so glad you enjoyed it! Thank you for this kind review!

  147. The timing on these ribs is way off. Did the suggested 23 and they were still raw. Added 10 more and it cooked them but were tough. Asked my mother in law for her recipe and she does 55-65 mins on HI. Hers are fall off the bone, not these.

    1. I’m sorry this recipe didn’t turn out as you hoped. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

      1. Are you sure you used the pressure cooking setting? I did the directions exactly and they were so tender I couldn’t get the slab out without it falling apart.

  148. Made these for by grandson’s birthday. I also did another rack in the oven. We all preferred this recipe. I will not make them in the oven again! This recipe is keeper! Thanks!5 stars

  149. I started in the instant pot, and finished on the grill. baby backs from costco butcher were so meaty it was like a pork roast on the bone. yummy, tender.5 stars

  150. I’ve been using this recipe since I got an Instant Pot. They came out amazing every time! It’s my absolute go-to when ribs are on the menu in my house. Actually making ribs right now!5 stars

  151. Love it! All of it , plus any deviation there is no way to mess it up,( ie.Burning) , but you can still eat parts “I’ve done it”, the I.P. Is the most important thing in kitchen, before your child go’s off to fix this messed up world, give them a insta pot. They will love you for it “ I am not paid by anyone to say this” promise .5 stars

    1. Hi Birdita! I haven’t tested this out myself but it might work. Let me know if you decide to experiment with it!

  152. I did your recipe for tonights dinner and waiting patiently to get done and will transfer to the oven and I’m doing my baked potato’s in my Instant Pot as well! Thank You very much for your recipe I’m sure I’ll love it!

  153. I was just getting to where I could spend 5 or 6 hours smoking very tender babyback ribs.
    My world completely changed when I got an Instant Pot and cooked my first rack in it using this recipe. The tender and most flavorful ribs I’ve ever made with more time to enjoy them and other things5 stars