My first attempt at ribs in the IP. While good, not great. I will definitely add more seasoning, as this rub didn’t produce a lot of flavor. I will also need to add some time as mine were definitely not fall off the bone! But I do think this is a great starter recipe.
I’m sorry to hear the recipe wasn’t to your taste, Sandy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Turned out really tender and tasty. I do not use liquid smoke as don’t like it, but use smoky paprika. I will definitely use this recipe again. Any suggestions for using the skirt and rib tips that were cut off?
Absolutely the only way to make ribs! Simple and fast! Great taste – I sprinkle some salt on the ribs some after the instapot and before the broil helps after steaming – like this very much – not an all day deal after the rub part. Great recipe – play with it to your own liking– delicious 😋
First of all, I absolutely LOVE the dry rub. I use it for numerous recipes in place of whatever is called for. For the sauce, we love Sweet Baby Rays, so I haven’t tried mixing my own sauce.
Since we don’t like the amount of work it requires to eat ribs, especially after purchasing some that ended up having minimal meat on them, we decided to try the recipe with Country Style Ribs, which really aren’t ribs. I cut them to half their standard length and used an “egg” trivet to balance my “ribs” around the edge of the pot and one in the middle. They obviously didn’t stay completely upright, but they didn’t overlap each other much, letting them cook well. I decided to put them in for 41 minutes since I had 2 pounds of meat and they were quite thick. I will try less time next time since they fell apart as I was retrieving them from the instant pot. Besides not having to deal with bones, I loved that we had the dry rub on all 4 sides of each piece.
One other change I made was that I used my Mealthy cover after adding some BBQ sauce to the ribs instead of transferring them to the oven. Didn’t get quite as crisp, but I didn’t have to heat up the house with the oven either.
I’ve tried different IP ribs recipes and this is my favorite. And the dry rub is so amazing that I use it even when grilling ribs! If you use country style ribs do 15 minutes at high pressure and then a 10 minutes natural release. I really love how meaty the bigger, individual ribs are.
This was simply outstanding! The dry rub was amazing, I plan to use it all the time. I did mine for 29 mins in the instant pot (my ribs were very thick and meaty) and that was perfect. Finished them off on the grill just to warm the bbq sauce.
We always take our instant pot camping and this, by far, is the best recipe for BBQ ribs. We finished them off on the grill and they were falling apart. Thanks for this easy-peasy recipe!
Hi Ursula, I have’t tested this out with country style pork ribs, but other readers have with great success. A few give specifics on what they did and how they would change it for next time, so I would definitely read those reviews. Since there are a lot of comments, you’ll want to look for the feedback from Ann on 5/24/24, from Terry on 8/12/21, and from Darren on 8/14/2019. Hope this helps! Let us know how it goes if you decide to experiment!
I’m sorry to hear you had trouble with the recipe, Simon. If the Google conversion calculator is correct 1600g would be 3.5 pounds. If you had to of those it would be 7 pounds of ribs, which is probably why it resulted it int cooking longer. The timing for this recipe was for 2 pounds. Hope this helps!
I made a rack of St. Louis style ribs exactly as written. Amazing! I will make this recipe again. So tender and juicy. Almost fall-off-the-bone, but with the slightest tug the meat came away and left a clean bone behind. Make these!
Erin, I’ve made these MANY times and they are always a hit. I’m planning to make them again soon but will have a few extra family members. Normally I do two racks and they fit just fine, but I’m wondering how you would tackle four racks? I know they won’t all fit in together, so I’m thinking I’ll need to do the recipe twice back to back, and somehow keep the first batch from drying out while the second batch cooks. Perhaps wrap them in foil? Then once all racks are done in the instant pot, do the BBQ/oven part? Wondering if you think this would work out ok, or if you have another suggestion? Thanks?
I come back to this recipe every time I am cooking ribs (we enjoy spareribs and I do tend to buy pre-made McCormick BBQ rub just to speed things). We LOVE love love the way these ribs come out, fall of the bone and tender, simply amazing. They are so popular at our house we even made these as part of our Christmas dinner for the past 2 years! Thanks Erin!
Hi Bob! These are actually baby back ribs. Depending on the size of the rack that is bought and where they are purchased they can have different looks to them. Either way, baby back ribs and spare ribs works great in the recipe! Hope that helps!
Thanks for the recipe, I tried it yesterday although I may have done it wrong, they were quite nice anyway.
I think the main issue is the amount of liquid, how deep should the liquid be? As I doubled the meat I doubled everything as well as the liquid, and as I usually do added some beer, when they were finished the liquid had raised in level so the ribs were mostly submerged.
The liquid itself had a lot of flavour but was too watery to use much as a gravy and the ribs didn’t have so much flavour in them.
Should it still be one cup of liquid even if doubling the meat?
Hi John, you’ll double the spices, but no need to add more water or any kind of liquid. You definitely do not want your meat submerged in liquid. Hope this helps!
I didn’t see the brown sugar in the recipe. How much to use? Add to the dry rub?
Hi Neil, it’s located in the recipe card under the Ingredients For the rub. 2 tablespoons brown sugar. Enjoy!
My first attempt at ribs in the IP. While good, not great. I will definitely add more seasoning, as this rub didn’t produce a lot of flavor. I will also need to add some time as mine were definitely not fall off the bone! But I do think this is a great starter recipe.
I’m sorry to hear the recipe wasn’t to your taste, Sandy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Turned out really tender and tasty. I do not use liquid smoke as don’t like it, but use smoky paprika. I will definitely use this recipe again. Any suggestions for using the skirt and rib tips that were cut off?
I don’t, sorry Barb! Glad you enjoyed it!
Absolutely the only way to make ribs! Simple and fast! Great taste – I sprinkle some salt on the ribs some after the instapot and before the broil helps after steaming – like this very much – not an all day deal after the rub part. Great recipe – play with it to your own liking– delicious 😋
Thank you so much, Kevin!
First of all, I absolutely LOVE the dry rub. I use it for numerous recipes in place of whatever is called for. For the sauce, we love Sweet Baby Rays, so I haven’t tried mixing my own sauce.
Since we don’t like the amount of work it requires to eat ribs, especially after purchasing some that ended up having minimal meat on them, we decided to try the recipe with Country Style Ribs, which really aren’t ribs. I cut them to half their standard length and used an “egg” trivet to balance my “ribs” around the edge of the pot and one in the middle. They obviously didn’t stay completely upright, but they didn’t overlap each other much, letting them cook well. I decided to put them in for 41 minutes since I had 2 pounds of meat and they were quite thick. I will try less time next time since they fell apart as I was retrieving them from the instant pot. Besides not having to deal with bones, I loved that we had the dry rub on all 4 sides of each piece.
One other change I made was that I used my Mealthy cover after adding some BBQ sauce to the ribs instead of transferring them to the oven. Didn’t get quite as crisp, but I didn’t have to heat up the house with the oven either.
Thanks for the feedback, Ann!
This worked exactly as written, thanks!
Thanks Nancy!
Do you think this recipe would work with individually cut ribs, like you instruct in your crock pot ribs recipe? Thanks!
Hi Krista, possibly, but it’s just something I haven’t tested. If you decide to experiment, I’d love to know how it goes!
Great recipe! I just made a rack for myself and my son and his girlfriend. Everyone loved them!
Thank you Paul!
I’ve tried different IP ribs recipes and this is my favorite. And the dry rub is so amazing that I use it even when grilling ribs! If you use country style ribs do 15 minutes at high pressure and then a 10 minutes natural release. I really love how meaty the bigger, individual ribs are.
Thanks for the feedback, Will! Glad you enjoyed them!
Easy to follow recipe!!! Ribs came out SO good. I even made some for the guys at work!!!
Great to hear, thank you Kristen!
This was simply outstanding! The dry rub was amazing, I plan to use it all the time. I did mine for 29 mins in the instant pot (my ribs were very thick and meaty) and that was perfect. Finished them off on the grill just to warm the bbq sauce.
So glad you enjoyed it, Lynn! Thank you!
We always take our instant pot camping and this, by far, is the best recipe for BBQ ribs. We finished them off on the grill and they were falling apart. Thanks for this easy-peasy recipe!
Yay! So glad to hear you enjoyed it, Pamela!
Can I use country style pork ribs for this recipe? If so, how long do I cook them for?
Hi Ursula, I have’t tested this out with country style pork ribs, but other readers have with great success. A few give specifics on what they did and how they would change it for next time, so I would definitely read those reviews. Since there are a lot of comments, you’ll want to look for the feedback from Ann on 5/24/24, from Terry on 8/12/21, and from Darren on 8/14/2019. Hope this helps! Let us know how it goes if you decide to experiment!
We found the ribs tender and very tasty. Will be using this recipe again.
Great to hear, thank you Erika!
Two 1,600g baby back ribs took 1 hour rather than 23 minutes. I was quite surprised at 23 min but, I did give it a go. No. Nowhere near ready.
I’m sorry to hear you had trouble with the recipe, Simon. If the Google conversion calculator is correct 1600g would be 3.5 pounds. If you had to of those it would be 7 pounds of ribs, which is probably why it resulted it int cooking longer. The timing for this recipe was for 2 pounds. Hope this helps!
My go to recipe!! We all love it! I throw them on the grill when I take them out from the instant pot. Amazing!
So glad to hear you enjoyed it, Arlene! Thank you!
I made a rack of St. Louis style ribs exactly as written. Amazing! I will make this recipe again. So tender and juicy. Almost fall-off-the-bone, but with the slightest tug the meat came away and left a clean bone behind. Make these!
reat to hear, thank you Adam!
Erin, I’ve made these MANY times and they are always a hit. I’m planning to make them again soon but will have a few extra family members. Normally I do two racks and they fit just fine, but I’m wondering how you would tackle four racks? I know they won’t all fit in together, so I’m thinking I’ll need to do the recipe twice back to back, and somehow keep the first batch from drying out while the second batch cooks. Perhaps wrap them in foil? Then once all racks are done in the instant pot, do the BBQ/oven part? Wondering if you think this would work out ok, or if you have another suggestion? Thanks?
Hi Jess! I think wrapping them in foil would work fine! Enjoy!
I come back to this recipe every time I am cooking ribs (we enjoy spareribs and I do tend to buy pre-made McCormick BBQ rub just to speed things). We LOVE love love the way these ribs come out, fall of the bone and tender, simply amazing. They are so popular at our house we even made these as part of our Christmas dinner for the past 2 years! Thanks Erin!
Makes me so happy to hear, thank you Natalie!
Your ribs video is actually using a pork roast not ribs.
Hi Bob! These are actually baby back ribs. Depending on the size of the rack that is bought and where they are purchased they can have different looks to them. Either way, baby back ribs and spare ribs works great in the recipe! Hope that helps!
Thanks for the recipe, I tried it yesterday although I may have done it wrong, they were quite nice anyway.
I think the main issue is the amount of liquid, how deep should the liquid be? As I doubled the meat I doubled everything as well as the liquid, and as I usually do added some beer, when they were finished the liquid had raised in level so the ribs were mostly submerged.
The liquid itself had a lot of flavour but was too watery to use much as a gravy and the ribs didn’t have so much flavour in them.
Should it still be one cup of liquid even if doubling the meat?
Hi John, you’ll double the spices, but no need to add more water or any kind of liquid. You definitely do not want your meat submerged in liquid. Hope this helps!
Yum! Making for the third time tonight. Husband always wanted to BBQ ribs on the grill. Not any more!!
Love it! Thanks Paula!