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 spicier, 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!
Frequently Asked Questions
If you’d like to make the ribs spicier, add more cayenne pepper to the rub.
If your ribs are tough, they likely haven’t been cooked long enough. Try adding a little extra time to help them tenderize.
Yes, ribs can be overcooked in the Instant Pot. That’s why it’s important to follow the recommended cook times in this Instant Pot ribs recipe and perform a natural release at the end.
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 caramelize, about 2 minutes. Do not walk away to make sure the ribs don’t burn.
Video
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.).
- TO STORE: Refrigerate ribs in an airtight container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. Slather the ribs with additional barbecue sauce before reheating if desired.
- TO FREEZE: Freeze ribs in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Erin , This recipe came out as in your picture.
My wife and I followed your simple instructions step by step and boy did the ribs turn out fantastic.
Hi Gary and Katie! So glad you enjoyed the recipe! Thank you for this kind review!
Was beyond my expectations. Tender, tasty and I was left with a broth that left me to explore best ways to use up. I will follow. Husband likes traditional recipes and before I’ve been left to succumb to his tastes and yet I’m the one glaring at the weight scales days later, thinking how long is it his way? I’m hoping with measured compliance, your recipes will be the bridge we need to meet at the dinner table.
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! Erin,
I use the Ninja Foodi, for most of my meals. For the last two weeks I have been cooking two slabs of baby backs a day. I have never been able to go with the 23 minutes and 10 minute natural release. They literally fall apart trying to get them out of the pot. I have found that 15 minutes pressure and 5 minute natural release still results in a tender rib that pulls of the bone, yet allows me to remove from the pot intact.
I then sear them with an electric heat torch set to 1100 degrees, then sauce and resear to set the sauce.
I look forward to following you and trying your recipes.
Hi Terry! So glad you enjoyed the recipe! Thank you for this kind review and feedback on timing with your Ninja Foodi!
They turned out PERFECT! Thank you so much!
Hi Nanette! So glad you enjoyed the recipe! Thank you for this kind review!
At what point do you use the liquid smoke?
Hi Stephen! You’ll be adding it in at Step 3. Hope this helps!
Quick, easy and delicious!
I used a spice rub from a local artisanal spice shop so it was even more convenient!
Hi Jose! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious just fell off the bone when I tried removing from the instant pot and the flavour was perfect. I used pre-bought “GOOD” “Food for Good” barbecue sauce because I try to watch my sugar intake. It was wonderful and easy.
Hi Anne! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you SO much for this recipe. I have been making your recipe for at least 2 years, it is AMAZING!!! Everyone who has had them say they are the best ribs they’ve ever had. The best ribs I have ever had is at Ellis Island in Las Vegas. I would love to do a side by side taste test some day because I honestly feel they are ant least equal! I use Sweet Baby Rays Honey BBQ Sauce.
Hi Paula! So glad you enjoyed the recipe! Thank you for this kind review!
Successful! Followed recipe exactly as written and the taste is superb! 🔥
Hi Valerie! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing. The last time I made ribs they were terrible. These fell off the bone. This recipe is a keeper
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe! I used my vacuum sealer after I applied the dry rub. I put it in a bag and and it really infused the dry rub into the ribs.
Hi Steven! So glad you enjoyed the recipe! Thank you for this kind review and great idea on the vacuum sealer!
Would it be the same timing if you made more then 2lbs?
Hi Victoria! Yes! Enjoy!
Your Instant Pot Ribs recipe is wonderful. My husband and grandson made the ribs for Mother’s Day, and they were delish! They both agreed your instructions were easy to follow. They were quite pleased with themselves.
Hi Beverly! So glad you enjoyed the recipe! Thank you for this kind review!
Have made these ribs several times and they are excellent
Hi Paula! So glad you enjoyed the recipe! Thank you for this kind review!
Is it worth it to put the dry rub on and leave to marinate overnight?
Hi Robin! I haven’t tried this myself so not sure about that. If you decide to experiment, I’d love to know how it goes!
These mix of spices were really good, and I really appreciate the recipe! I’m new to a pressure cooker(not to a slow cooker though). I put in 3 1/2 pounds of ribs so I increased the time to 38 minutes. Obviously, that was a bad idea, because the meat came out, like it always does for me in a slow cooker/ Pressure cooker/intense steam/water cooking method. The meat was wet, but at the same time dried out and tasteless. I needed lots of salt and barbecue sauce. For me Pressure cookers cannot replace a grill or oven.
Hi Gina! When doubling these ribs, there is no need to increase the time or water but you would need to double the spices. Hope this helps!
I’m about to make this recipe tonight but just realized my side ribs are 4 lbs. not sure what to do? Should I double the time?
Hi Darlene! You might need to double the seasoning, but the timing should be fine. Let me know how it goes!