Instant Pot Ribs Recipe tastes smoky, sticky, and fall-off-the-bone tender, while still keeping your grocery bill in check. This budget-friendly pressure cooker dinner works for busy parents, game day hosts, or anyone who wants ribs on a weeknight in about an hour. I first tested this on a Tuesday after a long day, and my kids now call it “rib night” like it is a national holiday.
Reasons To Try This Instant Pot Ribs Recipe
You get that slow-smoked flavor in a fraction of the time, without babysitting a grill or heating up the whole house. The Instant Pot locks in moisture, so the ribs stay juicy, even if you still work on your rib skills.
This recipe uses simple pantry ingredients and flexible seasonings, so you skip fancy sauces and still get big flavor. Cleanup stays easy, since everything cooks in one pot and the broiler only finishes the glaze.
“These Instant Pot ribs tasted like they simmered all day, but dinner hit the table in under an hour. ★★★★★”
Ingredients You Need
Ribs
- 2 to 3 pounds pork baby back ribs
- 1 rack fits a 6 quart Instant Pot; 2 smaller racks fit an 8 quart
- You can use St. Louis style ribs; add 5 to 10 minutes to the cook time
Dry rub
- 2 tablespoons brown sugar, light or dark
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 pinch cayenne pepper, optional for heat
You can use your favorite store bought barbecue rub if you want a shortcut. Use about 3 tablespoons for one rack of ribs.
Cooking liquid
- 1 cup water or low sodium chicken broth
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon liquid smoke, optional but tasty
Broth adds extra savoriness, while water works fine if that is what you have. Vinegar brightens the flavor and helps cut the richness.
Sauce and finish
- 1 cup barbecue sauce, any brand you like
- 1 tablespoon honey or maple syrup
- 1 teaspoon hot sauce, optional
Use a thicker barbecue sauce for a stickier glaze. If you use a very sweet sauce, reduce or skip the honey.
Equipment
- Instant Pot or other electric pressure cooker, 6 or 8 quart
- Trivet or metal rack that fits inside the pot
- Tongs
- Baking sheet lined with foil
- Basting brush or spoon
- Small bowl for mixing rub
Tips
- Pat the ribs dry so the rub sticks better.
- Remove the membrane from the back of the ribs for tender bites and better flavor.
- Wrap the rack of ribs around the inside of the pot, meat side facing out.
- Keep the ribs above the liquid on a trivet so they pressure cook, not boil.
- Use natural release for at least 10 minutes so the meat stays juicy.
- Broil the ribs after pressure cooking to caramelize the sauce.
- Taste your barbecue sauce first and adjust sweetness or heat before brushing.
- Cut the rack into 2 or 3 sections if it feels tricky to fit in the pot.
How to Make Instant Pot Ribs
Prep the ribs
Use a paper towel to pat the ribs dry on both sides. Slide a butter knife under the thin white membrane on the bone side, then grab it with a paper towel and pull it off. Trim any large thick pieces of fat, but leave some for flavor.
Mix and apply the rub
Stir the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne in a small bowl. Sprinkle the rub all over the ribs, then massage it in so it coats every surface. Let the ribs sit at room temperature for 10 to 20 minutes while you prep the pot.
Set up the Instant Pot
Pour the water or broth, vinegar, soy sauce, and liquid smoke into the Instant Pot. Place the metal trivet in the pot. Bend the rack of ribs into a loose circle and stand it on the trivet, meat side facing out and bone side in.
Pressure cook the ribs
Lock the lid and set the valve to sealing. Cook on high pressure for 23 to 25 minutes for baby back ribs or 28 to 30 minutes for St. Louis style ribs. Let the pressure release naturally for 10 to 15 minutes, then turn the valve to venting and open the lid.
Prep the sauce and broiler
While the pressure releases, heat your broiler on high and line a baking sheet with foil. Stir the barbecue sauce with honey and hot sauce in a small bowl. Taste and adjust sweetness or spice to your liking.
Sauce and broil
Use tongs to lift the ribs from the Instant Pot and place them on the prepared baking sheet, meat side up. Brush a generous layer of sauce over the ribs. Broil for 3 to 5 minutes until the sauce bubbles and caramelizes, then add a second light coat of sauce if you want extra sticky ribs.
Slice
Let the ribs rest for 5 minutes so the juices settle. Slice between the bones into individual ribs or pairs of ribs. Serve with extra sauce on the side and plenty of napkins.
Different Ways to Try It
- Gluten free: Use gluten free soy sauce or coconut aminos and check that your barbecue sauce lists gluten free on the label.
- Lower sugar: Use a no sugar added barbecue sauce and skip the honey; use a sugar free sweetener in the rub if you want.
- Spicier: Add extra cayenne to the rub and more hot sauce to the glaze.
- Smokier: Increase liquid smoke to 2 teaspoons and use smoked paprika.
- Beef ribs: Use short ribs or beef back ribs, increase cook time to 35 to 40 minutes, and keep the same liquid and rub.
- No vinegar: Swap lemon juice or extra broth if you avoid vinegar.
How to Serve Instant Pot Ribs
Serve these Instant Pot ribs with classic sides like coleslaw, cornbread, or baked beans for a backyard cookout feel. Add a fresh green salad or steamed broccoli to balance the richness. Kids usually love them with mac and cheese or simple buttered corn. Pour iced tea, lemonade, or sparkling water with citrus slices for a refreshing drink.
Make-Ahead and Storage Success
You can pressure cook the ribs earlier in the day or the night before, then chill them and finish with sauce under the broiler right before dinner. Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 300 degrees F, covered with foil, until warm, then brush with a little fresh sauce. Freeze cooled ribs in a freezer bag for up to 2 months and thaw in the fridge before reheating.
Instant Pot Ribs Recipe
Ingredients
Instructions
- Remove the thin membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder if using.
- Pat the ribs dry and rub the spice mixture evenly over both sides of the rack.
- Pour the water and apple cider vinegar into the Instant Pot, then place the metal trivet inside.
- Arrange the seasoned ribs on the trivet, standing them on their side and curling them around if needed to fit.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 25–30 minutes (25 minutes for tender, 30 for very tender).
- When the cook time is finished, allow a natural release for 10 minutes, then carefully switch the valve to Venting to release remaining pressure.
- Preheat the broiler to high and line a baking sheet with foil. Carefully transfer the ribs to the sheet, meat side up.
- Brush the ribs generously with half of the barbecue sauce and broil for 3–5 minutes until the sauce is bubbly and lightly caramelized.
- Brush with additional barbecue sauce before serving, if desired, and slice between the bones to serve.
Notes
Approximate per serving (1/4 of recipe): 620 calories; fat 40 g; saturated fat 14 g; carbohydrates 24 g; fiber 1 g; sugars 18 g; protein 42 g; sodium 1320 mg. Values will vary based on brands, barbecue sauce used, and portion size.