Instant Pot Ribs Recipe
Equipment
Ingredients
For the Spice Rub
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons salt
For the Ribs
- 1 rack baby back pork ribs
- 1 1/4 cup apple juice
- 1/4 cup apple cider vinegar
For the BBQ Sauce
- 1/2 cup BBQ sauce (store bought)
- 1/4 cup ketchup
- 1/4 cup Maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (like Texas Pete)
- 1/4 cup ribs cooking liquid *see notes
Instructions
- In a small bowl, mix the spice rub ingredients.
- Rinse ribs and pat dry with paper towels. Remove the membrane on the back of the ribs.
- Season the baby back ribs generously on both sides with the spice rub.
- Place the trivet (or pressure cooker rack) in the bottom of your pressure cooker. Add the juice and the apple cider vinegar.
- Place the ribs inside the pressure cooker, standing up and wrapping around the pot. Close the lid and pressure cook on high for 23 minutes (25 if the ribs are meaty).
- Once done, allow the instant pot to naturally release for 5 minutes, then open the valve to release the remaining pressure.
- While the ribs are cooking, prepare the BBQ sauce. Place all the ingredients (except the ribs cooking liquid) in a small saucepan and stir to combine. Simmer on low heat for about 15 to 20 minutes, stirring occasionally. When the ribs are done, remove 1/4 cup of the cooking liquid and add it to the sauce. Stir and simmer on low for an additional 5 minutes.
- Remove the ribs from the pressure cooker and place them on an aluminum foil lined baking sheet. Brush them generously with the BBQ sauce (on both sides), and place them under the broiler for about 5 minutes or until slightly charred. Serve with the remaining BBQ sauce.
Notes
- Ribs Cooking Liquid: After the ribs are cooked, add 1/4 cup of the cooking liquid from the bottom of the Instant Pot to the BBQ sauce. It adds savory, meaty flavor. You can use broth, apple juice, or water instead. If you prefer a thicker BBQ sauce, you can omit this step.
- Broiling: You don't have to broil the ribs. If you prefer, simply brush them with BBQ sauce and serve. However, broiling adds flavor and gives the sauce a sticky, caramelized finish.
- To Double the Recipe: Add an additional rib rack, double the spice rub and BBQ sauce. You don’t need to double the cooking liquid. Pressure cook the ribs for about 8 additional minutes, depending on how meaty the ribs are.
- Baby Back Ribs: To cook fresh baby back ribs in the Instant Pot, cook on high pressure for 23-25 minutes with a 5-minute natural pressure release.
- Spare Ribs: To cook fresh spare ribs in the Instant Pot, cook on high pressure for 30-35 minutes with a 20-minute natural pressure release. Do not skip the natural release; it helps make the ribs tender.
- St. Louis-Style Ribs: To cook fresh St. Louis-style ribs in the Instant Pot, cook on high pressure for 30-35 minutes with a 20-minute natural pressure release. Do not skip the natural release.
- Frozen Baby Back Ribs: For frozen baby back ribs, cook on high pressure for about 30 minutes with a 10-minute natural release. For best flavor, thaw the ribs first so you can remove the membrane and season them evenly.
- Gluten-Free Note: To make this recipe gluten-free, use gluten-free BBQ sauce, Worcestershire sauce, and spices.
Nutrition
Calories: 254 kcal, Carbohydrates: 61 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 1781 mg, Potassium: 446 mg, Fiber: 2 g, Sugar: 49 g, Vitamin A: 1664 IU, Vitamin C: 3 mg, Calcium: 78 mg, Iron: 2 mg
