Introduction: Ready for Tender, Flavorful Ribs in a Fraction of the Time?
Craving fall-off-the-bone ribs without hours of slow cooking? These Instant Pot Ribs are your perfect solution! Featuring a rack of baby back or spare ribs coated in a smoky, spicy rub, cooked with apple cider vinegar and liquid smoke, and finished with a caramelized barbecue sauce glaze, this dish delivers bold, savory, and slightly sweet flavors. Perfect for weeknight dinners, game days, or backyard gatherings, it’s inspired by your love for hearty, flavorful dishes like Honey-Lime Chicken and Sriracha Shrimp Skewers. Adaptable for gluten-free and keto diets, it’s a versatile crowd-pleaser. Ready to make tender ribs in record time? Let’s dive into this easy Instant Pot recipe!
Overview: Why Instant Pot Ribs are a Must-Try
These Instant Pot Ribs combine a quick pressure-cooking method with a flavorful rub and a broiled barbecue finish, delivering tender, juicy ribs in about 45 minutes. The Instant Pot ensures melt-in-your-mouth texture with minimal effort. What makes it special? It’s a gluten-free adaptable, time-saving dish that’s perfect for showcasing bold barbecue flavors, offering a restaurant-quality meal at home with easy cleanup.
- Time Requirement: About 45 minutes total (10 minutes prep, 23–35 minutes cooking, 5–15 minutes pressure release, 2 minutes broiling).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: Tender, flavorful ribs made fast with the Instant Pot.
These Instant Pot ribs are a smoky, delicious treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Instant Pot Ribs. Each ingredient adds to the smoky, savory, and tender magic.
For the Ribs
- Baby Back or Spare Ribs (1 rack, 1½–2 lbs): Provide juicy, tender meat.
- Water (1 cup): Creates steam for pressure cooking.
- Apple Cider Vinegar (3 Tbsp): Adds tangy depth to the cooking liquid.
- Liquid Smoke (½ tsp): Infuses smoky flavor without a grill.
- Homemade or Store-Bought Barbecue Sauce (¼ cup, plus extra for serving): Delivers sweet, tangy glaze.
For the Rub
- Brown Sugar (2 Tbsp): Adds sweet, caramelized notes.
- Paprika (1 Tbsp): Brings smoky, mild flavor.
- Black Pepper (1 tsp, ground): Adds mild heat.
- Kosher Salt (1 tsp): Enhances flavor balance.
- Chili Powder (1 tsp): Provides warm, spicy depth.
- Garlic Powder (1 tsp): Offers savory aroma.
- Onion Powder (1 tsp): Adds savory, slightly sweet flavor.
- Cayenne Pepper (¼ tsp): Brings subtle heat.
Substitutions and Variations
- Ribs: Use pork baby back, spare ribs, or beef ribs (adjust cooking time for beef to 40–45 minutes).
- Brown Sugar: Swap with coconut sugar or sugar-free sweetener for keto (~2–3g net carbs per serving).
- Barbecue Sauce: Use sugar-free barbecue sauce for keto or a spicy version for extra kick.
- Liquid Smoke: Omit if unavailable; add ½ tsp smoked paprika to the rub for smokiness.
- Keto Adjustment: Use sugar-free sweetener and barbecue sauce (~2–3g net carbs per serving).
- Gluten-Free Version: Ensure barbecue sauce and liquid smoke are gluten-free; all other ingredients are naturally gluten-free.
- Spicy Version: Increase cayenne to ½ tsp or add 1 tsp hot sauce to the barbecue sauce.
- Mild Version: Omit cayenne and use a mild barbecue sauce.
Step-by-Step Instructions
Making these Instant Pot Ribs is simple, with quick prep and a fast pressure-cook method. Follow these steps for perfect ribs every time.
Step 1: Prepare the Ribs
- Rinse 1 rack of ribs (1½–2 lbs) and pat dry with paper towels.
- If the thin, shiny membrane is on the back, flip ribs meat-side down. Use a dull knife (e.g., butter knife) to loosen the membrane, then grip it with a paper towel and pull it off. Discard.
Tip: Removing the membrane ensures tender ribs; use gloves to avoid slippery hands.
Step 2: Apply the Rub
- In a small bowl, stir together 2 Tbsp brown sugar, 1 Tbsp paprika, 1 tsp black pepper, 1 tsp kosher salt, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp cayenne.
- Rub the mixture generously over all sides of the ribs.
Tip: Coat ribs evenly and press the rub into the meat for maximum flavor.
Step 3: Cook the Ribs in the Instant Pot
- Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot.
- Pour in 1 cup water, 3 Tbsp apple cider vinegar, and ½ tsp liquid smoke.
- Stand the ribs on their side on the trivet, wrapping them around the inside of the pot in a circle.
- Cover and seal the Instant Pot.
- For Baby Back Ribs: Cook on high (manual) pressure for 23 minutes (25 minutes for multiple racks or meaty ribs). Allow natural pressure release for 5 minutes, then vent to release remaining pressure.
- For Spare Ribs: Cook on high for 35 minutes. Allow natural pressure release for about 15 minutes (until the pin drops).
Tip: Ensure the ribs are snug but not overlapping; check doneness by ensuring meat pulls away from the bone easily.
Step 4: Broil with Barbecue Sauce
- Towards the end of cooking, preheat the oven to broil and place a rack in the upper third.
- Line a large baking sheet with aluminum foil.
- Transfer cooked ribs to the baking sheet and brush liberally with ¼ cup barbecue sauce.
- Broil until the sauce begins to caramelize, about 2 minutes. Watch closely to prevent burning.
Tip: Brush sauce evenly and stay near the oven to avoid over-caramelizing.
Step 5: Serve
- Slice ribs into portions and serve hot with extra barbecue sauce on the side.
Tip: Serve with a spatula to keep ribs intact; offer extra sauce for dipping.
Assembly: Building the Perfect Instant Pot Ribs
Making these Instant Pot Ribs is all about creating tender, flavorful ribs with a sticky, caramelized finish. Here’s how to make them perfect:
- Remove Membrane: Ensure ribs are tender by peeling off the membrane.
- Rub Generously: Coat all sides for bold flavor.
- Cook Tender: Use the Instant Pot for juicy, fall-off-the-bone texture.
- Broil for Glaze: Caramelize the sauce for a restaurant-quality finish.
Presentation Tips:
- Serve on a platter for a rustic, shareable meal or on plates for individual servings.
- Pair with a keto-friendly side like collard greens or cucumber salad (if using keto substitutions).
- Garnish with chopped parsley or a sprinkle of extra paprika for a polished look.
Storage and Make-Ahead Tips
These ribs are best enjoyed fresh but store well for quick meals. Here’s how to keep them fresh:
- Storing Leftovers:
- Store ribs in an airtight container in the refrigerator for up to 3 days.
- Store extra barbecue sauce separately.
- Avoid freezing, as ribs may lose tenderness.
- Reheating:
- Reheat ribs in a 350°F oven for 10–12 minutes, wrapped in foil with a splash of water to keep moist.
- Microwave in 1-minute intervals, covered, until warmed through.
- Make-Ahead Tips:
- Prep rub and remove membrane up to 1 day ahead; store ribs in the fridge.
- Cook ribs in the Instant Pot up to 1 day ahead; refrigerate and broil fresh.
- Make barbecue sauce (if homemade) up to 3 days ahead; store in the fridge.
Tip: Brush with extra sauce when reheating to restore sticky glaze.
Recipe Variations
These Instant Pot Ribs are versatile, drawing on your love for bold, hearty dishes like Sriracha Shrimp Skewers and Honey-Lime Chicken. Here are some fun ideas:
- Keto Instant Pot Ribs: Use sugar-free sweetener and barbecue sauce (~2–3g net carbs per serving).
- Gluten-Free Version: Ensure barbecue sauce and liquid smoke are gluten-free; all other ingredients are naturally gluten-free.
- Spicy Ribs: Increase cayenne or add 1 Tbsp hot sauce to the barbecue sauce.
- Asian-Inspired Ribs: Swap barbecue sauce with a mix of ¼ cup hoisin, 2 Tbsp soy sauce, and 1 Tbsp honey.
- Herb-Rubbed Ribs: Add 1 tsp dried thyme or rosemary to the rub for extra aroma.
Tip: Serve with a side of keto-friendly coleslaw or a sprinkle of green onions for extra flair.
Conclusion: A Tender, Flavorful Treat to Love
Instant Pot Ribs are the perfect way to enjoy juicy, fall-off-the-bone ribs with bold barbecue flavors in a fraction of the time. With a smoky rub, tangy cooking liquid, and caramelized sauce, they’re as delicious as they are easy. Perfect for weeknight dinners, game days, or gatherings, these ribs are sure to become a favorite. Play with the variations, serve with your favorite sides, and savor every sticky, savory bite. What’s your favorite way to enjoy these Instant Pot ribs? Share your ideas in the comments and let us know how it turned out!
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Instant Pot Ribs
Description
Craving fall-off-the-bone ribs without hours of slow cooking? These Instant Pot Ribs are your perfect solution! Featuring a rack of baby back or spare ribs coated in a smoky, spicy rub, cooked with apple cider vinegar and liquid smoke, and finished with a caramelized barbecue sauce glaze, this dish delivers bold, savory, and slightly sweet flavors
Ingredients
Here’s what you need to make Instant Pot Ribs. Each ingredient adds to the smoky, savory, and tender magic.
For the Ribs
- Baby Back or Spare Ribs (1 rack, 1½–2 lbs): Provide juicy, tender meat.
- Water (1 cup): Creates steam for pressure cooking.
- Apple Cider Vinegar (3 Tbsp): Adds tangy depth to the cooking liquid.
- Liquid Smoke (½ tsp): Infuses smoky flavor without a grill.
- Homemade or Store-Bought Barbecue Sauce (¼ cup, plus extra for serving): Delivers sweet, tangy glaze.
For the Rub
- Brown Sugar (2 Tbsp): Adds sweet, caramelized notes.
- Paprika (1 Tbsp): Brings smoky, mild flavor.
- Black Pepper (1 tsp, ground): Adds mild heat.
- Kosher Salt (1 tsp): Enhances flavor balance.
- Chili Powder (1 tsp): Provides warm, spicy depth.
- Garlic Powder (1 tsp): Offers savory aroma.
- Onion Powder (1 tsp): Adds savory, slightly sweet flavor.
- Cayenne Pepper (¼ tsp): Brings subtle heat.
Substitutions and Variations
- Ribs: Use pork baby back, spare ribs, or beef ribs (adjust cooking time for beef to 40–45 minutes).
- Brown Sugar: Swap with coconut sugar or sugar-free sweetener for keto (~2–3g net carbs per serving).
- Barbecue Sauce: Use sugar-free barbecue sauce for keto or a spicy version for extra kick.
- Liquid Smoke: Omit if unavailable; add ½ tsp smoked paprika to the rub for smokiness.
- Keto Adjustment: Use sugar-free sweetener and barbecue sauce (~2–3g net carbs per serving).
- Gluten-Free Version: Ensure barbecue sauce and liquid smoke are gluten-free; all other ingredients are naturally gluten-free.
- Spicy Version: Increase cayenne to ½ tsp or add 1 tsp hot sauce to the barbecue sauce.
- Mild Version: Omit cayenne and use a mild barbecue sauce.
Instructions
Step 1: Prepare the Ribs
- Rinse 1 rack of ribs (1½–2 lbs) and pat dry with paper towels.
- If the thin, shiny membrane is on the back, flip ribs meat-side down. Use a dull knife (e.g., butter knife) to loosen the membrane, then grip it with a paper towel and pull it off. Discard.
Tip: Removing the membrane ensures tender ribs; use gloves to avoid slippery hands.
Step 2: Apply the Rub
- In a small bowl, stir together 2 Tbsp brown sugar, 1 Tbsp paprika, 1 tsp black pepper, 1 tsp kosher salt, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp cayenne.
- Rub the mixture generously over all sides of the ribs.
Tip: Coat ribs evenly and press the rub into the meat for maximum flavor.
Step 3: Cook the Ribs in the Instant Pot
- Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot.
- Pour in 1 cup water, 3 Tbsp apple cider vinegar, and ½ tsp liquid smoke.
- Stand the ribs on their side on the trivet, wrapping them around the inside of the pot in a circle.
- Cover and seal the Instant Pot.
- For Baby Back Ribs: Cook on high (manual) pressure for 23 minutes (25 minutes for multiple racks or meaty ribs). Allow natural pressure release for 5 minutes, then vent to release remaining pressure.
- For Spare Ribs: Cook on high for 35 minutes. Allow natural pressure release for about 15 minutes (until the pin drops).
Tip: Ensure the ribs are snug but not overlapping; check doneness by ensuring meat pulls away from the bone easily.
Step 4: Broil with Barbecue Sauce
- Towards the end of cooking, preheat the oven to broil and place a rack in the upper third.
- Line a large baking sheet with aluminum foil.
- Transfer cooked ribs to the baking sheet and brush liberally with ¼ cup barbecue sauce.
- Broil until the sauce begins to caramelize, about 2 minutes. Watch closely to prevent burning.
Tip: Brush sauce evenly and stay near the oven to avoid over-caramelizing.
Step 5: Serve
- Slice ribs into portions and serve hot with extra barbecue sauce on the side.
Tip: Serve with a spatula to keep ribs intact; offer extra sauce for dipping.
FAQs
1. Can I use frozen ribs?
Yes! Thaw 1½–2 lbs ribs completely, pat dry, and prepare as directed.
2. Is this dish keto-friendly?
With brown sugar and barbecue sauce, it’s not keto-friendly (~10–15g net carbs per serving). Use sugar-free sweetener and sauce for keto (~2–3g net carbs).
3. Can I skip the liquid smoke?
Yes! Omit or add ½ tsp smoked paprika to the rub for smokiness.
4. Why are my ribs tough?
- Ensure membrane is removed for tenderness.
- Cook to the recommended time and check doneness (meat should pull from bone).
- Allow proper pressure release to retain moisture.
5. Can I make this ahead?
Yes! Prep rub and ribs up to 1 day ahead; cook and broil fresh for best texture.
6. How long do they last?
Ribs last in the fridge for 3 days in an airtight container.
7. Can I grill instead of broil?
Yes! Grill ribs over medium heat for 2–3 minutes after brushing with sauce, watching closely to avoid burning.
8. What’s the best way to serve it?
Serve hot with extra barbecue sauce, paired with a keto-friendly side like collard greens or cucumber salad, garnished with parsley or paprika.