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.

Cook Mode Prevent your screen from going dark

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.