YIELD: 4 TO 6 SERVINGS

Easy Instant Pot Ribs​

How to make fall off the bone Instant Pot Ribs. Easy method for baby back or spare ribs. So much faster and the sweet and savory dry rub is to die for!
COOK TIME5 minutes
PREP TIME22 minutes
ADDITIONAL TIME5 minutes
TOTAL TIME32 minutes

Ingredients​

• 1-2 racks pork ribs (1 1/2 to 2 lbs)
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 tsp liquid smoke
• 1 cup barbecue sauce

Spice Rub​

• 1 teaspoon each salt and pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 1/2 tsp paprika
• 1 tablespoon brown sugar

Instructions​

1. Rinse and pat dry the ribs. Then remove the membranes from the back of the ribs and apply a dry rub evenly over both sides using either our favorite rub or a store-bought BBQ rub.
2. Place the wire trivet in the bottom of the Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke if using.
3. Place the ribs inside standing upright in the pot on top of the trivet with the meat side facing out and the ribs facing the pot. Lock the lid in place and set the valve to sealing.
4. Press “manual” high pressure or “pressure cook” and set the timer. For baby back ribs: Cook on high for 23 minutes. If you're making 2 racks or if your ribs are meatier, increase the time to 25 minutes. Once cooked, let the pressure naturally release for 5 minutes, then vent to release remaining pressure. For spare ribs: cook on high pressure for 35 minutes and let the pressure naturally release until the pin drops.
5. Meanwhile, set your oven to broil with a rack in the upper third of the oven. Line a baking sheet with foil.
6. Transfer the cooked ribs to the foil-lined baking sheet; brush with barbecue sauce. Place the ribs in the oven and boil until the sauce begins to caramelize; about 2 minutes. But keep watch, you don't want the BBQ to burn. Let rest 5 minutes before cutting into portions.

Notes​

To Loosen Membrane:​

On the backside of the ribs, meat side down, wiggle a dull knife between the ribs and the membrane to loosen. Then with a paper towel, grip the membrane, pull it away, and discard.

Rib Cooking Times:​

Baby Back Ribs: 1 rack of ribs - manual high pressure - 23 minutes - 5 min. natural release
Baby Back Ribs: 2 racks or more - manual high pressure 25 minutes - 5 min. natural release
Spare Ribs: manual high pressure 35 minutes - complete natural release until the pin drops

How Many Does 1 Rack of Ribs Serve?​

One St. Louis style rib rack, which is a meatier rack than baby back ribs, will serve 2 to 3 people.

Nutrition Information:​

YIELD:​

3

SERVING SIZE:​

1
Amount Per Serving: CALORIES: 279TOTAL FAT: 8gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 25mgSODIUM: 1417mgCARBOHYDRATES: 44gFIBER: 2gSUGAR: 35gPROTEIN: 6g
https://www.pinterest.com/31daily

​

YIELD: 4 TO 6 SERVINGS

[COLOR=var(--global-palette3)]Easy Instant Pot Ribs​

​

How to make fall off the bone Instant Pot Ribs. Easy method for baby back or spare ribs. So much faster and the sweet and savory dry rub is to die for!

COOK TIME​

PREP TIME​

ADDITIONAL TIME​

TOTAL TIME​

[COLOR=var(--global-palette3)]Ingredients[/COLOR]​

• 1-2 racks pork ribs (1 1/2 to 2 lbs)​
• 1 cup water​
• 1/2 cup apple cider vinegar​
• 1/2 tsp liquid smoke​
• 1 cup barbecue sauce​

[COLOR=var(--global-palette3)]Spice Rub[/COLOR]​

• 1 teaspoon each salt and pepper​
• 1 tsp garlic powder​
• 1 tsp chili powder​
• 1 1/2 tsp paprika​
• 1 tablespoon brown sugar​

[COLOR=var(--global-palette3)]Instructions[/COLOR]​

1. Rinse and pat dry the ribs. Then remove the membranes from the back of the ribs and apply a dry rub evenly over both sides using either our favorite rub or a store-bought BBQ rub.​
2. Place the wire trivet in the bottom of the Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke if using.​
3. Place the ribs inside standing upright in the pot on top of the trivet with the meat side facing out and the ribs facing the pot. Lock the lid in place and set the valve to sealing.​
4. Press “manual” high pressure or “pressure cook” and set the timer. For baby back ribs: Cook on high for 23 minutes. If you're making 2 racks or if your ribs are meatier, increase the time to 25 minutes. Once cooked, let the pressure naturally release for 5 minutes, then vent to release remaining pressure. For spare ribs: cook on high pressure for 35 minutes and let the pressure naturally release until the pin drops.​
5. Meanwhile, set your oven to broil with a rack in the upper third of the oven. Line a baking sheet with foil.​
6. Transfer the cooked ribs to the foil-lined baking sheet; brush with barbecue sauce. Place the ribs in the oven and boil until the sauce begins to caramelize; about 2 minutes. But keep watch, you don't want the BBQ to burn. Let rest 5 minutes before cutting into portions.​

[COLOR=var(--global-palette3)]Notes[/COLOR]​

[COLOR=var(--global-palette3)]To Loosen Membrane:[/COLOR]​

On the backside of the ribs, meat side down, wiggle a dull knife between the ribs and the membrane to loosen. Then with a paper towel, grip the membrane, pull it away, and discard.

[COLOR=var(--global-palette3)]Rib Cooking Times:[/COLOR]​

Baby Back Ribs: 1 rack of ribs - manual high pressure - 23 minutes - 5 min. natural release
Baby Back Ribs: 2 racks or more - manual high pressure 25 minutes - 5 min. natural release
Spare Ribs: manual high pressure 35 minutes - complete natural release until the pin drops

[COLOR=var(--global-palette3)]How Many Does 1 Rack of Ribs Serve?[/COLOR]​

One St. Louis style rib rack, which is a meatier rack than baby back ribs, will serve 2 to 3 people.

[COLOR=var(--global-palette3)]Nutrition Information:[/COLOR]​

[COLOR=var(--global-palette3)]YIELD:[/COLOR]​

3

[COLOR=var(--global-palette3)]SERVING SIZE:[/COLOR]​

1
Amount Per Serving: CALORIES: 279TOTAL FAT: 8gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 25mgSODIUM: 1417mgCARBOHYDRATES: 44gFIBER: 2gSUGAR: 35gPROTEIN: 6g

[COLOR=var(--global-palette3)]Did you make this recipe?[/COLOR]​

Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
© Stephanie Wilson
CATEGORY: Instant Pot