Nothing beats a plate of tender, fall-off-the-bone ribs. But who has the time to babysit a grill or smoker for hours? That’s where instant pot recipes come to the rescue.
This method gives you perfectly cooked barbecue ribs in a fraction of the time, with flavors that rival your favorite barbecue joint. If you love baby back or St. Louis-style ribs, this is the ultimate way to get juicy, flavorful results with minimal effort.
Why Use an Instant Pot for Ribs?
Traditional methods of cooking ribs often require hours of slow roasting, grilling, or smoking. The instant pot speeds up the process while keeping the meat moist and tender.
Pressure cooking infuses every bite with flavor, thanks to the sealed environment that locks in juices and seasonings. Plus, it’s a foolproof method—no need to worry about overcooking or drying out the meat.
Choosing the Right Ribs
There are two popular options for making ribs in the instant pot:
- Baby back ribs: These are leaner and slightly more tender.
- St. Louis-style ribs: These are meatier and have more fat, which enhances the flavor.
No matter which cut you choose, make sure to remove the silver skin on the back of the ribs for better texture and seasoning absorption.
The Secret to Flavorful, Tender Ribs
The key to achieving the best results is the cooking liquid. Instead of plain water, this recipe uses apple juice, apple cider vinegar, and liquid smoke.
These ingredients add depth and richness, enhancing the barbecue flavor. The acidity of the vinegar helps break down the meat fibers, making the ribs extra tender.
Once the ribs are pressure-cooked, a quick finish under the broiler or in a hot oven caramelizes the barbecue sauce, giving them that perfect sticky, smoky glaze.
Cooking Tips for Perfect Ribs
To make sure your ribs turn out flawless every time, keep these tips in mind:
- Coil the ribs: Instead of cutting them into sections, coil the racks around the perimeter of the instant pot. This helps cook them evenly.
- Natural release for tenderness: Allow the instant pot to naturally release pressure for five minutes before doing a quick release. This step helps the meat stay juicy.
- Use a flavorful sauce: A good barbecue sauce is essential. After cooking, generously coat the ribs and finish them in the oven for that signature sticky texture.
- Broil for extra crispiness: If you love a bit of charred crust, broil the ribs for a few minutes after applying the sauce.
Customizing Your Ribs
One of the best things about instant pot recipes is how easily you can tweak them to fit your taste:
- Spicy version: Add a touch of cayenne pepper or a spicy barbecue sauce for heat.
- Sweet and smoky: Mix honey or brown sugar into the sauce for a sweeter glaze.
- Keto-friendly: Use a sugar-free barbecue sauce to keep it low-carb.
- Asian-inspired: Swap out the barbecue sauce for a hoisin or teriyaki glaze.
Why This Recipe Works for Any Occasion
These ribs are perfect for casual family dinners, weekend cookouts, or even meal prep. Since they cook so quickly, you can have barbecue ribs ready in under 90 minutes—without all the hassle of slow smoking or grilling.
Plus, instant pot recipes make clean-up a breeze. Everything cooks in one pot, so there are fewer dishes to deal with. The only extra step is broiling or baking for a few minutes to achieve that irresistible glaze.
Serve and Enjoy!
Once the ribs are done, slice them up and serve with your favorite sides. Classic pairings include coleslaw, cornbread, mac and cheese, or roasted vegetables. No matter how you serve them, these instant pot ribs will be a hit.
This method proves that you don’t need hours of cooking time to get amazing barbecue flavor. With the right ingredients and technique, you can enjoy restaurant-quality ribs right from your kitchen.
Instant Pot Barbecue Ribs Recipe
Ingredients
- 2–6 pounds up to 3 full racks of St. Louis or baby back ribs (pork loin back ribs), unseasoned
- 1 64-ounce bottle of apple juice (you can reduce to 2 cups if preferred)
- 1 cup apple cider vinegar
- ¼ cup liquid smoke hickory or mesquite
- Barbecue sauce a few cups, as needed
Instructions
- Prepare the ribs: Coil the racks of ribs so they fit inside the Instant Pot, lining them against the pot’s perimeter. A 6-quart Instant Pot fits 2 racks, while an 8-quart model accommodates 3 racks. If preferred, cut the racks in half for easier handling.
- Add the cooking liquid: Pour in the apple juice, apple cider vinegar, and liquid smoke to infuse the meat with flavor.
- Pressure cook the ribs: Secure the lid, set the valve to “Sealing,” and cook on Manual/Pressure Cook – High Pressure for:30 minutes for 5–6 pounds (1.5–2 racks)25 minutes for 2–4 pounds (1 rack)For firmer ribs: Reduce cook time to 23 minutes for 5–6 pounds, or 18 minutes for 2–4 pounds.The Instant Pot may take 20 minutes to reach pressure.
- Release pressure: Allow a 5-minute natural release, then perform a quick release. If splattering occurs, place a dish towel over the release nozzle. For even more tenderness, let the pressure release naturally.
- Remove the ribs carefully: Once cooked, use tongs to gently transfer the ribs to a foil-lined baking sheet (bone side down). The ribs will be very tender, so handle them delicately to avoid breaking.
- Apply barbecue sauce: Generously brush barbecue sauce over the ribs, ensuring they are well-coated.
- Caramelize in the oven (optional): Preheat your oven to 400°F (200°C). Place the sauced ribs on a foil-lined baking sheet and bake for 10 minutes, allowing the sauce to thicken and caramelize onto the meat.
- Serve and enjoy: Remove from the oven, slice the ribs, and serve with extra barbecue sauce. Have plenty of napkins ready!
Notes
- The apple juice and vinegar create a tenderizing marinade, but you can substitute broth or water for a less sweet option.
- For extra char, finish the ribs under a broiler for 2-3 minutes instead of baking.
- If you prefer a dry rub style, skip the barbecue sauce and use your favorite spice blend before cooking.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.