Instant Pot Barbecue Ribs Recipe
These Instant Pot barbecue ribs are fall-off-the-bone tender, juicy, and packed with smoky flavor in a fraction of the usual cooking time. Using pressure cooking ensures that the meat is incredibly tender, while a final oven step caramelizes the sauce for a perfect finish.
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.
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