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Cooked Instant Pot Ribs on a Sheet Pan. Brushed with BBQ sauce.

Instant Pot Ribs

Here's how to make fall-off-the-bone tender ribs in your Instant Pot

Prep Time 10 minutes
Cook Time 25 minutes
Natural Release Time 25 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 2 racks baby back ribs (three pounds each, see note 1)
  • 3 tablespoons light brown sugar
  • 1 ½ tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • ½ cup BBQ sauce, recipe below or bottled
  • 1 cup water

BBQ Sauce

  • 2 teaspoons olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • ½ cup water
  • ¼ cup molasses
  • 3 tablespoons cider vinegar
  • 1 tablespoon light brown sugar optional

Instructions

  1. Prepare the Ribs. Whisk together the brown sugar, smoked paprika, onion powder, garlic powder, and salt. Set aside. 

    Spice rib rub in bowl.
  2. Pat ribs with a paper towel to dry.
    Drying baby back ribs with a paper towel.

  3. Remove membrane from ribs. Place ribs, bone side up, on a large cutting board. Slide the point of a paring knife between the thin, white membrane and the rib. Lift. 

    Point of knife under the silverskin of a rack of baby back ribs.

  4. Once enough of the membrane has come away from the rib, remove the knife. Grasp the membrane with your hand and pull away from the rib. If it's slippery, grab it with a paper towel.

    Usually, it comes off in one large piece. If it tears, repeat, as needed to remove all the membrane.

    Removing the silverskin membrane from ribs.

  5. Rub ¼ of the prepared rib rub into the ribs. Turn over. Repeat. Do this for each rack of ribs.

    Baby Back Ribs coated with spice rib.

  6. Place on a baking sheet. Cover sheet with foil. Chill for up to 24 hours.

  7. Cook the Ribs. Add ½ cup BBQ sauce into the insert (cooking pot) of an electric pressure cooker. Whisk in a cup of water.

  8. Place the ribs, meat side out, into the cooking pot of a 6 quart Instant Pot or electric pressure cooker.

    If needed, cut the ribs in half. This makes it easier to fit them into the pressure cooker. Slide a sharp knife between two bones. Cut the meat with a sharp knife to separate ribs.

    Two racks of ribs in the Instant Pot.

  9. Close lid. Set to sealing position. Select an 25-minute high pressure cook time.

  10. Once the cooking cycle ends, allow the pressure to release naturally for 20 minutes. After 20 minutes, turn the valve to the “release” position. Let the remaining steam escape. Once the pin drops, carefully remove the lid.

  11. Check the rib tenderness with a fork. If it's tender, move to the next step. If not, see note 2 below.

  12. Place ribs on a baking sheet. Brush with reserved sauce. Broil on high until bubbling, about five minutes.
  13. Serve with remaining sauce.

For the BBQ Sauce

  1. Whisk together the ketchup, water, molasses, and cider vinegar until smooth. Set aside.

  2. In a small saucepan, heat the oil over medium heat.

    Cook. the onions, stirring frequently, until soft. Add garlic. Cook for an additional minute.

    Stir in the whisked sauce. Stir to combine. Reduce heat to low.

    Cook for 20 minutes, stirring occasionally to prevent sauce from burning.

    Taste sauce. Add brown sugar, if desired. Adjust with salt and freshly ground black pepper, if needed.

Recipe Notes

Note 1: A 6-quart Instant Pot or electric pressure cooker can usually hold two racks of baby back ribs. If the ribs are too large, cook in two batches. 

Note 2: Check the ribs for tenderness after cooking. They should be fork tender. If they're not tender, replace the lid. Cook for an additional 5 minutes and allow to natural release for 10 minutes.

For ribs that are very tough, program the cooking cycle for 10 minutes. When the cooking cycle completes, allow the pressure cooker to release pressure naturally for 10 minutes. 

Note 3: Keeping the ribs warms. Place the ribs onto a baking sheet. Cover with foil. Place into a 225℉ oven for up to two hours.