These Instant Pot Baby Back Pork Ribs are fall off the bone tender and only take 25 minutes to cook!
Instant Pot Baby Back Pork Ribs are rubbed down with seasonings then cooked to perfection and finished off under the broiler for the perfect texture.
You guys, I’m not even kidding when I say that these ribs are a game changer. A few years ago my husband bought a smoker so we could make some epic smoked meats, and it was my favorite way to enjoy ribs. Until now.
I still love my husband’s ribs, but they would take HOURS in the smoker. I would have to wait ALL DAY to get a taste of that tender rib meat. That’s all changed with these Instant Pot Baby Back Pork Ribs. Now I can have that tender, fall-off-the-bone goodness in just 25 minutes! Trust me, it’s true!
How To Make Instant Pot Ribs:
The first thing you’ll want to do is remove the skin from bottom side of a rack of ribs. To do this, simply run a butter knife under the skin to loosen.
Grab a paper towel (so you can have a better grip) and pull that layer all the way off. It looks like it would be difficult, but trust me, it comes right off!
What Spices To Use for a Dry Rub Rib Recipe?
The next thing to do is just rub down the rack of ribs with my husband’s signature spice rub. It’s a mixture of sweet and spicy with a few other spices that will really make the flavor on these ribs pop!
- Brown Sugar
- Chili Powder
- Dried Parsley
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Cayenne Pepper
After you’ve rubbed both sides of the rack down, simply throw the whole rack into the pressure cooker.
Tips and Tricks for Instant Pot Ribs:
Use your rack to keep the pork out of the liquid on the bottom. If you don’t have a rack, ball up some aluminum foil and try to make a rack of some sort to elevate the pork.
My next big tip to making these Instant Pot Baby Back Pork Ribs – THE LIQUID!
- Use one cup of water
- 1/2 cup of apple cider vinegar
- 1/4 tsp liquid smoke
The liquid smoke is optional, but highly recommended. Remember how I said I loved my husband’s smoked ribs? Adding that tiny bit of liquid smoke gets that flavor in the ribs without pulling out the smoker or grill!
Once the ribs are done, you’ll let the pressure release naturally for 10 minutes, then finish with a quick release. Carefully remove the ribs (you’ll want to try and grab the rack with some tongs going perpendicular to the bones) and set it on a foil-lined baking sheet.
Brush the rack down with some BBQ sauce and pop it under the broiler for just 5 minutes to get nice and bubbly.
How To Double Instant Pot Ribs Recipe:
This recipe is for about a 3 1/2 pound rack of pork ribs and easily fits into a 6 or 8 quart instant pot. If you’re looking to double the recipe, make sure both racks of ribs can fit into your pressure cooker. Double the spice ingredients, but you do not need to double the liquid. The time will only increase by about 10 minutes.
The meat is so tender that the bones will just slip right out when gently pulled.
I’m not kidding, these are the best ribs EVER!!
I made these the other day for Memorial Day weekend (with my Mexican Grilled Corn) as a test, and they came out so good that before the week was over, I was making them again!
Just think, you can have super tender baby back ribs ready to eat in less than 45 minutes from start to finish!
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Instant Pot Baby Back Pork Ribs
Ingredients
- 3 lb baby back pork ribs
- 1/4 cup brown sugar
- 2 tbsp chili powder
- 2 tsp dried parsley
- 1 tsp salt, pepper, cumin, garlic powder, onion powder
- 1/4 tsp cayenne pepper
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 tsp liquid smoke, optional
- 1/2 cup bbq sauce
Instructions
- Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
- Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder and cayenne pepper in a small dish and rub all over the ribs.
- Place the rack in your pressure cooker and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the water, apple cider and liquid smoke (if using), being careful to not wash off any of the seasonings.
- Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
- Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush down with your favorite BBQ sauce, and pop under the broiler for 5 minutes, but keep an eye on it so it doesn't burn (some ovens are more hot than others). Enjoy!
Video
Notes
Nutrition
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Alisa Roop
I have made these before with baby back ribs and they turned out delicious! Do you think this recipe would work for St. Louis style ribs? I have a 2.5lb rack that I need to cook.
Patty
I made these ribs exactly as written except finished them on the grill for 10 minutes instead of the broiler. (Hey it’s summertime ) They were absolutely delicious! I will definitely be making them again!
Patty
I made these ribs as written but put them on the grill for 10 minutes to finish (it’s summer time) They were absolutely delicious! I highly recommend!
Regina Marie Yurkonis
I make these delicious ribs often. After you stand the ribs up along the edge, you can fill the center of the pot with small potatoes and they come out really good.
Dan Broshears
I fill my circle with one apple, one orange and one onion cut up finely with a cup of beef broth a little worchestershie sauce and oh, before I dry rub, I put a tablespoon of minced garlic on each side and let sit on the counter about an hour. I’m making some now!
Melody
Easy Peezy and tasty. I don’t usually use a rub, but decided to this time. It was definitely an improvement in flavor.
Liz Tuma
All time favorite! Follow recipe exactly. Rub is excellent! This is such a quick recipe as well. Fat drips off into water in Instapot. Ribs are very tender and moist.
Carol
I love this recipe! Moist, flavorful, no burnt spots that can happen on the grill. My ribs came up to the top of the Instant Pot pan, so I added 10 min just in case. Didn’t need to–next time I’ll do 25 min because the bones got spongy and broke in one spot. Still moist and fantastic but would’ve liked a bit more chew. Five minutes under the broiler is a great final touch. Do not skip that step! Thank you for sharing your recipe.
Michelle
Hey there…what if you have 2.5 lbs of ribs?
Katherine
I have 2 racks of ribs here that say they are 5.8 lbs. Can I still cook them together in the pot and how much should I increase the time to?
Kate
Katherine…Just double your spices. Leave the amount of liquid and the time the same. Wrap your second rack inside the first…like you’re creating a spiral. I do it all the time, because one rack is never enough for my boys.
Jane
Once I tried this recipe I won’t do them any other way.. It’s amazing and super easy. I make e tra seasonings and keep for the next time.
Jeff
Absolutely delicious! The meat falls right off the bone. Perfect taste! Super easy recipe. Thank you!
Louise Lawson
I made these. They were finger licking delicious! I made some slight changes, based on what I had.
My dry rub was brown sugar, steak seasoning, butt rub seasoning, savory steakhouse blend, dehydrated onion flakes. (because that is what I had). For the liquid I used a cup of water, couple shakes of worcestshire, 1 cup barbecue sauce (I judged the liquid, based on my instant pot. I wanted it to just barely touch the rack inside my instant pot.) After the manual release, I put them on foil, slathered with barbecue sauce (used sweet baby ray’s), closed the foil. Then let them rest for 15-30 minutes. Then I put them in the oven at 350 for 15 mins. Then opened the foil all the way and broiled for about 5 minutes. They were so good and tender.
Greg
Brand-new to IP cooking (Xmas gift), my 1st recipe was this one – your baby-back ribs. I followed your directions to the letter, but – as I had a 3.6-lb rack of ribs, added another 5 minutes of cooking time, as was suggested.
The ribs came out WAY TOO soft! No way was I gonna finish them in the oven or on a grill! They were coming apart as I lifted them out!
I realize this is not chemistry, but part art, so I’m gonna give it another go… with the following changes:
For a 3-lb rack, I’m cutting cooking time to 20 min (adding only 3 min per extra half pound), and allowing only FIVE minutes of natural release time at the end. I’m also adding 20 minutes to the total time to allow for the IP to heat up.
Last thing: I think the amount of liquid (1.5 cups) is too much, based on the liquid remaining after cooking. I’m going to try 1/2 cup apple vinegar and 1/2 cup water.
Please tell me what you think of my proposed changes… and if there are factors you see that I hadn’t considered…
Leslie D
Actually putting them under the broiler like the recipe calls for would’ve been your best bet. No way these were good without doing that. Weird to rate a recipe and knock off a star when you didn’t follow the recipe. Next time do as the recipe says and they should be fine.
Keith G
After cooking my ribs with your recipe I’ve become the rib master in my house. Even though I have an amazing grill outside I always cook them in the instant pot first and then finish them outside. My family loves this recipe and it’s so easy. The taste is out of this world! Thank you so much for sharing this.
Michael
Hi, I can’t wait to try these!! I was wondering if I need to adjust cooking time if I only have 2 lbs of ribs?? Great site, thanks for all your amazing recipes.
Annie
I’ve made these many times and you needn’t adjust the time for 2 lb.
We’ve loved these everytime!
Hungry Texan
I’ve made this recipe 4 times in the last 2 months! I just can’t get enough.
Super easy recipe, with amazing results.
Thanks for sharing
RMD
Your video does not show the use of cumin in the rub. Is it necessary?
Annie
Any rub recipe will give you beautiful results! Tonight I’m cold smoking first, and won’t even use a rub…just Baby Rays after the pressure cook time
Rich Hurley
I have made them with and without the cumin, they were great each time, and I can’t say I noticed any real difference. I substitute paprika for cayenne pepper as I have 3 children with different spice tolerances and didn’t want the ribs to be to bold. I’ve made this recipe several times, as the everyone in the house loves it.
Debbie
These were good! Flavorful, and tender, but not falling off the bone, like they should be. I didn’t use cayenne, because I didn’t have any and we don’t like spicy food. I added smoked paprika to the rub and slathered the ribs in mustard before adding the rub, because I always have. After adding the mustard and rub, I wrapped them in foil and let them sit in the fridge for about 4 hours until I was ready to cook dinner. Even my husband liked them, and he’s super picky!
Matt
I am new to Instapot cooking. About a year ago, my family purchased a Ninja Foodi (12 in 1 Deluxe XL) and have tried a few things in it. I’ll be honest and say I was a bit skeptical about cooking ribs in an Instapot, but I figured I’d give it a try because there were so many great reviews. I followed the recipie just as written up, the only difference is I substituted ‘Truvia Brown Sugar Blend’ for the brown sugar, and used Sweet Baby Rays ‘sugarfree’ Hickory flavored BBQ sauce…. oh, and I added the liquid into the pot before placing the ribs on the rack so I didn’t have to worry about washing any rub off. When all done… the ribs were AMAZING!! Thank you so much for the recipie as I WILL be doing these again!
Shawn
I’m so glad you enjoyed the recipe Matt! 🙂
Lorrie
I have a very small kitchen/living area so I’ve always avoided cooking ribs in the oven since running it so long gets the room too hot. I LOVED how quick this was using the instant pot. They came out tender and delicious. The rub was perfect. Now I can enjoy baby-back ribs whenever I want. Thanks so much for the fantastic recipe.
Barbara J. Leonard
I had never cooked baby back ribs (I am about to turn 65!), and I wasn’t sure which cooking method to use. These were amazing! I used Splenda’s no calorie version of brown sugar and it worked great!
Tamara Shaughnesssy
Great ribs, only change because I didn’t have dried parsley I used cilantro.
Everyone loved them, Thanks!
Amy
These ribs were absolutely perfect. No need to look for any other recipes ever. Follow the recipe as is.
Judi
This is my go to recipe. I too have expert grillers and smokers in my house. However, they admitted these were really good. Tender, fall off the bone good!
Shawn
So awesome to hear! Glad you all are enjoying it Judi!
Shane
Really enjoyed this recipe although for whatever reason when I put two racks in, the ribs came out overly soft. Oh well. Flavor was good although with the third rack of ribs, I bumped up the liquid smoke to 1tbsp and it was way tastier. Btw, can I use the liquid for broth in stews?
Millie
Hello
I would like to know if this could also be cooked in a regular pressure cooker?
If so is the timing the same?
Thank you
Would love to make these for the superbowl
Millie
Deena
Hi, looks amazing. I have never cooked baby back ribs in my brand new Instant Pot Pro I just received for my 80th birthday. I notice that other recipes have different amounts of liquid. One had 6 cups of apple juice and 1/4 cup of apple cider vinegar. That seemed wrong to me. Also I see that you use water and apple cider vinegar and wondering if apple juice and apple cider vinegar is too much of an apple flavour. Also I have to prepare them ahead of my event and actually will be making two racks or even a bit more so I have to freeze them. Any tips on how I go about this? I don’t want to add to much liquid but do I add more time than 25 min. to cook. Perhaps 35 minutes for a good 2 1/2 racks of ribs? Thanks in advance. Love your video.
Mary Ann
In the remarks of recipe it states you can do two racks of ribs wrapped around, using same a mm ount of liquid.
Monikita
I have made these several times and they come out great. One addition, I make extra of your wonderful rub spice recipe to make my own BBQ sauce. Ketchup base and the rub spices, some mustard, apple cider vinegar, water and dash of liquid smoke. Heat it up to reduce a bit. Coat the ribs to broil and serve some on the side.
Dave
The Meat/Stew setting on my IP defaults to 35 minutes on High Pressure. Pressing the More increases to 45 minutes, while Less reduces the time to 20 minutes. Your instructions call for 25 minutes with a 10 minute natural release.
While I’m here, wouldn’t it make sense to add the liquids to the pot and then add the pork, thus not having to be so careful not to wash off the coating when you add the pork first?
Shawn
Hi Dave! Yes, you can definitely add the liquid first. That would be great. As for the time… you will just need to make sure it’s 25 minutes of High Pressure. You can select the manual mode to make it easier. Hope you enjoy!
Ane
Seems super simple so I’m going to give it a try. Quick question tho…is there a reason the front page recipe list doesn’t mention all the spices, such as cumin? Didn’t notice the extras until I clicked “visit.” And I used the front page to make my shopping list
Shawn
I’m not sure what you mean by “front page”? I’m wondering if you’re referring to pinterest? All the ingredients should be listed in the recipe card on my site though!
Evelyn Malo
No, on mine also.. cumin was missing too…something went a stray for sure… We Loved the ribs, Thank you
Sharon
In the section
WHAT SPICES TO USE IN DRY RUB
Cumin is not listed.
I think maybe that’s what is being referred to as the “front page”
Jay
Hi! I want to make these over the weekend and I just noticed you have the meat/stew button on your instapot but mine doesn’t. I just got mine a couple of months ago so I’m new with using it. Does that mean I can use the pressure cook button instead? I don’t want to mess it up. Pls let me know. I’m excited to make it! Thanks! 🙂
Shawn
Hi Jay, you can use the pressure cook button instead. Make sure it’s set to high pressure and you should be good! Enjoy!
Peter Boerschig
I hate you for this recipe!!!! My belly is busting because I couldn’t stop eating. Wife said we are never cooking ribs any other way. So full of yummy goodness I can’t move and it’s all your fault!!!!
Shawn
Oh man, I’m so sorry Peter! It’s definitely one of our favorite recipes!! 😉
Frank
I made this last night and it was absolutely delicious.
The ribs were cooked perfectly! Can’t wait to make it again.
Joy
I want to use this recipe to make beef ribs as my sister can’t eat pork. Any changes I should make? Cook longer?
Miranda
While I do not eat ribs. My daughter gave this recipe a 10 out of 10. She is a picky eater too.
Miranda
Too add I love to smoked meats too but, I just don’t have time for that.
Shawn
I’m so glad your daughter enjoyed the ribs Miranda! Thanks for your comment!
Lelei
The flavor was delicious, but my ribs did not come out as tender as I would have liked. My ribs were around 2.3lbs, should I have used less cook time?
NAK
I have made these ribs several times and everytime they have been tender and delicious! I’m not a BBQ’r so getting the flavor without all the work is #1 in my book. I always add a little bit more liquid smoke and have not been disappointed. Thank you!
JR
Hi, I’m wondering if this recipe will work for same weight of beef ribs? Definitely go the Instant Pot way for cooking, follow the recipe exactly etc. Just wondering if it will taste as good and what the cooking time should be.
Shawn
Beef ribs tend to be a bit larger, unless we are talking short ribs, in that case, yes this will work.
JK
Beef ribs are an entirely different animal in the pressure cooker. I would look for a recipe that is specific to those so you don’t ruin good meat.
IZA TRINIE
I have never BBQ’d anything let alone Pork Ribs, but I tried your recipe, (first I must say thinks for sharing) and I made the most delicious ribs that I have eaten and I have eaten my share of great BBQ RIBS.
Not only that there was very little mess and even less clean up,
Definitely making these again.
Shawn
I’m so glad you enjoyed the ribs Iza!!
lottidah
Why did you only give it two stars?
Jill
I’m making these tonight and am wondering the same thing!
Lisa
Do you think I could make ahead ? , as I’m feeding 6 adults so might need a few racks . And only one insta pot! Do all of insta pot steps then store cooled ribs in fridge .And when ready to prepare dinner do the bbq sauce and 5 minutes or thereabouts on grill ,to heat through and carmelize .
Shawn
I think this is doable, but you will probably need more time to let them heat through if they are chilled. Just reheat until heated through!
Lisa
Yes agreed ! Thank you
Danielle
I made this for my parents and I tonight. We could not stop oohing and ahhing. Thank you!!!
Jim Caldwell
I like my ribs with a bit of a chew, so I only pressure cooked the rack for seven minutes (natural release). They don’t fall apart, which makes the rack easier to finish on the grill, but they are definitely tender. The rub you suggest is very good. PS…if you’re preparing Kansas City style ribs (not as tender as baby backs), I suggest you add a couple of minutes to the time in the IP.
Laurie
This is my favourite IP recipe. Even my hard-core-owns-more-than-one smoker neighbour agreed that they were great. Most definitely better than any crock pot recipe I’ve ever tried! I like to add a little bit of instant coffee to my rub!
Ron Weiss
This is a great recipe. As usual when I use a recipe from the internet, I made a few changes. For the liquid, I used a cup of spiced apple cider and a half bottle of liquid smoke. For the rub, i used Weber Dry Rub. Your rub mixture my very well be better, but mine is easier, and I loved it. I full rack in 8 qt Instant Pot for 25 min. and it was perfect. Then bruched with bbq sauce, 5 mint under broiler.
Shawn
I’m glad you enjoyed the recipe method! I would suggest trying my rub mixture, it may surprise you!