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!
Helpful Products To Make This Recipe:
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | TWITTER | INSTAGRAM | BLOGLOVIN
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
PIN THIS IMAGE TO SAVE THE RECIPE!
Freezer Friendly Baked Ziti
Lea
Would the size of the ribs make the cooking time vary? The ones in this picture seem like a small,rack.
Shawn
Yes, if your ribs are much bigger and thicker than you’ll want to add a few more minutes to the cook time.
Stacy
Are you thawing the ribs out first? And also, what do you mean by letting the pressure slowly release for 10 min? Thanks !! Want to try this tonight!
Shawn
Yes, these ribs are thawed. Letting the pressure release naturally means you just let it sit for 10 minutes after the buzzer goes off for 10 minutes. The pressure inside will start to naturally release, but you’ll flip the valve open to finish it the rest of the way.
Shannon
Amazing recipe! I just got my Instant Pot today and this was the first recipe I tried. My fiance was very skeptical that fall-off-the-bone tender ribs could be achieved in 25 minutes and you made him a believer! Such great flavor!
Shawn
Awesome! So glad we made him a believer!
Valerie
We tried to make sure that none of the meat touched the liquid in the pot, but some of the end pieces had a strong vinegar taste due to the ACV. Any suggestions to avoid that for next time? Overall, these were so soft, tasty, and perfectly cooked!
Shawn
You could use regular apple juice instead of the vinegar if you’re not a fan of the vinegar taste. I’ve never personally felt that there was an overwhelming taste of vinegar to these ribs, but some are more sensitive to that than others, so just do what best suites your taste.
JOANNE
I DON’T USE AN INSTANT POT OR COOKERS, CAN THIS RECIPE BE COOKED IN THE OVEN? WOULD THEY HAVE TO BE BOILED BEFORE AND THEN PUT IN THE OVEN, WHAT DEGREES AND HOW LONG. WOULD APPRECIATE A RESPONSE. THANK YOU!!!!!! CAN YOU EMAIL YOUR RESPONSE TO ME? THANK YOU!!!!!
Shawn
You’ll want to find a different recipe than this one.
Pam
Joanne, I do baby back ribs in the oven. Wrap in foil and back for 2 hours on 350
Mary
Prep the same then wrap or cover with foil and cook at 200° for 4 or 6 hours depending on weight. Last half hour apply barbecue sauce liberally, cook uncovered.
Donna H
Joanne, I have cooked ribs in the oven for years. I usually put a rub on them and put them on a pan covered with foil. I put them in the oven and turn it on 275 degrees. Let cook for 2 1/2 Hours and flip over. Cook another 2 Hours. I then slather with bbq sauce and cook for 10 minutes. The meat falls off and my family has never complained.
Rachael
Do you think I can do two racks of ribs? I know one isn’t enough to feed my family. If so would I need to adjust the time? Thanks!
Shawn
You could do two racks if you can fit them both in there. I would increase the time to at least 30 to 35 minutes.
Rachael
Thank you for your quick reply!!!!
Glenna Poisson
I did 2 racks for the same amount of time…they were great!
audrey james
can you use a slow cooker? what temperature?
Shawn
Yes, you will want to try LOW for 6 to 8 hours, then broil to finish. You won’t need as much liquid either.
Sara
This is a great recipe as the ribs are wonderfully tender, however the hubby didn’t care for that much chili powder and so I need to figure out how to tweak it to his liking. Also could have been my BBQ sauce. Next time I’ll use my homemade version but was in a hurry so used bought sauce. Thanks for sharing this technique…awesome!
Maryann Watkins
What’s going to happen if I leave the brown sugar out of the recipe? I’m a diabetic – sure can’t have even that small amount of sugar. I found some sugar-free BBQ sauce that is great, so I’m okay there … but the rub … Any ideas? Would love to try this!
Shawn
You can leave out the brown sugar, it should be fine without.
Katie
Do you think this recipe would work for spare ribs? Any adjustments in timing?
Shawn
I’m sure it would work with spare ribs as well. I would use the same time for the recipe.
Lacey
I’m going to make these tonight. My husband is turned off because it says to use ACV. Do we have to use that or would apple juice work?? Do u even taste the vinegar? Thank u! Can’t wait!
Shawn
You don’t have to use the vinegar, I just like the way it gives it a nice BBQ flavor. You could use all water or substitute with apple juice.
Julie Green
Can you use boneless ribs?
Kate
Julie did you try using boneless? THat is what I have on hand as well.
Shawn
Boneless would work just fine! 🙂
Margie
First time to leave a comment, but I had to! My son and 4 grandsons aged 5-13 stop by for supper tonight. I made these ribs for the first time and they ALL LOVED THEM! Omg, so easy and so delicious. They even took some home for their mom who had gone to a meeting, hence stopping at grandmas for supper. Thanks so much for sharing your recipe.
Shawn
So neat! Thank you for commenting! I appreciate it!
Linda
I wanted to print your recipe to try it, but for some reason some recipes when I click print show up just a dark page on my IPad. I’m not sure why this happens but it is so frustrating. Your recipe sounds good though and I just got a new Instant Pot.
Becky
I was having the same problem on my iPhone. I ended up taking a screenshot of the ingredients and the directions. I’ll be making this for dinner.
Alice Kleinberger
The ribs just fell of the bone, and the flavors were amazing! We never had ribs that were this flavorful. It will definitely be made again!
Shawn
Nice! So glad you enjoyed it!
Cindy Maddux
Made this today…..so incredibly tender and delicious. Thank you for an incredible recipe.
Shawn
So glad you enjoyed them!
Carie B
When broiling, should I use the hi or low setting? Is it five minutes on each side or a total of five minutes? I have 4 minutes left in UP and I can’t wait to try these When all finished! Thanks for sharing with detailed instructions!
Shawn
You’ll just do 5 minutes on high. No need to flip!
Linda Heil
The family loveLd these ribs. I used smoked paprika in the rub as I did not have liquid smoke. Will make these again.
Shawn
Nice! So glad you enjoyed them!
Michelle
Paired your rib recipe with a Mac and cheese for my first meal attempt in my Instant Pot. Both turned out great! The ribs were amazing…fall off the delish! Will be my go to recipe for sure. Not onltthe best I’ve ever made but the best I’ve ever tasted!! Winner, winner pork rib dinner!! Lol
Jim M
Are you just using the rack/trivet that Comcast with it? I am not sure how much liquid I can put in here it covers the bottom. Thanks!
Jim M
Ha, not sure home ‘comes’ got autocorrected to ‘Comcast.’
Shawn
Yes, I just used the trivet it came with. Use the amount of liquid called for in the recipe and you should be good!
Donna
Made these for dinner tonight, the recipe was terrific and the ribs were fall-off-the-bone tender. My husband couldn’t get over how quickly they were done! We had two small racks of pastured pork baby back ribs, I had never cooked this before. You explanation of removing the skin was especially helpful as well as encouraging. Thanks for a wonderful recipe, we will definitely use it again!
Shawn
So glad you enjoyed them Donna! 🙂
Mandy Sparkman
I got 2 racks in my 6 qt and cooked for just over 30 mins. AHHHMAZINGGGG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Debbie cadene
I made these the other day and based on a couple of comments about the vinegar taste I just used 1/4c. Of the vinegar and 1/4c. Apple juice. These were really really good. I think when I make these again I’ll try with the 1/2c. Vinegar just to see. So good.
Shawn
So glad you enjoyed them Debbie!
Kristen
Could I use a 6 qt. IP for two racks? I take it you were using a 8 qt..
Shawn
You’re going to have a hard time squeezing two racks into the 6 qt. I’ve successfully made 1 1/2 racks in a 6 qt, but you’ll want to increase the cook time to about 30 minutes. Hope this helps!
Lori
Silly question, but when timer goes off do I cancel the process or just let it go keep warm/cancel
Shawn
Just keep the timer going, this will help you remember how long it’s been in there. 🙂
Lisa
This is the very first recipe I made in my Instant Pot and it was AMAZING!!! They turned out fabulous and it was SO EASY! We had to buy a few spices, but my husband was going to the store anyway, so I just added them to the shopping list, hehe. But zomg, yummy! Thank you, your recipe was fabulous! Got me to break out my Instant Pot, which I hadn’t done yet, and it had been 6 months since I got it, lol. Yum!
Shawn
Nice! So glad you enjoyed it Lisa!
Teleia
Hi! Is the brown sugar absolutely necessary in the rub, or is there any other substitution that can be used? I’m adapting to a low carb lifestyle and don’t use sugar in my cooking anymore.
Thank you!
Shawn
Hi Teleia, I would say no, it’s not absolutely necessary. I try to follow a low carb diet on occasion as well, so when I make these I just omit brown sugar and instead of basting with bbq sauce at the end I leave them with the dry rub and broil them to give them a nice “crust” if you will. Still so good!
Glenn
I’m having company and bought 2 and a half racks. Do I just double+ the amounts of ingredients? And how would you suggest I adjust the cooking time, if at all?
Shawn
I would increase the cook time by about 5 to 10 minutes depending on how big the racks are.
Steven B
I’m new to Instant Pot. When a recipe says “release the steam naturally” what does that mean? thank you
Shawn
When the timer is done if you just let it sit, it will start to slowly release pressure as it cools. Basically, you’ll do nothing during this period. After it’s naturally released for about 10 minutes you’ll flip the pressure release valve open and let it release the remainder of the way before opening the IP.
Steven B
Thank you! That’s exactly what I suspected but I wasn’t sure.
Laura Schmidt
It simply means don’t turn the steam valve to release pressure. Just let the IP sit. If a recipe says “quick release” that means to turn the valve to quickly vent the steam. Just be careful. I use a long handle wooden spoon to turn the valve when I need to do a quick release. Hope that makes sense.
Steven B
thank you. That’s what I thought but I wasn’t sure.
Vickie
I made IP ribs and they tasted pretty good, very tender and they did indeed fall off the bone, but we didn’t like the vinegar taste. What is the purpose of the apple cider vinegar and can I just use apple juice instead?
Shawn
I like the tang of the vinegar in my ribs, reminds me of good ‘ol bbq flavors. That being said, it’s totally up to you and if you don’t like the vinegar flavor you can definitely use apple juice in it’s place! Feel free to replace it with water if you prefer too! 🙂
Christina
These were soooo easy and sooo delicious! I just got my instapot in November. I don’t really enjoy cooking but the instapot is changing that. Thank you for the awesome recipe. I have already shared it with several friends!
Shawn
Awesome! So glad you enjoyed it and thank you so much for sharing the recipe! 🙂
Michelle Jackman
Is it normal that after you set it to meat and 25 minutes that it takes like 10 minutes to build the pressure and the timer to actually start? So 10 minutes to build 25 to cook and 10 to release pressure? So 45 minutes total?
Shawn
Yup! The time it takes to build up pressure varies, but it should be anywhere between 5 to 15 minutes.
Michelle Jackman
Thank you
Debbie
Just finished scarfing these down! No less than phenomenal!
Cynthia M.
OK, these were awesome! I might tweak the recipe next time by reducing the cook time just a little bit (3-5 minutes) and throwing them under the broiler before I sauce them as well as after. Definitely a keeper, 40 minutes start to finish. THANK YOU!!
Jamie
I didn’t see the note at the bottom when making 2 racks use the same liquid. I doubled the liquid. Did I ruin them?
Carissa
Love your recipe! So easy yet so delicious. Someone gave a tip to add the liquid first and I found this worked really well. I’ll definitely be making these ribs again.
Melanie
We have our ribs going now but quick clarification question for the IP newbie. You say natural release for 10 min and quick release the rest of the way. That’s while the ribs are cooking, correct? My husband swears that’s after it cooks.
Shannon richards
So I made these tonight and let me say they are amazing. I have a 6qt IP so I should have bought 2 racks but I was afraid since the original post said she used an 8qt. Let’s just say we were fighting over them because there wasn’t enough! So now that I’ve made them and know what to expect that won’t happen again. Just to give you an idea I only used half the rub mixture and it was plenty. Just wondering if I wanted to buy the bigger boneless ribs/spare ribs if you would cook them the same amount of time? Thanks for the great recipe!
Shawn
If you are cooking two large racks you can up the time to about 30 minutes and you’ll be good!
Diana B
Made this tonight … flavor was wonderful but some of the larger ribs were dry, my son’s complaint. Do you look for a certain size of ribs? I placed in the pot as shown in your picture.
Shawn
I don’t necessarily look for a certain size, but I make sure the ribs are meaty. If the ribs aren’t falling apart and tender, then it sounds like they weren’t cooked long enough. With the pressure cooker, the longer you cook the more tender it gets. It sounds like your ribs might have been on the larger side and could have used an extra few minutes of cook time. If they tasted “dry” or “tough” then they probably weren’t cooked long enough. Just pop the lid back on and add another 3 minutes of pressure cooking. That should do the trick next time.
Rachel
My husband just said, “Hon these ribs are really good! They are better than Famous Daves.”
Shawn
Nice! That’s a big compliment Rachel! Thank you!
Grill Trip
Awesome! Better than any ribs I ever ordered, bought, or that I tried to cook. And in just a bit over an hour. As my husband and I each enjoyed our ribs in a state of shared bliss
Shawn
Haha! I am so glad you’ve enjoyed them! We love them just as much!
Dave Rider
I gave this recipe a go yesterday with some amazing ribs we bought, being sold door-to-door here in Belize. It’s an extremely simple recipe but tasted fantastic. The ribs were too long to stand upright, so, we cut them into individual servings and just packed them into the bowl any way we could get them in. Probably 15 pounds of ribs in there.
Twenty-five minutes later -perfection. We had some friends over who helped us prepare, eat, and clean up. A superb meal! Thank you.
Shawn
Awesome! So glad you enjoyed the ribs!