Instant Pot Baby Back Pork Ribs (VIDEO)

SUPER EASY Instant Pot Baby Back Pork Ribs! These things are falling off the bone in just 25 minutes!

These Instant Pot Baby Back Pork Ribs are fall off the bone tender and only take 25 minutes to cook!

I'm seriously obsessed with how EASY these Instant Pot Baby Pork Ribs are to make! Just 25 minutes in the pressure cooker and dinner is done!pinterestInstant 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.

When making ribs, the first thing you want to do is remove the skin on the underside of the bones. Run a butter knife underneath the skin to loosen it.

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 to get a better grip on the skin underneath the bones of the ribs and pull to remove.

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!

This dry rub that goes on these Instant Pot Baby Back Pork Ribs is the key to getting the most flavor out of these pressure cooker ribs!

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

The trick with these Instant Pot Ribs is to put the right kind of liquid in the bottom.

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!

SUPER EASY Instant Pot Baby Back Pork Ribs! These things are falling off the bone in just 25 minutes!

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.

SUPER EASY Pressure Cooker Baby Back Pork Ribs! These things are falling off the bone in just 25 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!!

My whole family LOVED these Instant Pot Ribs. I'm never going back to the traditional way of cooking these again!

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!

Fall off the bone tender! These Instant Pot Baby Back Pork Ribs are SO GOOD!

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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A plate of food, with Ribs
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4.84 from 109 votes

Instant Pot Baby Back Pork Ribs

These ultra tender Baby Back Pork Ribs are made in just minutes in the Instant Pot!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 291 kcal
Author: Shawn

Ingredients

  • 1 2.5 lb. to 3 lb. rack of baby back pork ribs
  • 1/4 cup brown sugar
  • 2 tbsp chili powder
  • 2 tsp dried parsley
  • 1 tsp each: 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!
Notes
You can double the recipe, by wrapping the second rack of ribs around the first. Just double the spices, but keep the same amount of liquid underneath.

Nutrition

Calories: 291kcal | Carbohydrates: 31g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1086mg | Potassium: 376mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1328IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
Keywords: Baby Back Ribs, Instant Pot Ribs
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SUPER EASY Instant Pot Baby Back Pork Ribs! These things are falling off the bone in just 25 minutes!

Frequently Asked Questions

Can I cook 2 racks of ribs at the same time?

Yes, you can cook two racks of ribs at the same time. Double the spice rub mixture and increase time by at least 5 to 10 minutes depending on how big the racks of ribs are.

Can I use frozen ribs?

This recipe works best with fresh ribs, as the frozen ribs would not hold the spice rub.

Will this recipe work in 3 quart or 6 quart Instant Pot?

I’ve tested this recipe in a 6 quart Instant Pot and it does works perfectly. I have never tried it in a 3 quart, but I’m sure it would work as long as you the ribs fit.

Can I use something other than Apple Cider Vinegar?

Yes! You can use regular apple juice, chicken broth, beef broth or just more water. It’s up to you!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
708 Responses
  1. Stephania

    5 stars
    This is the only way I cook ribs now! I cook two racks at a time and they are always perfect. Have you ever tried to make rice in the leftover liquid? I’ve done that with a pork loin and it was great. Just wondering before I tried;-)

    1. Shawn

      Ohh… I’ve never tried that, but it might be pretty good. I wonder if the apple cider vinegar might give it a weird taste? Hmm… I’ll have to try that next time and report back. 🙂

  2. Darlene

    5 stars
    Thank you for a delicious and easy to follow recipe. My husband and I absolutely loved these ribs! So tender and so much flavor! I will definitely be making these regularly.

  3. Carl

    2 stars
    Ribs cooked perfectly but taste was way too hot and spicy. There was a taste there that does not belong in barbeque. I don’t know if it was the cumin or the chilli powder, it was too hot. I will use this recipe again but with these spices.

      1. Carl

        Only used a pinch of cayenne, that wasn’t it. Must’ve been the cumin, we won’t use it again, we don’t like it anyway. Thanks we’ll keep trying.

          1. Shawn

            I put the ribs in so they wrap around the bones. I’m thinking your ribs were tough because they didn’t cook long enough. If you’re using a larger rack of ribs, add a few more minutes.

  4. Gina Ng

    My pressure cooker does not have the meat function, and to be used on the stove. Do I use high fire to cook and for how long?

    1. Shawn

      Hi Gina, I am not familiar with the stove top pressure cookers. This recipe is cooked on HIGH pressure, so if High Fire is the setting you typically use for a high pressure cook, I would stick with that. I’m thinking as long as you have a high pressure, you’ll be good with the 25 minute cook time.

      1. Mark Scheffler

        I used my own rub blend and did everything else just as instructed. Those ribs didn’t even make it to the table! Now I have to figure out what to do with my 2 grills and smoker!

  5. K. Sheppard

    5 stars
    I’ve made this once and it is wonderful! I’m making it for a crowd tonight. To clarify your notes, if I put 2 in the same pot should I cook for 35 min?

    Thanks!

    1. Shawn

      Yes, you’ll want to increase the time to about 35 minutes, depending on how large the racks are. But typically 35 minutes works for the two racks.

    1. Shawn

      Hi Bev, because you’ll want to wrap the ribs around the inside of the pot and the dry rub not sticking to the frozen ribs, I’m not sure using frozen ribs would work very well with this recipe.

  6. Alexa

    Hi! I want to try this recipe but have a 4.5 rack. Would 25 mins still be okay? I was also going to brush bbq on it after and throw it on the grill for a few mins.

  7. Chris

    I made this for the first time. Followed the recipe to the letter. Loved the smell of the rub. Put the ribs on the rack. Set to meat on High. Put in the recommended amount of liquid and set for 25 minutes. It took 45 minutes before the time actually came up and started to count down. It ended up burning the liquid. Ribs were cooked, tasted good, but on the dry side. I want to try again but not sure what went wrong. Should they have been done on medium

    1. Robert Fory

      Sometimes I have to bump my lid to get the pressure started. Be sure the rubberized button is clean and free to move into the up position

    2. Shawn

      Hey Chris, I’m so sorry you had a fail on these. It sounds like your rubber seal might have not been in the right position and didn’t get a good seal. Your liquid in the bottom burned up and caused your ribs to be dry. I would definitely try again and make sure your seal is clean and positioned correctly.

    1. Phil Swayzee

      I do this brine step too. I then transfer them to my Little Chief smoker to bask for an hour, then follow her cooking instructions. A tad more involved, but a real time saver over my usual BBQ low and slow method.

  8. Valerie

    Do you think you could refrigerate them after the instant pot overnight, and then broil or grill the next day? Want to make them to bring tailgating, but don’t want to ruin the tenderness!

    1. Shawn

      Hi Valerie, the only issue is that just broiling them won’t heat them all the way through again. You would probably want to wrap them in foil and bake at 350 for about 30 minutes or until they’re heated through again, then unwrap and broil to finish them off. Hope that helps!

  9. Justin

    5 stars
    I used this recipe a few months ago with a single rack of ribs (3 lbs) and it was perfect. Juicy, delicious, and oh-so-tender! Tonight, I followed the directions for 2 racks (2.5 lbs each) and when I opened the lid to the Instant Pot, there was a pool of liquid about 5″ from the bottom. This meant that the ribs were cooking submerged in the liquid for part of the time. They were less tender and flavorful. I think the meat released a ton of juices which wasn’t a problem with a single rack.

    1. Shawn

      Hi Justin, I’m assuming you also doubled the liquid for the recipe? If you double the ribs, doubling the liquid is not necessary. If that’s not the case, I would assume it’s extra liquid on the bottom from the ribs releasing so much fat? Were they extra fatty?

  10. Emily

    Wanting to try this tonight. We have to run an errand after work… would love to cook while we are out and then just let it natural release longer than 10 minutes. Do you think it would be okay to sit on keep warm and natural release longer? Im guessing we would be gone an hourish.

    1. Shawn

      Hey Emily! You should be totally fine. Between the time it takes for the pressure to build, cook and release, you’ll be coming home at just about the right time. 🙂

  11. Joyce

    I tried this recipe but I had country style pork ribs and I subbed white vinegar because that’s all I had in hand.
    They turned out delicious and so fast for such tender meat.
    Next I’ll try the ribs on a rack.

    1. Michelle Logrande

      Omg ok this recipe rocks!!! We put our ribs on the BBQ to finish them so no liquid smoke needed. DO NOT overcook ribs in your pressure cooker, they will fall apart at your next cooking step (grill or oven)

      Thank you doll!!!

      Xoxo
      Michelle & Eugene
      Spotswood New Jersey

  12. Ri

    5 stars
    Have made this three times this summer and my family loves it! Super tender ribs in under an hour is amazing. Followed the rub recipe almost exactly, my family commented on how these are better than any ribs they’ve had in a restaurant. Used Stubbs smokey mesquite sauce. Will definitely be making more in the future, thanks for the recipe 🙂

  13. Virginia Strain

    5 stars
    My husband makes this almost monthly! We love it!!! Though, our only problem is the BBQ sauce not always being the same flavor/brand so each time it comes out a little bit different, could you recommend a brand/flavor or create a recipe for the ribs that blend well with the dry rub? THANKS!! 🙂

    1. Shawn

      We almost always use Sweet Baby Ray’s bbq sauce. Typically the honey bbq flavor, although we’ll sometimes use original. 🙂

  14. Carolyn Wright

    5 stars
    This was fabulous! I’m throwing out all my other recipes for BBQ ribs. I followed the recipe exactly. I used Old Montgomery sauce – My hometown favorite! Thank you for this great recipe!

  15. Sandy

    Just made these for dinner tonight. My second meal ever in my instant pot. It was amazing! Fall off the bone and so delicious!!! Thanks for the simple step by step directions!!

    1. Heather M

      I followed the recipe but when I got down to about minute 22 the steam started releasing by itself in the sealed position. Any suggestions??

  16. Mollie McCollough

    5 stars
    These baby backs are to die for, folks! Tried this recipe for the first time tonight, and I won’t be looking elsewhere for a better one! We like our ribs to fall off the bone as we remove them from the InstantPot, so I’ll add a minute or two to the cooking time when I do them again. It just doesn’t get better than this!

  17. Lance

    1 star
    Pork was pressure cooked, but Im sadly disappointed that it’s nothing like any of the rubbed ribs I’ve made in the oven. It’s just pressure cooked pork with seasoning… like eating boiled meat. How this got such a high rating is baffling. Guess there really is no shortcut to decent ribs.

    1. Jackie Garza

      Same thing happened to me. They came out awful!!!! Best way for me is to wrap ribs in foil & bake at 400 for 1 1/2 hrs.

    2. Kristin

      5 stars
      Love this recipe so much! You HAVE to broil them to get the right texture. This step is not optional in my opinion. Thanks for a fabulous recipe!!!

    3. Shawn

      Hi Lance, I’m so sorry you didn’t have good results with this recipe. It sounds like there might have been too much liquid in your pressure cooker if your ribs were boiled as you say. I would give it another try and see if you could get better results, as so many others have gotten.

  18. Ron B

    5 stars
    I followed the receipe and the ribs were delicious. However, they were a little dry and not “fall off the bone”. What can I do next time, because there will be a next time.

  19. Robert

    5 stars
    These were great. Prepared as written, except, used onion salt plus the teaspoon of salt. Covered with craft original, my favorite.

  20. Pat

    5 stars
    These are best ribs I’ve made since I got the instant pot!! A friend gave me a prepared rub called Grub Rub (Texas of Course) I also make my own BBQ sauce with lots of brown sugar. it will keep forever in the refrigerator I don’t have a web page but I will be happy to send Again, these are really spectacular, and I thank you so much for sharing.

    1. Shawn

      Ohhh… yes, feel free to send me that bbq sauce recipe! I love a sweet bbq! So glad you enjoyed the ribs recipe Pat!

      1. Connie Dueñez

        Shawn,
        Thanks A Million for sharing this yummalicious recipe. Oh my Starzzzz, girl they were Amazing! So tender.. and the rub was absolutely spectacular! We were definitely lickin ALL OF OUR FINGERS! LoL.
        Pat,
        Would you be willing to share your B.B.Q. Sauce recipe? I would love to try it.. PLEEEEZE & Thank You

    2. Lisa Wichtendahl

      I have to tell you I made these tonight and they are fantastic! 25 minutes may have been a little two long as they fell apart, but I don’t mind. I did your rub and put Stubbs sugar free honey bbq sauce and used my new Mealthy crisp lid for the instant pot on 425 degrees for 5 minutes. Amazing. Best ribs I ever had. The crisp lid makes it nice that you could do it all in the instant pot. Thank you for this recipe, I will be making it again.

  21. Joey

    3 stars
    Really wanted to like this recipe, but unfortunately came out a bit lackluster. I would suggest adding more salt to bring out the flavors in the rub, as the ribs didn’t really taste like anything despite all of the spices. While not tough by any means, they also came out somewhat dry.

    1. Shawn

      Hi Joey, sorry you did not get optimal results with this recipe. You can always add extra salt to your dish to your preferred taste. I try to not over salt my recipe instructions since so many have restrictions with sodium levels.

    1. Connie Dueñez

      5 stars
      I forgot to rate the recipe before I made my comment..
      To be quite honest, 5 stars is just not enough.. Soooo, I will give it TEN stars of my own.. YuM

    1. Shawn

      Hi Troy, to be on the safe side I would only take about 5 minutes off cook time. The longer it cooks the more tender it’ll be, so I wouldn’t cut off too much time.

  22. Trish

    5 stars
    These were absolutely delicious! These ribs were so tender the meat fell right off the bone. The most wonderful thing about these is the time! I can make ribs any night of the week.

    1. Alex

      Hi, the burn signal keeps coming on. I’ve added another cup of water and 1/2 cup of apple cider vinegar. Any suggestions as to what else to do or any idea why?

      1. Lee

        Hi Alex, Are you setting the ribs on a rack (bones vertical) to keep them off the bottom? There should not be anything else that will burn as the BBQ sauce does not go in the Instant Pot. If by chance there is anything stuck to the bottom (inside) of the pot from previous use it could possibly burn during cooking.

        1. Lee

          Hi again Alex, Also make sure your seal is properly in place and that the pot is sealing and not letting liquid escape in the form of steam and causing the pot to run out of liquid and “burn” dry.

      2. Shawn

        Hi Alex, it does sound like you might have an issue with your seal not being set on properly. This will cause all the moisture to release before the pot has enough time to come to pressure. Look and see if it’s on there right and give it another try!

    2. Jane Peacock-Powell

      5 stars
      I cooked two racks (3.3lb. each). I did not increase cook time.and only increased cooling time from 10 to 11 min. then did quick release. They tasted great but not sure if they were as done as should be. What do you think? Was that extra ten minutes mentioned later critical. My bad for not reading your article completely. Still, will use your recipe again! Thank you.

      1. Shawn

        Hi Jane, yes, if you increase the amount of ribs, you’ll want to increase the cook time just a few more minutes to ensure it gets real tender. 🙂

    3. Lisa

      5 stars
      Wow! Everyone at home loved it. My boyfriend said these were the best ribs he’d ever had, he’s from TX and he loves BBQ places! My son is super picky and he ate them in an instant. Definitely will make them again and share with others.

  23. Cindy

    5 stars
    These were excellent! I used my own rub, pressure cooked and then put the ribs in the toaster oven to brown. I’ll definitely make them again!

  24. Sara

    5 stars
    This is now a family favorite for us. I’ve always used baby back ribs, but my mom bought spare ribs (they were on sale). Is there anything we need to adjust for the spare ribs to come out just as delicious?

    1. Shawn

      So glad you’re enjoying the recipe Sara! Spare ribs should cook in about the same time if your rack is about 3 to 4 pounds. Any bigger and you’ll want to increase the cook time by just a few more minutes.

  25. Molly

    5 stars
    Iv’e made these twice and they are so delicous! I used Stubbs Smokey Mesquite bbq sauce. Thank you for the recipe.

        1. Shawn

          You could either try a few minutes on the grill, or your oven at 425 degrees F for about 10 min. The broiling is what gives the meat a caramelized crispness on the outside. Without it the inside meat will still be “fall off the bone” tender. Hope this helps!

          1. Phil Swayzee

            5 stars
            This Q’r normally uses the low and slow method outside for a 3-4 hour cook. That said, sometimes ya just have to hurry things along. This is now my go-to for a quick fix. Great recipe. I now throw the rack into my Little Chief for an hour of hickory smoke (or one pan of chips), then follow your IP instructions. They come out fabulous! Oh, feel free to sprinkle additional rub on the glazed finished product. Superb!

          2. Shawn

            Great idea to toss them in the smoker for that smoke flavor! Glad you’re enjoying the recipe Phil!

        2. Barbara

          My hubby prefers them straight out of the instant pot with a bit of extra run sprinkles on, so yes, they are just fine without the broiler. Like previously mentioned, the broiler just gives them that crispness.

        1. Shawn

          Hi Dava, I’m sorry these didn’t turn out like you wanted. Sometimes the seals on the instant pot have issues causing this type of result. Remember to check to make sure your seal is clean and properly seated in your lid. Don’t give up, they are totally worth it! Hope this helps.

          1. Dava Esman

            Thanks. I think I know what happened, then. The “tab” was on release not seal for the first 15 minutes. That would be the same as a loose seal. I’ll definitely try again!!

      1. Ame

        5 stars
        What a fantastic recipe!! I’ve always been a little nervous to cook ribs, but these are quick, easy and so tender. The only downside is there are never any leftovers! Thank you for this wonderful recipe–I’m keeping it forever!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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