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Instant Pot BBQ Ribs

Name: Instant Pot BBQ Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Baby back pork ribs (About 1.5-2 pounds each, Trimmed of excess fat, Patted dry); 2 tsp Chili powder; 1.5 tsp Paprika; 2 tsp Onion powder; 1 tsp Garlic powder; 1 tsp Mustard powder; 1 tsp Pepper; 1/2 tsp Dried thyme; 1/2 tsp Dried oregano; 1/2 tsp Cayenne pepper; 1 tbsp Brown sugar; Salt (To taste); 1.5 cups Chicken broth; 1/2 cup Apple cider vinegar; 1.5 cups Barbecue sauce (Adjust according to your preference)

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Easy, homemade sticky, tender, fall off the bone instant pot BBQ ribs recipe, ready in about 30 minutes. Covered in dry rub spices and caramelized bbq sauce.

This will quickly become a favorite recipe for Summer cookouts, family dinners, and weekends at home. The perfect combination of BBQ flavor and spices make this recipe one you’ll want to add to your regular collection. Looking for more delicious meat recipes? Check out this delicious BBQ Shredded Beef (One Pot)

Easy Instant Pot BBQ Ribs Served in Red Dish

How to make instant pot bbq ribs recipe from scratch?

Prep ribs- By removing membrane from ribs.
Make dry rub- By mixing herbs and spices.
Sprinkle dry rub- On on both sides.
Prep instant pot- By pouring broth and vinegar and placing a trivet/ wire rack.
Add ribs– Wrapped around in a circle.
Cover- And cook.
Release pressure– Do a quick pressure release.
Remove ribs- And place on a baking tray.
Brush bbq sauce– All over the ribs.
Broil – Until sauce is caramelized.

What sides to serve with instant pot ribs?

Potatoes are a family-favorite:

Other vegetables also work very well:

Salads and coleslaws can complete any meal:

Breads never fail as a side dish:

Artisan bread
Biscuits
Dinner rolls
French bread
Sweet rolls
Breadsticks

How to make dry rub?

In a Ziploc bag, add chili powder, paprika, onion powder, garlic powder, mustard powder, pepper, dried thyme, dried oregano, cayenne pepper, brown sugar, salt. Seal bag and toss until all herbs and spices are combined.

How to remove membrane from ribs?

Turn the ribs over so that the membrane is facing up. Then, get a butterknife and slide between the membrane and ribs to pull up to start separating the membrane from the ribs. Get a paper towel and grab the edge of the membrane and pull back slowly. Sometimes the entire thing will come off easily, but sometimes it takes some more poking and prodding with the butter knife as well as some patience from you, but it is worth ti!

What type of ribs do you use?

The first choice would be baby back ribs, because it is the most tender and cooks the fastest. Spare ribs are a second choice, because they are larger, more fatty, and take a longer time to cook.

How long to cook ribs in pressure cooker and oven?

In an oven, set to 350 degrees F, it will take approximately 2 hours to cook them, whereas in a pressure cooker or instant pot on high pressure, it will take approximately 25 minutes- a fraction of the time!

Variations

Topping/ Garnish options– You can use basil, parsley, cilantro, green onions, sesame seeds, pineapple chunks, or sautéed garlic and onions.

Substitute BBQ sauce- Instead, use Teriyaki sauce, fish sauce, plum sauce, ketchup, or a mixture of equal parts ketchup and brown sugar.

Make it spicy– If you like more of a kick, sprinkle red pepper flakes, additional chili powder, chopped chilis, or cayenne pepper over the top of the ribs. You can also add extra spice to your rub in the beginning.

Adjust amount of bbq sauce– Depending on your personal/family preference, play with the recipe and see what suits you best!

Add liquid smoke– In vinegar and broth mixture for a nice overall smoky flavor.

Tips and Techniques

Homemade vs. Store-bought bbq sauce- Either works well. Simply pick a flavor and brand that you and your family will like!

Homemade vs. Store bought dry rub- Either can be used with this recipe. Just be sure to choose a family favorite.

Don’t omit the final oven baking step– Because this finishing step adds caramelization, color, and gives it that yummy sticky texture.

Remove membrane from ribs– Because otherwise the rub, sauce, and spices will not go into the meat efficiently.

Make sure to pat ribs dry– Because this removes some of the moisture so that the sauce can better stick to the ribs.

Use a trivet/ wire rack– Because the ribs need to have the heat all around them, even at the bottom, to crisp to perfection all around.

Be careful and gentle– When removing cooked ribs from instant pot, because they will be so tender that they can easily fall apart.

What to do with broth vinegar liquid? This should be discarded, once used, because it is no longer needed.

Fall Off The Bone Baby Back Ribs on Oven Tray With Foil- Final Process Shot

Storage

Refrigerator- Store in an airtight container for up to 3 days.

Freezer- Store in an airtight container for up to 1 month and let it thaw in fridge overnight.

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