Instant Pot BBQ Ribs
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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)
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:
- French fries
- Baked Sweet Potato Fries (One Pan)
- Creamy Mashed Potatoes (One Pot)
- Microwave Baked Potatoes (One Pot)
- Parsley Potatoes (One Pot)
- Crispy Sauteed Potatoes (One Pot)
- Oven Roasted Baby Potatoes (One Pan)
- Instant Pot Sweet Potatoes (Bake Sweet Potatoes)
- Oven Roasted Potatoes (One Pan)
- Cheesy Hashbrown Casserole (One Pan)
Other vegetables also work very well:
- Roasted Cauliflower Steak (One Pan)
- Crispy Baked Zucchini Chips (One Pan)
- Crispy Zucchini Fries (One Pan)
- Instant Pot Cheesy Cauliflower
- Oven Roasted Beets (One Pan)
- Creamy Cauliflower Casserole (One Pot)
Salads and coleslaws can complete any meal:
- Green Salad (One Bowl)
- Best Summer Salad (One Bowl)
- Easy Carrot Slaw (One Bowl)
- Easy Kale Salad (One Bowl)
- Creamy Coleslaw (One Bowl)
- Oil and Vinegar Coleslaw (One Bowl)
Breads never fail as a side dish:
- Artisan bread
- Dinner rolls
- French bread
- Sweet rolls
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!
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.
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.
More Instant Pot Recipes
- Instant Pot Ginger Beef
- Instant Pot Sausage and Potatoes
- Easy Instant Pot Shredded Chicken
- Instant Pot Pot Roast Recipe
- Instant Pot Ham Bone Soup (With Leftover Ham)
Instant Pot BBQ Ribs
- 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
- Remove the membrane from the underside of the ribs.
- 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.
- Sprinkle this dry rub over both the ribs and rub it thoroughly on both sides.
- Place a trivet/ wire rack in the pressure cooker.
- Pour chicken broth and apple cider vinegar.
- Place ribs upright on top of the trivet, wrapped around in a circle.
- Put the lid on and turn the valve to “Sealing.”
- Select “Manual” mode and set the timer for 25 minutes.
- When the cook time is over, turn the valve to "Venting" and do a quick pressure release.
- Remove ribs gently from the pressure cooker and place them (meat side up) on a baking tray, lined with aluminum foil.
- Brush heavily with barbecue sauce.
- Transfer tray to oven and broil for 5-6 minutes or until sauce is caramelized.
- Remove from oven and serve immediately. Enjoy!
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.