Instant Pot Ribs are flavor-packed, fall-off-the-bone tender, and utterly irresistible! These pressure cooker ribs look like they’ve been cooking low and slow on the BBQ for hours, but they’re done in just 45 minutes!
Why We Love This Instant Pot Ribs Recipe
These Instant Pot BBQ Ribs will be a hands-down hit! Coated in an addictive dry rub then cooked in chicken broth, Worcestershire, garlic, and a host of other seasonings – these come out succulent, with a wonderful crust – slather in BBQ for the ultimate ribs.
Variations on Instant Pot Baby Back Ribs
This rib recipe is super simple and easy to customize. Feel free to swap out the spice blend for your favorite spice blend, such as pork chop seasoning, Italian seasoning, Creole seasoning, blackened seasoning, chili seasoning, fajita seasoning, taco seasoning, or herbs de Provence.
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How to Store and Reheat
Store leftover instant pot ribs in an airtight container or wrapped tightly in aluminum foil for up to 4 days. Reheat wrapped in foil in a 350°F oven for 15 minutes, or until warmed through.
How to Freeze
Freeze pressure cooker ribs in an airtight container or wrapped tightly in aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These succulent ribs go well with a variety of sides, like potato salad, coleslaw, Caesar salad, macaroni salad, baked beans, corn on the cob, or cornbread.
I don’t think one way is better than the other. They’re just different methods to get that BBQ rib flavor without a grill. I love both instant pot and oven baked ribs!
You’ll need about a cup of liquid in the bottom of the pot to cook these ribs.
Yes! Over the cook time, the tissues break down and become more tender!
If your ribs turned out tough, they probably weren’t cooked for long enough. Make sure to cook the ribs until they register 165°F.
More Rib Recipes To Try
Instant Pot Ribs Recipe
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Ingredients
- 3½ pounds baby back pork ribs
- ½ cup chopped onion
- 1 tablespoon minced garlic
- 3 tablespoons liquid smoke
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 cup low-sodium chicken broth
- BBQ sauce optional
For the Rub:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- 2 teaspoon kosher salt
- 2 teaspoon ground black pepper
- 1 teaspoon ground paprika
- ½ teaspoon chipotle powder
Recommended Equipment
Instructions
- Combine the ingredients for the spice rub in a small bowl and set aside.1 teaspoon garlic powder, ½ teaspoon ground turmeric, 2 teaspoon kosher salt, 2 teaspoon ground black pepper, 1 teaspoon ground paprika, ½ teaspoon chipotle powder, 1 teaspoon onion powder
- Prep the ribs by patting them down with a paper towel. Next, remove the membrane from the back of the ribs. Generously season ribs with rub on both sides.3½ pounds baby back pork ribs
- Place the onion, garlic, liquid smoke, Worcestershire sauce, chicken broth, and bay leaves into the bottom of the instant pot and stir just to combine. Place a steam basket or rack in the instant pot on top of the chicken broth mixture. Gently coil the ribs and place them on top of the rack. Put the lid on and seal.½ cup chopped onion, 1 tablespoon minced garlic, 3 tablespoons liquid smoke, 2 tablespoons Worcestershire sauce, 2 bay leaves, 1 cup low-sodium chicken broth
- Press the Manual button, set it for 26 minutes, and let cook. Once the ribs are cooked, let the pressure release naturally for 5 minutes before manually releasing.
- Prep a baking sheet with aluminum foil and lay ribs flat on top of it. Generously coat the top and sides with your favorite BBQ sauce and place in the oven to broil for 5 minutes. Watch carefully as broiling for too long will burn them.BBQ sauce
- Once they are out of the oven, cut between the ribs and serve with your favorite sides or eat by themselves and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make sure to pat down the ribs, to remove any excess moisture.
- Use a butter knife to remove the membrane from the ribs.
- Once the ribs are cooked, let pressure release naturally for 5 minutes before manually releasing.
- If you have an air fryer, you can finish the ribs off in there. Cut the rack in half, slather with BBQ sauce and place both halves side by side in the air fryer basket for 4 min on high.
- BBQ sauce is optional but totally recommended.
- You can use frozen ribs, but before freezing them, dry rub them first and cut the ribs into thirds, so they fit into the pressure cooker.
Nutrition Information
How to Make Instant Pot Ribs Step by Step
Make the Spice Rub: Combine 1 teaspoon of garlic powder, ½ teaspoon of ground turmeric, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of ground paprika, ½ teaspoon of chipotle powder, and 1 teaspoon of onion powder in a small bowl and set aside.
Prep the Ribs: Pat 3½ pounds of baby back pork ribs with a paper towel. Next, remove the membrane from the back of the ribs. Generously season ribs with rub on both sides.
Fill the Instant Pot: Place ½ cup of chopped onion, 1 tablespoon of minced garlic, 3 tablespoons of liquid smoke, 2 tablespoons of Worcestershire sauce, 1 cup low-sodium chicken broth, and 2 bay leaves into the bottom of the instant pot and stir just to combine. Place a steam basket or rack in the instant pot on top of the chicken broth mixture. Gently coil the ribs and place them on top of the rack. Put the lid on and seal.
Cook the Ribs: Press the Manual button, set it for 26 minutes, and let cook. Once the ribs are cooked, let the pressure release naturally for 5 minutes before manually releasing.
Broil the Ribs: Prep a baking sheet with aluminum foil and lay ribs flat on top of it. Generously coat the top and sides with your favorite BBQ sauce and place in the oven to broil for 5 minutes. Watch carefully as broiling for too long will burn them. Once they are out of the oven, cut between the ribs and serve with your favorite sides or eat by themselves and enjoy!
Not bad. I think next time I will cook longer for more tender meat. I’m at high altitude so cooked 30 minutes. Let naturally release for 15 minutes. Had meaty baby back ribs. I didn’t have the smoke flavoring to add. Missed that.
I am sorry it didn’t quite work out for you, Leslie!