The Best Instant Pot Ribs

5 from 2 votes

The Best Instant Pot Ribs

The best Instant Pot ribs are incredibly tender and flavorful. With easy preparation, the Instant Pot really shines in its ability to take a rack of ribs and turn it into a mouthwatering main course that tastes as delicious as any slow cooked cut of meat.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 706kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 rack of ribs either baby back or spare rib
2 1/2 tbsp dry rub divided
1 cup apple juice
1/2 cup water
3/4 tsp liquid smoke
1 cup barbecue sauce your favorite brand

US Customary - Metric

Instructions

Add the liner to your instant pot. Pour in the apple juice, water, and liquid smoke. Set aside.
If the membrane has not been removed from your rack of ribs- remove it. Sprinkle 1 1/2-2 tablespoons of your favorite barbecue rub evenly out over both sides of the ribs, and rub it in.
Set a trivet in the instant pot. Place the seasoned ribs on top upright, wrapping them to curve around and meat side out facing the pot walls.
Add the lid, turning to close and make sure the vent valve is set to the sealed position.
Set the instant pot to the HIGH pressure cook setting, and set the timer for 20 minutes.
Let the pot sit for 10-15 minutes while the pressure naturally releases, then carefully turn the vent valve to allow any remaining steam to escape.
Line a baking sheet with aluminum foil, and carefully transfer the hot ribs to it.
Sprinkle on a little extra rub, if desired. Using a silicone brush, baste them liberally in barbecue sauce. Bake at 375° for 5 minutes.

Notes

Don't skip the natural release! You don't want to rush it because you need that extra time for maximum tenderness.
You could use up to 2 racks of ribs, although you'll need to use at least a 6quart Instant Pot.
If you're using spare ribs instead of baby back, you'll need to add 5-10 minutes to the cooking time since they're denser with more meat. The longer you cook them, they achieve that 'fall of the bone' tenderness.
You can bake or broil the ribs after they're done, and this is another highly recommended step as it allows the barbecue sauce to caramelize and they come out finger lickin' good!
If your ribs still have the membrane, it will need to be removed before cooking. Slide a butter knife under one end of the silvery skin to loosen it up. Grab it with a paper towel, and just pull until it's all come away from the meat.

Nutrition