This is the EASIEST recipe for delicious Instant Pot Baby Back Ribs. Who cares what the weather is doing out there, you can make ribs indoors, in about an hour! I don’t even know how to tell you how good these pressure cooker ribs are, so you need to make them and see, and taste these Instant Pot Ribs for yourself!
Instant Pot Baby Back Ribs
We love to grill here at Foodie Central. That being said, we also live in Western Washington, where rain is the name of the game something like 9 months out of the year. Sometimes it feels like more! But I’m used to it, being born and raised here. It’s all about workarounds. So what do I do when I want some smokey, tender, juicy, meaty Baby Back Ribs and it’s raining out? No worries, I just cook them in my Instant Pot! Okay, even if it’s not raining, because it is so easy, and the ribs turn out awesome!
Electric pressure cooking makes the meat tender, but even in the Instant Pot, you can overcook. Don’t confuse falling apart dry meat with falling apart juicy meat. The trick is to cook for the amount of time the recipe calls for, and when the cooking cycle ends, let the meat sit in the pressure cooker for at least 10 minutes before you release the remaining pressure and open the lid. It’s much like letting the meat rest so it retains the juices. I usually rest my Instant Pot Baby Back Ribs for 10-15 minutes.
I can fit 2 racks of baby back ribs in my 6 qt Instant Pot, but find myself cooking only 1 most of the time. Bryen just learned to drive so I hardly ever see him these days! He can pretty much eat a whole rack of Instant Pot Baby Back Ribs by himself! I shudder to think what he’s eating out there in the wild. Is it just me, or are all moms a little nervous when their kids are finally able to drive?
So, now that you know my secret, that you can make Instant Pot Baby Back Ribs any time, any weather, and in about an hour, have you jumped in the car and headed to the grocery store to buy your ribs yet? If you see Bryen, tell him to call his mother!
P.S., Here is the recipe for my Ribs Spice Rub!
Watch the Video
Watch the video of me making ribs in the Instant Pot! I’m not the best videographer, but it might help the newer IP users out there!
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Who cares what the weather is doing out there. You can make smokey, tender, juicy, meaty Instant Pot Baby Back Ribs indoors, in any weather, in about an hour!
- 1 1/2 cups Water (or Apple Juice/Cider)
- 2-3 Tbsp. Liquid Smoke (goes right in the water)
- 1/3 cup Apple Cider Vinegar (adds a nice hint of apple and tanginess)
- 1-2 racks Baby Back Ribs (you can use other pork ribs, I get what's on sale)
- 1/2 - 1 cup Dry Spice Rub Use your favorite, or make a batch of my Rib Spice Rub
- 1 cup BBQ Sauce I like to use one with a smoky flavor.
Put a trivet in the inner pot of your IP. Add the water or juice, liquid smoke, and ACV to the inner pot. Press the Sauté button to start warming up the water.
Lay out the rack of ribs, meaty side down, on a baking sheet. Remove the thin membrane (also called silver skin, if it's still on there) by grasping it with your bare hands, or a paper towel, and pulling down the length of the rack. It should come off pretty easily.
Sprinkle dry spice rub liberally over the ribs and gently rub it in. Flip the rack over and do the same to the other side.
Carefully roll the rack into a "C" shape and put it in the pot sideways (the meaty side will face the outside of the pot. You can also cut the rack into a few pieces and stack it in the pot.
Put the lid on the IP and close it, turning the venting knob to the Sealing position.
Cancel the sauté mode. Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to choose 25 minutes.
The IP will take a few minutes to come to pressure, and will begin the cook time when pressure is reached. After cook time ends, and the unit beeps, just leave it alone as it will enter the NPR, or Natural Pressure Release phase. The display time will begin counting up.
Let it NPR for 10 minutes. Then use a wood spoon or something to carefully turn the knob to venting and release the rest of the pressure until the pin drops, indicating it is safe to open the lid.
Remove the rack of ribs using tongs, and place on a baking sheet.
OPTIONAL: Turn your oven to BROIL at 400 degrees and set the oven rack about 8-10 inches from element. If it is hot in the kitchen I don't do this step, but on a cool day I don't mind the oven being on for a few minutes.
Pour your BBQ sauce on the hot ribs and use a brush or a spatula to cover them completely and generously.
Put the pan under the broiler for a few minutes, until the sauce gets bubbly. Be careful not to leave them in there too long as they might dry out. No one wants dry ribs! Enjoy!
Resources to Make This Recipe and More
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Tried your Mississippi Pot Roast, and Honey Glazed chicken thighs. Both where off the charts! Wife made sure I saved both to do again. And, she is not easy to please, believe me!
Had to laugh, my nickname is Giz ie Gizmo
That’s great! Never met another Giz, or Gizmo! 🙂
Is the cook time the same if you use 2 racks of ribs?
Hi Tracy, yes, same cook time.
This was really great, thank you! So simple. I used your spice rub recipe too 🙂
Hi Yvonne! I’m glad you liked these ribs! We’re making a batch on Memorial Day, along with my potato salad! The rub is so good, and is also great on pork. Thank you for your review!
These look great! I don’t use my instant pot enough. 😀
Made your ribs tonight–wow were they good! Used your rub with a little less cayenne pepper. We don’t like heavy, overly sweet BBQ sauce and I modified KC Masterpiece Original with apple cider vinegar, V-8 juice, and orange juice (used up my apple juice cooking the ribs) and this lighter version was great. I’m left with a full pint off really great tasting, but pretty concentrated, juice which I’ve saved. Do you have suggestions on making gravy or sauce from this? I thought maybe with some powdered pork gravy plus some more water to cut the concentration, then thickening as needed. Thanks for your great recipes–have made several. I’ve had no failures with my IP–I follow directions and mainly use recipes from the FB pages. Mississippi Pot roast was a real winner also–wonderful gravy!
Hi Linda, rice is a great think to make with the liquid. Make sure you deft it first. I’m so glad you liked the recipes! Thanks for your review!