Instant Pot BBQ Ribs

These instant pot BBQ ribs are fall-off-the-bone tender and ready in under an hour. No smoker, no grill, no babysitting the oven all day.

I used to think making great ribs at home required a lot of time and special equipment. Turns out, a pressure cooker and a quick broil at the end is all you really need.

The ribs come out super tender from the Instant Pot, and then you brush on BBQ sauce and broil them for a few minutes. That step gives them a sticky, caramelized finish that makes them look and taste like they took hours.

The dry rub is a simple mix of spices you probably already have in your kitchen. Nothing fancy, but it adds a lot of flavor.

Whether it’s a weeknight dinner or a weekend hangout, these ribs are easy enough to make any time you’re craving them.

What Makes This Recipe So Good

Fall-Off-the-Bone Tender in Under an Hour – The pressure cooker makes these ribs incredibly tender in about 25 minutes instead of hours on a smoker or grill.

That Homemade Dry Rub Is Packed with Flavor – The blend of smoked paprika and chili powder with brown sugar gives these ribs a smoky-sweet depth that store-bought rubs can’t match.

The Apple Juice and Vinegar Combo Works Magic – Cooking the ribs in apple juice and apple cider vinegar adds a subtle sweetness and tanginess that keeps the meat from tasting flat.

Ingredients

• 2 racks Baby Back Ribs (about 4 lb total)
• 1 cup BBQ Sauce, plus more for serving
• 1/2 cup Apple Cider Vinegar
• 1 cup Apple Juice
• 2 tablespoons Brown Sugar
• 2 teaspoons Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Directions

Step 1

Remove the thin membrane from the back of each rack of ribs by sliding a butter utensil under it to loosen, then peeling it off with a paper towel for grip.

Step 2

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this seasoning blend generously over both sides of each rack.

Step 3

Pour the apple juice and apple cider vinegar into the Instant Pot. Place the trivet inside. Cut each rack in half if needed to fit, then stand the ribs upright on the trivet with the meaty side facing outward, curling them around the inside of the pot.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 25 minutes.

Step 5

Once done, allow a natural pressure release for 10 minutes, then quick release the remaining pressure. Carefully remove the ribs and place them meaty-side up on a foil-lined sheet pan.

Step 6

Brush a thick layer of bbq sauce over the top of the ribs. Broil on high in the oven for 3 to 5 minutes until the sauce is caramelized and slightly charred in spots. Watch closely to prevent burning.

Step 7

Let the ribs rest for 5 minutes, then slice between the bones and serve with extra bbq sauce on the side.

Pro Tips

Removing the Membrane Matters

That thin membrane on the back of the ribs is slippery and annoying to grab, but it has to come off. If you leave it on, the seasoning won’t penetrate the meat and the ribs will have a tough, chewy layer on the bottom.

Use a dry paper towel to grip it after you’ve loosened a corner with a butter knife. It should peel off in one big piece if you pull slowly and steadily at an angle.

If it tears halfway through, just loosen another corner and keep going. Cold ribs straight from the fridge are actually easier to work with because the membrane is stiffer and grips better.

Stand the Ribs Up, Don’t Lay Them Flat

You want to curl the rib halves upright around the inside wall of the pot with the meaty side facing out. This way the steam circulates evenly and every piece cooks at the same rate.

If you stack them flat on top of each other, the bottom rack will be sitting in liquid and get mushy while the top rack stays tough. Standing them up also keeps the meat from getting waterlogged and losing flavor.

They’ll naturally curve to fit the shape of the pot. Just make sure none of the pieces are blocking the center too much so steam can move freely.

Don’t Skip the Natural Release

After the 25 minutes of pressure cooking, let the pot sit and release pressure naturally for a full 10 minutes before you flip the valve to quick release. This isn’t just a safety thing – it actually matters for the texture of the ribs.

If you quick release right away, the sudden pressure change causes the meat fibers to tighten up and squeeze out moisture. You’ll end up with ribs that are drier and tougher than they should be.

Set a timer so you don’t forget. After 10 minutes, flip the valve and let the rest of the steam out before opening the lid.

Related Recipes

• Instant Pot Short Ribs
• Instant Pot Mississippi Pot Roast
• Slow Cooker Carnitas

Frequently Asked Questions

Can I use spare ribs instead of baby back ribs in the Instant Pot?

You can, but spare ribs are larger and meatier so you will need to increase the cook time to about 30-35 minutes on high pressure. They also take up more space, so you might only be able to fit one rack cut into sections.

Baby back ribs work best for this recipe because they are smaller, cook faster, and curl nicely around the inside of the pot. If you go with spare ribs, just keep an eye on the fit and adjust the time so they come out tender.