Instant Pot BBQ Ribs

Ingredients You'll Need:

It only takes some pantry staple ingredients to make the dry rub for the ribs then slather in your favorite bbq sauce. Here's what you need:

For the Ribs

• Pork Baby Back Ribs
• Apple Cider Vinegar - I like to use a mixture of ACV and water as the liquid for the pressure cooker. If you don't have apple cider vinegar, you can use all water
• Liquid Smoke - this adds a little smokiness to the ribs, you can find it in most large grocery stores in the condiments section.

For the Dry Rub

• Kosher Salt and Ground Black Pepper
• Brown Sugar - make sure to firmly pack brown sugar in the cup when measuring. You can use either light or dark brown sugar. I love using brown sugar in the dry rub to balance the spices
• Chili Powder
• Ground Cumin
• Garlic Powder
• Onion Powder
• Paprika
• Cayenne Pepper - I only use a small amount that gives a little kick and contrasts the sweet bbq sauce. If you don't like any heat, you can omit.

Step by Step instructions

You'll be so surprised at how easy it is to make ribs in the Instant Pot! See the instructions below:

1. Dry Rub. Mix up the dry rub and rub to the prepped rack of ribs (dried and with silver skin removed). Make sure to rub on both sides and the edges so the ribs are thoroughly coated.
2. Pressure Cook. Add the trivet to your Instant Pot liner then pour in the water, apple cider vinegar, and liquid smoke. Place the rubbed ribs on top of the trivet - you can coil them so they fit. Pressure cook on high pressure before doing a short natural release then quick releasing the pressure.
3. BBQ Sauce. Transfer the cooked ribs to a foil lined sheet pan - I like to use two tongs to do this since they are so tender and easily fall apart. Brush the ribs with barbecue sauce - you can use as much or as little as you like. Broil on high for just a few minutes until the bbq sauce is bubbly. Enjoy!

Frequently Asked Questions

Leftovers and Storage

Leftover cooked ribs can be stored in the fridge in an airtight container. The ribs will keep fresh for up to 4 days.

Recipe Tips!

• Remove the Silverskin - Whenever you're making ribs, you need to remove the thin membrane on the back also called the 'silverskin'. If you leave it on, the rub won't penetrate the meat and the ribs will be tougher. To remove the silverskin, just use a butterknife to loosen it then you can peel it right off. If you buy from a butcher, you can also ask them to remove it for you.
• Apple Cider Vinegar and Liquid Smoke add Flavor! While you can just use water to have your Instant Pot come to pressure, using ACV and liquid smoke give the ribs that 'fresh off the grill' flavor. The liquid smoke adds a faux smoked flavor that takes Instant Pot Ribs over the top!

Serving Ideas:

BBQ Ribs pair great with the best comfort sides! Here are a few of my favorites:

• Potatoes - Meat and potatoes are a classic pairing for a reason! I love making these crispy Buffalo Smashed Potatoes or Air Fryer Baked Potatoes
• Salad - Pair your favorite salad for a fresh side, such as this Easy White Bean Salad, Herbed Lemon Orzo Salad, or Greek Chickpea Salad.
• Cornbread - This is a classic! For a smaller version than the typical cornbread recipe, try my favorite Single Serve Cornbread recipe!

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