If you love juicy, fall-off-the-bone pork ribs but don’t want to spend all day watching the grill or oven, these Instant Pot pork ribs are seriously my favorite go-to. I’ve made them a ton of times, whether for busy weeknights or last-minute weekend get-togethers, and they always come out tender, packed with flavor, and perfectly cooked in under an hour. The secret’s in the simple homemade spice rub and quick pressure cooking. Recipes like this are exactly why folks trust me for easy, no-fuss cooking that actually works in real life!
Deliciously Easy Instant Pot Ribs
I don't know about you, but when I first made ribs, I was SUPER intimidated! Now I realize how easy they actually are to make, especially when you make them in your Instant Pot! Before, I've used the 3-2-1 method of making ribs, but that adds up to 6 hours of cooking! Who has time for that?!
Instant Pot to the rescue! I love making these Instant Pot pork ribs because they are so good and so easy! I mean, who doesn’t love ribs that taste like they’ve been slow-cooked all day, but only take about an hour, start to finish?
The Instant Pot does all the heavy lifting, so I can just season, set it, and forget it while I get everything else ready! And when they come out that tender and juicy every single time? It’s honestly hard to go back to any other method!
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Instant Pot Pork Ribs Ingredients
You really don’t need a ton of ingredients to make these Instant Pot pork ribs. A few simple ingredients is all you'll need!
- 1 rack of pork ribs. Use baby back or St. Louis-style and make sure to remove the membrane from the ribs.
- 1 cup water or broth. You can use homemade instant pot chicken broth or homemade instant pot beef broth for a little extra flavor.
- 1 tablespoon apple cider vinegar. This adds that tang that everyone loves and it also helps tenderize the meat as rib meat can be a little tough.
- Your favorite dry rub. We'll be making our own by combining brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne for heat. If you have a premade one, feel free to use that!
- BBQ sauce, for brushing (homemade or store-bought). I always have 2 ingredient barbecue sauce on hand!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
What Kind of Ribs Should You Buy?
So what kind of ribs work well for this recipe? Not all pork ribs are created equal, and choosing the right type will make all the difference.
The best ribs for the Instant Pot are baby back ribs or St. Louis-style spare ribs. When I find ribs on sale, I tend to stock up! I'll buy a bunch of racks of ribs and keep them in my freezer so I can make this recipe whenever I want.
- Baby back ribs are smaller, leaner, and cook a bit quicker. They’re really tender and perfect for a fast, foolproof recipe.
- St. Louis-style ribs are a bit meatier and fattier. They take a little longer but it's so worth it!
Avoid country-style ribs for this particular recipe, they’re better for slow braising or grilling.
How To Make Instant Pot Pork Ribs
- Step 1: Flip the ribs over so the bone side is facing up. There’s usually a thin silver membrane. Use a paper towel to grip and pull it off. This makes the ribs more tender and easier to eat.
- Step 2: Mix the dry rub ingredients together in a small bowl. Rub the dry rub all over the ribs. Really get in there! Don't be shy!
- Step 3: Pour the water or broth, and apple cider vinegar into the pot. Then place the trivet or a steamer rack inside.
- Step 4: Curl the ribs into a circle and stand them on their side on the trivet, bone side facing in. You might need to cut the rack in half if it’s too big.
- Step 5: Seal the lid, set the valve to “Sealing,” and pressure cook on high. If you are using baby back ribs, cook them for 23–25 minutes. If you are using St. Louis ribs, cook them for 30–32 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest. Preheat the broiler.
- Step 6: Carefully remove the ribs, place them on a foil-lined baking sheet, and brush with BBQ sauce. Broil for 3–5 minutes until sticky, caramelized, and slightly charred.
Tips For Making Ribs in Instant Pot
- Add two racks to the Instant Pot if they will fit! As long as your Instant Pot is big enough, you can add two racks or three smaller racks. Don't be afraid to cut them to get them to fit.
- Don’t skip removing the membrane! Removing that membrane makes a big difference in tenderness. It only takes a second and it will make the ribs more tender and easier to eat.
- Use a trivet! Keeping the ribs above the liquid prevents them from getting soggy and helps them steam to perfection. It will also help prevent the dreaded "Burn" notice on your Instant Pot.
- Hot out? Finish on the grill! For a more authentic flavor, instead of broiling, throw the ribs on a hot grill for a few minutes to char the outside.
What To Serve with Instant Pot Ribs
These ribs go well with basically everything! But if you are looking for a few side dishes, here are some easy ideas:
- Coleslaw. Something tangy to cut the richness of the ribs like this apple bacon coleslaw!
- Cornbread. Soft, buttery, and perfect for mopping up extra BBQ sauce. I like to use a sweet potato cornbread, cornbread with self rising flour, or an sourdough cornbread.
- Mac and cheese. Classic, creamy, and comforting. Make a butternut squash mac and cheese to get some veggies into your family too!
- Pasta Salads. Pasta salad goes perfectly with ribs! Make a Caesar salad pasta salad, pesto pasta salad, or an Italian antipasto pasta salad.
- Corn on the cob. You've got your Instant Pot out anyway, so make some Instant Pot corn or and Instant Pot German potato salad to go with it!
And don’t forget a cold drink! Lemonade, iced tea, or a cold beer all pair perfectly!
Storing Leftover Instant Pot Pork Ribs
Leftover pork ribs store really well, so don’t worry if you made a big batch! Let the ribs cool to room temperature before storing. Place them in an airtight container or wrap them tightly in foil and refrigerate for up to 4 days.
You can freeze these ribs too! Just wrap the ribs in foil and place them in a freezer-safe bag or freezer safe airtight container. They’ll keep in the freezer for up to 3 months. When you're ready to enjoy them again, just thaw them overnight in the fridge before reheating.
How to Reheat Leftovers
To keep your ribs tender and juicy, it’s best to reheat them low and slow. You can pop them in a 300°F oven, covered with foil, for about 20–25 minutes or until heated through.
If you’re in a hurry, you can also reheat them in the microwave. You'll just need to cover them with a damp paper towel to help keep them moist and heat in 30-second intervals until warm. High heat can dry out the ribs. If you froze the ribs, make sure to thaw them completely before reheating for the best results.
Frequently Asked Questions
Yes, but you’ll need to increase the cook time by about 5–7 minutes. Frozen ribs might be difficult to add to the Instant Pot too. If you can, thaw them first.
Technically, no, but that extra 5 minutes under the broiler makes a HUGE difference in texture and appearance. It caramelizes the sauce and gives them that yummy, sticky finish.
Yes! Pressure cook them, refrigerate, and then just broil (or grill) them when you’re ready to serve. This is a great option to prep for parties!
More Instant Pot Recipes
📖 Recipe
Ribs in Instant Pot
Ingredients
- 1 Rack Pork Ribs St. Louis style or baby back ribs
- 1 cup Broth or water
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Barbecue Sauce Your favorite variety
Dry Rub Recipe
- ¼ cup Brown Sugar
- 2 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- ½ tablespoon Black Pepper
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
Instructions
- Open your pack of ribs. Flip the ribs over so the bone side is facing up. There’s usually a thin silver membrane. Use a paper towel to grip and pull it off. This makes the ribs more tender and easier to eat.
- Mix the dry rub ingredients together in a small bowl. Rub the dry rub all over the ribs.
- Pour the water or broth, and apple cider vinegar into the pot. Then place the trivet or a steamer rack inside.
- Curl the ribs into a circle and stand them on their side on the trivet, bone side facing in. You might need to cut the rack in half if it’s too big.
- Seal the lid, set the valve to “Sealing,” and pressure cook on high. If you are using baby back ribs, cook them for 23–25 minutes. If you are using St. Louis ribs, cook them for 30–32 minutes. I found that 30 minutes was perfect for a larger size rack. Let the pressure release naturally for 10 minutes, then quick release the rest. Preheat the broiler.
- Carefully remove the ribs, place them on a foil-lined baking sheet, and brush with BBQ sauce. Broil for 3–5 minutes until sticky, caramelized, and slightly charred.
Notes
- The Instant Pot will take about 10 minutes to come up to pressure before it will begin cooking.
- If you don't want to broil the ribs, you can put them on the grill for a few minutes to get that delicious, char broiled flavor. You can also put them on the smoker for a few minutes if you have one.
- Use your favorite dry rub if you do not want to make one yourself or if you have a favorite dry rub.
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