Instant Pot Pork Ribs
These quick and easy Instant Pot Pork Ribs are the absolute best way to get tender, juicy, flavorful and fall-off-the-bone BBQ baby back or spare ribs with barbecue sauce that are ready to eat in just a little over an hour!
Servings: 4 to 6 (depending on size of ribs)
Estimated Calories: 842
Ingredients
For the Dry Rub
- ¼ cup dark brown sugar, packed (or light brown sugar)
- 2 teaspoons smoked paprika
- 2 teaspoons dry ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon kosher salt, if using regular table salt, use less (I suggest about 2 teaspoons)
- 1 teaspoon black pepper
For the Ribs
- 1 (3 to 4-pound) rack pork ribs, baby back or spare ribs (I use baby back), membrane/silverskin removed; see Notes below
- 1 cup chicken broth, for a 6-quart Instant Pot (for 8-quart pot, use 1½ cups)
- 1 cup barbecue sauce, use your favorite sauce (I use my Homemade No-Cook Barbecue Sauce)
Special Equipment
- Instant Pot (6 or 8-quart; I used a 6-quart)
- Instant Pot trivet (the wire rack that comes with the Instant Pot)
Instructions
Make the Dry Rub
- In a medium bowl, mix together the brown sugar, smoked paprika, dry ground mustard, garlic powder, onion powder, salt, and pepper until well combined.
Prepare and Cook the Ribs
- Pat the ribs dry with a paper towel, then cover the ribs evenly with the dry rub on all sides, gently rubbing it into the meat to adhere.
- Pour the chicken broth into the Instant Pot. Place the trivet in the pot and place the ribs in the pot on the rack, standing them on their side and forming them into a C shape or O shape with the meaty side out so they fit (cutting and stacking the ribs isn't recommended because they won't cook as evenly).
- Put the lid on the Instant Pot and turn the steam release valve to the sealing position. Cook the ribs on high pressure for 25 minutes (for baby back ribs) or 35 minutes (for spare ribs).It will take approximately 15 minutes for the Instant Pot to come up to pressure before the cook time will begin counting down.
- After the cooking time has completed, allow the pressure to naturally release for 15 minutes, then carefully quick-release the remaining pressure.Don't skip this step, as it helps keep the ribs more juicy.
- Meanwhile, preheat the broiler and line a large baking sheet with aluminum foil (for easy clean-up).
- Remove the ribs from the Instant Pot and place them, meat side up, on the baking sheet. Brush ½ cup of the barbecue sauce evenly over the ribs.
- Place the ribs under the broiler and cook just until the barbecue sauce is bubbly and starting to caramelize and become sticky, about 4 to 5 minutes (keep a close eye on it so the sauce doesn't burn, and don't leave them under the broiler too long or they could start to dry out).
- Remove the ribs from the oven and brush the remaining ½ cup of the barbecue sauce evenly over the ribs.
- Cut the rack of ribs in between the bones to make individual rib pieces. Serve immediately.
Recipe Notes
- To remove the membrane/silverskin from the ribs, place the rack of ribs bone-side up and use a dull knife (such as a butter knife) or your fingers to get in between the membrane and the ribs and loosen it at one end. Then grip the loosened membrane and pull it away from the bones to the other end of the ribs. If it's slippery, a paper towel can help you get a better grip.
- Want to double the recipe? Use 2 racks of ribs, and double the dry rub and barbecue sauce. The amount of chicken broth stays the same, as does the cooking time. Note that, depending on the type and size of ribs you use, you may or may not be able to fit 2 racks in a 6-quart Instant Pot. I suggest using baby backs since they are smaller than spare ribs. I have easily fit two 3-pound racks of baby backs in my 6-quart pot.
- Estimated calories shown are based on using a 3-pound rack of baby back ribs, my homemade barbecue sauce recipe, and dividing the rack into 4 servings (you may get more servings depending on the amount of sides, appetites, etc.). For 5 servings, estimated calories per serving would be 674. For 6 servings, it would be 561.
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