These juicy, fall-off-the-bone pork ribs are as delicious as slow-cooked recipes, but without taking as long. They’re fast without losing any flavor or tenderness. St. Louis pork ribs, baby back ribs, the choice is yours. Either way, they will come out packed with flavor and with the perfect combination of a delicious crust on the outside, and tender, juicy inside.
- 1.5 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
In the instant pot:
- 1 rack (3-4lbs) of St. Louis pork ribs of your choice (baby back ribs are also amazing)
- 1 cup water
- 3 tbsp apple cider vinegar
- 1/2 tsp liquid smoke
- 1 tsp Worcestershire sauce
- 3 cloves of minced garlic
- 1 bay leaf
- 1 tsp beef better than bouillon
After cooking in the instant pot:
- BBQ sauce
- Pat the ribs dry with a paper towel.
- Make the dry rub by combining the ingredients together in a bowl.
- Remove the membrane from the ribs by gently sliding a butter knife in between the ribs and the membrane.
- Season the ribs by rubbing the spice mix into the meat. Make sure to cover both sides completely.
- Put the trivet that comes with your Instant Pot at the bottom of the cooker. To the pot, add 1 cup of water and 1 tsp of beef Better Than Bouillon (or 1 cup of beef broth), 3 tbsp apple cider vinegar, 1/2 tsp of liquid smoke, 1 tsp Worcestershire sauce, and 3 tbsp of minced garlic.
- Place the ribs on the trivet by coiling them in sideways.
- Set the Instant Pot to cook on high for 25 minutes. Make sure the valve is set to sealed, and lock it in place. It will take 10-15 minutes to come to pressure.
- Allow the Instant Pot to naturally release pressure.
- Once the pin drops, the pressure is done releasing and it is safe to remove the lid. Using tongs, transfer the ribs, meat-side up onto a foil-lined baking sheet.
- Brush the ribs with BBQ of your choice on all sides.
- Broil the ribs in the oven until the sauce starts to caramelize just a bit and a nice crispiness has been added to the ribs.
- Transfer the ribs to a cutting board and allow them to cool for 10 minutes. Cut in between each rib and serve with sides of your choice.
- For extra flavor, coat the ribs in the dry rub and wrap them with foil, allowing them to sit in the fridge overnight.
- Be sure to pick a rack of ribs that is about 3-4 pounds. If it’s any larger than that, increase the cook time by 10 minutes.
- No matter how you decide to go about this recipe, try to keep your liquid at about 1 cup.
- If you’re cooking 2 racks, curl the second rack up in a tighter coil on the “inside” of the other rack.
- “Better Than Bouillon” is the best switch I made this year! Highly recommend ditching the cubes.
- Make your own homemade BBQ sauce to take this recipe to the next level.
- Category: Meat
- Method: Instant Pot
- Cuisine: Dinne
Keywords: pork, ribs, BBQ, barbecue, instant pot, pressure cooker