Description
This Instant Pot Ribs recipe delivers tender, flavorful baby back ribs cooked to perfection using a combination of pressure cooking and oven baking. The ribs are seasoned with a smoky, spicy dry rub, cooked quickly in the Instant Pot with broth and optional liquid smoke for moisture and depth, then finished under the broiler with a brushing of BBQ sauce for a caramelized, sticky glaze. This method ensures ribs that are juicy, fall-off-the-bone tender, and packed with rich barbecue flavor, perfect for a comforting meal served alongside classic sides.
Ingredients
Scale
Ribs and Dry Rub
- 2 racks of baby back ribs
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- 1 Tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Cooking Liquid
- 1 cup beef broth
- ½ teaspoon liquid smoke (optional)
Finishing
- 1 cup homemade barbecue sauce or store-bought barbecue sauce
Instructions
- Prepare the dry rub: In a small bowl, combine brown sugar, salt, garlic powder, chili powder, onion powder, and smoked paprika. Mix thoroughly and set aside.
- Prepare the ribs: Remove the membrane from the underside of the ribs by sliding a butter knife underneath and using a paper towel to grip and pull it off. Cut each rack into 3-4 equal portions depending on size. Rub the spice mixture evenly on all sides of the ribs.
- Set up the Instant Pot: Pour the beef broth and liquid smoke (if using) into the Instant Pot. Arrange the rib portions standing on end in a teepee formation inside the pot.
- Pressure cook the ribs: Close and lock the Instant Pot lid, ensuring the steam release valve is set to sealing. Select manual or pressure cook mode on high pressure and set the timer for 30 minutes. The pot will take around 10 to 15 minutes to come up to pressure before the cooking time begins.
- Preheat the oven: While the ribs cook, preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil.
- Release pressure and remove ribs: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes. Carefully perform a quick release to release any remaining pressure, then remove the lid and transfer ribs to the prepared baking sheet.
- Brush ribs with BBQ sauce: Generously brush all sides of the ribs with your barbecue sauce to coat them well.
- Bake the ribs: Bake the ribs in the preheated oven for about 7 minutes. Then flip the ribs over and bake for an additional 7-10 minutes until the meat easily pulls away from the bone and the internal temperature reaches approximately 200°F. The sauce will caramelize and create a sticky, delicious glaze.
- Serve: Serve the ribs hot with your favorite side dishes such as corn on the cob, loaded baked potatoes, or cornbread for a complete meal.
Notes
- Removing the membrane is key to tender ribs – it allows flavors to better penetrate and prevents toughness.
- Liquid smoke is optional but adds a nice smoky depth, especially if you are not smoking the ribs outdoors.
- Cutting the ribs into smaller portions helps them fit better in the Instant Pot and ensures even cooking.
- Use a meat thermometer to check for tenderness; ribs are most tender at around 200°F internal temperature.
- Leftover ribs can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1/4 rack of ribs
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
