Can I skip the marinating time?

While you can pressure cook ribs right after applying the rub, even a brief marinating time dramatically improves the flavor. If you’re pressed for time, let them rest for at least 30 minutes outside the fridge while you prep everything else.

Can I use spare ribs or St. Louis-style ribs?

Absolutely! Just add 5–10 more minutes to the cook time in the Instant Pot, as these cuts tend to be thicker and need a bit more time to get ultra-tender.

Why use apple cider instead of apple juice or water?

Apple cider imparts a subtle sweetness and depth, helping keep the ribs moist without adding harsh acidity. Avoid apple cider vinegar for this step, as it’s too strong for pressure cooking.

Do I have to finish the ribs in the oven or on the grill?

It’s strongly recommended! This final step caramelizes the sauce and creates that classic sticky, slightly crispy exterior you get with traditional ribs—but if you’re truly pressed for time, you can serve right out of the Instant Pot for super-tender (but less caramelized) ribs.

Instant Pot Pork Ribs Recipe

Name: Instant Pot Pork Ribs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1/4 cup sweet paprika; 3 tablespoons dark brown sugar; 2 tablespoons black pepper; 1 tablespoon chili powder; 2 teaspoons garlic powder; 2 teaspoons dry mustard; 2 teaspoons celery salt; 1 teaspoon kosher salt; 1 teaspoon cayenne pepper; 2 racks baby back pork ribs (6 to 8 pounds); 1 cup apple cider (NOT apple cider vinegar!); Your favorite barbeque sauce, for brushing; Aluminum foil, for wrapping

Juicy, tender, fall-off-the-bone pork ribs in a fraction of the usual time—yes, it’s possible, and it’s simpler than you’d ever believe! This Instant Pot Pork Ribs recipe is a total lifesaver for anyone who wants a meaty, finger-licking meal without spending hours babysitting the grill or oven. With just a handful of pantry-friendly spices, a splash of apple cider for unbeatable moisture, and your favorite barbecue sauce, you’ll have restaurant-worthy ribs any night of the week. Let’s get into just how easy and satisfying these ribs are!

Why You’ll Love This Recipe

Absolute Time-Saver: No more waiting hours for perfect ribs. The Instant Pot gives you impossibly tender ribs in under an hour, making this recipe ideal for hectic weeknights or last-minute cravings.
Ridiculously Foolproof: Don’t sweat technique—this simple process lets the pressure cooker do all the heavy lifting, so even beginners end up with rib perfection.
Customizable Flavors: The homemade dry rub is fully adjustable, letting you play with the flavors. Not to mention, you get to choose whatever barbecue sauce makes your heart sing!
Mouthwatering Results: The combination of juicy pork, a fragrant spice rub, and sticky, caramelized sauce equals ribs that are extravagantly flavorful, tender, and delightfully messy in the best way.

Ingredients You’ll Need

Here’s the rundown of what deserves a place on your counter. These simple ingredients work together to create magic!

Baby Back Pork Ribs: Choose fresh, meaty racks. Baby back ribs are more tender and cook quickly—perfect for pressure cooking.
Sweet Paprika: Adds gorgeous color and a subtle, smoky sweetness to the rub.
Dark Brown Sugar: Delivers caramel notes and helps the rub stick to the meat. The sugar also creates that irresistible crust when broiled or grilled.
Black Pepper & Chili Powder: Bring in gentle heat and earthy, bold flavor.
Garlic Powder & Dry Mustard: Essential for depth—dry mustard also gives a hint of tang.
Celery Salt & Kosher Salt: Don’t skip these! They boost all the other flavors and keep your ribs savory, not bland.
Cayenne Pepper: For those who like a bit of heat—adjust up or down as you see fit.
Apple Cider: Not vinegar! Apple cider keeps the pork moist and adds quiet sweetness to the cooking steam.
Barbecue Sauce: Grab your favorite. Whether it’s smoky, tangy, spicy, or sweet, the finishing sauce is all about your personal taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ribs are versatile—don’t let tradition box you in!

Switch Up the Sauce: Use anything from a smoky chipotle BBQ to a honey-mustard glaze, or even an Asian-inspired hoisin sauce.
Different Ribs: While baby back ribs are classic here, spare ribs work too. Just add 5–10 minutes to the pressure cook time.
Smokier Rub: Add some smoked paprika or cumin if you want more of a backyard smokehouse vibe.
Heat Level: Double the cayenne or add a squirt of your favorite hot sauce into the barbecue glaze for a fiery kick.
Sugar-Free Option: Use a low-carb sweetener in the rub and a no-sugar-added BBQ sauce for a lighter version.

How to Make Instant Pot Pork Ribs

Follow these super-simple steps for rib nirvana every single time:

Step 1: Prep the Ribs

Lay the ribs on two sheets of aluminum foil. Mix all your dry rub ingredients in a bowl until combined. Give the ribs a generous massage with the rub—make sure to get both sides, pressing the flavors into the meat. Wrap tightly and chill for at least 4 hours (overnight is even better). This marinating time allows all those spices to work their way in for maximum flavor.

Step 2: Pressure Cook

Pour apple cider into the bottom of your Instant Pot (with the wire rack inserted). Place the ribs on the rack, bones facing up—yes, they’ll fit curled up or in sections. Secure the lid, set to High Pressure for 20 minutes, and let the Instant Pot work its magic.

Step 3: Release and Remove

Once time’s up, let it naturally release pressure for 10 minutes. Then, carefully flip the quick release valve to let out any remaining steam. Gently lift out the ribs—they’re incredibly tender now!

Step 4: Finish Under Broiler or on Grill

Line a baking sheet with foil, arrange the ribs, and slather liberally with your favorite BBQ sauce. Pop under a preheated broiler for 4-5 minutes, until the sauce is bubbling and caramelized. Alternatively, throw them on a medium-high grill for 3-5 minutes each side—extra flavor, extra smoky edges!

Step 5: Serve and Enjoy

Slice between the bones, pile onto a platter, and get ready for sticky fingers.

Pro Tips for Making the Recipe

Dry Rub is Crucial: Don’t rush the marinating time; even a few hours helps, but overnight draws out an unbelievable depth of flavor.
Apple Cider, Not Vinegar: This is what keeps your ribs juicy without overpowering the taste—using vinegar adds sharpness and can make the pork tough.
Don’t Overcrowd: If your racks are big, slice in half so they fit without overlapping much.
Finish Strong: That quick broil or grilling step makes all the difference—don’t skip it! It creates that crave-worthy, sticky crust.
Easy Cleanup: Use foil in every step—under the ribs while broiling, or on the grill—for effortless cleanup.

How to Serve

These ribs practically beg to be the centerpiece of your plate! Here’s how to do them justice:

Classic BBQ Plate: Serve alongside creamy coleslaw, cornbread, and potato salad.
Fresh Sides: Try with baked beans, grilled corn, or a crisp green salad for balance.
Casual Handhelds: Sandwich ribs (bones removed) in a soft bun with pickles for a mouthwatering rib sandwich.
Extra Sauce: Always have more barbecue sauce on the side for liberal dunking.

Tip: Sprinkle with fresh chopped parsley or sliced scallions for color and flavor right before serving.

Make Ahead and Storage

Storing Leftovers

Cool the ribs completely, then store in an airtight container in the refrigerator for up to 4 days. The flavor only gets better as it sits!

Freezing

Wrap ribs tightly in foil and seal in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat in a covered baking dish at 325°F until warmed through. You can also warm in the microwave or toss leftovers on a medium grill for a quick flash of heat and caramelization.

FAQs

Can I skip the marinating time?

While you can pressure cook ribs right after applying the rub, even a brief marinating time dramatically improves the flavor. If you’re pressed for time, let them rest for at least 30 minutes outside the fridge while you prep everything else.
Can I use spare ribs or St. Louis-style ribs?

Absolutely! Just add 5–10 more minutes to the cook time in the Instant Pot, as these cuts tend to be thicker and need a bit more time to get ultra-tender.
Why use apple cider instead of apple juice or water?

Apple cider imparts a subtle sweetness and depth, helping keep the ribs moist without adding harsh acidity. Avoid apple cider vinegar for this step, as it’s too strong for pressure cooking.
Do I have to finish the ribs in the oven or on the grill?

It’s strongly recommended! This final step caramelizes the sauce and creates that classic sticky, slightly crispy exterior you get with traditional ribs—but if you’re truly pressed for time, you can serve right out of the Instant Pot for super-tender (but less caramelized) ribs.

Final Thoughts

If you want ribs that taste like they took hours—without, well, actually taking hours—these Instant Pot Pork Ribs are a must-try. The process is so simple, so quick, and so rewarding that it just might become your go-to recipe for both weeknight dinners and special gatherings. Gather your ingredients, fire up that Instant Pot, and treat yourself (and anyone lucky enough to join you) to the best pork ribs, guaranteed to leave everyone licking their fingers and begging for another rack. Enjoy every last bite!