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

Description

These tender and flavorful Instant Pot Pork Ribs are incredibly juicy, with a perfect blend of smoky spices and a sticky-sweet barbecue glaze. The ribs are pressure-cooked to perfection, marinated in a rich spice rub, and finished under the broiler or on the grill for a caramelized, saucy finish. Ready in under 5 hours including marinating, this recipe is ideal for gatherings and will impress any BBQ lover with minimal effort.

Ingredients

Units Scale

BBQ Rib Rub

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

For the Ribs

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

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Instructions

Prepare the Ribs and Rub: Place the racks of ribs on two sheets of aluminum foil. In a small bowl, whisk together all the dry rub ingredients until thoroughly combined. Generously massage the rub over the top and bottom of the ribs, gently working it into the meat. Wrap the racks tightly with the aluminum foil and refrigerate for at least 4 hours, or up to 48 hours for maximum flavor.
Cook in Instant Pot: Pour 1 cup of apple cider into the bottom of a 6-quart Instant Pot or pressure cooker fitted with a wire rack. Position the ribs upright on the rack, with the bones facing up. Securely lock the lid into place, select High Pressure, and set the cooking time for 20 minutes.
Natural Release: After the cooking cycle ends, turn off the pressure cooker. Allow it to naturally release pressure for 10 minutes. Then carefully turn the quick pressure release valve to vent the remaining steam. Once the pressure indicator drops, open the lid and carefully transfer the ribs to a foil-lined baking sheet.
Finish Under Broiler/Grill: Preheat your oven to 450°F or your grill to medium-high heat. Brush the tops of the ribs liberally with your favorite barbecue sauce. Broil in the oven for 4–5 minutes, or grill for 3–5 minutes per side. Add more sauce as desired, watching closely to avoid burning. Remove, allow to rest briefly, then slice and serve.

Notes

This dry rub recipe yields enough to coat two racks of ribs but can be stored in an airtight container for up to 3 months.
You can cook the ribs in the Instant Pot up to two days ahead and reheat on the grill or in the oven with barbecue sauce before serving.
Be sure to use apple cider, not apple cider vinegar, for best flavor and tenderness.

Nutrition

Serving Size: 1/8 rack (approx 1 rib portion)
Calories: 370 kcal
Sugar: 8 g
Sodium: 1017 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 98 mg