Instant Pot Bbq Ribs

If you’re craving fall-off-the-bone, finger-lickin’ good ribs but don’t have an entire afternoon to spend by the smoker—this one’s for you, friend. These Instant Pot BBQ Ribs come together in a flash but taste like you slow-cooked them all day. Juicy, saucy, and oh-so-satisfying, they’re a shortcut to backyard-barbecue bliss, even on a Monday night.

Why You’ll Love This Recipe

I still remember the first time I tried getting ribs “done right” in the Instant Pot—let’s just say there were skeptical eyebrows around the table. But the moment we all took that first bite? Instant believers. This became my go-to rib recipe, rain or shine, weekday or weekend.

• Ready in under an hour—yes, really!
• Meat is tender, flavorful, and pulls away from the bone perfectly
• You get the smoky BBQ flavor without firing up a grill
• Minimal cleanup (thank you, Instant Pot!)
• Perfect for family dinners or casual entertaining

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Remove the membrane from the back of the ribs. This helps the rub penetrate and ensures tender ribs.
2. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Rub this spice blend all over the ribs—both sides.
3. Place the trivet or a steamer basket in your Instant Pot. Pour in water, apple cider vinegar, and liquid smoke.
4. Stand the rack of ribs upright (curling around the pot if needed) on top of the trivet.
5. Seal the lid, set vent to “Sealing,” and pressure cook on High for 25 minutes. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Carefully remove the ribs and place them on a lined baking sheet.
7. Brush generously with BBQ sauce. For caramelized, sticky goodness, broil ribs in the oven for 5 minutes or until bubbling and browned.
8. Slice between bones, serve hot, and don’t forget the napkins!

Chef’s Tips and Tricks

• Don’t skip removing the membrane—it makes the texture so much better!
• Liquid smoke adds that “grill” flavor even when cooking indoors.
• Finish under the broiler for that restaurant-quality crust.
• If your ribs are extra meaty, add 3–5 more minutes to the pressure cooking time.

Recipe Variations and Serving Suggestions

• Swap in beef ribs for a heartier flavor—just increase cook time to 35 minutes.
• Try a Korean twist with gochujang BBQ sauce and sesame seeds.
• Serve with classic sides like coleslaw, baked beans, or cornbread.
• Make sliders: Shred leftover rib meat and serve on mini buns with pickles.
• For a smoky finish, toss them on an actual grill after broiling for 2–3 minutes per side.

FAQs

Can I use frozen ribs?

Technically yes, but for best flavor and texture, thaw them first. If starting from frozen, skip the rub and add it after cooking—cook time should increase to 35 minutes.

Is it better to cut the ribs before cooking?

Nope! Keep the rack whole for easier handling and more even cooking. Cut them after they’re done.

What if I don’t have a trivet?

No trivet? No problem. Use onion slices or a coil of foil to lift the ribs off the bottom of the pot.

Recipe Card

If you give these Instant Pot BBQ Ribs a try, let me know in the comments below! Tag me on Instagram @thekitchensaid—seeing your creations absolutely makes my day. And don’t forget to share with your BBQ-loving friends!