Kitchen notes · a little help before you start
BBQ Instant Pot Ribs
A rack of saucy ribs gives dinner a pleasantly messy direction. There is a sweet spice rub underneath the barbecue sauce, and plenty to enjoy right down to the bone.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Grilling · Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Ribs
A few quick notes
1. Remove the membrane first
Take the membrane off the back of the ribs before rubbing the spice mixture over the whole rack.
2. Use the trivet
Put the trivet into the pot with the apple juice underneath, then curl the ribs around on top.
3. Allow the natural release
After pressure cooking, give the pot the specified natural-release interval before opening the valve and removing the ribs carefully.
Get to know the ingredients
One rack of ribs
Side or back ribs are both included. Prepare the single rack by removing its membrane before applying the rub.
Unsweetened apple juice
The apple juice goes into the bottom of the pot beneath the trivet, rather than into the dry rub.
Barbecue sauce at the end
Save the barbecue sauce for brushing over the cooked ribs after they come out of the pressure cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for BBQ Instant Pot Ribs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Choose the final sauce finish
Brush with barbecue sauce and serve, or use the listed short grill or broiler finish after brushing.
A little more help as you go
Mix the rub before handling ribs
Combine the chili powder, brown sugar, garlic powder, onion powder and black pepper in the bowl before applying them.
Set the valve to sealing
Once the ribs are arranged and the lid is on, turn the valve to sealing for the pressure-cooking stage.
A few questions you might have
Do the ribs sit in the apple juice?
The directions set them on the trivet, curled around the pot's outside, with the juice below them.
Do I have to grill the cooked ribs?
No. The directions allow brushing with barbecue sauce and serving immediately, or giving them the optional grill or broiler finish.
Which pressure-cooker setting is given?
Use Manual or Pressure Cook for the listed cooking time after closing the lid and setting the valve to sealing.
When is the sauce brushed on?
Brush it on after the pressure release and removal from the pot, before serving or the optional final browning.
Can I lift out the ribs with the trivet?
The directions carefully remove the trivet with the ribs on top after the natural release and opening the valve.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
