Kitchen notes · a little help before you start
Instant Pot BBQ Ribs
Sticky barbecue ribs are an excellent reason to keep a few napkins close by. These have a smoky edge and a generous glaze, with a little extra sauce for anyone who wants it. The browned finish makes the tender meat especially inviting when the platter reaches the table.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Original yield
- Serves 8
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Ribs
A few quick notes
1. Remove the membrane
Use a paper towel to pull the membrane from the back before seasoning both sides with the rub.
2. Stand the ribs upright
Arrange the ribs standing up and curving around the pot before you pour in the cooking liquids.
3. Watch the broiler
Keep an eye on the glazed ribs under the broiler because the sauce can burn quickly.
Get to know the ingredients
Baby back ribs
Use baby back pork ribs, then coat both sides generously after the back membrane has been removed.
Brown sugar
The brown sugar has separate rub and sauce portions; keep those uses separate as you measure.
Liquid smoke
Liquid smoke appears in both the cooking liquid and barbecue sauce, with separate amounts for each use.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Instant Pot BBQ 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
Extra sauce alongside
Serve the broiled ribs with the leftover prepared barbecue sauce so each person can add more.
A little more help as you go
Reduce the sauce
Simmer the combined barbecue sauce ingredients over low heat until the sauce reduces a little.
Refrigerating ribs
Store the ribs airtight or tightly wrapped in foil in the refrigerator for the stated three to four days.
A few questions you might have
Do I stir the liquid around the ribs?
No stirring is needed after you pour the apple juice, vinegar and liquid smoke into the pot.
When should I make the barbecue sauce?
Prepare and simmer the sauce while the ribs cook so it is ready for brushing afterward.
Do I sauce both sides before broiling?
Yes, brush both sides generously with the prepared sauce before putting the ribs under the broiler.
Can I freeze the cooked ribs?
Yes, you can freeze them tightly wrapped in foil for two to three months.
When can I open the pressure cooker?
Complete the directed release process and follow the manufacturer's instructions before carefully unlocking and removing the lid.
Any more cooking tips?
I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe. If stored properly in an airtight container or wrapped tightly in aluminum foil, these ribs will last 3 – 4 days in the fridge. You can also freeze this recipe, for 2 – 3 months wrapped tightly in foil before thawing in the microwave or in cold water. Reheat in the oven and slather in sauce.
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: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
