Smoky BBQ Instant Pot Ribs
- Fall-off-the-bone tender ribs with rich smoky BBQ flavor, ready in under an hour.
- The Instant Pot magically transforms tough pork ribs into succulent, finger-licking perfection.
- Perfect for weeknight dinners or weekend entertaining when you want impressive results with minimal effort.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 2 pounds pork ribs (baby back or St. Louis style)
- 1 cup barbecue sauce
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup water
- ½ teaspoon liquid smoke (optional)
- 1 teaspoon onion powder (optional)
- 1 teaspoon black pepper (optional)
- ½ teaspoon mustard powder (optional)
- 1 tablespoon Worcestershire sauce (optional)
- 2–3 garlic cloves, minced (optional)
Instructions
- Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip.
- Cut the rack into sections that will fit in your Instant Pot (typically 3-4 rib segments).
- In a small bowl, combine smoked paprika, garlic powder, brown sugar, and a pinch of salt. Add any optional spices if using.
- Apply the dry rub mixture generously to all sides of the pork ribs, massaging it into the meat.
- Add water, apple cider vinegar, and liquid smoke (if using) to the Instant Pot.
- Place the seasoned ribs in the Instant Pot, standing them on their sides in a circular pattern.
- Close the lid, set the valve to sealing position, and pressure cook on high for 25 minutes.
- When cooking completes, carefully perform a quick-release of the pressure.
- Remove the ribs and place them on a plate or baking sheet.
- Set the Instant Pot to sauté mode and add the barbecue sauce to the cooking liquid, stirring well.
- Let the sauce simmer for 2-3 minutes until it begins to thicken.
- Return the ribs to the pot, carefully turning them to coat all sides with the sauce.
- Simmer in sauté mode for about 5 minutes until the sauce reduces and becomes sticky.
- Optional: For extra caramelization, place sauce-coated ribs under a broiler for 2-3 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For deeper flavor, apply the rub and refrigerate the ribs for 2 hours or overnight before cooking.
- If you don’t have liquid smoke, use extra smoked paprika or smoked salt.
- For spicier ribs, add cayenne pepper or red pepper flakes to your dry rub.
- Baby back ribs typically need 25 minutes, while St. Louis-style ribs may need 30-35 minutes for optimal tenderness.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 3-4 ribs
- Calories: 520
- Sugar: 24
- Sodium: 680
- Fat: 32
- Saturated Fat: 12
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 1
- Protein: 32
- Cholesterol: 130
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