Fall-Off-The-Bone Ribs in Under an Hour
If you love tender, flavorful ribs but don’t want to spend hours slow-cooking them, this Instant Pot Baby Back Ribs recipe is for you! In under an hour, you’ll have fall-off-the-bone ribs infused with smoky, tangy, and sweet flavors—perfect for a quick barbecue fix any night of the week.
The Secret to Quick & Juicy Ribs
Growing up, ribs were a special-occasion meal, slow-smoked for hours by my dad. But when I discovered that the Instant Pot could achieve the same tenderness in a fraction of the time, I knew I had to make them a regular part of our dinner rotation. The pressure cooking locks in moisture, while a quick broil or grill finish adds that signature caramelized crust.
This version uses a dry rub to season the ribs deeply, followed by a flavorful pressure-cooking liquid that enhances the juiciness. A final slather of barbecue sauce and a quick char under the broiler give these ribs their irresistible finish.
Ingredient Notes
Key Ingredients and Their Roles
- Baby back ribs – Tender and meaty, these cook quickly and absorb flavors well.
- Brown sugar – Adds a touch of sweetness to balance the spices.
- Paprika – Provides a smoky depth.
- Garlic & onion powder – Essential for building savory flavor.
- Cayenne pepper (optional) – Adds a hint of heat.
- Apple cider vinegar – Helps tenderize the meat and adds tanginess.
- Chicken broth or apple juice – Enhances moisture and flavor during cooking.
- Barbecue sauce – A finishing glaze for the perfect sticky-sweet coating.
Substitutions and Alternatives
- For a spicier kick: Add more cayenne or use a spicy barbecue sauce.
- For a different flavor profile: Try a honey-mustard glaze instead of barbecue sauce.
- For a smokier taste: Use smoked paprika or add a teaspoon of liquid smoke to the cooking liquid.
Step-by-Step Instructions
1. Prep the Ribs
Remove the thin membrane from the back of the ribs by loosening it with a knife and pulling it off with a paper towel.
2. Season the Ribs
Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl. Rub the mixture all over the ribs.
3. Add Liquid to the Instant Pot
Pour apple cider vinegar and chicken broth (or apple juice) into the Instant Pot. Place the trivet inside.
4. Pressure Cook
Arrange the ribs in a standing position around the pot. Seal the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before manually releasing the rest.
5. Broil for a Caramelized Finish
Preheat your broiler to high. Place the ribs on a baking sheet, brush with barbecue sauce, and broil for 5 minutes until slightly charred.
6. Serve and Enjoy
Let the ribs rest for a few minutes, then slice and serve with extra barbecue sauce.
Expert Tips for the Best Results
- Don’t skip removing the membrane: This ensures the ribs are extra tender.
- Use a flavorful cooking liquid: Apple juice, broth, or even beer can enhance the taste.
- Finish under the broiler: This adds the perfect charred texture and deepens the flavor.
Serving Suggestions
- Pair with coleslaw, cornbread, or baked beans for a classic barbecue meal.
- Serve with roasted vegetables or a fresh salad for a lighter option.
- Enjoy with a cold drink like lemonade or a crisp beer.
Storage and Reheating Tips
Storing Leftovers
- Refrigerate in an airtight container for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
Best Reheating Methods
- Oven: Bake at 300°F for 15 minutes, covered with foil.
- Microwave: Heat in short bursts, covering with a damp paper towel to retain moisture.
Frequently Asked Questions
Can I use spare ribs instead of baby back ribs?
Yes, but increase the cooking time to 30 minutes for spare ribs.
Can I make these ahead of time?
Yes! Cook the ribs in the Instant Pot, then refrigerate. When ready to serve, brush with sauce and broil.
What if I don’t have an Instant Pot?
You can bake the ribs at 300°F for 2.5–3 hours, covered, before broiling.
Final Thoughts
Instant Pot Baby Back Ribs make it easy to enjoy barbecue-quality ribs any time without the long wait. Whether for a weekend gathering or a quick dinner, these ribs are guaranteed to impress. Try them out and let me know how you customize yours!
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Instant Pot Baby Back Ribs
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy fall-off-the-bone baby back ribs in under an hour! This Instant Pot recipe delivers tender, juicy ribs with a smoky-sweet flavor, finished with a caramelized barbecue glaze under the broiler. Perfect for a quick and satisfying barbecue fix!
Ingredients
- 1 rack baby back ribs (about 2 lbs)
- 2 tbsp brown sugar
- 1 tbsp paprika (smoked or regular)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 cup chicken broth or apple juice
- 1/4 cup apple cider vinegar
- 1 cup barbecue sauce
Instructions
-
Prep the Ribs:
- Remove the thin membrane from the back of the ribs by loosening it with a knife and pulling it off with a paper towel.
-
Season the Ribs:
- In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- Rub the spice mixture evenly over both sides of the ribs.
-
Add Liquid to the Instant Pot:
- Pour the chicken broth (or apple juice) and apple cider vinegar into the Instant Pot.
- Place the trivet inside.
-
Pressure Cook:
- Arrange the ribs in a standing position around the pot.
- Seal the lid and cook on high pressure for 25 minutes.
- Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
-
Broil for a Caramelized Finish:
- Preheat your broiler to high.
- Transfer the ribs to a baking sheet and brush generously with barbecue sauce.
- Broil for 5 minutes until slightly charred and caramelized.
-
Serve and Enjoy:
- Let the ribs rest for a few minutes, then slice and serve with extra barbecue sauce.
Notes
- For extra smoky flavor: Use smoked paprika or add 1 tsp liquid smoke to the cooking liquid.
- For a spicier kick: Increase the cayenne pepper or use a spicy barbecue sauce.
- For spare ribs: Increase the pressure cooking time to 30 minutes.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Fat: 25 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
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