These Instant Pot BBQ ribs are juicy, tender, and packed with smoky-sweet flavor, but they’re so much easier than traditional ribs. The pressure cooker does the hard work, then a quick trip under the broiler caramelizes the barbecue sauce and gives the ribs that sticky, glossy finish everyone loves. Plus, you can make this dish in 1 hour from start to finish!
If you want a crowd-pleasing dinner without spending all day tending the grill, this recipe is a great one to keep on repeat. It’s fast enough for a weekend dinner, easy enough for game day, and perfect when you want fall-apart ribs with much less effort. If you love easy pressure cooker dinners like Instant Pot Pot Roast with Potatoes and Carrots, Instant Pot Lamb Shanks, or Instant Pot Boneless Short Ribs, this is another recipe worth adding to the list.
Quick Look: Instant Pot BBQ Ribs
- ⏳️ Ready in: 1 hour.
- 🧑Serves: 4 people.
- 🍽 Calories: ~478 calories per serving.
- ♥️ Why you will love it: These are the best fall off the bone tender baby back ribs! Made with delicious dry rub seasoning, they are cooked in an Instant Pot, then finished with caramelized BBQ sauce in the broiler. Such an easy recipe to please the crowd!
- 🥣 Flavor profile: The dry rub gives the ribs a deep savory flavor with a little warmth from the spices, while the barbecue sauce adds sweetness and that classic sticky, caramelized finish. The apple cider vinegar brings a subtle tang that balances the richness, so overall the ribs taste bold, comforting, and full of classic barbecue flavor.
- 🎯 Best paired with: These Instant Pot BBQ ribs are delicious with Crispy Smashed Potatoes, Roasted Broccoli with Parmesan, Green Bean Almondine, or for a classic barbecue-style dinner.
Summarize this recipe and save it on:
⭐️⭐️⭐️⭐️⭐️
For anybody that’s not familiar with how to get juicy fall apart ribs….. this is your recipe! I had never cooked ribs in my life and now this is in our monthly rotation. My whole family loves them and they turn out consistently every time!
I usually don’t write reviews, but this recipe is just that awesome! I’ve made 10 times and counting!
– Jess
Why This Recipe Works
These Instant Pot BBQ ribs work because the pressure cooker makes the meat tender in a fraction of the time, while the broiler gives the sauce that classic caramelized finish.
- The dry rub adds smoky, savory flavor before the ribs even start cooking.
- Apple cider vinegar helps create a flavorful steaming liquid and balances the richness.
- Pressure cooking makes the ribs tender quickly.
- Broiling at the end gives you sticky, glossy barbecue sauce without firing up the grill.
Like my Instant Pot Chicken Wings, this is also one of my favorite ways to make ribs when the weather isn’t great or when I don’t want to spend hours cooking outside.
Key Ingredients
- Baby back ribs. I like to use baby back ribs for this recipe because they’re smaller, tender, and fit well in the Instant Pot. They also cook more quickly than larger ribs, which makes them ideal for this method.
- Dry rub. The spice rub gives the ribs a deep savory flavor with a little sweetness and gentle heat. Smoked paprika, chili powder, garlic powder, onion powder, oregano, brown sugar, and cayenne help create that classic barbecue-style flavor.
- Apple cider vinegar. A little apple cider vinegar adds brightness and helps balance the sweet barbecue sauce. It also adds extra flavor to the cooking liquid.
- BBQ sauce. Use your favorite barbecue sauce here since it becomes a major part of the final flavor. Brushing it on before broiling helps it thicken and caramelize beautifully. I use a similar trick in my Oven Baked BBQ Boneless Chicken Thighs.
Substitutions and Variations
These Instant Pot BBQ ribs are easy to adjust depending on what you have or what flavor profile you want.
- Use spare ribs instead of baby back ribs, but increase the cook time.
- Add a teaspoon of liquid smoke for a stronger barbecue flavor.
- Use a sweeter or spicier barbecue sauce depending on your preference.
- Reduce the cayenne if you want a milder rub.
- Add a little extra brown sugar if you prefer sweeter ribs.
How to Make Instant Pot BBQ Ribs
- Step 1: In a small bowl, mix all the ingredients for dry rub (1 tbsp light brown sugar, 1 tbsp smoked paprika, 2 tsp chili powder, 2 tsp salt, 1 tsp black pepper, ½ cayenne, 2 tsp onion powder, 2 tsp garlic powder, and 1 tsp dried oregano). Set aside.
- Step 2: Rinse and pat dry the racks of meet, then remove the membrane.
- NOTE: Some stores remove the membrane ahead of time. If yours is not removed, just slide a butter knife in between of the membrane and the bones, then pull the membrane off.
- Step 3: Season the meet with dry rub from both sides and rub it in.
- Step 4: Add 1 cup water and ½ cup apple cider vinegar to the pot and place the trivet in. Place the racks on the trivet, wrapping in a circle.
- Close the lid and cook on manual high pressure for 23 minutes (make sure that the venting knob is sealed). When done, do natural pressure release for 10 minutes.
- Step 5: Meanwhile, preheat the oven to broil.
- Place the ribs, meat side up, on a baking sheet, lined with aluminum foil. Brush with your favorite BBQ Sauce. Broil for about 5 minutes or until the barbecue sauce is caramelized.
Expert Tips
- Remove the membrane if it hasn’t already been removed. This helps the seasoning penetrate better and improves the final texture.
- Choose ribs that are similar in size so they cook evenly.
- Don’t skip the broiler step. It makes a huge difference in texture and flavor.
- Use enough sauce to coat the top well, but don’t drench the ribs so heavily that the sauce slides off.
- Let the pressure release naturally for at least 10 minutes so the ribs stay juicy and tender.
What to serve with it
These Instant Pot BBQ ribs pair well with classic barbecue sides, easy vegetables, and fresh salads.
For potatoes, try Crispy Smashed Potatoes, Roasted Potatoes and Broccoli, Cheesy Mashed Potatoes, Oven Baked French Fries, or Instant Pot Mashed Potatoes.
For vegetables, I love serving them with Roasted Broccoli with Parmesan or Green Beans Amandine.
If you want a salad on the side, try Red Potato Salad with Dill, Potato Salad with Bacon and Egg, BLT Pasta Salad, Farro and Arugula Salad, or Olivier Salad Recipe.
For a full party-style spread, add Instant Pot Chicken Wings, Baked Buffalo Chicken Wings, Oven Baked BBQ Boneless Chicken Thighs, or Easy Guacamole Recipe for more game-day food ideas.
Instant Pot BBQ Ribs FAQs
If your Instant Pot ribs turn out tough, they usually need a little more cooking time. Ribs become tender when the connective tissue has enough time to break down under pressure, so if they are still chewy, they were likely undercooked. The type and size of the ribs also matter, since larger or meatier racks can need a few extra minutes. Letting the pressure release naturally also helps keep the meat tender and juicy.
Yes. Spare ribs work well in the Instant Pot too, but they are larger and meatier, so they need more time. Cook for 35 minutes on manual high pressure + complete natural release.
Yes. You can pressure cook the ribs ahead of time, then refrigerate them and broil with barbecue sauce just before serving. This makes them a great option for parties and game-day meals.
Yes, if it is still attached. Removing the membrane helps the seasoning stick better and gives the ribs a more tender bite. Some grocery stores already remove it, so check before you start.
More Party Recipes to Try
If you make these Instant Pot BBQ ribs, I’d love for you to leave a rating and comment below. Your feedback helps other readers and gives them helpful tips before they try the recipe themselves.
Easy Instant Pot BBQ Ribs
Ingredients
Ingredients for Dry Rub:
- 1 tablespoon light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
Ingredients for BBQ Ribs:
- 2 baby back pork ribs about 1 ½ pounds each
- 1 cup water
- ½ cup apple cider vinegar
- 1 cup BBQ sauce
Instructions
- In a small bowl, mix all the ingredients for dry rub (1 tbsp light brown sugar, 1 tbsp smoked paprika, 2 tsp chili powder, 2 tsp salt, 1 tsp black pepper, ½ cayenne, 2 tsp onion powder, 2 tsp garlic powder, and 1 tsp dried oregano). Set aside.
- Rinse and pat dry the ribs, then remove the membrane.
- NOTE: Some stores remove the membrane ahead of time. If yours is not removed, just slide a butter knife in between of the membrane and the bones, then pull the membrane off.
- Season the ribs with dry rub from both sides and rub it in.
- Add 1 cup water and ½ cup apple cider vinegar to the pot and place the trivet in. Place the ribs on the trivet, wrapping in a circle.
- Close the lid and cook the ribs on manual high pressure for 23 minutes (make sure that the venting knob is sealed). When done, do natural pressure release for 10 minutes.
- Meanwhile, preheat the oven to broil.
- Place the ribs, meat side up, on a baking sheet, lined with aluminum foil. Brush with your favorite BBQ Sauce. Broil for about 5 minutes or until the barbecue sauce is caramelized.
Video
Notes
- When buying the ribs, try to choose the same size for even cooking. I prefer to use 1 ½ pound Baby Back Ribs.
- Don’t forget to remove the membrane before cooking the meat.
- I always like to broil the ribs after cooking in a pressure cooker. This finishing step helps to crisp up the top and caramelize the BBQ sauce.
- To bring these ribs to a whole new level, you can add a teaspoon of liquid smoke. Just add it together with water and apple cider vinegar.
For anybody that’s not familiar with how to get juicy fall apart ribs….. this is your recipe! I had never cooked ribs in my life and now this is in our monthly rotation. My whole family loves them and they turn out consistently every time!
I usually don’t write reviews, but this recipe is just that awesome! I’ve made 10 times and counting!
I used apple juice instead of water and apple cider vinegar. And did a natural release. So tender. Love them. Thank you
Thank you so much, Michele! So happy you enjoyed the recipe!
I never leave comments however Veronika I followed your recipe completely and the final results are absolutely delicious. This was my first time using a pressure cooker for ribs but I can guarantee it will not be my last. Thank you so much this was a great recipe thanks for sharing
Thank you so much, Shaq! I’m so happy you loved the recipe!
Thanks for sharing this! I’ve been grilling all year and looking forward to it again this weekend! Excited to try burgers for my next bbq.
Hi! I followed your recipe and not sure why my pot says burnt. There no liquid left. I did 23 minutes on high pressure. Did I do something wrong?
Hi Tham! 1 cup water and 1/2 cup apple cider vinegar is more than enough liquid to cook in Instant Pot. This is really a puzzle to me how you ended up with no liquid at all……
Your lid didn’t seal most likely.
Hi! I’m making this tonight and I just realized I brought regular ribs instead of babyback ribs. For a rack and a half would it be the cook same time in the IP?
Hi Doris, I have this info above in the recipe.
Baby Back Ribs. Cook for 23 minutes on manual high pressure + 10 minutes natural release.
Spare Ribs. Cook for 35 minutes on manual high pressure + complete natural release.
Hope that helps 😉
I got 2 racks of ribs for 50% off at Aldi the other day. I decided on this recipe and they came out PERFECT! I had a dry rub I made a while ago (probably a very similar recipe, but I can’t remember now) and so I used that. I also got a locally made Maple BBQ sauce today in a weekly farm basket so that was perfect. The meat was falling off the bone, so tender! I can’t stop eating them. Thank you!
Thank you, Barrie! I’m so happy you liked the recipe! I’m sure fresh Maple BBQ sauce was a perfect touch 😉
I don’t have apple cider vinegar / will white vinegar work?
Hi Nancy! I wouldn’t use white vinegar in this recipe. Apple cider vinegar really brings up all the flavor and aroma and it’s hard to substitute it with anything else.
Hi, if you double the ribs like five to six pounds do you double the liquid?
Love these ribs made them several times. Family loves them also. Great recipe.
Thank you so much, Marie! If you double the recipe, you can use 1 1/2 cups water and 3/4 cup apple cider vinegar.