If you like baby back ribs, this method of cooking them in an Instant Pot (pressure cooker) will have you running to the store buying ribs right away to enjoy tonight! You won’t believe how fast it is to cook Instant Pot Pork Ribs.
While it’s really popular to cook ribs on the grill or in the oven, this method of Instant Pot Pork Ribs is not only going to save you a ton of time, you won’t believe how tender they are.
Baby back ribs are my favorite, so tender and juicy and when they easily peel off the bone, I just want to reach for more!
Instant pot baby back ribs are my favorite, so tender and juicy! And when they easily peel off the bone, I just want to reach for more!
From start to finish the ribs are ready in an hour. This includes the pressure cooker coming to pressure, cooking time, release time, and crisping the ribs on the grill or in the oven.
It’s that quick, whoever made the instant pot, needs to be kissed – it takes all the fuss out of dishes that normally take hours to finish. And it’s so much easier to regulate than the stovetop version I used for 20 years.
And meat that slides off the bone? You got it!
For flavoring, I use a dry rub and my preference is Famous Daves Rib Rub, it’s readily available in stores where I live, but you could replace it with one of your favorite seasonings.
To begin, we’ll prepare the ribs by peeling off the “silver skin” on the back, it’s a thick whitish membrane. *Note on removal in section below.
Next, cut the ribs into portions of 4 ribs (or whatever serving size you want), paying attention that they’ll need to fit in the pot.
Generously sprinkle the seasoning mix over the ribs – and massage the spice into the meat.
You will want to use the rack for the instant pot to keep the meat out of the water. If you don’t have a rack, you can use some foil rolled into a snake shape and placed in the bottom of the pot.
Add 1 cup of water to the instant pot and place ribs on a rack or coiled foil.
Place the lid on the pot and be sure the pressure regulator is closed.
Cook the ribs on high for 25 minutes.
After they’ve cooked, allow the ribs to naturally release for 8 minutes. Then release any remaining pressure by turning the valve open.
Next, remove the ribs and place them on a hot grill at 500° or alternately under a broiler set on high for 5 minutes to crisp up the pork a bit, without drying it out.
If you’d like, top ribs with BBQ sauce and serve!
These are finger-licking good, so have paper towels handy!
Can I skip trimming the membrane?
No, it’s a necessary step to produce tender ribs! If left on, it keeps seasonings and smoke from penetrating the meat – in other words, you’ll end up with a flavorless piece of meat. The membrane will cook into an unpleasant leathery skin on the ribs as well, and that’s not appetizing.
To remove the Membrane:
Start at one end of the slab, carefully slide a knife under the membrane. Use your hands to pull it away from the bones. If it’s slippery, you can use a paper towel for grip.
I’d like to make ribs that have an Asian flavor- like what you might order at a Chinese restaurant – any tips?
That’s a great idea! And yes! I have just the recipe for it using beef ribs – Asian Beef Short Ribs. With orange and ginger, it’s sweet and savory and a crowd pleaser!
Can I prepare the ribs before-hand?
Yes, you can. After removing the membrane, sprinkle dry rub and massage into the meat, place on a plate or in a dish, and cover with plastic wrap. Stick it in the fridge for 2-12 hours. Allowing the meat to come to room temp before cooking – this will help the meat relax and produce a more tender product. But often I just pressure cook the ribs that are cold from the fridge will great results, the pressure cooker ensures a tender result.
This is the Instant Pot I have, and believe me, it gets used often, so it’s not just some item that sits in the cabinet if you’re on the fence about getting one. Look here for more of my Instant Pot Recipes.
- 5 lbs baby back pork ribs (This would be the maximum amount to fit into an 6 qt instant pot or pressure cooker)
- 1 cup water
- rib seasoning mix (I use Famous Daves Rib Rub)
- bbq sauce to pour over ribs after cooking
- Prepare the ribs by peeling off the "silver skin" on the back, it's a thick whitish membrane.
- Cut the ribs into portions of 4 ribs (or what serving size you want). They'll fit in the pot easily that way.
- Generously sprinkle the seasoning mix over the ribs.
- Place the ribs on the rack for the instant pot, this will keep the meat out of the water, use some foil rolled like a snack shape, and place it in the bottom of the pot if you don't have the rack the instant pot cake with.
- Add 1 cup of water.
- Place the lid on the pot and be sure the pressure regulator is closed.
- Cook the ribs on high for 25 minutes.
- Allow the ribs to naturally release for 8 minutes, then release any remaining pressure by turning the valve open.
- Place the ribs on a hot grill at 500° or under a high broiler for 5 minutes to crisp up the pork a bit, without drying it out.
- Top ribs with bbq sauce if desired and serve.