You don’t need a smoker to make fork-tender, flavorful pork ribs. These Instant Pot ribs are tender, easy to prepare, and ready far faster than traditional methods. The recipe below includes cooking times for both spare ribs and baby back ribs, so you can choose the cut you prefer.
I use several kitchen appliances, and my Instant Pot is one I reach for often. It can turn cuts that usually take hours into tender, flavorful meals in under an hour. That convenience is exactly why these Instant Pot ribs have become a favorite in our house.
I do own a smoker and appreciate the depth of flavor it imparts, but a smoker requires hours and more attention. In the Instant Pot, two racks of spare ribs become falling-off-the-bone tender in about 45 minutes of cook time. Baby back ribs take even less time. The method is simple, forgiving, and consistent.
If you don’t have an Instant Pot, try preparing ribs in a slow cooker instead; slow cooking also produces tender ribs but needs more time.
Why you’ll love this recipe:
- Ribs are seasoned with a simple BBQ rub, pressure cooked until tender, then brushed with sauce and briefly broiled to caramelize the glaze.
- The recipe covers cooking one or two racks and gives times for both spare ribs and baby back ribs.
- You can easily swap seasonings and sauces to suit your taste.
- Ribs can be prepared ahead of time and reheated for quick weeknight dinners or gatherings.
Recipe ingredients
This recipe requires just a handful of ingredients. Quantities and optional substitutions are listed in the recipe card further down.
- Ribs. Pork spare ribs are larger and meatier, while baby back ribs are smaller and leaner and cook faster. Ask your butcher to remove the tough membrane on the underside or remove it yourself during prep.
- Seasoning. A basic combination of kosher salt, black pepper and a barbecue rub works well. Use your favorite rub or seasoning blend.
- Liquid. The Instant Pot needs liquid for pressure cooking. A mix of apple cider vinegar and water adds a subtle tang; you can substitute apple juice, beer, or simply use water.
- Liquid smoke (optional). A small amount adds a smoky note that mimics a smoker.
- BBQ sauce. Choose your preferred brand or a homemade sauce for finishing the ribs under the broiler.
See the recipe card below for a full list of ingredients and exact measurements.
How to make Instant Pot pork ribs
Pressure cooking ribs in the Instant Pot drastically reduces hands-on time while delivering tender results. The method below is straightforward and works well whether you prepare one rack or two.
I usually cook two racks at once. Two racks add only a few extra minutes compared to one, so adjust the time if you make a single rack. For baby back ribs, reduce the pressure cook time substantially as noted in the recipe notes.
Pro tip: Choose ribs with minimal excess fat and have the membrane removed by your butcher if you prefer to save prep time.
Full, step-by-step directions are included in the recipe card below.
- Blot the ribs dry and season generously with kosher salt, black pepper, and barbecue rub.
- Combine apple cider vinegar, water and liquid smoke (if using), and pour into the Instant Pot. Place the trivet inside with the handles up.
- Wrap both racks on the trivet with the meat sides facing outward, overlapping them so the thickest ends are opposite each other.
- Set the Instant Pot to High Pressure and cook. Cooking times vary by cut and rack count—see the recipe card below for exact times. Allow a natural pressure release for the recommended time.
- Transfer the ribs to a foil-lined baking sheet, brush them generously with BBQ sauce, and broil a few minutes until the sauce caramelizes.
Recipe FAQs
Pork spare ribs come from the lower part of the rib cage and are generally longer, meatier, and contain more fat than baby back ribs. Baby back ribs are cut from the top portion near the spine after the loin is removed; they are smaller, leaner, and typically more expensive.
Trim excess fat and remove the tough membrane on the underside of the ribs. To remove the membrane, slide a knife tip under the membrane, lift and pull it away, using a paper towel for grip if needed, until the membrane is removed.
Two racks of pork spare ribs become very tender after about 45 minutes of pressure cooking with a 10-minute natural release. For one rack of spare ribs, reduce the time to about 35 minutes. One rack of baby back ribs is usually tender at about 25 minutes; two racks of baby back ribs typically need about 30–35 minutes.
Serving suggestions
- Serve the ribs at a cookout with broccoli slaw and grilled corn on the cob, or pair them with German potato salad or an orzo vegetable pasta salad.
- They’re also perfect for game day alongside crispy vegetable chips, classic coleslaw, and cornbread.
- For a cozy family meal, serve ribs on the bone or shred the meat and serve with polenta or creamy mashed potatoes.
Recipe notes
- Pro tip: Remove the membrane on the underside of the ribs before seasoning. Your butcher can do this for you if you prefer.
- Choose ribs with less excess fat for easier prep and leaner results.
- Adjust cooking times depending on the number of racks and whether you’re using spare ribs or baby back ribs. For baby back ribs, plan for about 25–30 minutes of pressure cook time and a 15-minute natural release.
- One rack of spare ribs is typically about 2½ pounds and serves 3–4 people; one rack of baby back ribs is about 1½–2 pounds and serves 2–3 people.
- Cooked ribs will keep in the refrigerator for up to three days.
More Instant Pot recipes you’ll love:
- Easy Instant Pot recipes collection
- Instant Pot chicken and rice
- Instant Pot corned beef and cabbage
- Instant Pot polenta
- Instant Pot wild mushroom and leek risotto
- Instant Pot white chicken chili
- Instant Pot shredded chicken
- Instant Pot beef short ribs
- Instant Pot Irish beef stew
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Instant Pot Ribs
Equipment
- 6 quart Instant Pot or similar electric pressure cooker
Ingredients
- 2 racks pork spare ribs, blotted dry, fat trimmed and membrane removed (see notes for baby back ribs)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons barbecue rub or your favorite seasoning
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon liquid smoke (optional)
- 1 cup BBQ sauce, for finishing
Instructions
- Pat the ribs dry with paper towels. Remove the membrane from the underside if not already removed. Season both sides with kosher salt, black pepper, then rub with the barbecue seasoning.
- In a measuring cup combine apple cider vinegar, water and liquid smoke, then pour the liquid into the bottom of the Instant Pot.
- Place the trivet inside the Instant Pot with handles up. Arrange both racks on the trivet with meat sides facing outward, overlapping so the thick ends are opposite one another.
- Secure the lid and set the valve to seal. Select High Pressure and set the cook time: 45 minutes for two racks of spare ribs (reduce to about 35 minutes for one rack of spare ribs). For baby back ribs, use about 25 minutes for one rack or 30–35 minutes for two racks. Note that it can take up to 10 minutes for the pot to come to pressure.
- When cooking finishes, allow a natural pressure release for the time recommended above (10–15 minutes depending on cut), then carefully open the valve and remove the lid when it’s safe.
- Transfer ribs to a foil-lined baking sheet, brush generously with BBQ sauce, and broil 3–5 minutes until the sauce is caramelized. Slice and serve.
Notes
- Remove the membrane: This improves texture and helps seasonings penetrate. Ask your butcher to remove it if you prefer.
- Trim excess fat for leaner results and easier prep.
- Adjust cooking times for number of racks and rib type. For baby back ribs, plan for about 25–30 minutes with a 15-minute natural release.
- One rack spare ribs ≈ 2½ lbs (feeds 3–4). One rack baby back ribs ≈ 1½–2 lbs (feeds 2–3).
- Store cooked ribs in the refrigerator for up to three days.
Nutrition (per serving, estimated)
Calories: 977 kcal, Carbohydrates: 17 g, Protein: 51 g, Fat: 77 g, Saturated Fat: 25 g, Sodium: 926 mg. Nutrition is estimated using a food database and provided as a guideline only.