Grab your pressure cooker and make these Instant Pot Ribs for dinner tonight. They are oh so quick and easy to make. You can serve fall off the bone bbq ribs in no time at all.
INSTANT POT RIBS
My family LOVES ribs. I usually have to make 2-2.5 racks just to be able to feed this large family of mine. I will confess… In the past, I have made them often but not often enough to please my family. That was until I started making our ribs in our Instant Pot. Before, making ribs was sort of a pain in the butt. I would need my large stock pot and the ribs seemed like they took forever to boil. I think the flavor that we have in the our Instant Pot Ribs is so much better. They cook so quickly and they really fall right off the bone.
I have been making so many new recipes in the Instant Pot. It can be a bit of trial and error but once we have the recipe down, it makes for perfect quick, easy, and tasty meals. I can not tell you how many times I have made our Instant Pot Corn on the Cob this summer. Way too many to count. Having such a easy recipe that I can make in very little time has been great.
My Instant Pot has become a permanent small appliance on my countertop. If you do not own one yet, I highly recommend getting yourself one. They make cooking meals so much faster. You can check out my post and Instant Pot recommendations in my What is an Instant Pot? post.
You will need some baby back ribs, a few spices for an amazing rub, a can of Coke, liquid smoke, and your favorite bbq sauce. The liquid smoke really adds some great flavor. You can find it right at your grocery store. It is really inexpensive (like around #$2). In my grocery store it was located near all the marinades and bbq sauces. Obviously you could make this recipe without it but… I highly suggest adding it for flavor. This recipe could easily be doubled if you are needing to make 2 racks of baby back ribs. You will want to double everything except still use just one can of Coke. Do not add any additional liquid to your pressure cooker.
INGREDIENTS TO MAKE INSTANT POT RIBS
2 tbsp Kosher Salt
2 tbsp Brown Sugar
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Crushed Red Pepper
1 rack Baby Back Ribs
12 oz can Coke
1/4 tsp Liquid Smoke
1 cup BBQ Sauce
HOW TO MAKE INSTANT POT RIBS
Combine first 7 ingredients and mix together to make a rub. Set aside.
Remove membrane from back side of ribs by loosening at one end with a knife and grabbing with paper towel and pulling off.
Apply rub to both sides of ribs and place in a ring inside of Instant Pot.
Pour Coke and Liquid Smoke into center of pot.
Pressure cook on manual high for 30 minutes with no warming and allow pressure to release naturally.
Preheat oven to 400.
Transfer ribs to broiler pan and brush with your favorite BBQ sauce.
Bake 10-15 minutes watching to ensure ribs don’t burn.
Do you have a favorite rib recipe?
Instant Pot Ribs
Ingredients
- 2 tbsp Kosher Salt
- 2 tbsp Brown Sugar
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1 tsp Crushed Red Pepper
- 1 rack Baby Back Ribs
- 12 oz can Coke
- 1/4 tsp Liquid Smoke
- 1 cup BBQ Sauce
Instructions
- Combine first 7 ingredients and mix together to make a rub. Set aside.
- Remove membrane from back side of ribs by loosening at one end with a knife and grabbing with paper towel and pulling off.
- Apply rub to both sides of ribs and place in a ring inside of Instant Pot.
- Pour Coke and Liquid Smoke into center of pot.
- Pressure cook on manual high for 30 minutes with no warming and allow pressure to release naturally.
- Preheat oven to 400.
- Transfer ribs to broiler pan and brush with your favorite BBQ sauce.
- Bake 10-15 minutes watching to ensure ribs don't burn.
“Cincy,” great recipe, especially the spice combination for the rub!! I, too pressure cook my ribs in “rings” with the bones to the inside. Early on, I used to tie the racks in shape with kitchen twine. Now I cut a few large-ish carrots into thick “coins” about 3/4” in width. I use the coins as “shims” to keep the ribs off the walls of the cooking pot and each other. This allows all sides of the ribs exposure to the cooking liquid, plus the carrots add a nice smoothing layer of flavor to the ribs. When I do two racks at the same time, I intertwine them, separating with extra carrot coins. And, the carrot coins made a tasty side dish!!
p.s. Forgot to mention… When removing membrane, I first cut a piece of paper towel into fourths and have handy. This way you can quickly grab a fresh one as the paper toweling gets too moist to hold the membrane. Another trick is to use 2″ or 3″ plain square gauze pads, which are the right size, have more “friction” and are more absorbent that paper towels.
I’ve been on the fence still on an Instapot but my hubby might be convinced to buy this for himself since he loves ribs. Sounds like an Instapot makes it so much easier and quicker.
I’m still afraid of my instant pot. I received it as a gift, it sat on the floor still in the box for almost a month finally a couple of weeks ago it made it out of the box and onto the counter. I still haven’t used it yet. Any suggestions for scaredy-cat beginner?
Get it out!! Oh, you will be so glad you did…make sure the lid is on and the pressure gauge is not touched until you it releases naturally. I know your fear…I started using a big pressure cooker about 10 years ago and I was super scared of it…as I used it, I realized that as I put the lid on tight and followed instructions…it is not just going to blow up!
Pull it out and start small…but do it!
You will LOVE your instant pot :)
There is absolutely nothing to be afaid of. It is not unsafe like some early pressure cookers, the built in safety features are fail proof. Just remember to always use 1 to 2 cups of water or other liquid. Use a glove when Quick Release. Remember use CANCEL when switching modes. I.e. from “sauté to “pressure cook”. I have no cooking skills bu I have made Rotisserie Chicken, lasagna, Cheesecake, Pot Roast,Goulash,Ribs, vegetable soup and many more meals. They were all winners.
Dan J
The first thing I made in my instant Pot was mashed sweet potatoes and corn on the cob. Both were inexpensive and easy to make. I figured if I screwed it up, I would be losing money and both could easily be replaced with a can of corn or a frozen bag of veggies as a side in a pinch. Seeing the results of those sides and how much faster/easier they were to make had me hooked on my IP! I use it now for soups, ribs, pasta dishes… you name it I make it because it is so fast and easy to clean up!
First comes first, do all of the things it says to do prior to using it to cook. When I did the practice boil of the water, it never started it’s timer. However, when I used it to cook all went well!
Start with an easy one! And you have to be willing to put yourself out there! Lol. My first was SUPPOSED to be chicken pot pie… Key phrase, supposed to be! Give yourself breathing room! Also, it will take the Instant Pot about 10-12 minc to ‘heat’ in order to begin the actual cooking. I’ve decided to add about 30 minutes to the stated cooking time the recipe says, this takes the heating time and natural release time into consideration.
I have the Crock Pot brand & I love it. I bought it on Cyber Mondy a year ago. Pork tenderloin is super simple in the Instapot.. I cooked one tonight. A little under 3 pounds and it cooked well done in 20 minutes. If frozen, cooks in about 25-35 minutes. I seasoned with a little Everglades seasoning (use seasonings or rub of your choice). I cut the tenderloin in half. Add 2 tablespoons of olive oil in the cooker pot, set to sauté. When hot, sear each side of the meat about two minutes each to brown. Remove meat, add two cups broth (chicken, ham, bone, vegetable, your choice). I used 1 cup ham broth and 1 cup bone broth. Stir to get any yummy cracklings stuck to the bottom of the pan. I then added two tablespoons of lemon juice, two tablespoons of soy sauce (low sodium if you prefer), and one can of cream of mushroom soup. Stir to dissolve soup. I placed the rack/trivet into the bottom of the pot (comes with the pot) and returned the meat to the pot. Seal the lid, set the
Vent to seal. I used the setting for meat which is high heat and decreased the preset time to twenty minutes . I let the steam vent naturally which took an additional 10 minutes or so. I used a meat thermometer and my meat was exactly 170 degrees F. We always cook pork well done. You can thicken your gravy with a little cornstarch but we left ours as au jus.
Don’t be afraid. This isn’t your grandmother’s pressure cooker. The lid locks securely and will not unlock while under pressure. Some recipes call for you to turn the vent open to release the pressure quickly. I do this with a long handled wooden spoon. No steam burns yet. Good luck. I hope you learn to lock yours.
This sounds so good. My concern is where to use my instapot. The quick release releases so much steam I am afraid it will warp my cabinets & I do not have an island. Any suggestions?
Can you let any recipe naturally release the steam, even though it calls for a quick release, or will this cause some things to be too well done?
Just use a kitchen towel over the steam
Go on Amazon & search IP accessories. They make a gadget that you put on the vent and it directs the steam straight out instead of up. This will save your cabinets.
Find a freind who has one and get their help. I held a “class” at my house for a few of my friends who got them for Christmas!
That is exactly how I felt; however, today I gave it a try. So easy!
Hop on YouTube for some great instructional videoes. Jeff (PressureLuck) is my go to person on a YouTube, Facebook,, etc. I believe he can be found on all social media sites.
Already planning out 3 meals for next week.
Give it a try and enjoy.
Mashed potatoes!…i was in your shoes lol but i decied 4 min mashed potatoes was worth a try… Im hooked now…. Ribs tonight! Wish me luck lol
I started out making bone broth with my left over rotisserie chicken bones. Best chicken both broth I’ve ever made. From there I started making soup…..so easy and so fast. I will be tackling a Cuban post roast this weekend. I’m loving my instant pot and I think you will too. Have fun with it.
My brother made this almost exact recipe a few weeks ago and they were So good. I may need to buy an instapot just to make ribs.
In these super hot SLC summer days I stick them on grill for 5 minutes each side instead of using the broiler.
I live in Utah too. Did you have to add time (cook longer than 30 minutes) for the altitude?
This is a great idea. Cook ribs with cola. I used Dr. Pepper because that’s what we drink. And Sweet Baby Ray’s regular BBQ sauce, again it’s what we use. Fantastic!
Made this today in my 3qt. IP and turned out great with just a few time mods. Less soda but will add more next time. Yum, all off the bone ribs and 2 1/2 hrs. Less in the oven. Will make again.
Why 2 1/2 hrs?
Did you have to cut the ribs in half to make them fit in the 3 qt IP?
If I double the recipe (except the coke) for two racks, is the cooking time the same?
There is a setting on my Instant Pot that says “Manual” but it doesn’t have a “high” button. Also the pressure can be switched to “venting” or “sealing”. I assume “venting” is the same as “allow pressure to release naturally”?
This is a great recipe. It was all we could do to put some aside for lunches, since we kept eating them while cleaning up after supper! I liked baking them for the last few minutes instead of broiling….less hands on. The spice rub was excellent. An all around excellent meal! Thank you!
Do you leave the venting opened while cooking the ribs?
Best. Ribs. Ever.
I’ve made this a few times and it’s really good but I’m still unsure of it all. I’m still a beginner with the IP.
Manual pressure and natural release seems to take forever for quick ribs. I finally gave up tonight and did the quick release to hurry it up and the meat was already falling off the bone and the IP was off.
What is the total time it should be in the IP? I see one person say 2 1/2 hours…if that’s the case, maybe I’m ok.
Thanks!
Katie
Made these last night. I used my own rub I had on hand and actually added 2 t of liquid smoke, did not think a 1/4 t would make any difference. These were the most tender ribs I have ever had!!!!
Catfish skinners work really well at getting the skin off the back. Trying this tonight. Tried another one a few weeks ago. Smell heavenly. Don’t be intimidated just jump right in!
Hello; I have been making an instant pot rib recipe with an apple juice bath, but yours looks better! I often cook for a lot of people. Have you done this with multiple racks of rib? How many ribs can you fit in the instant pot, and does it change the cook time?
I’ve made these several times now and they’ve turned out excellent every time. So tasty and tender. Sure beats the 3 1/2 hrs it used to take to make my ribs in the oven. This recipe convinced my neighbor to finally buy an instant pot. Thank you for sharing this delicious recipe.
Can I use this recipe in the crook pot? How much longer will they take to cook?
Made this the other night. OMG so good. Thank you for sharing.
This was the second time I made it ! No coke, so used apple juice as my liquid ! Amazing ! Thx
OMG!! Fall of the bone delicious!!! I used Costco preseasoned ribs and diet coke!!! OMG!!! We will definitely used this recipe again!!!
What’s with all this Insta-Pot stuff! I used a stove top pressure and have used many recipes similar to this one and they turned out fine. I would like to see recipes using a stove top.
OMG! Best Instant Pot rib recipe I’ve tried yet. Definitely found out go-to for ribs. Falling off the bones and super delicious. Thank you!