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Easy Instant Pot Ribs

Tender, juicy and delicious Instant Pot Ribs. This recipe couldn't be easier thanks to the instant pot, be sure to check out our step by step photos and helpful tips above!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 35 minutes
Servings 4 servings
Calories 1263kcal

Ingredients

  • 3 ½ lbs. pork spareribs
  • 1 Tbsp. kosher salt
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • ½ tsp. onion powder
  • ½ tsp. brown sugar
  • 1/8 tsp. allspice
  • 1 cup beer
  • ¼ cup apple cider vinegar
  • ½ tsp. liquid smoke
  • 1 cup barbecue sauce plus additional, to serve

Instructions

  • If working with a rack of ribs, slice ribs in between bones to create separate pieces. Place ribs on a sheet pan.
  • In a small bowl, stir together salt, smoked paprika, chili powder, onion powder, brown sugar, and allspice. Sprinkle over ribs to coat evenly. Refrigerate 2 hours or overnight.
  • Add beer, apple cider vinegar, and liquid smoke to a 6-quart Instant Pot Instant Pot; place trivet in Instant Pot. Stack seasoned ribs on trivet.
  • Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at High Pressure for 30 minutes.
  • After cooking is complete, let pressure release naturally (approximately 15 minutes). After that, manually release the pressure by turning the Steam Release Valve to “venting.”
  • Carefully open Instant Pot lid. Remove ribs; place in a large bowl. Add barbecue sauce; gently toss to coat ribs.
  • Preheat a grill to medium-high heat or set oven to broil. Cook ribs until just charred, about 3 minutes per side. Serve with additional barbecue sauce, if desired.

Notes

  • This recipe works best for spareribs, which a larger than baby back ribs. If using baby back ribs, reduce the pressure cooking time by 5 minutes.
  • For the most tender ribs, remove the membrane from the back of the rack. Use a paring knife to slice into it; use a paper towel to get a firm grip on it, then peel it off the rack of ribs.
  • These ribs will taste better the longer they’re allowed to sit coated with the spice rub. Overnight is best, but they still a great flavor after just 2 hours in the refrigerator.
  • When stacking the ribs in the Instant Pot, stack them like stacking wood for a campfire.
  • After pressure cooking, the ribs will be very tender, so be extra gentle when tossing them with the barbecue sauce. Use kitchen tongs if you have them.
  • I prefer grilling the ribs to finish them, as opposed to broiling; it adds another layer of smoky flavor.

Nutrition

Calories: 1263kcal | Carbohydrates: 34g | Protein: 63g | Fat: 94g | Saturated Fat: 30g | Cholesterol: 318mg | Sodium: 2514mg | Potassium: 1205mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1130IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 4.5mg