Instant Pot Baby Back Ribs are your ticket to a quick yet mouth-watering dinner! This recipe features fall-off-the-bone pork ribs coated in a rich, tangy barbecue sauce. They’re ready in 45 minutes and always turn out tender with deep, smoky flavors.
Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. Flip the ribs over, meat-side down. Wiggle a dull butter knife between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.
Combine all of the dry ingredients for the rub in a small bowl, mix well to combine. Rub it all over the ribs, generously coating all of the sides.
Place the trivet (or rack) in the bottom of a 6-quart or larger Instant Pot. Pour in the water, apple cider vinegar and liquid smoke. If you don’t have a rack, roll up some aluminum foil and try to make a rack of some sort to elevate the ribs.
Cover and seal the Instant Pot. For baby back ribs: Cook on high (manual) pressure for 25 minutes (if you are making one rack and your ribs are super meaty, decrease to 22 minutes). Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure. For spare ribs: Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
Prep the oven: While the ribs are finishing up cooking in the Instant Pot, preheat the oven to broil and set the rack to third row up. Line a baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. Place under the broiler just until the sauce begins to caramelize, about 2 minutes.
Remove the ribs from the oven, slice between each rib and serve! Serve with more sauce and enjoy. Great with mashed potatoes and cabbage slaw.
Notes
How Long to Cook Ribs in the Instant Pot
Baby Back Ribs: 23 minutes on high pressure + 5 minutes natural release.
Spare Ribs: 35 minutes on high pressure + complete natural release. Do not vent the spare ribs immediately. Because the meat is tougher, it needs the full natural release to become tender.