12 Summer Instant Pot Recipes: Instant Pot Ribs
One of our favorite summer Instant Pot Recipes! Instant Pot Ribs are tender, easy and made healthier with a homemade dry rub and BBQ sauce. Ready in under an hour, these succulent, fall off the bone, ribs are flavorful, saucy and perfect for your next picnic, BBQ or potluck.
Servings: 6 servings
Calories: 519kcal
Ingredients
For Ribs and Rub:
- 2 racks of baby back ribs
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp pepper
- 1/2 tsp salt
For Homemade BBQ Sauce:
- 1 cup cold water
- 6 oz can tomato paste low sodium
- 1/2 cup applesauce
- 3 tbsp molasses
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp prepared yellow mustard
- 1 tsp salt
- 1 tsp liquid smoke
- 1/8 tsp cayenne pepper
Instructions
- In a small bowl add the seasonings: chili powder, smoked paprika, onion powder, pepper, salt and stir gently to combine.
- In Instant Pot, add 1 cup water and place trivet inside.
- Slide butter knife or spoon handle under membrane to remove. If slippery, use paper towel to pull off membrane. Depending on your cut of ribs you might not have to do this.
- Sprinkle each side of ribs with seasoning mixture. Gently rub it onto ribs.
- In Instant Pot place ribs on their side and curling in a circle. Close the lid, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes.
- Make BBQ sauce. Combine water, tomato paste, applesauce, molasses, apple cider vinegar, honey, onion and garlic powders, mustard, liquid smoke and cayenne pepper in a small pot and stir. Bring to a boil and cook half covered on low heat for 10 minutes. Set aside.
- After 25 minute cook time is over, let pressure in wait for 15 minutes and then turn valve to Venting to release remaining pressure.
- Preheat broiler to 500 degrees F and position oven rack in the middle. Also prep baking sheet by lining with parchment paper or silicone baking mat for broiling.
- Ribs will be very tender. Open the lid, remove ribs carefully using silicone end tongs and place on baking sheet. They probably will fall apart in half, no worries.
- Brush top and sides with desired BBQ sauce and broil for 4-5 minutes. Cut with serrated knife between bones.
- Serve ribs traditionally with mashed potatoes and corn on the cob. The day I tested this recipe, I also made fresh and crunchy Asian chopped salad. This exotic coleslaw went so well with ribs!
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat: Microwave or sauté function on Instant Pot, see notes for full instructions.
- Rib types: I use baby back ribs. Spare ribs need 35 minutes cook time and full Natural Release because meat is tougher. You can cook frozen ribs for 30 minutes.
- Instant Pot size: You can fit up to 2 racks of ribs into 6 quart or 8 quart Instant Pot and 1 rack into 3 quart. Ribs can stick out higher than 2/3 max line. As long as you can close the lid.
- Trivet tip: If you do not have a trivet, cut up onion into large chunks and lay ribs on top of the onion.
- BBQ sauce leftovers: I used half of BBQ sauce on 2 racks of ribs.
Nutrition
Calories: 519kcal | Carbohydrates: 21g | Protein: 23g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 692mg | Fiber: 3g | Sugar: 15g