Instant Pot Ribs with Homemade BBQ Sauce

5 from 1 vote

These Instant Pot ribs are tender, juicy, and coated in homemade BBQ sauce. A simple dry rub adds plenty of flavor, while the pressure cooker makes them easy to cook without spending hours at the grill. Finish them under the broiler for browned edges and a delicious saucy coating.

Why You'll Love This Recipe

Ribs were the first thing I made in my Instant Pot, and I was hooked! Instead of waiting hours for them to cook in the oven or tending a smoker all afternoon, you can have tender, juicy ribs in about an hour.

Less time cooking: The ribs cook under pressure for 35 minutes, with a little extra time for the pot to build and release pressure.
Mostly hands-off: Once you seal the lid, the Instant Pot does the work. Use that time to make the sauce and get your sides ready.
Easy homemade sauce: Just whisk the BBQ sauce ingredients together. No simmering needed.
No need to plan all afternoon: You can enjoy homemade ribs without making dinner an all-day project.

Ingredients You'll Need

For the Ribs

Pork back ribs: You'll need one rack, also labeled baby back ribs. Remove the silver skin from the bone side before seasoning (instructions below).
BBQ dry rub: I use my homemade BBQ rib rub. You'll want enough to season both sides of the rack.
Water: Goes in the bottom of the Instant Pot to create the steam needed for pressure cooking.

For the Homemade BBQ Sauce

Tomato sauce: Use plain canned tomato sauce, not pasta sauce or tomato paste.
Sugar: Adds sweetness to balance the vinegar and spices.
Apple cider vinegar: Gives the sauce its tangy flavor.
Water: Helps thin the sauce so it's easy to mix and brush over the ribs.
Liquid smoke: Adds a smoky flavor without using a smoker.
Seasonings: Ground mustard, nutmeg, cinnamon, cayenne pepper, and onion powder give the sauce a mix of savory flavor, warm spices, and heat. Reduce the cayenne if you prefer a milder sauce.

How to Remove the Silver Skin from Ribs

Silver skin is the thin, shiny membrane on the bone side of the ribs. It can stay tough and chewy after cooking, so take a few minutes to remove it before adding your dry rub.

Lay the ribs bone side up on a cutting board. Slide a butter knife under the membrane over one of the bones near the end of the rack.
Gently lift the knife to loosen enough of the membrane to grab with your fingers.
Grab the loose edge with a paper towel for a better grip. Slowly pull it back along the rack until it comes off.

If the membrane tears, loosen another edge and keep pulling until it's removed. Some ribs come with the silver skin already removed, so check before you start.

How to Make Instant Pot Ribs

1. Prep the Ribs

Remove the silver skin using the steps above, then pat the ribs dry with paper towels. Sprinkle the BBQ dry rub over both sides and rub it into the meat.

2. Cook in the Instant Pot

Pour 1 cup of water into the Instant Pot and place the trivet inside. Stand the ribs on the trivet, curling the rack around the inside of the pot.

Secure the lid and set the valve to sealing. Select Manual or Pressure Cook and cook on high pressure for 35 minutes. The pot will need time to come to pressure before the cooking timer starts.

Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure before opening the lid.

3. Make the Homemade BBQ Sauce

While the ribs cook, whisk together all the sauce ingredients.

4. Add the Sauce and Finish

Carefully transfer the ribs to a foil-lined sheet pan. Use tongs and a wide spatula to support the rack since the meat will be tender.

Brush the ribs with BBQ sauce. Serve as is, or broil for 3-5 minutes until the edges brown. Watch closely so the sauce doesn't burn. Cut between the bones and serve with extra sauce.

Tips for Tender Ribs

Remove the silver skin. This thin membrane can stay chewy even when the meat is tender. Removing it makes the ribs easier to eat.
Use baby back ribs. This recipe's cooking time is written for pork back ribs. Larger, meatier spare ribs may need longer.
Don't skip the natural release. Let the pressure come down naturally for 10 minutes before releasing the rest.
Check for tenderness. The meat should pull away from the bones easily. If it's still tough, return the ribs to the pot and cook on high pressure for 5 more minutes, followed by a 10-minute natural release.

Substitutions and Variations

Sweetener: Use a sugar-free granulated sweetener to make sugar-free BBQ sauce. Regular granulated sugar also works if that's what you prefer.
BBQ sauce: Skip the homemade sauce and use your favorite store-bought BBQ sauce. Choose a sugar-free version if you want to keep the sauce sugar-free.
Dry rub: A store-bought BBQ rub works in place of my homemade rib rub.
Ribs: You can use spare ribs or St. Louis-style ribs instead of baby back ribs, but the cooking time may be different. These larger cuts usually need more time to become tender.

What to Serve with Instant Pot Ribs

My coleslaw is a great side for these ribs. The cool, crunchy cabbage and creamy dressing go so well with the tangy BBQ sauce. You can make it while the ribs cook and keep it in the fridge until dinner is ready.

For more easy sides, try my cucumber salad, air fryer mushrooms, or Parmesan zucchini and corn skillet.

How to Store and Reheat

Store leftover ribs in an airtight container in the refrigerator for 3-4 days. You can cut the rack into smaller portions to make storing and reheating easier.

To freeze, wrap the ribs tightly and place them in a freezer bag or freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator.

To reheat, place the ribs in a baking dish with a splash of water and cover tightly with foil. Warm in a 300°F oven until heated through. Brush with extra BBQ sauce before serving.

For a quick option, microwave individual portions in a microwave-safe dish, loosely covered, in short bursts until hot.

Frequently Asked Questions

Do I need a trivet to make Instant Pot ribs?

Yes, use a trivet to hold the ribs above the water. This lets them cook in the steam instead of sitting in the liquid.

Why are my Instant Pot ribs tough?

They may need more cooking time, especially if the rack is thick or you're using a different cut. Return them to the pot and cook on high pressure for 5 more minutes, followed by a 10-minute natural release. Make sure there is still enough water in the pot before cooking again.

Can I use spare ribs or St. Louis-style ribs?

Yes, but these cuts are larger and meatier than baby back ribs, so they may need more cooking time. You may also need to cut the rack into sections to fit inside the pot.

Can I use bottled BBQ sauce?

Absolutely! Use your favorite bottled sauce in place of the homemade version. A sugar-free BBQ sauce works, too.

Can I make these ribs without an Instant Pot?

Yes! Follow my Ribs in the Oven recipe for the oven method and cooking time.

Why You'll Love This Recipe