How to Make Instant Pot BBQ Ribs in Under an Hour
- tastewithoutaface
- Jun 1
- 8 min read
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Craving tender, fall-off-the-bone BBQ ribs without spending all afternoon at the grill? This Instant Pot BBQ ribs recipe delivers succulent, perfectly seasoned pork ribs in under an hour. By combining a flavorful dry rub, the pressure-cooker’s speedy cooking power, and a quick broil (or grill finish), you’ll serve up restaurant-quality ribs—complete with sticky, caramelized sauce—without sacrificing texture or taste.
Why You’ll Love This Instant Pot Ribs Recipe
Speed & Convenience: High-heat pressure cooking dramatically cuts down on cook time, taking you from raw racks to tender ribs in about 40 minutes.
Consistent, Fall-Off-The-Bone Results: The Instant Pot’s sealed environment ensures even heat distribution, so each rib comes out juicy, fully cooked, and easily shreddable.
Versatility: Finish your ribs under the broiler, on a grill, or even with a kitchen torch to achieve that signature caramelized BBQ crust.
Minimal Prep: A simple dry rub—combined with pantry-friendly spices—means no marinating overnight is required (though you can if you want extra depth).
Table of Contents
Ingredients
2 racks of pork baby back ribs (about 3–4 pounds total)
1 cup chicken broth or water (for pressure cooking liquid)
½ cup apple cider vinegar (optional, adds tang and helps tenderize)
½ cup of your favorite BBQ sauce (for finishing; choose a sweet, smoky, or spicy style)
Dry Rub
2 Tbsp brown sugar
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder (adjust to taste for heat)
1 tsp ground cumin
1 tsp kosher salt (plus extra for seasoning)
½ tsp freshly ground black pepper
Tip Alert: If you like a spicier rib, increase chili powder to 1½ tbsp or add ½ tsp cayenne pepper.
Equipment
Instant Pot (6-quart or larger) with sealing lid
Metal trivet or rack (comes with most Instant Pots)
Kitchen shears or sharp knife (to trim membrane and excess fat)
Large baking sheet (for broiler finish)
Aluminum foil (optional, for easier cleanup)
Tongs (to handle hot ribs)
Prep Your Ribs: Trimming & Dry Rub
Remove the Membrane:
Flip each rack bone-side up.
Slide a butter knife between the membrane (the thin silvery layer) and the first bone.
Gently pull up on the membrane with a paper towel (it can be slippery) and peel it away entirely. Removing this membrane ensures your ribs absorb the dry rub and cook more evenly—resulting in tender, pull-apart meat.
Trim Excess Fat:
Inspect both sides of each rack.
Use kitchen shears or a sharp knife to trim any large flaps of fat. A little marbling is desirable, but thick chunks of fat can prevent seasonings from penetrating and can lead to excessive grease in the pot.
Pat Dry & Generously Apply Dry Rub:
Use paper towels to pat each rack completely dry (this helps the rub adhere).
In a small bowl, combine all dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Stir until well mixed.
Rub each rack of ribs on both sides with the seasoning mixture, ensuring an even, thick coating. Press firmly so the rub sticks to the meat. For extra flavor, you can let ribs sit in the refrigerator for 30–60 minutes, but this is optional.
Pressure Cooking in the Instant Pot
Add Liquid to Instant Pot:
Pour 1 cup chicken broth (or water) into the Instant Pot. If you want an extra tangy flavor and a bit more internal moisture, stir in ½ cup apple cider vinegar as well. This creates steam under pressure, which cooks the ribs quickly.
Place the Trivet & Ribs:
Position the metal trivet (or rack) inside the pot.
Carefully stand the first rack upright, bones facing inward, and lean it against one side of the pot.
Stand the second rack upright on the opposite side, creating a small “A‐frame” shape. If your racks are too tall, you can cut them in half (cross‐cut between bones) to fit, but placing them whole helps maintain structural integrity.
Seal & Pressure Cook:
Close the lid and turn the steam release handle to Sealing.
Select Manual/Pressure Cook mode, set to high pressure, and adjust the timer to 25 minutes.
It will take about 10-12 minutes to come to pressure. Once it reaches pressure, the timer will countdown from 25 to 0.
Quick Release & Check Doneness:
When the 25-minute cook cycle ends, immediately perform a quick release: turn the steam release handle to Venting (use a long utensil or towel to avoid hot steam burns).
Once the float valve drops completely, remove the lid.
Using tongs, lift one rack to check if the meat is tender and pulling away from the bone slightly. If still too tough, simply reseal and cook for an additional 2–5 minutes.
Tip Alert: Why 25 Minutes?
Baby back ribs typically require 20–25 minutes of high‐pressure cooking to become fall-off-the-bone tender. Overcooking by more than a few minutes can cause them to disintegrate, so 25 minutes is ideal for most racks.
Broiler or Grill Finish
After pressure cooking, ribs will be fully cooked but without that final caramelized crust you expect from BBQ ribs. The following steps add that classic sticky sweetness:
Option 1: Broiler Finish (Quick & Indoor-Friendly)
Preheat the Broiler:
Set your oven to Broil on high (500–550 °F).
Move the rack to the top position, about 4–5 inches from the heating element.
Transfer Ribs to Baking Sheet:
Line a baking sheet with aluminum foil for easy cleanup.
Place the ribs meat-side up. Use tongs to avoid losing precious juices.
Brush On BBQ Sauce:
Generously brush the top of each rack with your favorite BBQ sauce—covering all exposed meat. Be sure to leave a bit of sauce dripping off the sides for maximum caramelization.
Broil for 3–5 Minutes:
Slide the tray under the preheated broiler.
Watch closely—sugars in the sauce can burn quickly. Broil until the sauce is bubbling, slightly charred at the edges, and forms a sticky glaze (about 3–5 minutes). Rotate the pan if needed for even coloring.
Rest & Slice:
Remove from oven and let ribs rest for 5 minutes. This helps juices redistribute and sets the glaze.
Slice between bones into individual ribs. Serve hot.
Option 2: Grill Finish (Smoky & Authentic)
Preheat Grill to Medium-High:
If using a charcoal grill, bank coals to one side for indirect heat. For a gas grill, light burners and close lid for 10 minutes to reach ~400 °F.
Place Ribs Over Direct Heat:
Carefully transfer ribs meat-side up to the hot grate over direct heat.
Brush on a thick layer of BBQ sauce.
Grill 2–3 Minutes Per Side:
Cook until the sauce caramelizes and edges darken slightly, flipping once and brushing another coat of sauce on the opposite side.
Keep lid closed as much as possible, but watch closely to prevent flare-ups from dripping sauce.
Final Rest & Serve:
Remove ribs from grill and let rest 5 minutes.
Slice between bones and plate.
Tip Alert: For a deeper smoky flavor, add a handful of soaked wood chips (hickory or applewood) to coals before grilling. The extra smoke envelops the pressure-cooked ribs in authentic BBQ aroma.
Serving & Garnishing
Serve with Classic BBQ Sides:
Creamy coleslaw, cornbread muffins, grilled corn on the cob, or baked beans complement ribs perfectly.
Optional Garnishes:
Chopped fresh cilantro or parsley for color contrast
A wedge of lemon or lime on the side (brightens rich, savory flavors)
Sauce on the Side:
Offer additional warmed BBQ sauce in a small bowl for dunking individual ribs.
Tip Alert: Warm your sauce briefly in a microwave or small saucepan before serving. A lukewarm sauce adheres better to ribs than a cold one.
Pro Tips for Perfect Instant Pot Ribs
Use Baby Back Ribs or Spare Ribs?
Baby Back Ribs cook faster (20–25 minutes) and yield leaner meat.
Spare Ribs have more fat and connective tissue—add 5 extra minutes under pressure (total 30 minutes) for similar tenderness.
Maximize Flavor with a (Optional) Pre-Soak:
For even deeper seasoning, you can lightly coat ribs with apple juice or lemonade and refrigerate for 30 minutes before applying the dry rub. This can help infuse extra sweetness and tang—but it’s not required.
Don’t Skip the Quick Release:
A quick release prevents the meat from continuing to cook and becoming mushy. Once the pressure timer ends, immediately move the steam valve to Venting.
Watch Broiler Times Closely:
Sugar in BBQ sauce can shift from perfectly caramelized to burnt in seconds. Stay by the oven and watch for bubbles turning dark golden.
Save Cooking Liquid:
After pressure cooking, strain and reserve any leftover liquid from the Instant Pot; it makes an excellent base for reheating ribs (gently steam in that liquid to keep them moist) or for blending into a quick impromptu BBQ glaze.
Variations & Flavor Twists
Spicy Chipotle-Honey Ribs:
Dry Rub Addition: Add 1 tsp chipotle chili powder.
Finish Sauce: Mix honey with chipotle in adobo (finely chopped) into BBQ sauce for a smoky, sweet, and spicy kick.
Asian-Style Ribs:
Dry Rub Swap: Replace smoked paprika and chili powder with 1 Tbsp Chinese five-spice powder and 1 tsp ground ginger.
Finish Sauce: Glaze with a mixture of hoisin sauce, soy sauce, rice vinegar, and a dash of sriracha; broil until sticky. Garnish with sliced green onions and sesame seeds.
Coffee-Rubbed Ribs:
Dry Rub Addition: Stir 1 Tbsp instant espresso powder into the rub for a subtle roast-beef flavor.
Finish Sauce: Use a molasses-based BBQ sauce to complement the coffee notes.
Maple-Bourbon Glazed Ribs:
Dry Rub Addition: Add 1 tsp ground coriander and 1 tsp black pepper.
Finish Sauce: Simmer equal parts bourbon, maple syrup, and ketchup until slightly thickened; brush on and broil.
Herb-Infused Ribs:
Dry Rub Addition: Add 1 Tbsp finely chopped fresh rosemary and thyme.
Finish Sauce: Lightly brush with a garlic-lemon-butter glaze under the broiler for a Mediterranean twist.
Storage & Reheating
Refrigeration:
Wrap cooled leftover ribs tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 4 days.
Freezing:
Place ribs in a freezer bag (remove as much air as possible) or wrap in foil and place in an airtight container. Freeze up to 3 months.
Reheating on the Stove:
Preheat a skillet over medium-low heat.
Add a splash of water or reserved cooking liquid to the pan.
Place ribs meat-side down, cover with a lid, and steam for 5–7 minutes.
Remove lid, brush with BBQ sauce, and sear for 1–2 minutes per side to re-create a caramelized crust.
Reheating in the Oven:
Preheat oven to 325 °F (163 °C).
Place ribs (in a baking dish) with a few tablespoons of chicken broth or reserved cooking liquid.
Cover with foil and bake for 15–20 minutes until heated through.
Uncover, brush with extra BBQ sauce, and broil for 2–3 minutes to crisp the surface.
Recipe Summary & Nutrition
Instant Pot BBQ Ribs in Under an Hour (Serves 4–6)
Ingredient | Quantity |
Pork baby back ribs | 2 racks (3–4 lb total) |
Chicken broth (or water) | 1 cup (8 oz) |
Apple cider vinegar (optional) | ½ cup (4 oz) |
BBQ sauce | ½ cup |
Dry Rub | |
• Brown sugar | 2 Tbsp |
• Smoked paprika | 1 Tbsp |
• Garlic powder | 1 Tbsp |
• Onion powder | 1 Tbsp |
• Chili powder (or cayenne) | 1 Tbsp (or 1½ Tbsp) |
• Ground cumin | 1 tsp |
• Kosher salt | 1 tsp |
• Black pepper | ½ tsp |
Nutrition Facts (per serving) | Amount |
Calories | ~420 kcal |
Total Fat | ~24 g |
– Saturated Fat | ~9 g |
Cholesterol | ~110 mg |
Sodium | ~1,100 mg |
Total Carbohydrates | ~18 g |
– Sugars | ~12 g |
Protein | ~35 g |
Note: Nutrition values are approximate and can vary based on specific brands of ribs and sauces used.
Final Thoughts
With this Instant Pot BBQ ribs recipe, you can have succulent, fall-off-the-bone ribs on the dinner table in under an hour—no lengthy smoker sessions or all-day marinating required. Whether you finish under the broiler or on a backyard grill, these ribs deliver classic BBQ flavor and texture in record time. Experiment with different rubs and glazes to keep things exciting: from spicy chipotle-honey ribs to Asian-inspired hoisin-glazed ribs, the pressure cooker opens the door to limitless flavor combinations.
Gather friends and family, fire up the grill (or broiler), and enjoy a BBQ feast that looks—and tastes—like it took all day to prepare, but actually took you less than an hour. If you want to add a stuffed dessert to your menu, check out our Dulce De Leche Banana Hand Pies. Happy cooking and happy eating!
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