Baby Back Ribs Instant Pot

This Baby Back Ribs Instant Pot recipe is the fastest way to get fall-off-the-bone, flavor-packed ribs at home — tender, juicy, and ready in under an hour with minimal effort.

Baby Back Ribs Instant Pot Recipe

Our baby back ribs Instant Pot recipe is all about flavor without the hassle. A smoky-sweet dry rub infuses the meat before pressure cooking locks in all the juiciness. A quick brush of BBQ sauce and a few minutes under the broiler create that caramelized, sticky finish.

It’s a reliable method that delivers big on taste, perfect for everything from casual dinners to weekend gatherings.

If you’re looking for more easy, delicious pork recipes, don’t miss my Air Fryer Pork Tenderloin, Pork Steaks, Slow Cooker Pulled Pork, and Pork Stew!

Why You Will Love This Recipe

• Tender Ribs in Under an Hour: Thanks to the Instant Pot, you get that fall-off-the-bone texture without a long cook time.
• Big BBQ Flavor with Minimal Effort: A simple dry rub and a quick broil with BBQ sauce give you that sticky, smoky finish we all love.
• Perfect for Busy Nights: No need for the grill or oven — just set it and let the pressure cooker do the work.
• Crowd-Pleasing: Whether it’s dinner with the family or a casual get-together, these ribs are always a hit.

How to Make Perfect Instant Pot Baby Back Ribs

Mix the Dry Rub: In a small bowl, mix together cayenne, paprika, smoked paprika, brown sugar, thyme, onion powder, garlic powder, black pepper, and salt.

Prep the Ribs: Take off the thin silver membrane on the back of the ribs. This helps the seasoning soak in better and makes the ribs more tender.

Season Generously: Rub the dry mix all over the ribs, pressing it in so every part is covered. If you like it sweeter, add a bit more brown sugar.

Set Up the Instant Pot: Pour water, apple cider vinegar, and liquid smoke into the Instant Pot. Put the trivet inside so the ribs stay above the liquid and don’t get soggy.

Cook the Ribs: Cook on high pressure for 23 minutes, then carefully do a quick release. This locks in flavor and makes the ribs tender and juicy.

Broil: Move the ribs to a baking sheet, brush with BBQ sauce, and broil for 2-3 minutes until the sauce caramelizes and the ribs get a golden, sticky finish.

Serve: Dig in with extra BBQ sauce on the side! Leftovers keep well in the fridge for up to 3 days—just reheat wrapped in foil to keep them juicy.

Pro Tips

• Customize The Spice: Adjust the cayenne pepper to make the ribs as mild or spicy as you like. Add more brown sugar if you prefer a sweeter flavor.
• Let the Rub Work Its Magic: Rubbing the seasoning in well and letting it sit for 15–30 minutes before cooking helps boost the flavor.
• Use A Trivet: Always place the ribs on a trivet to keep them above the liquid. This helps them cook evenly and stay tender, not soggy.
• Cooking Times: Thicker ribs may need 2–3 more minutes under pressure. For thinner ones, reduce the time slightly to avoid overcooking.
• Broil With Care: Keep a close eye during broiling — it only takes 2–3 minutes for the sauce to bubble and caramelize.

Key Ingredients And Substitutions

Baby Back Ribs: These ribs turn out juicy and tender in the Instant Pot. You can use spare ribs too — just add a few extra minutes since they’re a bit bigger.

Apple Cider Vinegar: Adds a nice tang and helps break down the meat so it’s extra tender. You can swap in white vinegar or lemon juice, but apple cider vinegar gives the best mix of sweet and tangy.

Liquid Smoke: Adds that rich, smoky flavor you’d normally get from a grill — no outdoor cooking needed.

Dry Rub: A simple blend of cayenne, paprika, brown sugar, and a few spices gives the ribs a bold, sweet-and-spicy kick. In a pinch, a store-bought rub works just fine.

BBQ Sauce: Brushed on before broiling, it caramelizes and gets that sticky, golden finish. No BBQ sauce? Mix ketchup with a little brown sugar and seasoning for an easy homemade version.

Frequently Asked Questions

How do I store leftover ribs?

Let the ribs cool, then place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven, covered with foil, to keep them juicy.

What if I don’t have a trivet?

If you don’t have a trivet, you can roll up a few balls of aluminum foil and place them under the ribs to lift them above the liquid. This helps prevent soggy ribs.

Can I make these ahead of time?

Definitely. Cook the ribs in the Instant Pot, then store them in the fridge. When you’re ready to serve, brush with BBQ sauce and broil until heated through and caramelized.

How can I make sure my ribs turn out tender?

Start by peeling off the silver membrane on the back of the ribs — it helps the seasoning soak in and keeps the texture nice and tender. Let the dry rub sit for 15–30 minutes before cooking to boost flavor. Cooking the ribs on a trivet with a bit of liquid in the Instant Pot keeps them juicy without getting soggy.