Achieve Ultimate Tenderness: The Best Instant Pot BBQ Ribs for Quick & Flavorful Results

There’s nothing quite like biting into a rib so tender that the meat effortlessly slides off the bone. While traditional methods for achieving this succulent perfection often demand hours of slow cooking, the Instant Pot revolutionizes the process. This incredible kitchen appliance allows you to enjoy truly fall-off-the-bone BBQ ribs in a fraction of the time – typically about one-quarter of what conventional cooking methods require. This means you can indulge in this beloved comfort food any day of the week, transforming what was once a weekend-only endeavor into an easy, weeknight meal.

The magic of the Instant Pot lies in its ability to cook these pressure cooker ribs to absolute tenderness in a mere 30 minutes of high-pressure cooking. This initial step ensures the meat is thoroughly cooked and incredibly soft. But the journey to perfect BBQ ribs doesn’t end there! Once the pressure cooking is complete, the ribs are transferred to a hot grill or oven broiler. This crucial finishing step is where they develop that irresistible crispy exterior and become beautifully glazed with your favorite barbecue sauce. I typically allow the ribs to cool and air dry for about 15 minutes after they emerge from the pressure cooker; this helps the sauce adhere better and prevents it from sliding right off.

The saucing process is an art form that transforms ordinary ribs into extraordinary ones. After the initial drying period, I generously brush the ribs with BBQ sauce, allowing each layer to dry and caramelize slightly on the grill or under the broiler. This multi-layer application creates a rich, sticky, and deeply flavorful glaze. I usually apply 3-4 layers of sauce, flipping the ribs as needed to ensure even coverage and that glorious sticky texture. While there’s a lively debate among BBQ aficionados about whether or not to sauce ribs, for pressure-cooked ribs that haven’t benefited from hours of smoke, a delicious barbecue sauce is, in my opinion, an absolute must for achieving that classic BBQ flavor profile.

When starting the grilling or broiling process, always begin with the bottom side of the ribs facing up. This allows the sauce to set on the less presentable side first. Once the surface has dried sufficiently for the sauce to stick, I apply at least two coats of sauce before flipping them. Then, maintaining a medium heat on the grill or broiler, I sauce the top side 3-4 times, ensuring each layer dries and slightly caramelizes before applying the next. This creates a deeply layered and incredibly sticky glaze that truly elevates these Instant Pot BBQ ribs.

Preparing Your Instant Pot BBQ Ribs for Pressure Cooking

I may have gotten a little ahead of myself by discussing the saucing first, but the excitement for that final, delicious step is hard to contain! Let’s rewind a bit and talk about the initial, incredibly simple cooking process within the Instant Pot or electric pressure cooker. This part is truly a “season it, set it, and forget it” affair, making it ideal for busy weeknights.

The first step to amazing ribs is proper seasoning. If you have a cherished BBQ rub or a secret family blend, now is the perfect time to use it. For those who appreciate simplicity, a generous application of salt and freshly ground black pepper can be wonderfully effective, allowing the final BBQ sauce to shine. My family often gravitates towards popular store-bought sauces like Sweet Baby Ray’s or Stubb’s, which deliver consistent, crowd-pleasing flavor. For a more adventurous twist, I’ve found that a coffee rub, like the one from Trader Joe’s, adds a fantastic depth of flavor to the meat before saucing.

To begin cooking, ensure your ribs are properly prepared. While not strictly necessary for Instant Pot cooking, removing the thin membrane from the back of the ribs can significantly improve their tenderness and allow the seasoning to penetrate better. Simply use a paper towel to grasp a corner of the membrane and peel it off. Then, season your rib racks generously with your chosen rub or a simple blend of salt and pepper.

Place a trivet or roasting rack inside your pressure cooker pot. This keeps the ribs slightly elevated from the liquid, allowing them to steam under pressure while preventing them from boiling directly in the water. Add about an inch of water to the bottom of the pot. Carefully place the seasoned ribs on the rack, standing them upright in a circular fashion if needed to fit. Secure the lid, ensure the sealing valve is closed, and set your Instant Pot to Manual High Pressure for 30 minutes. The pressure cooking process is incredibly efficient, thoroughly cooking the meat and rendering it unbelievably tender. An added benefit is that it helps release much of the excess fat, which not only makes for a healthier rib but also significantly reduces flare-ups when you move them to the grill for finishing.

Once the pressure cooking cycle is complete, you have two options for releasing the pressure: a quick release or a natural pressure release. A quick release will have your ribs ready faster, while a natural release (allowing the pressure to dissipate on its own) can sometimes result in even more tender meat. Whichever method you choose, be careful when opening the valve or lid due to escaping steam. After the pressure has fully released, carefully remove the ribs from the Instant Pot and transfer them to a pan or baking sheet. This is what they look like immediately after coming out of the pressure cooker—fully cooked and incredibly tender, ready for the drying and saucing steps that will transform them into the ultimate BBQ feast.

Choosing Your Ribs & Finishing Techniques

While this Instant Pot BBQ ribs recipe is incredibly versatile, I typically opt for baby back ribs. They are generally smaller, leaner, and known for their exceptional tenderness, making them my personal favorite for this quick cooking method. However, you can certainly use other types of ribs! Just be aware that cooking times might need slight adjustments. For instance, thicker spare ribs or St. Louis-style ribs might require an extra 5-10 minutes of pressure cooking to reach that desired fall-off-the-bone consistency. Don’t be afraid to experiment – part of the fun of cooking is making a recipe your own!

After the pressure cooking phase, the “finishing” step is paramount. As mentioned earlier, I believe finishing these ribs on a hot grill is what truly elevates them, imparting a smoky char and allowing the sauce to develop that perfect caramelized stickiness. Preheat your grill to a medium-high heat. Place the ribs bottom-side up first to get some char and start setting the sauce. Keep flipping and basting until you achieve your desired glaze.

For those who don’t have access to an outdoor grill, fear not! Finishing these tender ribs under the broiler in your oven is an excellent alternative. Preheat your broiler to high. Place the ribs on a foil-lined baking sheet (for easier cleanup) and position them a few inches from the heat source. Follow the same saucing and flipping process, keeping a close eye on them as broilers can cook very quickly. The goal is to achieve that beautiful sticky, slightly crispy crust without burning the sauce. This method works wonderfully for achieving a similar caramelized exterior.

For a complete and utterly satisfying meal, pairing your tender Instant Pot BBQ ribs with the right side dishes is key. If you’re searching for a refreshing contrast, my friend’s Sugar Snap Pea Salad with Radishes, Mint, and Ricotta is absolutely perfect—light, crisp, and a wonderful counterpoint to the rich ribs. Another fantastic option is my own Crack Slaw, which offers a delightful crunch and tanginess that complements the savory barbecue flavors beautifully. Classic sides like creamy coleslaw, baked beans, cornbread, or a simple potato salad also make excellent companions, rounding out your BBQ feast with traditional flair.

Tips for the Perfect Instant Pot BBQ Ribs

• Don’t Skimp on Seasoning: Even though you’ll add sauce later, a good rub or simple salt and pepper directly on the meat builds the foundational flavor.
• Membrane Removal: While not strictly necessary for the Instant Pot, removing the membrane on the back of the ribs ensures maximum tenderness and allows flavors to penetrate better.
• Elevate Your Ribs: Always use the trivet or a rack in your Instant Pot. This prevents the ribs from sitting directly in the liquid, ensuring they steam and tenderize perfectly without getting waterlogged.
• Don’t Overcrowd: If you’re cooking multiple racks, it’s okay for them to overlap slightly, but try not to pack the pot too tightly. You might need to cut larger racks in half to fit comfortably.
• Allow to Dry: The 15-minute drying period after pressure cooking is crucial for sauce adhesion. Don’t skip it!
• Layer Your Sauce: Applying multiple thin layers of sauce, allowing each to set and caramelize, creates a much deeper flavor and a stickier, more appealing glaze than one thick coat.
• Watch Your Grill/Broiler: Finishing ribs can be quick. Keep a close eye on them to prevent burning, especially with sugary BBQ sauces. Medium heat is your friend.
• Homemade vs. Store-Bought Sauce: Both are great! If using a very thick store-bought sauce, you can thin it slightly with a spoonful or two of the rib drippings from the Instant Pot for easier brushing and added flavor.

Did you make this incredibly satisfying recipe for Instant Pot BBQ ribs? We’d love to hear about it! Please let me know by leaving a review or comment below. And for more delicious recipes and kitchen tips, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe: Easy Instant Pot BBQ Ribs

Instant Pot BBQ Ribs

Achieve incredibly tender, fall-off-the-bone ribs in your Instant Pot in just 30 minutes, then finish them on the grill or under the broiler for that perfect sticky, caramelized BBQ glaze. Dinner served with minimal effort!

Ingredients

• 2 racks Baby Back Ribs
• BBQ rub of Choice
• Salt
• Pepper
• Favorite BBQ Sauce or Homemade

Instructions

1. For pressure cooking, cut rib racks in half to ensure they fit well in the Instant Pot.
2. Generously season the ribs with your chosen BBQ rub or a simple mixture of salt and pepper. Don’t forget to remove the membrane from the back of the ribs for maximum tenderness.
3. Place a roasting rack or trivet in the bottom of your pressure cooking pot. Add about an inch of water. Carefully arrange the seasoned ribs on the rack. Place the lid on, ensuring the pressure valve is set to ‘Sealing’.
4. Cook on manual high pressure for 30 minutes. You can perform a quick pressure release (by carefully opening the valve) if you’re in a hurry, or allow it to release naturally for slightly more tender results.
5. Carefully remove the tender ribs to a large pan or baking sheet. Allow them to air dry for about 15 minutes while you preheat your grill to medium-high heat (or preheat your oven broiler).
6. On the hot grill, place the ribs bottom side up. Close the lid and let them cook for a few minutes until they have dried slightly and a light char begins to form. Then, begin basting with your favorite BBQ Sauce. If your store-bought sauce is very thick, you can thin it slightly with a little of the drippings from the Instant Pot for easier application and added flavor. Sauce the bottom of the ribs twice, allowing each layer to set, then flip. Sauce the top side 2-3 times, letting the sauce dry and cook into the ribs between each brushing, until they are as sticky, glazed, and caramelized as you like them!
7. Slice the ribs between the bones and serve immediately with your favorite side dishes. Enjoy your perfectly tender Instant Pot BBQ Ribs!

Notes

If you don’t have a grill, you can achieve a similar sticky, caramelized finish under the broiler in your oven. Place ribs on a foil-lined baking sheet and broil 4-6 inches from the heat source, flipping and saucing every few minutes until desired stickiness and char are achieved. Watch carefully to prevent burning.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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