Instant Pot Baby Back Ribs

Try this Instant Pot Baby Back Ribs recipe.

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Try this Instant Pot Baby Back Ribs recipe.

Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 1

white meat free gluten free red meat free shellfish free dairy free pescatarian

3-6 pounds (up to 2 full racks) of baby back ribs (pork loin unseasoned and membrane removed (i got mine at costco â€“ three racks came in the pack and they already have the membrane removed. they are excellent quality so i suggest those if you can get them!)
64- ounce bottle of apple juice (note: you can halve this or
1 cup of apple cider vinegar
1/4 cup of liquid smoke (either hickory or mesquite is fin
barbecue sauce to slather the ribs in (a few cups

Carbohydrate 0 g
Cholesterol 0 mg
Fat 0 g
Fiber 0 g
Protein 0 g
Saturated Fat 0 g
Serving Size 1 1 (0g)
Sodium 0 mg
Sugar 0 g
Trans Fat 0 g
Calories 0 calories

main dish

Step-by-step

If your ribs come with a membrane layer, peel/slice it off the best you can (it’s fine if you don’t get it all).
Take the ribs and coil them so they fit in the Instant Pot lined against the perimeter of the pot. The 6qt should be able to handle up to 1.5 racks of ribs where the 8qt can handle 2 full racks. If you wish to cut each rack in half before inserting for easier removal once cooked, feel free to do so.
Add the apple juice, apple cider vinegar and liquid smoke.
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 30 minutes for 5-6 lbs/1.5-2 racks of ribs (25 minutes for 2-4 lbs/1 rack). Go for only 23 minutes for 5-6 lbs/1.5-2 racks of ribs if you want the ribs slightly firmer (18 minutes for 2-4 lbs/1 rack). I do suggest you go for the longer cooking time to achieve that super tender, fall-off-the-bone bite. NOTE: THIS MAY TAKE ABOUT 20 MINUTES TO COME TO PRESSURE DUE TO THE AMOUNT OF LIQUID IN THE POT. YOU AREN’T DOING ANYTHING WRONG!
As the ribs are cooking, pre-heat your oven to 400 degrees (or to Broil if you want them slightly crispy/burned).
When done, allow a 5 minute natural release followed by a quick release. (NOTE: Although mine did not, if it splatters while releasing, you can throw a dish towel on top of the nozzle to absorb any splatter OR allow a full natural release meaning you never turn the release nozzle and let it release on its own until the pin drops).
Since the ribs are going to be super duper tender, CAREFULLY remove them from the pot to a baking tray lined with non-stick tin foil (bone side down). I used two sets of tongs to make this happen and it’s okay if the rack splits in half when doing this – just try to be delicate. Discard the juices from the pot after the ribs are removed (or freeze it if you have the space in your freezer for a future encore!).
Using a basting brush, generously coat the tops of the ribs with the barbecue sauce. Slather it real good! (Note: If only using some of the sauce, pour it into a separate bowl before coating).
Pop them in the oven and cook for 10 minutes (if you are broiling, keep a closer eye on them so they don’t burn too much). The sauce will caramelize.
Take them out of the oven and slice them up however you want.

Instant Pot Baby Back Ribs: A Weeknight Wonder

Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of laundry and meal prep, finding time for anything beyond the bare essentials often feels like a luxury. But even amidst the chaos, I refuse to compromise on delicious, home-cooked meals. That's why my Instant Pot has become my absolute best friend. It’s a lifesaver, especially when it comes to tackling those seemingly time-consuming recipes, like perfectly tender baby back ribs.

This Instant Pot Baby Back Ribs recipe is my go-to for busy weeknights. It’s unbelievably simple, requiring minimal prep time and even less supervision. The result? Fall-off-the-bone tender ribs that would make even the most discerning barbecue aficionado swoon. Forget about hours spent tending a smoker; this recipe delivers restaurant-quality ribs in a fraction of the time.

The magic lies in the combination of apple juice, apple cider vinegar, and a touch of liquid smoke. These ingredients work together to create a flavorful, slightly tangy braising liquid that infuses the ribs with incredible depth of flavor. The Instant Pot’s pressure cooking function does the rest, tenderizing the meat to perfection. And the finishing touch? A quick broil in the oven to caramelize the barbecue sauce – the perfect balance of sweet and smoky.

I often make a double batch on the weekend, portioning it out for quick and easy lunches or dinners during the week. It’s also fantastic for potlucks or gatherings. The ribs are incredibly versatile; they can be served as is, or incorporated into other dishes. I’ve been known to use leftover ribs to create delicious tacos, salads, or even a hearty rib-and-bean chili. The possibilities are truly endless!

Beyond the convenience and deliciousness, this recipe also resonates with my commitment to family time. With the Instant Pot handling the cooking, I can focus on other things – playing games with my kids, catching up with my husband, or simply enjoying a moment of peace and quiet. It’s about finding that balance between creating a nourishing meal and nurturing those precious family connections.

Why this recipe works:

Simplicity: Minimal prep and hands-off cooking.
Speed: Restaurant-quality ribs in under an hour.
Flavor: The perfect blend of sweet, smoky, and tangy.
Versatility: Endless possibilities for meal preparation and leftovers.
Family-friendly: More time spent with loved ones, less time in the kitchen.

So, ditch the stress of complicated weeknight meals and embrace the simplicity of this Instant Pot Baby Back Ribs recipe. It's a guaranteed crowd-pleaser that’s just as satisfying for the soul as it is for the stomach.