Instant Pot Fall Off Ribs (Printable Recipe)
Enjoy succulent, tender ribs with a savory rub, cooked fast in the Instant Pot and glazed with barbecue sauce.
# Ingredients You'll Need:
→ Rib Prep
01 -
60 ml barbecue sauce (your favorite, plus extra for dipping)
02 -
2.5 ml liquid smoke
03 -
45 ml apple cider vinegar
04 -
240 ml water
05 -
1 rack of baby back or spare ribs (700–900 grams)
→ Dry Rub
06 -
1.25 ml cayenne pepper
07 -
5 ml onion powder
08 -
5 ml garlic powder
09 -
5 ml chili powder
10 -
5 ml kosher salt
11 -
5 ml ground black pepper
12 -
15 ml paprika
13 -
30 ml brown sugar
# Steps to Follow:
01 -
Chop the ribs along the bone and pass around extra sauce if anyone wants more.
02 -
Right before the ribs are done in the cooker, set your broiler to high with the rack near the top. Lay some foil on a big tray. Spread your ribs on it and coat them with a bunch of barbecue sauce. Broil just a couple minutes, watching closely so the sauce bubbles but doesn’t burn.
03 -
Twist the lid on and make sure it’s sealed. If you’ve got baby back ribs, cook for 23 minutes at high (a couple extra minutes for really thick or extra racks). Let the pressure fall for 5 minutes on its own, then carefully open the valve. Cooking spare ribs instead? Set to 35 minutes on high and let the pot come down to normal pressure naturally. That'll take close to 15 minutes.
04 -
Drop the metal rack into the bottom of your Instant Pot. Pour in water, vinegar, and that dash of liquid smoke. Stand your ribs up along the trivet so the curve hugs the pot.
05 -
Dump brown sugar, paprika, pepper, salt, onion powder, chili powder, garlic powder, and cayenne into a bowl. Mix it up! Sprinkle this all over your ribs, patting the mix on and making sure it sticks everywhere.
06 -
Give the ribs a rinse in cold water and blot them totally dry with paper towels. If there’s still that papery skin on the back, poke under it with a blunt knife. Grab it with a paper towel and pull it clean off. Toss it out.
# Extra Tips:
01 -
It’s easier to get that fall-apart result with a lighter rack (under 900 grams). Want to cook extra? Cut up the racks and spiral them inside the pot. You'll just need to add more rub as you go.
02 -
Ribs keep nicely in a sealed container in the fridge for about 4 days. Warm them up in the oven at 175°C or the microwave and throw on extra sauce before eating. Want to save them even longer? Freeze ribs in a tight container for up to 3 months and thaw overnight in the fridge before reheating.