Instant Pot Ribs: Fall-Off-The-Bone Baby Back Ribs

You’ll remove the membrane, pat 2–3 lb baby backs dry, and rub with 2 tbsp kosher salt, 2 tbsp brown sugar, 1 tbsp smoked paprika, and 1 tsp black pepper. You’ll pressure-cook on High for 10–12 minutes with 1 cup apple cider or water, then rest 10 minutes. Brush with 1/2 cup sticky molasses glaze and broil 3–5 minutes for a glossy char—and then you’ll finish.

Key Takeaways

• Remove the membrane, trim excess fat, brush with 1 tbsp olive oil, and press the brown‑sugar rub onto ribs; rest 30–60 minutes.
• Add 1 cup (up to 1½ cups) broth or apple juice to the Instant Pot, set on High Pressure, and seal the valve.
• Cook baby back ribs 20–22 minutes on high pressure, then Natural Release 10–15 minutes for fall‑off‑the‑bone texture.
• Reduce and brush the sticky glaze, then finish under a hot broiler or 450–500°F grill 2–4 minutes per side for caramelization.
• Tent and rest 5 minutes, slice between bones, serve with pickled onions, potatoes, bread to mop sauce, and refrigerate up to 4 days.

Ingredients and Flavorings

Rub: combine 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp cayenne; rub 2–3 lb pork ribs evenly, pressing into the meat. Measure 1 tbsp olive oil; brush to help adhesion. For sauce, mix 1/2 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp Dijon mustard. Brighten with 1 tsp grated citrus zests (lemon and orange), finely mixed. If you want smoke without a smoker, try smoke alternatives: 1 tsp liquid smoke or 1 tbsp smoked salt, used sparingly. For heat, add 1/2 tsp chipotle powder. Taste balance: sweet, acid, salt, smoke; adjust by 1/4-tsp increments. You’ll refine flavors as needed, precisely.

Equipment and Prep Essentials

You’ll want a 6‑ or 8‑quart Instant Pot with a metal trivet and tight sealing ring to hold racks upright and trap steam for even cooking. Use a sharp knife, kitchen shears, tongs and paper towels to remove the membrane (step: slide knife under, pull with paper towel), then apply 2 tbsp rub per pound for concentrated flavor. Add 1 cup liquid, position ribs on the trivet, close the lid and set pressure — that sequence locks in moisture and deepens the rub’s taste.

Pressure Cooker Essentials

Gather a 6‑quart (minimum) electric pressure cooker—use an 8‑quart if you want to fit a whole rack—and fit it with the metal trivet or a rib rack to keep meat above liquid; bring tongs, a sharp chef’s knife, cutting board, measuring cup, and a kitchen or paper towel for membrane removal. Verify seals, pressure-release valve, and locking lid as safety features before each use. Also test timers routinely. Add 1 to 1½ cups broth or apple juice, set trivet, place ribs meat-side up. Seal, choose high pressure 25 minutes for baby backs (adjust 30–35), and natural release 10–15 minutes. After cooking, remove ribs with tongs, rest 5 minutes, then finish under grill or with glaze. Follow manufacturer cleaning procedures for pot, gasket, and accessories.

Prep Tools & Tips

Start by laying out essentials in stations: a sharp chef’s knife and kitchen shears on a stable cutting board, a box of paper towels for gripping the membrane, a pair of long tongs, an instant‑read thermometer, a metal trivet or rib rack and 8‑quart pot (minimum 6 qt), plus a silicone basting brush and a small bowl (about 1 cup) for glaze.

Set Prep Scheduling: 10–15 minute trim, 5 minute rub, 30 minute rest. Use Cleanup Workflow: soak trivet, wipe board, sanitize tools. Brush glaze 1–2 minutes before serving. You’ll get consistent, innovative flavor and repeatable timing. Score ribs for better glaze.

Trimming and Seasoning the Ribs

Flip the rack bone-side up, slide a thin knife under the silver skin, grab it with a paper towel and pull to remove the membrane. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and ½ tsp cayenne to make about ¼ cup of dry rub. Brush both sides with 1 tbsp neutral oil, then press roughly 2 tbsp rub per 1 lb of ribs so the seasoning adheres evenly.

Removing the Membrane

Peeling off the membrane first makes the ribs accept seasoning and cook evenly: slide a small paring knife under the thin silver skin on the bone side, lift to create a flap, grip it with a paper towel and pull steadily—remove the entire membrane (if it tears, repeat until it’s gone) and trim any excessive fat, leaving about 1/8″ of fat cap. Next, study membrane anatomy so you remove connective tissue cleanly; the thin layer bonds to bones and blocks flavors. Step 1: locate bone side, 0.5–1″ from edge. Step 2: make a 1″ initial cut to get purchase. Step 3: pull in one motion toward short ribs. Leaving rationale: you preserve a 1/8″ fat cap for moisture and browning. Pat dry, inspect bones.

Dry Rub and Seasoning

With the membrane removed and the fat cap trimmed to about 1/8″, pat the ribs dry and prepare a measured rub: for one 2.5–3.5 lb rack mix 2 tbsp packed brown sugar, 1 tbsp kosher salt, 1 tbsp smoked paprika, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp cayenne (scale up or down proportionally by rack weight). Whisk in a bowl, apply 1–2 tsp rub, press to adhere. Lightly oil first, optional. Let rest 30–60 minutes. For Regional variations, swap smoked paprika for achiote or Chinese five-spice, or add chipotle for heat. For Allergy substitutions, replace brown sugar with coconut sugar and kosher salt with reduced-sodium seasoning. Proceed to sear or cook in Instant Pot.

Pressure Cooking Time and Settings

Although you can vary times by rib type, set the Instant Pot to High Pressure (Manual/Pressure Cook) and seal the valve, adding 1 cup (240 ml) of liquid and placing ribs on the trivet; cook baby back ribs 20–22 minutes and spare ribs 25–30 minutes. Use 10–15 minutes Natural Release to lock juices and relax collagen. Adjust Pressure Profiles to refine bite versus fall-off-the-bone texture. Follow precise steps: measure liquid, trivet, rack ribs, set time, seal.

Quick vent only if you’re balancing schedule and texture. Experiment with concentrated broths, miso, or apple cider for depth; precise salt balance and timed resting enhance glaze adhesion later.

Making the Sticky BBQ Glaze

When you want a sticky, balanced glaze, whisk 1 cup (240 ml) ketchup, 1/4 cup (50 g) packed brown sugar, 2 tbsp (30 ml) molasses, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) Worcestershire, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/4 tsp kosher salt in a small saucepan. Simmer over medium-low, stirring until sugar caramelization begins and sauce thickens, 8–10 minutes. Taste; adjust by 1 tsp. Prioritize spice infusion. Add 1 tsp lemon to brighten if needed.

Whisk ketchup, brown sugar, molasses, vinegar and spices; simmer until caramelized and thick, adjust acidity to taste.

1. Acidity
2. Sweetness
3. Smoke
4. Finish

Finish with 1 tsp butter and 1 tsp honey, whisk until emulsified. Apply in even coats; brush twice, resting 5 minutes between coats for layered flavor.

Finishing Under the Broiler or Grill

After pressure-cooking and glazing the ribs, preheat your broiler to high (500–550°F / 260–288°C) or heat the grill to 450–500°F (232–260°C); position the oven rack 4–6 in (10–15 cm) from the broiler or set the ribs over direct heat. Place ribs bone-side down on foil-lined tray or grate. Brush 1–2 tbsp glaze per rack for an even sheen. Broil/grill 2–4 minutes, watch for bubbling; flip and apply 1 tbsp for backside. For Maillard Enhancement, finish with 1–2 quick passes until edges darken—avoid char. Use 1–2 tsp citrus or vinegar spritzes to moderate sugars and achieve Caramelization Control. Rest 5 minutes tented loosely. Slice between bones with a sharp knife. Taste for balance; add small extra brush if desired. Serve immediately to maximize glossy crust.

Serving Suggestions and Storage Tips

Let the ribs rest tented 5 minutes, then slice between bones with a sharp knife and brush each rack with 1 tbsp reserved glaze for glossy finish; sprinkle 1/2 tsp flaky salt and serve with 1/4 cup tangy vinegar slaw (2 cups shredded cabbage, 2 tbsp apple-cider vinegar, 1 tbsp sugar, 1 tsp salt) and 1 lemon cut into 4 wedges to brighten the fat. Side pairings:

1. 3/4 cup smoked corn salad
2. 1 cup roasted potatoes
3. 1/2 cup pickled onions
4. 2 slices bread to mop sauce

Serve immediately. You store: cool 30 minutes, wrap tightly, refrigerate up to 4 days. Freezing instructions: portion, vacuum or double-wrap, freeze up to 3 months; thaw overnight in fridge, reheat at 300°F for 20 minutes.

Conclusion

Rest ribs 5 minutes; cut into 3–4 bone sections. Brush 1/2 cup glaze evenly, then broil 2–3 minutes or grill 1–2 minutes per side until caramelized. Sprinkle 1 tsp flaky salt and 1/2 tsp smoked paprika for brightness. Let sit 2 minutes, then serve with 1 cup slaw, pickled onions, and crusty bread. Store leftovers in airtight container for up to 3 days; reheat covered 5–7 minutes at 350°F for tender, sticky ribs every time.