Instant Pot Baby Back Ribs are succulent and make preparing dinner a breeze! Who would have thought that in around 45 minutes you could have tender, fall-off-the-bone ribs that rival any smokehouse barbecue? Using my spicy dry rub seasoning gives the ribs an especially delicious smokey flavor.
Why This Recipe Works
The more I use my Instant Pot and my Ninja Foodi (yes, I have both, don't judge) the more I love them. I keep the Instant Pot in San Diego and my Ninja Foodi in Montana. That way I can have a pressure cooker wherever I happen to be.
You can't go wrong with cooking pork in a pressure cooker. My Easy Pulled Pork recipe is a good example. The pork always comes out incredibly tender and delicious.
But using a Foodi pressure cooker has the added bonus of being able to crisp the ribs in the same pot, making cleanup even easier.
What Goes Into This Recipe
- Dry Rub — Although you can use your favorite dry rub to season the ribs, I recommend using my Spicy Dry Rub Seasoning. One batch should be more than enough to season two racks.
- Baby Back Ribs — Baby back ribs are fatty and very flavourful. They can fit perfectly in an Instant pot. Removing the membrane is an optional step that you can skip if you choose.
How to Make This Recipe
Remove the membrane from the underside of the ribs (see FAQ's or video for instructions). Cut into three to four sections or leave whole.
Mix liquid smoke and vinegar then brush the top and bottom of the ribs.
Sprinkle the dry rub generously on both sides and work into the meat.
Place a metal trivet (Instant Pot) or crisper basket (Foodi) into the pot.
Pour the remaining vinegar/liquid smoke mixture along with one cup of water into the pot.
Place seasoned ribs on top of the trivet or crisper basket in a circle.
If you leave the rack of ribs in one piece, stand it up in the trivet or the basket, meat-side out.
Select the manual setting, adjust the pressure to high, and set time for 20-30 minutes depending on how you like them.
For firm ribs, cook for 20 minutes. Cook for 30 minutes if you prefer tender, fall-off-the-bone ribs.
Allow 10 minutes for pressure to build.
When finished cooking, quick-release pressure.
Brush ribs with barbecue sauce.
Lay meat-side up in the crisper basket (if using a Ninja Foodi). Air fry for 5 to 10 minutes.
If using an Instant Pot, place ribs, meat-side up, on a baking sheet.
Broil until barbecue sauce is caramelized (or approximately 5 minutes).
Serve with additional barbecue sauce on the side.
Recipe FAQ's and Expert Tips
The membrane is a thin layer that's found on the bone-side of the rack. To remove the membrane, slide a butter knife or your finger under the membrane and peel the membrane lengthwise across the rack until it is removed.
Removing the membrane allows the seasoning or marinade to penetrate both sides of the ribs. Additionally, it allows the meat to be stripped from the bone with ease.
Most restaurants consider one half of a rack of baby back ribs, or approximately 6 ribs, to be one serving. However, it really depends on who you're serving. Young children may be satisfied with eating two ribs, while the average teenager may eat as much as 4-6 ribs.
Males, my husband included, can eat a whole rack. Keeping all this in mind, it's safe to say that a full rack of ribs can serve 2-4 people on the average.
- If you are serving more than 2 individuals, you can add an additional rack of ribs into the pot without having to change the cooking time. The only thing you have to double is the amount of dry rub and barbecue sauce.
- Always serve ribs with more barbecue sauce on the side. I recommend heating it first in a small saucepan. If you like it extra smoky, stir 1 teaspoon of liquid smoke into the sauce.
- My favorite side to serve with ribs is potato salad. My Potato Salad with Dill is the bomb, so you might want to serve it on the side!
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Pressure Cooker/Instant Pot Baby Back Ribs
Equipment
- Instant Pot or Ninja Foodi
Ingredients
- 1 rack pork baby back ribs
- ¼ cup red wine vinegar
- 1 T. liquid smoke
- 4-6 T. dry rub seasoning
- 1 cup water
- ½ cup barbecue sauce (your favorite brand)
Instructions
- Remove the membrane from the underside of the ribs. Cut into 3 to 4 sections, or leave whole.
- Mix liquid smoke and vinegar then brush on both sides of the ribs.
- Sprinkle the dry rub generously on both sides and work into the meat.
- Place a metal trivet (Instant Pot) or crisper basket (Foodi) into the pot.
- Pour the remaining vinegar/liquid smoke mixture along with a cup of water into the pot.
- Place seasoned ribs on top of the trivet or crisper basket meat-side facing out, in a circle.
- Select manual setting, adjust the pressure to high and set time for 20-30 minutes depending on how you like them.
- For firm ribs, cook for 20 minutes. Cook for 30 minutes if you prefer tender, fall-off-the-bone ribs. Allow 10 minutes for pressure to build.
- When finished cooking, quick-release pressure.
Browning the Ribs
- Brush ribs with barbecue sauce.
- Lay meat-side up in the crisper basket (if using a Ninja Foodi). Air fry for 5 to 10 minutes.
- If using an Instant Pot, place ribs, meat-side up, on a foil-lined baking sheet.
- Broil until barbecue sauce is caramelized (or approximately 5 minutes).
- Serve with additional barbecue sauce on the side.
Notes
- If you are serving more than 2 individuals, you can add an additional rack of ribs into the pot without having to change the cooking time. The only thing you have to double is the amount of dry rub and barbecue sauce.
- Always serve ribs with more barbecue sauce on the side. I recommend heating it first in a small saucepan. If you like it extra smoky, stir 1 teaspoon of liquid smoke into the sauce.
- My favorite side to serve with ribs is potato salad. My Potato Salad with Dill is the bomb, so you might want to serve it on the side!
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