Instant Pot Baby Back Ribs

I love ribs, but man, they’re expensive to order in a restaurant. These Instant Pot Baby Back Ribs have been on repeat in my kitchen lately.

They’re saucy, fall-off-the-bone tender, and way easier to make than you’d think. It didn’t take long for this recipe to become a regular request at home.

You just need a few simple ingredients and an Instant Pot to get that smoky, slow-cooked flavor without the wait. A quick broil at the end gives them a sticky, caramelized finish that makes them even harder to resist.

If you’re craving ribs and don’t want to fire up the grill or don’t have one or a smoker, this recipe is the answer. And if you’re in the mood for more Instant Pot favorites, I’ve got you covered.

Try my chicken noodle soup when you want something cozy, whip up cinnamon apples for a quick dessert, or pair these ribs with my baked beans for a cookout-style meal at home.

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Should I use baby back or spare ribs?

This recipe calls for baby back ribs. They’re smaller, more tender, and naturally curved, so they cook faster and are easier to handle.

Spare ribs are cut from farther down the rib cage, so they’re bigger and flatter with a bit more fat. They work great, too, but you’d need to adjust the cook time since they take longer to get tender.

How do I remove the silver skin?

Carefully slide a knife under the thin membrane on the back of the rib rack to loosen it, watching your fingers. Then grab the silver skin with a paper towel so it doesn’t slip, and pull it off in one steady piece.

Taking it off helps the seasoning sink in better and keeps the ribs from turning chewy. It’s a small step that makes a big difference once they’re cooked, and some ribs come with it already removed.

Why do you apply the rub first?

Rubbing the spices on first gives them time to sink into the meat as it cooks. This helps the flavor go deeper instead of just sitting on the outside.

The mix of spices and brown sugar also creates a nice crust on the ribs. That little bit of texture makes each bite more satisfying.

Why broil the ribs after pressure cooking?

The Instant Pot gets the ribs tender, but it won’t give you those caramelized, crispy edges everyone loves. That part needs high, direct heat.

A quick broil thickens the barbecue sauce and makes it sticky and rich. It adds that final layer of flavor and texture that makes the ribs feel finished, though you can skip this step if you choose.

Why let the pressure release naturally for at least 10 minutes?

Letting the pressure come down slowly gives the meat time to relax. It also helps it soak up its own juices, so every bite stays tender.

If you release the pressure right away, the sudden change can make the meat tighten up. That means you’ll end up with something drier and chewier than you want.

This is generally the rule for any meat you cook in the Instant Pot. Let it naturally release, whether you’re making chicken or pot roast or anything in between.

Why isn’t fresh garlic used in this recipe?

Garlic powder works better for this kind of rub because it mixes in evenly and sticks to the meat without clumping. The bonus for you is that it’s also quicker and doesn’t require any chopping or cleanup.

Fresh garlic can burn or turn bitter during cooking, especially under high heat or pressure. Its stronger flavor can also take over and hide the more subtle taste of the meat, and it’s harder to evenly spread it on the meat with the rub.

How do I reheat leftovers?

To keep the ribs nice and tender, wrap them in foil with a little splash of water or apple juice. Then warm them in a 300 degree oven for about 20 minutes until they’re heated through.

For just a small serving, the microwave works fine. Put the ribs in a covered dish with a bit of liquid so they don’t dry out while reheating.

Are these ribs gluten-free?

The ribs, herbs, and spices in this recipe are all naturally gluten-free. Many barbecue sauces are as well, but not every brand is safe.

Some include ingredients like soy sauce or flavorings that contain gluten. Always check the label of every ingrededient to make sure everything is truly gluten-free.

How to Make Instant Pot Baby Back Ribs

If your butcher has not already done so, remove the silver skin. Turn the ribs bone-side-up.

Look for a thin membrane and carefully use a knife or your fingernail to lift it. Grab it with a paper towel, and pull it away in a single piece.

In a small bowl, combine the salt, pepper, onion powder, garlic powder, chili powder, and brown sugar. Sprinkle this mixture evenly over both sides of the ribs, rubbing it in to help it stick.

Add the ribs to the liner of your Instant Pot, wrapping them gently around each other with the bones in and meat facing out. Place them atop your trivet so they don’t rest on the bottom of the Instant Pot.

Pour the apple juice into the bottom of the pot and add 1 teaspoon liquid smoke and a half cup of water. The apple juice adds slight acidity and natural sugars to help tenderize, while the liquid smoke brings a rich, smoky flavor without needing a grill.

Lock the lid, make sure the valve is set to “sealing,” and cook on high pressure for 20 minutes.

Once cooking finishes, let the Instant Pot release pressure naturally for at least 10 minutes. This slow release helps keep the meat tender instead of tightening up.

Skipping this step is one of the biggest mistakes people make when cooking meat.

Use tongs to carefully remove the ribs from the Instant Pot. They will look a little gray at this point, but don’t panic.

Place the ribs on a foil-lined baking sheet and brush them with barbecue sauce on both sides, focusing on the meaty side. Broil for 3 to 5 minutes until the sauce starts to caramelize and crisp up, and watch closely to prevent burning.

Remove from the oven and cut the ribs into segments, but they’re often so tender they fall off the bones. Serve with additional barbecue sauce if you like.

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