Butter N Thyme
menu icon
subscribe
search icon
×

Fall-Off-The-Bone Instant Pot Ribs

Published: · Modified: by · This post may contain affiliate links.

Share On Your Social Media

⬇️ Table of Contents

If you love ribs but don't have the time to cook them, these Instant Pot pressure cooker baby back ribs are the perfect solution. These tender, meaty pork ribs are fall-off-the-bone tender in just one hour and save you valuable time!

This is the most amazing recipe for pressure-cooked baby back ribs. They are so tender and fall off the bone that you won't believe they were cooked in an hour! This recipe is so easy, too, and it's perfect for busy weeknights or when you need to get dinner on the table fast.

Instant pot ribs finished on smoker plated on cutting board.
Instant Pot Ribs Finished On The Smoker For Presentation.

Instant Pot Rib Tips

Natural Release / Natural Pressure Release

- When the timer goes off, do nothing further.
- The exhaust valve will be set on "Sealing."
- The pressure will calm down on its own. The pressure pin will fall back into the lid and it will be safe to open at the point.
Safely opening the instant pot

Quick Release / Quick Pressure Release

- The process of moving the exhaust valve from "Sealing" over to "Venting." --- Take note: hot steam will be forced out of the valve. I use a long tool like a knife to move the valve.
- The steam will calm down, and the valve pin will drop back into the lid.Moving the release valve to the setting sealing on the instant pot lid to sealing.

Instant Pot Baby Back Ribs Instruction

A package of baby back ribs still in the sealed plastic being held up to the camera.

When shopping for the Baby Back Ribs, buy a " Meaty " rack of ribs.”  The thicker Baby Back Ribs will end up being juicier and offer a more tender bite.

The baby back ribs being held up to the camera showing the side view displaying the thickness. Which is 1 and 1 half inches think.

Key Step – Make sure to season the Baby Back Ribs 10 minutes before going into the instant pot. You can go up to 8 hours overnight, which is best.

Steps

  1. First, rinse the ribs underwater and pat dry with a paper towel.
  2. If you choose to remove the membrane, now would be the time before adding the BBQ dry rub.
  3.  Cover the ribs with a good bit of seasoning. Use your favorite dry rub seasoning. I like to add a small amount of sea salt to the ribs before adding the dry rub. 
  4. Allow the ribs to sit at room temperature for at least 10 minutes. This will allow the seasoning to penetrate the ribs better.

💭 The Pork Rib Membrane

This is a topic of great discussion. Do you take the membrane off or leave it on?

Backyard BBQ, the membrane comes off. The membrane will not break down while cooking at low temperatures and will stay chewy.

With Instant Pot pressure cooked ribs, the pressure "handles" the membrane to the point where it is not chewy. I found this hard to believe until I tried it. With pressure-cooked ribs, you can leave the membrane on. Shocking, I know. 

Not convinced? I don't blame you one bit. I created a video showing the different ways to cook Instant Pot ribs. 

  • Test 1 - Membrane ON & OFF - you can see the results for yourself.
  • Test #2 -  Water/liquid levels - high volume & low volume.

Here's the link to our test video: Ribs Instant Pot Style Cooked 4 Different Ways

🔪 How To Remove Pork Rib Membrane

To begin, have the rack of ribs facing the presentation side down on a cutting board and pat dry with a paper towel. The membrane is the white cover on the backside of the rack of ribs.

To remove the membrane, I used the back of a spoon handle. Look along the edge of the ribs for a location to get underneath the membrane. Once you find a spot, the spoon handle will tuck underneath the membrane. The idea is to get enough to grip.

Use a paper towel to grip the membrane and pull the membrane from one end to the other. Pulling the length of the ribs.

Removing the rib membrane using a paper towel.
To Remove The Membrane, Pull Across The Length Of The Ribs.

Instant Pot Ribs 2 Ways

There are two different methods for cooking Instant Pot ribs.

Method 1# Using a lower amount of water with a shorter cook time

Method 2# Using a higher amount of water with a longer cook time

The question to ask yourself? What finished texture would you like?

  • Method 1# = will come out tender but with chewier ribs.
  • Method 2# = will turn out tender, to the point they fall off the bone.

📖 Setup & Settings

Place the seasoned ribs into the Instant Pot in a curve. Or you can cut the rack in half.

Tip: Make sure to insert the included wire rack into the bottom first.

Placing the entire rack of ribs into the instant pot.

The Liquid Amounts

Method 1# - Add 2+ cups of orange juice to the Instant Pot (Apple juice works great too). Plus 1 Tablespoon of BBQ dry rub.

Open instant pot with wire rack in the bottom with seasoned rack of ribs cut into 2 pieces inside. 2 cups of orange juice added underneath the ribs.
Method #1 Low Liquid

Method 2# - Add 8 cups of water, plus one frozen orange juice can (12oz). Mix together with 3 tablespoons of dry rub seasoning.

Pouring 8 cups of water into the instant pot.
Method #2 High Liquid

Settings

Secure the lid and move the exhaust/release valve on the top of the Instant Pot to the “Sealing” setting. 

Tip: Make sure the plastic seal ring is installed on the underside of the lid. This part is removable and needs to be washed between uses. Dishwasher safe!

Moving the release valve to the setting sealing on the instant pot lid to sealing.
  • Click the “Meat/Stew” option, this is the best pressure cooker setting for ribs.
Selecting the setting use meat and stew option on the front panel.
  • The Instant Pot will turn ON shortly, in 1 minute. The pressure cooker button will also turn ON. (lower right corner of the control panel).
  • Set the pressure to "HIGH" pressure.
  • Set the heat to "Normal," as shown in the picture below. 

Important To Know: The "Less," "Normal," & "More" equals temperature settings

Instant pot setting for ribs

⏲️ Rib Cook Time

Method 1#

  • Timer settings: If you have normal-sized baby back ribs, use a timer of 25 minutes. Thin ribs would take 20 minutes for thin ribs. 30 minutes for large ribs.
  • Next, the Instant Pot will pressurize. You will see the timer switch over to the word “ON.” The pressurization will take about 7 to 10 minutes to build up.
  • From there, the timer will reappear on the front display, and the clock countdown will begin.
  • Once the timer goes off, use natural release for 15 minutes. 
  • After 15 minutes, switch the valve on the lid to "Venting" and allow the rest of the pressure to escape. The pressure pin on the top of the lid will fail back into the lid when the pressure is gone. Which means it is now safe to open the lid.

Method 2#

  • Timer setting: for large ribs, use a timer of 40 to 45 minutes. Thin Ribs would be anywhere between 30 minutes to 35 minutes.
  • The Instant Pot will now pressurize. The timer will switch to the word “ON.” The pressurization will take about 10 to 15 minutes. (Longer time due to more liquid to pressurize.)
  • From there, the timer set will reappear, and the clock countdown will begin.
  • Once the timer goes off, use the quick release method.
  • I place a knife right underneath the exhaust valve, and the steam escapes.

⛑️ Safety Tips

This is the central part of pressure cooking that scares everyone. “How to remove the food from the pressure cooker”?

- Photo Below - What Does The Pressure Pin Look Like?

The key safety tip to pay attention to is the release pin/exhaust valve. Ensure the small valve pin falls back into the instant pot lid.

The pressure inside the Instant Pot causes the valve to push up. Once it falls, the pressure is low enough to open the lid.

Safely opening the instant pot

Once the lid is off, remove the ribs and pour out the cooking liquid. Then place the ribs back into the Instant Pot to cool off for about 3 minutes. This will make handling the ribs a lot easier.

Removing the ribs from the instant pot

Place the ribs on a cookie sheet with a roasting rack on top and paint on the BBQ sauce. Recipe below.

Adding bbq sauce to the instant pot ribs

Finishing the Ribs

In The House/Oven:  Under the broiler for 5 minutes or so. The key is to ensure your oven rack isn’t too close to the broiler, or the sugars in the BBQ sauce could burn. 

In The Backyard Smoker: Have the smoker going at 225 degrees. You will want to place the ribs on the smoker using a wire rack. See the photo above. This will make sure moving the ribs will be easy. 

Paint on bbq sauce and allow the natural sugars to caramelize and create a beautiful presentation.

👨‍🍳 Chef's FREE Secret Texas BBQ Dry Rub Recipe

⭐ Special offer to our followers ⭐

Click the image below for the recipe. You will find it pinned under the description at the top, First Comments

🔥 Free Dry Rub Recipe 🔥

Secret bbq dry rub recipe newsletter signup

👪 Faqs

What If We Use Spare Ribs?

Spare ribs work great in the Instant Pot. The best part is you need to change nothing. Simply follow the same instructions above and below.St louis spare ribs cleaned and trimmed up

How Much Water To Use? Can I Change That Amount?

Yes, there are two ways to make Instant Pot ribs.

1) Method 1 uses less water and often less time. You can add water or liquid to the level right below the wire rack at the bottom of the Instant Pot. The settings use the meat/stew option and set a timer of 25 minutes. The ribs will stay together and have more bite to them.

2) Method 2 (Higher liquid) - longer cook time.
This method is more like a pressurized-braising technique for real fall-off-the-bone ribs.

Rib Seasoning Tip

For more flavorful ribs, be sure to season the ribs 10 minutes before cooking.
Yes, you can go longer. Up to 8 hours/ overnight.

Recipes To Try

Tender Pan-Seared Pork Chops | How-To Brine

Hatch Chile | Seasons | Uses | Recipes

Sous Vide Bacon | Best Bacon On Earth

Types of Sweet Potatoes | A to Z | Defined | Photos

What Are the Best Potatoes for Mashing? 

Vegetables for chicken tortilla soup

🛑Gotta SECOND?

  • Please Leave a STAR Rating on the Recipe Card
  • LINKS to visit ⭐👨‍🍳
  • Chef's Facebook ⬅️
  • BnT Facebook ⬅️
  • My Pinterest ⬅️

📖 Recipe Card

Instant pot ribs fresh off smoker on wooden cutting board.

Instant Pot Baby Back Ribs

Steven Pennington
Ribs cooked in the Instant Pot, the perfect weeknight dinner meal. From start to finish, all done within one hour.
4.70 from 13 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Instant Pot
Cuisine American Quick

Suggested Equipment

Instant Pot
Cookie Sheet
Roasting Rack

Ingredients
 

Ingredients: Method #1 - Low Liquid /

  • Baby Back Ribs 1 rack
  • Orange Juice 2 cups
  • BBQ Dry Rub 4 Tablespoon
  • BBQ Sauce

Ingredients: Method #2 - High Liquid

  • Water 8 cups
  • Baby Back Ribs 1 rack
  • Orange Juice - Concentrated (/ or apple juice) 12 oz
  • BBQ Dry Rub 6 Tablespoon

BBQ Sauce

  • BBQ Sauce - Recipe in the Notes section below ⅔ cup

Instructions
 

Preparing The Ribs

  • Remove the ribs from the package and rinse the ribs off under cold water and pat dry.
  • Membrane: if you choose to remove it, now would be the time. See directions in the article above for the technique.
    Yet, you might not want to remove it with pressure-cooked ribs. Read why in the post.
  • Sprinkle a small amount of sea salt on both sides of the ribs.
    Next cover the ribs with honey. Pour enough to cover. This will act as glue to help the dry rub stick. Then sprinkle on 4 Tablespoons of BBQ dry rub. Work it into the ribs.
  • The ribs need to sit for at least 10 minutes with the dry rub. This will act like a quick cure allowing the dry rub to penetrate the meat. Longer is better, up to 8 hours or overnight.

Method #1 - Low liquid

  • Place the included wire rack into the bottom of the Instant Pot.
    Add 2 cups of orange juice or apple juice.
    Add the ribs on top of the wire rack.
    Inspect the Instant Pot lid. Make sure the plastic sealing ring is installed.
    Secure the lid.
    Set the exhaust valve on the lid to "Sealing"

Cooking & Settings: Method #1 - Low Liquid

  • Control Settings:
    Use the "Meat/Stew" setting.
    Temperature setting: "Normal". Explanation on the temperature settings in the post above.
    Pressure setting: "High Pressure".
    Timer Setting:
    Normal sized ribs = 25 minutes.
    Large sized ribs = 30 minutes.
    Thin sized ribs = 15-20 minutes.
    e expires switch over to "Venting" and allow the remaining pressure to escape.

Pressure Release Setting: Method #1 - Low Liquid

  • Use natural release.
    After 15 minutes of natural release, then switch to "Venting" on the exhaust valve on the lid.
    Tip: Using natural release requires you to do nothing once the timer goes off. Look at the front display panel and you'll see a new clock timer appear and starts to count upward. This is your timer for how long you are using natural release. Once the 15 minutes expires switch over to "Venting" and allow the remaining pressure to escape.
    Once the pressure pin in the lid drops back down into the lid it will then be safe to open the lid.

Cooking & Settings: Method #2 - High Liquid

  • Control Settings:
    Use the "Meat/Stew" setting.
    Temperature setting: "Normal".
    Pressure setting: "High Pressure".
    Timer Setting:
    Normal sized ribs = 40 minutes.
    Large sized ribs = 45 minutes.
    Thin sized ribs = 30-35 minutes.
    Pressure Release Setting:
    The method to use is Quick Release.
    On the lid, move the exhaust valve from "Sealing" to "Venting" to use the Quick Release.
    WARNING: the steam inside wants to escape. You could get burnt. To protect yourself, use a tool like a knife to move the exhaust valve to "Venting".
    Allow all the steam to leave the Instant Pot.
    Note: You will know it is safe to open when all the steam was escaped. Look for the pressure pin located on the top of the Instant Pot lid to drop back into the lid.

Finishing The Ribs

  • Remove the lid and pour out all the cooking liquid and place the ribs back into the Instant Pot or a cookie sheet for a few minutes to cool down.
    Once cool enough add a roasting rack to the cookie sheet.
    Cover the ribs with BBQ sauce.

Presentation Finishing

  • House/Oven:
    Under the broiler for 5 minutes or so. The key is to make sure your oven rack isn’t too close to the broiler or the sugars in the BBQ sauce could burn. 
    Backyard Smoker: 
    Have the smoker going at 225 degrees. Place the ribs on the smoker using a wire rack. This will make sure moving the ribs will be easy. 

Video

VIDEO

Notes

Special Texas BBQ Sauce with a KICK...
  • 1 cup Ketchup Hunts Brand – No High Fructose Corn Syrup Helpful with controlling the sweet level yourself.
  • 2 Tablespoon Brown Sugar
  • 2 teaspoon Honey Mustard - Use what you like
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Favorite hot sauce -  add all ingredients first then taste season and adjust before adding more hot sauce
    TOP Secret Ingredient:
    Wasabi Sauce – Wasabi is not HOT but is spicy with a floral and fragrant similar to horseradish. Making this a secret flavor weapon. The hot side of Wasabi is upfront then quickly calms down. Not like spicy peppers that have capsaicin, which is an oil. Once the oil from a pepper touches your tongue that spiciness isn’t going away quickly as Wasabi does.
  • 1 Tablespoon Wasabi paste
  • 1 Tablespoon Honey
  • 1 Tablespoon Apple Cider Vinegar
  • Salt & Cracked Black Pepper - to taste
  • Texas Style Ingredient: ½ teaspoon Liquid Smoke
Start with the tomatoes, then add the remaining ingredients. I like to cook the sauce on the stovetop at a low temperature to develop a deep flavor profile.

Nutrition

Nutrition Facts
Instant Pot Baby Back Ribs
Serving Size
 
3 Ribs
Amount per Serving
Calories
784
% Daily Value*
Fat
 
16.8
g
26
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
2.8
g
Monounsaturated Fat
 
7
g
Cholesterol
 
117
mg
39
%
Sodium
 
110
mg
5
%
Potassium
 
410
mg
12
%
Carbohydrates
 
27.4
g
9
%
Fiber
 
0.07
g
0
%
Sugar
 
14.3
g
16
%
Protein
 
21.5
g
43
%
Vitamin A
 
247
IU
5
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Post Baby Back Ribs
Pinterest - Pin For Later Pin it! Mention @ButterNThyme or tag #butternthyme!

More Instant Pot Recipes

Share On Your Social Media

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 5 stars
    Hi Steven! I have used this recipe a bunch of times and have loved it! I planned on making it again this weekend so I wanted to be sure I had all of the ingredients for the BBQ sauce, but I can't find the ingredient list for that anymore. In the recipe above, it says, "BBQ sauce recipe below this recipe card", but I scrolled to the bottom and just don't see it. The video mentions ingredients but not the measurements. Maybe I'm missing something here? Would love to be able to make this again.

    Thanks!

    Reply

    • Thank you so much for telling me.
      Fixed: I have added the BBQ sauce recipe card back. I've been building a brand new Butter N Thyme website. I "quietly" launched the website yesterday. Still working on finishing parts, but 98% of it is done. Hope you enjoy the new website. And thank you for telling me about the missing recipe card.

      Reply

  2. Just ordered the News letter. Hoping for the rub recipe
    Thanks
    Mike Schmidt

    Reply

    • Sent...I hope you enjoy it!

      Reply

  3. It seems that you release the pressure immediately after the pressure cycle is compete. Others advocate for letting the pressure drop naturally for 5-10 minutes. I assume you have experimented both ways and found your directions to work as well or better than maybe a shorter pressure cycle and natural pressure release?

    Reply

    • The reason for the quick release is the ribs have been cooking for 40-45 minutes, plus the time it takes for the Instant Pot to pressurize. From what I understand now having made them so many times since this post and video, I would suggest allowing the ribs to stay in the Instant Pot, and do nothing with the pressure release. The timer begins to count down after the first timer goes off. I would use that 10 plus minutes to finish getting everything ready for dinner. Like heating up the broiler. Setting the table? Perfect amount of time to allow the ribs to finish up. Then paint on BBQ sauce and caramelize in the oven. So good!
      When you do release the pressure use quick release...

      Reply

  4. Question about the can of apple concentrate...if I can't get that, can I use Apple Juice instead of 8 cups of water + Apple concentrate?

    Reply

    • Most certainly. I do that myself to change up the recipe from time to time. Great question.

      Reply

  5. 5 stars
    Oh my friend ----I am speace less .What aviabrant glaze on the rib .

    Reply

  6. Hi Steven,
    I signed up for your newsletter, but haven’t received a confirmation email.
    I’m looking to try the ribs today.
    Thanks,
    Mike

    Reply

    • Have you received a confirmation email yet?

      Reply

  7. 5 stars
    What a great recipe. Now that I have my Insta Pot I'll be making it.
    Hope that you can send me the dry rub recipe that you mentiioned
    on the video. Thanks.

    Reply

    • Have you received the email for the dry rub?

      Reply

  8. Hi Steven. Made for my boys last night your rib recipe & it was outstanding! Question considering I have teenagers = Can you double your recipe in the Instant Pot (i.e. 2 racks of ribs) & be OK? I would love to be able to feed the whole family enough. Thank you for your time! Heidi

    Reply

    • Yes, season the ribs all the same way. I would suggest allowing the ribs to enjoy the dry rub for a while. 30 minutes to a few hours in the refrigerator. Cooking the ribs, you can cook as much as you can fit in the Instant Pot. The pressure cooking process will still increase to the same level of pressure and helping with even cooking.

      Reply

  9. Chanced upon your recipe on youtube, and have a question. 8 cups of water? I'm pretty new to using IP, but several recipes for ribs call for no more than about 1 cup of liquid. Why 8? And into what size IP?

    Reply

    • This recipe works out pretty cool. It is a different way to use the IP. With that amount of liquid its like pressure braising. The ribs will be super tender, versus everyone else method. I would add seasoning the ribs the night before is the way to go. I hope this helps answer your question. I have an 8 quart IP.

      Reply

  10. 5 stars
    Looking forward to getting your newsletter and the video for the secret rub.

    Reply

    • Lori, I just sent out a new newsletters. You'll find what you need close to the bottom of the newsletter. I hope you really enjoy 🙂

      Reply

  11. Same as Kelsey's comment.
    When does the newsletters come out?

    Reply

    • Actually shooting the video tomorrow morning. Will be sending the dry rub video recipe asap. It will be a private video link on youtube. You will be able to print/download/share the recipe as well.

      Reply

  12. Hi,

    Signed up for your newsletter after watching your rib video. Where would I find the run recipe?

    Thanks,
    Kelsey

    Reply

    • Hi Kelsey, I'll be sending it out in the next newsletter.

      Reply

      • Just found the video and signed up for the news letter. Hope I'm not to late. Is the rub recipe still available? Sure hope so. Thank you for the video and news letter either way. Trying it tonight.

      • Bob, did you receive the signup conformation email? The link to the BBQ dry recipe should be attached. The YouTube video link. I hope you enjoy!

      • Just got our Instant Pot and wanting to do some ribs... I have been “smoking” ribs in my Weber Smokey Mountain...
        Saw your video and would like to try your rub recipe... Not sure if the newsletters are archived, but would like to try it...
        Thanks

      • Here's is the link to:
        Secret BBQ Dry Rub Recipe –
        https://youtu.be/mjQ20QaIvIc

        I hope you and your family and friends enjoy it. I would add, seasoning the ribs a little while before cooking will increase the flavor profile. Not needed, only one point to add. Enjoy!

      • I signed up for your newsletter just now. How do I get a copy of your dry rub recipe?

      • Hi Sheila, I'll send you an email with the link. Hope you enjoy it!