I could not be happier about sharing this recipe with you today; Instant Pot Baby Back Ribs, ➡️ two ways. As Chef, I’m often asked what kind of food I love to cook; I answer each time with a big smile on my face, “BBQ, low-and-slow”.
The Instant Pot is the opposite method, using higher heat and a shorter cooking period. If you enjoy tender ribs that fall of the bone, you've found the right place.
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Keywords To Know
- 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 will be safe to open at the point.
- 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.
Preparing The Ribs
When shopping for the Baby Back Ribs buy a rack of ribs that is “Meaty”. The thicker Baby Back Ribs will end up being juicier and offer a more tender bite.
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.
Instructions
- First, rinse the ribs off underwater and pat dry with a paper towel.
- If you choose to remove the membrane, now would be the time before adding the BBQ dry rub.
- 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 ot the ribs before adding the dry rub.
- Allow the ribs to sit out for at least 10 minutes at room temperature. This will allow the seasoning to penetrate the ribs better.
💭 The 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 it will stay chewy.
With Instant Pot pressure cooked ribs, the pressure "handles" the membrane to the point 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
🔪 Removing Membrane
To begin, have the rack of ribs facing presentation side down on a cutting board and patted dry with a paper towel. The membrane is the white cover on the backside of the rack of ribs.
To remove the membrane, I like to use 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.
Ribs 2 Ways
There are 2 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.
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.
Method 2# - Add 8 cups of water, plus one frozen orange juice can (12oz). Mix together with 3 tablespoons of dry rub seasoning.
Settings
Secure the lid and move the exhaust/release valve on the top of the Instant Pot to the “Sealing” setting.
Tip: On the underside of the lid, make sure the plastic seal ring is installed. This part is removable and needs to be washed between uses. Dishwasher safe!
- Click the “Meat/Stew” option, this is the best pressure cooker setting for ribs.
- 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". Shown in the picture below.
Important To Know: The "Less", "Normal" & "More" equals temperature settings
⏲️ Cook Time
Method 1#
- Timer settings: If you have normal size Baby Back Ribs use a timer of 25 minutes. Thin ribs would be 20 minutes. Large ribs, 30 minutes.
- 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 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#
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Timer setting: for large ribs use a timer of 40 to 45 minutes. Thin Ribs would be anywhere between 30 minutes to 35 minutes.
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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.
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From there, the timer set will reappear and the clock countdown will begin.
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Once the timer goes off, use the quick release method.
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I place a knife right underneath the exhaust valve and the steam escapes.
⛑️ Safety Tips
This is the main 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?
This is the KEY safety tip to pay attention to; the release pin/exhaust valve. Make sure the small valve pin falls back down into the instant pot lid.
The pressure inside the Instant Pot is what causes the valve to push up. Once it falls, the pressure is low enough to open the lid.
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.
Place the ribs on a cookie sheet with a roasting rack on top and paint on the BBQ sauce. Recipe below.
Finishing the Ribs
In The 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.
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 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 Comment
👪 Faqs
Spare ribs work great in the Instant Pot. The best part, you need to change nothing. Simply follow the same instructions above and below.
Yes, there are two ways to make Instant Pot ribs
1) Method 1# uses less water and often less time. You can add water/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
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
- Traditional Texas Smoked Prime Rib
- Instant Pot Hasselback Chicken
- Instant Pot
📖 Recipe
Instant Pot Baby Back Ribs
Suggested Equipment
Ingredients
Ingredients: Method #1 - Low Liquid /
- 1 rack Baby Back Ribs
- 2 cups Orange Juice
- 4 Tablespoon BBQ Dry Rub
- BBQ Sauce
Ingredients: Method #2 - High Liquid
- 8 cups Water
- 1 rack Baby Back Ribs
- 12 oz Orange Juice - Concentrated / or apple juice
- 6 Tablespoon BBQ Dry Rub
BBQ Sauce
- ⅔ cup BBQ Sauce - Recipe in the Notes section below
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
- Secret BBQ Dry Rub Recipe - Get It Here - Looking at the top pinned comment for the recipe.
- 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
Ashley B
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!
Steven Pennington
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.
Mike Schmidt
Just ordered the News letter. Hoping for the rub recipe
Thanks
Mike Schmidt
Steven Pennington
Sent...I hope you enjoy it!
Brian T
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?
Steven Pennington
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...
Anonymous
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?
Steven Pennington
Most certainly. I do that myself to change up the recipe from time to time. Great question.
Anonymous
Oh my friend ----I am speace less .What aviabrant glaze on the rib .
Mike Lively
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
Steven Pennington
Have you received a confirmation email yet?
Perla Coronado
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.
Steven Pennington
Have you received the email for the dry rub?
Heidi Borgeas
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
Steven Pennington
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.
iris
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?
Steven Pennington
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.
Lori
Looking forward to getting your newsletter and the video for the secret rub.
Steven Pennington
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 🙂
Tony Montgomery
Same as Kelsey's comment.
When does the newsletters come out?
Steven Pennington
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.
Kelsey
Hi,
Signed up for your newsletter after watching your rib video. Where would I find the run recipe?
Thanks,
Kelsey
Steven Pennington
Hi Kelsey, I'll be sending it out in the next newsletter.
Bob
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.
Steven Pennington
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!
Gary
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
Steven Pennington
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!
Sheila
I signed up for your newsletter just now. How do I get a copy of your dry rub recipe?
Steven Pennington
Hi Sheila, I'll send you an email with the link. Hope you enjoy it!