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Instant Pot Baby Back Ribs
Once you make these Instant Pot baby back ribs, you'll never go back to other methods again. From the tender juicy meat that falls off the bone to the fast cook time, these ribs are simply perfect.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Natural Pressure Release
10
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Calories:
636
kcal
Author:
Nicole Durham
Cost:
Recipe $11.52 / Serving $2.88
Equipment
6qt Instant Pot
Small Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Pastry Brush
Ingredients
1
teaspoon
salt
($0.01)
½
teaspoon
ground black pepper
($0.04)
1
teaspoon
cumin
($0.08)
1
teaspoon
paprika
($0.08)
1
teaspoon
garlic powder
($0.08)
1
teaspoon
onion powder
($0.08)
3.5
pounds
baby back ribs
($10.39)
½
cup
water
($0.00)
½
cup
apple cider vinegar
($0.32)
½
cup
favorite BBQ sauce
($0.52)
US Customary
-
Metric
Instructions
Add your seasoning to a small bowl. Mix well to combine.
Sprinkle the seasoning over the ribs. Rub well to coat both sides as best as you can.
Set your Trivet into the Instant Pot and add in the water and apple cider vinegar (if you don't have apple cider vinegar, use more water).
Curl the rack of ribs into the pot. Slice in half if they won't fit as-is.
Place the lid on the Instant Pot and make sure it's set to “sealed.” Hit "Manual," then select "High," and change the time to 18 minutes.
Allow the Instant Pot to perform a 10 minute "natural pressure release" and then carefully release the rest of the pressure.
Next, turn your oven to high broil. Line a baking sheet with aluminum foil. Transfer the ribs to the baking sheet.
Cover your ribs in your favorite barbecue sauce using a pastry brush.
Place the ribs in the oven to broil for 6-7 minutes or until the barbecue sauce starts to caramelize.
Remove them from the oven and coat them with a little more BBQ sauce if desired.
Slice, serve, and enjoy!
Notes
Substitutions:
Replace apple cider vinegar with water (1-1.5 cups required).
Recipe Tips:
No need to remove silver skin and membranes for Instant Pot cooking.
Slight pink color in the meat is acceptable; ensure an internal temperature of 190-200°F.
If ribs are tough, cook for an additional 5 minutes on High Pressure.
Reheating:
Reheat 1-2 rib pieces in the microwave for 1.5-2 minutes or air fry at 375°F for 3-5 minutes.
For larger portions, cover with foil and bake in the oven at 250°F for about 30 minutes or until 140°F.
This version provides the essential information in a more concise manner. If you have more to condense or any other questions, feel free to ask.
Nutrition
Serving:
1
serving
|
Calories:
636
kcal
|
Carbohydrates:
16
g
|
Protein:
48
g
|
Fat:
41
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.4
g
|
Cholesterol:
173
mg
|
Sodium:
1172
mg
|
Potassium:
760
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
389
IU
|
Vitamin C:
0.4
mg
|
Calcium:
102
mg
|
Iron:
3
mg