These Instant Pot baby back ribs are tender, delicious, and fall-off-the-
How to Make Instant Pot Baby Back Ribs
You'll find the full recipe below, but here's a brief overview of what you can expect:
Instant Pot Baby Back Ribs Ingredients
These are the ingredients you’ll need to make easy baby back ribs in the Instant Pot:
- For the rub: Make the flavorful rub with kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper.
- Ribs: A rack of baby back ribs should make about four servings.
- Broth: Use store-bought beef broth or make your own at home.
- Barbecue sauce: Use store-bought barbecue sauce or make your own at home.
How to Make Baby Back Ribs In the Instant Pot
Here’s a brief overview of what you can expect when you make Instant Pot baby back ribs:
- Make the rub, cut the rack into four parts, and rub the ribs with the spice mixture.
- Pour broth into the Instant Pot and add the ribs. Close and lock the lid.
- Select high pressure and set the timer for 30 minutes.
- Allow 10 to 15 minutes for pressure to build.
- Release the pressure using the quick-release method. Unlock and remove the lid.
- Transfer ribs to a prepared baking sheet and brush them with barbecue sauce.
- Bake in the preheated oven until the meat pulls away easily from the bone.
What to Serve With Instant Pot Baby Back Ribs
Explore our collection of Delicious Side Dishes for Ribs for crowd-pleasing serving inspiration. Here are a few of the top-rated ideas you’ll find:
How to Store Instant Pot Baby Back Ribs
Store your leftover Instant Pot baby back ribs in an airtight container or wrap them tightly in storage wrap or aluminum foil. They should last up to four days in the refrigerator. Reheat in the microwave or on the stove.
Allrecipes Community Tips and Praise
“This recipe is part of our regular dinner rotation,” says Deborah Poole. “I love how easy the instant pot makes these. The first time I went to make these, I didn't have all the ingredients for the rub, so I used McCormick Grill Mates Smokehouse Maple. It made the recipe even easier, so I've stuck with it.”
“Excellent,” raves dlb1962. “I have made this many times! Moist and juicy. Instead of 1 cup of beef broth I use 1 cup apple juice. It cuts down on the saltiness.”
“This is the best ‘quick’ rib recipe I have found so far,” according to Dolores Cruz. “No marinating –- just a simple rub, a cup of beef broth, some BBQ sauce and you've got fall off the bone ribs from Instant Pot.”
Editorial contributions by Corey Williams
Ingredients
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2 tablespoons kosher salt
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1 tablespoon brown sugar
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1 tablespoon chili powder
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1 tablespoon paprika
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2 teaspoons garlic powder
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1 ½ teaspoons cayenne pepper
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1 teaspoon ground black pepper
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1 rack baby back pork ribs
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1 cup beef broth
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¼ cup barbeque sauce, or as needed
Directions
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Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl.
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Cut rack of ribs into 4 equal portions. Rub all sides of each piece with spice mixture.
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Pour broth into a multi-functional pressure cooker (such as Instant Pot). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer ribs to the prepared baking sheet. Brush ribs on all sides with barbeque sauce.
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Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
![Instant Pot Baby Back Ribs on a white plate]()
jacquelynnmickus
Nutrition Facts (per serving)
| 335 | Calories |
| 23g | Fat |
| 13g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 8g | 42% |
| Cholesterol 88mg | 29% |
| Sodium 3349mg | 146% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 8g | |
| Protein 20g | 39% |
| Vitamin C 4mg | 4% |
| Calcium 55mg | 4% |
| Iron 2mg | 12% |
| Potassium 417mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
