Instant Pot Pork Ribs

Instant Pot Pork Ribs made with tender ribs rubbed with seasoning and pressure cooked, then smothered in BBQ sauce and finished off under the broiler until lightly charred.

For this recipe, I always make a batch of Gluten Free BBQ Sauce. For more flavor, try this Honey BBQ Sauce, or Peach BBQ Sauce. 

Instant Pot Pork Ribs is my favorite recipe for summer because these ribs are practically falling off the bone. It’s just like they’ve been smoked all day, but they’re ready in about an hour, using simple ingredients instead. They’re perfect for a busy weeknight, and you only need a few pantry ingredients. 

If you want the full BBQ experience, the important part is to place the ribs on a baking sheet after they’re fully cooked, smother them in homemade BBQ sauce, then broil for a few minutes to mimic the charred grill texture. It’s the key to making this ribs recipe taste like they just came off the grill. 

Ribs go great with most grilled vegetables, and you can also try my Instant Pot Corn on the Cob, or make it fun and interactive with a Baked Potato Bar!

Ingredients You’ll Need

Pork Ribs. We’re using bone-in pork spare ribs. The important part is to remove the membrane, otherwise the ribs may be on the tough side. Check out this great guide for how to remove the membrane from pork ribs. I’ve also explained it below. Some ribs come with the membrane already removed, so check which one you have. 

Depending on the size of your instant pot, you may have to cut the ribs into two or three pieces and place them next to each other in the pot. We’re going to bend the rack of ribs to fit into the pot, standing up on their side, and cutting into sections can help with this part. 

BBQ Sauce. I like to make my own, but you can also use a store-bought bbq sauce, or whatever your favorite is. Just make sure it’s gluten free. The BBQ sauce adds a lot of flavor, so make sure you pick one that you really like.

Apple Juice. A cup of apple juice or apple cider adds some flavor to the ribs, and provides some liquid to the bottom of the instant pot. You can also use just water. 

Don’t skip the cooking liquid, it’s necessary for the instant pot to function correctly. 

Brown Sugar. This adds some sweetness to balance out the spicy and savory notes we get from the spices. I use light brown sugar. 

Spices. A mixture of paprika for color and flavor, garlic powder, onion powder, black pepper, salt, cinnamon, and cayenne for heat. There is also dry mustard powder, but you can substitute with dijon mustard, too.  

For more dry rub ingredients, try this Homemade Pork Rub.

How to Make Instant Pot Pork Ribs

1. Lay out your ribs and make sure the membrane is removed. Then rub them up and down with seasoning.
2. Cut the ribs into sections that will fit into the instant pot (if the whole rack won’t fit itself). Place the metal trivet into the instant pot, then pour the apple juice into the bottom. Place the ribs standing up on their side into the instant pot, one section next to the other. Close and lock the lid and put the pressure valve in the sealing position, then set the instant pot on high for 35 minutes. When time is up, let the pressure cooker natural release (leave it alone until the pressure drops by itself, about 10 minutes). Add more time if needed, until the ribs reach a safe internal temperature.
3. Remove the ribs from the instant pot. Be very careful to lift them out gently, because they will be fork-tender and falling off the bone. Place them onto a baking tray. Smother the ribs with barbecue sauce
4. Broil the ribs for 3-5 minutes. Watch them really closely, because the broiler is very hot and we don’t want them to burn. Brush with BBQ sauce as-needed after the ribs are done. 

How To Remove the Membrane From Ribs

If your ribs still have the membrane attached, it is easy to remove yourself in a few simple steps.

Some cuts of ribs will already have the membrane removed, while others might still have it on there. If you don’t like to remove it at home, you can ask the butcher to remove it before you take your ribs home. If you don’t remove the membrane, the ribs will turn out chewy and lacking in flavor.

1. Place the ribs flat with the membrane facing up.
2. Take a small knife or butter knife and gently move it under the shiny membrane, cutting away from your hand (never towards!). Loosen the end of the membrane so you can get a good grip on it, then just use your hands for the rest. 
3. Pull the membrane up and away from the ribs, you can use a paper towel to help you get a better grip. 

More Gluten Free BBQ Recipes To Try

• Best Crockpot BBQ Chicken Thighs
• BBQ Slow Cooker Pork Loin
• Baked BBQ Chicken Drumsticks
• Smoked BBQ Ribs & Tangy Spice Rub

 Frequently Asked Questions

Storage

Refrigerate instant pot pork ribs in an airtight container for 3-4 days. Reheat them in the microwave or in an air fryer. 

Freeze leftover ribs for 2-3 months in an airtight container. Wrap the container in an extra layer of aluminum foil to prevent freezer burn. 

Recipe Variations

• Add some extra flavor to your instant pot pork ribs with a dash of liquid smoke for smokey notes, apple cider vinegar, or a teaspoon chili powder for flavor. 
• If you don’t have apple juice or apple cider, you can just use 1/2 cup of water instead. 
• Serve with your favorite bbq sauce, or have them right out of the pressure cooker!
• Add some hot sauce to the bbq sauce for more of a spicy flavor. You can also use some cayenne and red pepper flakes for heat. 

Cooking Tips

• Save some extra sauce to serve with these instant pot pork ribs, just in case anyone wants more. I also like to put a layer of extra barbecue sauce on the ribs when they come out of the broiler. 
• You only want to broil the ribs for a couple of minutes. Watch them closely, so they get a little char but don’t end up burned. Start with 2-3 minutes and see how they look. 
• You can make this recipe with pork baby back ribs or with pork spare ribs. Baby back ribs will have a more tender texture, but they’re smaller than spare ribs, which have more rib meat on them. Because of this, spare ribs need more cook time to break down the connective tissue and become tender. 
• If you use baby back ribs, you can drop the instant pot cooking time to 25 minutes, natural pressure release for 5 minutes, then quick release the remaining pressure by moving the pressure valve to the venting position. Check that they’re fully cooked before serving.
• Line the baking sheet with aluminum foil before broiling to make cleanup easier. I wouldn’t use parchment paper, because the temperature is too high when broiling and it’ll burn.

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

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