Description
This Instant Pot ribs recipe delivers tender, flavorful baby back ribs with a rich homemade barbecue sauce finish. Combining pressure cooking for juicy ribs and oven baking for a caramelized BBQ crust, these ribs are perfect for an easy yet impressive meal.
Ingredients
Scale
Ribs and Spice Rub
- 2 racks of baby back ribs
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- 1 Tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Liquid and Sauce
- 1 cup beef broth
- ½ teaspoon liquid smoke (optional)
- 1 cup homemade barbecue sauce or store-bought barbecue sauce
Instructions
- Prepare the spice rub: Combine brown sugar, salt, garlic powder, chili powder, onion powder, and smoked paprika in a small bowl. Set aside the mixture for later use.
- Prep the ribs: Remove the membrane from the underside of the ribs by sliding a butter knife under it, gripping it with a paper towel, and pulling it off. Cut each rack into 3 to 4 equal portions depending on size. Rub the spice mixture liberally on all sides of each rib piece.
- Pressure cook the ribs: Pour the beef broth and optional liquid smoke into the Instant Pot. Arrange the rib pieces standing on their ends in a teepee shape inside the pot. Seal the lid, set the valve to sealing, select manual high pressure, and cook for 30 minutes. The pot will take about 10 to 15 minutes to come to pressure.
- Prepare for oven finishing: While the ribs cook, preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Release pressure and remove ribs: After cooking, allow the Instant Pot to rest for 10 minutes. Carefully quick-release any remaining pressure and remove the lid.
- Apply barbecue sauce: Transfer ribs to the prepared baking sheet and brush all sides generously with barbecue sauce.
- Finish in the oven: Bake ribs for about 7 minutes, then turn them over and continue baking an additional 7 to 10 minutes until the meat pulls away easily from the bone. The ideal internal temperature for tenderness is 200°F.
- Serve: Serve ribs hot with sides such as corn on the cob, loaded baked potatoes, or cornbread.
Notes
- Removing the membrane is key to tender ribs and better flavor absorption.
- If you do not have liquid smoke, you can omit it or substitute with smoked paprika for a smoky flavor.
- Using homemade barbecue sauce adds freshness, but store-bought works well for convenience.
- Resting the ribs inside the Instant Pot before quick releasing keeps them moist.
- Oven finishing caramelizes the BBQ sauce and crisps up the ribs for a perfect texture.
Nutrition
- Serving Size: 1 serving (approx. 1/4 rack of ribs)
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
