Pressure Cooker Ribs

Pressure Cooker Ribs | Instant Pot Ribs | Instant Pot Pork Ribs | Instant Pot Baby Back Ribs #AmyJacky #InstantPot #PressureCooker #recipes

Make these delicious Pressure Cooker Ribs with homemade dry rub and BBQ sauce in less than an hour. Tender and moist ribs with incredible depths of smoky & sweet flavors. Your whole family would be all over these ribs! 😀

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Pressure Cooker Ribs was one of the first dishes we made in our pressure cookers.

The first time Jacky made this pressure cooker ribs recipe, I was out enjoying dinner with my best friends. In the middle of dinner, Jacky texted me a photo of a gorgeous rack of baby back ribs with “You’re totally missing out!” This was unusual.


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When I got home, he kept raving how tender and flavorful it was. How it was some of the best ribs he has ever tasted. He was so proud of it and how glad we bought our pressure cookers home. He kept repeating “You really missed out!“, “You seriously missed out!” So, I made him cook it again the next day. Hahaha~ 😛

He was right!! Indeed the baby back ribs were so tender, moist, full of bold smoky & sweet flavors. It was very delicious! We’ve been making a lot of these pressure cooker ribs since, and we just couldn’t get enough of them! 😀

Lately, we had a little fun with some baby back ribs and tested different cooking times to find the perfect time that suits our tastes. Choose your favorite cooking time: Pressure Cooker Baby Back Ribs Cooking Time and make some BBQ Pressure Cooker Ribs!

Pressure Cooker Ribs Recipe Ingredients

Ingredients for Pressure Cooker Ribs Recipe

Pressure Cooker Ribs Recipe Homemade Dry Rub for Baby Back Ribs

Tools for Pressure Cooker Ribs Recipe

Make these Pressure Cooker Ribs with homemade dry rub & BBQ sauce in less than an hour. Tender ribs with incredible depths of smokey & sweet flavors.

Tips for Pressure Cooker Ribs Recipe

1. Purchasing Baby Back Ribs: search for ones with even and uniform thickness in the rack. Try to find ones with even marbling.

2. Cooking baby back ribs directly in the liquid vs. on a trivet in the pressure cooker:

Some of the baby back ribs’ meat flavor will transfer to the liquid when cooking it in the pressure cooker. It only makes sense to place the ribs in the cooking liquid if you are making the sauce in the pressure cooker at the same time. Because all the flavor that has gone into the sauce will be brushed back onto it.

However, if you’re discarding the cooking liquid in the pressure cooker afterwards or you’re using an already made/store-bought BBQ sauce, you should place the ribs on a trivet when cooking in the pressure cooker to preserve the flavors.

3. Liquid smoke: be sure to only add a few drops, or else the smoky flavor will overpower the sauce. Be careful not to spill the liquid smoke as the smell is not easy to wash off.

4. Why we added carrots as we reduce the sauce: to enhance the flavor of the BBQ sauce by extracting sweetness from the carrots. Plus, the carrots can be served as a side dish too. 😉

5. How to Remove the Membrane from Baby Back Ribs: 

  • Locate the membrane on either end of the rack (at the back of the ribs).
  • Slide a butter knife in between the membrane and bones (see picture below).
  • Pull the membrane and tear it off with a paper towel (for better grip).

How to Remove the Membrane from Baby Back Ribs (Video)

Watch: How To Make This Pressure Cooker Ribs Recipe Video

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker RibsLeave us a comment and rate it! See you in the comments 🙂

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4.9 from 26 reviews
Pressure Cooker Ribs
Make these Pressure Cooker Ribs with homemade dry rub & BBQ sauce in less than an hour. Tender ribs with incredible depths of smoky & sweet flavors.
Recipe type: Dinner, Lunch, Main Course, Meat, Quick Meals, Super Easy
Cuisine: American
Serving: 2 - 3
  • 1 rack baby back ribs
  • 2 carrots, roughly chopped
  • 2 – 3 drops liquid smoke
Dry Rub for Ribs:
BBQ Sauce for Ribs:
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 1 cup (250 ml) ketchup
  • ½ cup (125 ml) water
  • ⅛ cup (31 ml) maple syrup
  • ⅛ cup (31 ml) honey
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (25 g) brown sugar
  1. Prepare the Baby Back Ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel.
  2. Dry Rub the Baby Back Ribs: Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
  3. Pressure Cook the Baby Back Ribs: Pour the homemade BBQ sauce into the pressure cooker. Add 2 – 3 drops of liquid smoke into the BBQ sauce. Place the baby back ribs into the BBQ sauce (See Tips in the post). Close lid and pressure cook at High Pressure for 16 – 25 minutes. Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.
  4. Preheat the Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450F.
  5. Set Aside the Baby Back Ribs: Carefully place the cooked baby back ribs on a chopping board with kitchen tongs. Cover it with aluminum foil and set aside.
  6. Filter the Fat (Optional Step): Filter the BBQ sauce with a strainer and remove the fat with an oil separator.
  7. Reduce the BBQ sauce: Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer. (Instant Pot: Click sauté button once and click on adjust button twice to get to the Saute Less Function) Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (roughly 6 - 8 minutes). Occasionally, stir with a wooden spoon. Taste the seasoning of the BBQ sauce. Stir in more brown sugar and additional 1 – 2 drops of liquid smoke if necessary.
  8. Apply Sauce and Finish in the Oven or Grill: Brush the homemade BBQ sauce all over the baby back ribs on all sides including the bones with a silicone basting brush. Place the baby back ribs in the oven on the top rack for 10 – 15 minutes.
  9. Serve and Enjoy: Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots.

Make these delicious Pressure Cooker Ribs with homemade dry rub and BBQ sauce in less than an hour. Tender and moist ribs with incredible depths of smokey & sweet flavors. Your whole family would be all over these ribs!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi, I’m getting ready to use this recipe to grill tonight! One question… if we are grilling it, do we need to place the ribs on a foil? What is the recommended temperature? Would you recommend the grilling time to be similar to the time spent in the oven? Apologies ahead of time if the questions were repeated already..

    Thanks! Sofia

    1. Hi Sofia,

      thank you for your question 🙂

      Not long. You just want to caramelize the BBQ sauce a bit to give it more flavor.

      Highest direct heat over the shortest period of time will work the best.

      Please take care & have fun cooking

  2. I have enjoyed cooking these three times now. Twice they were flawless, but this last time the meat was dry and didn’t fall apart like before. Could this be too much time in the InstantPot? Or too little? Would the meat improve if I put it back in the pressure for a short amount of time?

    1. Hi MrsK,

      Thank you for your kind words & question 🙂

      If nothing was changed, it was properly because of the meat quality. This particular piece may not have been fatty enough.

      Please take care & have fun cooking

  3. The cooking instructions were fine and the ribs were nicely done, but I thought the fennel was too pronounced. I’m wondering if it might be because I ground my own fennel seeds since I couldn’t find ground fennel in any of our three local grocery stores?

    1. Hi David,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      It could be as freshly grounded seeds are more flavorful.

      Happy New Year & please take care

  4. By putting the carrots in at the end as the sauce thickens are they still hard after the 6-8 minutes or will they soften?

    Thanks! I’ve tried many of your recipes and love them.

    1. Hi Jan,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words!

      If they are not too thick, it will soften in roughly 8 minutes.

      Happy New Year & please take care

    1. Hi Sara,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The newer models are more sensitive with the burn notice.

      The best way to prevent the burn notice is to layer the thicker ingredients (e.g dijon mustard, ketchup..etc) on top and avoid mixing them in.

      Happy New Year & please take care

  5. This was our New Year’s Eve meal. Another delicious recipe!! 4 stars, only because they are not as good as my husbands, which take 2 days and a lot of fuss to make. Thank you!

    1. Hi Maria,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words and honest feedback on the recipe!

      Happy New Year & please take care

    1. Hi Mary,

      the natural release will be roughly 15 – 18 minutes.

      You can release the rest of the pressure if it doesn’t fully release in 20 minutes.

      Merry Belated Christmas & Please take care!

  6. I have pork loin backribs, are there these the same as baby back ribs? If not, are there any adjustments to the cooking instructions. I have 3 sections but I don’t think they will all fit in my 6 qt ultra so I think I will need to cook in 2 batches. Thank you for your assistance and the wonderful recipes.

  7. Amazon delivered my new Instant Pot Duo Plus 8qt yesterday. With this purchase, my only goal with was to produce “fall-off the bone” baby back ribs. My family luvs ribs and for years, I’ve tried to achieve restaurant quality ribs. I’ve tried a multiple of oven recipes, bbq recipes, slow cooker recipes, three stage recipes, all with marginal results. My fall back was to purchase frozen, commercially prepared ribs and everyone knew where they came from! Well that’s all history! I made 2 racks, following your recipe, but oven coated them with Sweet Baby Ray’s Original BBQ sauce. I ate 1/2 rack testing them, they were “fall-off the bone” delicious. Thank you for all the recipes, can’t wait to venture beyond ribs!!

  8. OK… I’ve been cooking your quick rib recipe for a while now and I think I have to upgrade to this recipe.. Love the idea of sauce and ribs cooked at the same time.. :O)
    BTW… 4 different “rib people” have had my ribs and all loved them and could not believe the ease of preparing them.. Total winner!!!


  9. I made these last night after having just bought my pot recently. First meal made in the pot and it was fantastic. Made the ribs right from scratch for everything from the rub to the sauce. Awesome. My wonderful sister who is recently a widow comes over every Sunday for dinner with me and my lovely wife and she said it’s the best meal ever. Made creamy dill potatoes to complement it. What a great dinner. Thanks for sharing your awesome recipes. Love them and look forward to next Sunday. Beef roast! Cheers

    1. Hi Ken,

      thank you so much for sharing this beautiful story with us.

      So happy to hear your wife and your sister enjoyed it as well!

      Looking forward to hear what you think of the beef roast 🙂

      Take care & have fun cooking

  10. These are now my go to and my specialty secret recipe! Thank you for this incredible recipe. The only think I add in is some grape or raspberry jam 😉 but killer recipe without. Highly reccomend, and we are asked to make these any time I have company over.

    1. Thank you so much Tausha 🙂

      I am intrigued by the additional of grape or raspberry jam!!

      I will be trying it next time I make ribs.

      Take care & have fun cooking

  11. Is it necessary to remove the membrane on the back of the ribs? I never used to take it off when I simmered them for ages prior to broiling them for a bit with barbecue sauce and they were fine…?

  12. If I’m pressure cooking pork shoulder country style spareribs in the instant pot, how long would I cook 4.82 lbs in pressure cooker mode

    1. Hi Judi,

      It’s good to hear from you again! Thank you for your question 🙂

      It will depend on the size and thickness of the meat.

      I would say roughly 28 – 32 minutes.

      Take care & have fun cooking

  13. Our favorite rib recip, we have made them probably 25 times now. Perfection every time!
    Thank you for your detailed, science-based recipes. I have learned so much from you, and everything has been delicious!

  14. Love your rib recipe! I’ve made this several times now in my 3 qt pot. I have a question about making 2 racks at the same time in the 6qt. Do you recommend it and how long should I set the pressure for? I like a little texture and usual do 1 rack for 22″. Thanks so much!

    1. Hi Janet,

      thank you for your kind words 🙂

      The cooking time will be mostly the same. You may want to reduce it by a minute due to the longer get up to pressure time.

      Take care & have fun cooking

  15. My family really loves the Bbq sauce this recipe makes and they want extra sauce for dipping basically everything. I doubled the sauce amount, should I decrease cook time by 2 minutes or so to account for the additional bring up to pressure.

  16. I can only say, thank you, thank you, and awesome.
    I made enough for my wife and I. We both wish we had more.
    First time I made ribs in a pressure cooker. We loved it.
    Enough said, anyone reading this, give it a try, it is well worth it.
    Thank you both for taking the time to share it with us. You made our night.

  17. Hello

    Just wanted to say, I love these ribs! I’ve made them twice now, each time – perfect. I had my partners’ parents over for dinner and they were super impressed! These ribs are pretty straightfoward to make and taste absolutely authentic, as if I’m in the South of the USA. Thanks so much for putting this recipe together. I’ve slowly tried most of the other recipes on your site but this is my favourite!

    Thanks again

    1. Hi Lis,
      So happy to hear you & your family enjoyed these ribs! These are what got us converted to the Instant Pot. hehe~
      Cheers to many more yummy meals to come! 🙂 Wish you & your family an amazing year ahead!
      Take care,

  18. Aloha Amy, thank you for the recipe. I’m looking forward to giving it a try. What do I do if I want to use my own BBQ sauce? Do I put a cup of water on the bottom of the pressure cooker? I plan to put the ribs on a trivet. Thank you!

  19. Thank you so much for this terrific recipe! It is one of the first things I made in our Instant Pot, and the ribs were so delicious that I keep thinking about them! I love how your recipe makes the BBQ sauce at the same time — so easy and so yummy. I fit 2 racks of ribs into my Instant Pot, and it worked out perfectly. Your descriptions and directions are easy to follow — I also made your Thai Green Chicken Curry and it is also a winner! Many, many thanks.

  20. Excited to try this! Just had a quick question – should I use the broil setting on my oven for the last step? If so, should it be on “high” or “low”? Thanks!

    1. Hi Amanda,

      thank you for your question 🙂

      It should be on the highest setting to caramelize the ribs as quickly as possible (without drying the moisture inside the meat).

      Take care & have fun cooking

  21. Hi Amy + Jacky, When you say “Turn off the heat and full Natural Release”, do you mean to hit the cancel button once the timer is finished, and let it naturally released until the valve drops? Or allow it to naturally released (timer counting up) without doing anything so it essence pressure is dropping while it goes into warm mode. I have an Ultra and have always let it npr without hitting the cancel button so I wasn’t sure of this line of instruction.

    1. Hi Que,

      thank you for your question 🙂

      Both ways will work as the keep warm mode will not kick in until the temperature drops below ~158F (70C).

      Take care & have fun cooking

    1. Hi Samia,

      thank you for your question 🙂

      Yes it will work. If you are using thick cut of beef ribs, it will take 35 – 40 minutes.

      Take care & have fun cooking

  22. I’m going to attempt this next week.

    When I double the amount of meat to two racks, I saw a comment advises not to double the sauce. How would double the meat affect the cooking time, both in the IP and in the oven?


    1. Hi Ivan,

      thank you for your question 🙂

      Doubling the meat will increase the get up to pressure time by about 4 – 5 minutes so I would decrease the pressure cooking time by 1 minute.

      There will be no effect on the oven cooking step.

      Take care & have fun cooking

    2. Neat. One other question that’s come up is to do with the oven step.

      It says to preheat the oven, and then later place the ribs on the top rack.

      Do we preheat under bake or broil setting? basically, should the ribs be closest or furthest from the heat?

      Lastly, I assume we bake them uncovered by foil.

      Thanks, cheers!

    3. Hi Ivan,

      thank you for your question 🙂

      It should be closest to the heat. The idea is to caramelize it in the shortest time to retain the moisture in the ribs.

      Some toaster ovens don’t have a broil setting hence the preheating step.

      Take care & have fun cooking

    4. How long should the natural release take? Mine stayed locked for another 20 minutes and the ribs seemed somewhat overdone.

  23. Again the cinnamon?! (Like your amazing pulled pork.) Deeeelish! So flavourful and tender. Fall off the bone finger-licking good. Thanks for the recipe Amy and Jack! Trying the pork carnitas next (with cinnamon ;-)!

  24. Hi – I have to prepare the ribs a day in advance. Do you think it would work to pressure cook the ribs, stick them in the refrigerator overnight, and then baste and finish in the oven the next day? Thanks!

    1. Hi Mabel,

      thank you for your question 🙂

      Yes, it will work, but the ribs will not be as moist. Some of the moisture/juice will evaporate while in the refrigerator.

      It should still be good enough to serve!

      Take care & have fun cooking

  25. Hi! Its me again. I just asked if you could use your own rub and BBQ sauce. I made your recipe before and they turned out tender and all but my father didn’t really care for the rub flavor but I did. That link you sent me. Will that change how they came out, like all tender and fall off the bone? I want that same texture with my own rub and BBQ sauce. Is there something in the rub/BBQ that makes it tender?

    1. Hi Cassandra,

      thank you for your question and kind words 🙂

      The dry rub is for flavor so this version will also come out all tender and fall off the bone.

      Take care & have fun cooking

  26. Made these (with your potato salad recipe and a tray of roasted gai lan) for dinner last night. They were amazing and very well received. Love the potato salad recipe too. I know these recipes will be on repeat all summer 🙂

    Thanks for such reliable, thoroughly tested and clearly written recipes! I am looking forward to trying many more.

  27. Hi! I love this recipe and have made it many times. But now I have St. Louis style ribs. Does the cooking time change at all? Thanks so much!!

    1. Hi Nicole,

      thank you for your question 🙂

      It will take about 25 – 30 minutes + Natural release.

      Have a great weekend!

      Take care & have fun cooking

  28. I’ve been using the IP for baby back ribs a lot. My husband loves them. I use a purchased, favorite rub and cook them on the trivet over apple cider. I usually cook them about 30 minutes. QPR and I then put our favorite BBQ sauce on them and put them in the broiler. I did put them on the grill one time but, prefer them from the broiler.
    I found we can do the same with chicken quarters. About 25 minutes, QPR, slather with sauce and grill or broil to carmalize. Very, very good.

    1. Hi Cammy,

      It’s good to hear from you again! Hope you have been doing well 🙂

      The BBQ chicken quarters sound so yummy. Thank you for sharing your cooking experience with us!

      Take care & have fun cooking

  29. Hi Amy & Jacky,
    Friday & Saturday have been busy preparing and cooking Baby back Ribs. I used your IP combination oven. They turned out excellent. I used a preferred dry rub and sauce from Matt Dunigan, I applied the rub Friday and cooked the ribs Saturday. My wife is not a smoker flavor lover so she loved the IP&oven method. For my part & Neighbors they like the smoke taste so I used IP & Smoker combination cooking method. My best turned out was 20 min IP+1 hour in the smoker at 220F and applied sauce return in smoker for 30 Min. they were fall off the bone tender, had the smoke taste. It used to take me around 6 hours in the smoker so saving time without sacrificing flavor and tenderness. with my IPduo80 I can pressure cook 2 racks of ribs. Will definitely repeat

    1. Hi Michel,

      Sounds like you had an awesome weekend!! 🙂

      So happy to hear the IP & Smoker cooking method works. Thank you so much for letting us know.

      See you around!

      Take care & have fun cooking

  30. Easy recipe and the best ribs i have ever made. 1st recipe i habe ever tried in my new pressure cooker and they came out fantastic, finished on the grill. Keep up the good work

    1. Thank you so much for your kind words James 🙂

      Let us know if you come across any questions with your new pressure cooker.

      Take care & have fun cooking

  31. Hi,
    I usually smoke my baby back ribs but this weekend I would like to combine I P and smoking for cooking ribs. I am thinking I P for 18min and after 1 hour smoking at 220F. Would that work to infuse a smoke and tender ribs .
    Love reading your weekly recipes. Thanks

    1. Hi Michel,

      It’s great to hear from you again! Hope you have been doing well 🙂

      I haven’t done it the way you method so I am just guessing here.

      Smoking the ribs for 1 hour may just be enough as I usually use 2-1-1 or 2-2-1 for baby back ribs!

      Please let us know the result & thank you for your kind words 🙂

      take care & have fun cooking

  32. Hi! Excited to try this recipe. I want to use the dry rub but will use store bought BBQ sauce. What liquid should I put in the pot and what quantity?

    1. Hi Minna,

      thank you for your question 🙂

      I would use 1 cup of cold water and place the ribs on a trivet to keep it away from water.

      Take care & have fun cooking

  33. Dear Jacky & Amy,

    could you kindly let me know which brand of liquid smoke you used? The link seems broken so I can’t check it that way.

    1. Hi Anna,

      Thank you for letting us know. We have fixed the link 🙂

      We use the Wright’s Hickory Liquid Smoke.

      Take care & have fun cooking

  34. When doing more than 1 slab of ribs and increasing the ingredients would you also increase the liquid smoke amount, since it says to be careful with it so it’s not too smokey?

    1. Hi Craig,

      thank you for your question 🙂

      The BBQ sauce & liquid ingredients don’t have to be increased for 2 racks of ribs.

      Take care & have fun cooking

  35. I forgot to grind the seeds so I put the entire dry rub mix in our magic bullet and blended all the dry rub ingredients to almost a powder which seemed to help the mix penetrate the rib meat.

    Thanks again.

  36. The best baby backs I have prepared in the I-pot yet!! Used my own BBQ sauce (Sweet Baby Rays). Pressure cooked them for 21 mins in 1 cup of water, threw in some red onions, a tsp of minced garlic, splash of ketchup and a splash of cider vinegar and finished off on a gas grill. I think 21 mins in the PC was perfect (not quite fall off the bone) so they were easier to handle when it came time to grill. Thanks for your posts and keep up the good work!

  37. Hi. As a follow up to your response to Dora above re. using a bottled bbq sauce and using your easy IP ribs method, would I still be able to use the rub used in this recipe? It’s a tiny detail but I just want to be sure. Thank you!

  38. Hubby says, “This is a keeper! Next time, more carrots!”

    The ribs were so flavorful and so were the carrots…the carrots made the perfect symbiotic relationship…they flavored the sauce, and they took on that honey deliciousness from the sauce. Perfect!

    And we had enough for another meal! Yummy! ???

    1. Hi Andrea,

      it’s great to hear from you again!! Hope you have been well for the past month 🙂

      Thank you for the feedback. We are so happy to hear both of you enjoyed the ribs and carrots!! We love the carrots and the sauce too!

      Take care & have a lovely weekend

  39. Dry rub made this way tastier than when I did S&P. Did 25m HP, NPR then 15m oven as recommended. I was afraid would be dry after oven but it was perfect and juicier than when I did broiler for 7m last time! Used a good store bought bbq sauce. Thanks for the recipe! Not sure why I can’t give this five stars??? :/

    1. Hi Dlee,

      thank you for your kind words and feedback on the recipe 🙂

      Our rating system is buggy for some users. I have changed the star rating for you!

      Take care & Have fun cooking!

  40. Not sure what happened but I followed the directions and the smell coming from the pressure cooker wasn’t delicious. When I opened it up the sauce had completely burnt in the bottom of pan. Such a bummer.

    1. Hi SC,

      thank you for your question.
      Sorry to hear that happened to you 🙁

      It could have been a few reasons:

      1) The silicone ring was not seated properly.
      2) The venting knob was on the venting position instead of the sealing position.

      3) This one is most likely what happened. The liquid was too thick for the pressure cooker to generate enough steam to get up to pressure.
      The measurement of the liquid ingredients may have been off or the ketchup used were particularly thick.
      To avoid this, I would suggest layering the ketchup on top of everything and not mix it in.

      Happy New Year & Have Fun Cooking!

    1. Hi Karen,

      thank you for your question.

      You can cook two racks at the same time, just make sure not to pack them too tightly and the cooking time will be the same 🙂

      Happy New Year & Have Fun Cooking!

  41. My family makes this dish called percatelli. It is a tomato sauce based recipe with a rack of ribs cut into thirds long wise. I’m trying to convert it to the instant pot. If I were to convert it would the time be the same since it’s a rack of ribs, just cut oddly?


  42. I recently made these delicious ribs. They were fall off the bone tender. It was a fun and tasty recipe to follow. I love your site. The recipes I tried are now in my regular rotation.

    1. Hi Vivien,

      thank you for your comment and question.

      The oven is a better tool for roasting a small turkey or whole chicken as the dark meat and white meat need different cooking time and temperature.
      We still haven’t found a reliable method to replicate that in the pressure cooker.

      Have fun cooking!

  43. I don’t have a pressure cooker. I got a slow cooker recently and I honk my husband would kill me if I even started talking about getting a pressure cooker. But oh man, this early ribs make me want to get it. And I love the video!

    1. Hi Becca,
      Try it sometime if you get a chance to!
      The modern day pressure cookers are very safe and easy to use.
      Let me know if you have any questions about pressure cookers. 🙂

    1. Hi Anna,
      Thank you for your question 🙂
      Spare ribs may take a bit more time than Babyback ribs.
      I would aim for 20 – 30 minutes.

      Have fun cooking!

    2. I just tried this with a rack of spare ribs without adjusting the recipe/cooking time. Even at 20 minutes a lot of the inside was uncooked. I would recommend at least 25 minutes, probably closer to 30-40 to be safe.

  44. Made this a couple weeks ago and they are so delicious! I’m trying it again tonight, but wondering if I need to have so much liquid ingredients. I had way to much sauce last time and I think I’ll probably use a bottle barbecue sauce this time anyways. Could I cut back on the liquid ingredients? Thanks!

  45. I am obsessed with my pressure cooker! It has been my lifesaver on so many occasions. I must admit I’ve never tried ribs in the slow cooker before, I have to give it a go!! Love the addition of liquid smoke! 🙂

    1. Hi Nagi,

      Thank you for dropping by!
      We are obsessed with our pressure cooker too 🙂
      Hope you will like our Pressure Cooker Ribs recipe!


  46. We have tried a couple pressure cookers and returned both. I was trying to figure out which brand you use. I saw instant pot on your video but do you have any comments or complaints about it? Thanks! Michelle
    PS the ribs look tasty!?

    1. Thank you for your question Michelle. We don’t have any complaint about the Instant Pot. It is one of the most popular electric pressure cooks in the US market 🙂
      Hope this helps

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