instant pot ribs recipe
The Best instant pot ribs recipe
I love this recipe because it’s not just quick—it’s smart. You’re getting a meal that’s packed with flavor but still healthy-ish, since the ribs are loaded with collagen and protein, and the sauce is usually just a little bit of liquid and spices. No weird additives, no mystery ingredients, just good food that actually does something for you. Plus, it’s foolproof. I’ve got kids who’re always running around, and I don’t want to stress about a pot sitting on low heat all day. The Instant Pot handles it all, and the ribs come out perfect every single time. My family’s been eating them since the recipe first worked its magic, and now it’s just something we do—like a weekly tradition. It’s not just dinner; it’s a little ritual, a way to slow down and enjoy something good together. And honestly? The health benefits are real. Ribs are leaner than you’d think when you cook them right, and the sauce is usually just a splash of apple cider vinegar or a little honey, so it’s not like you’re drowning them in sugar. It’s the kind of food that makes you feel good inside and out.
Instant Pot Slow-Cooker St. Louis-Style Ribs
Tender, fall-off-the-bone ribs cooked in the Instant Pot with a rich, sweet-savory sauce. Perfect for a weeknight dinner!
🥘Ingredients
- 4 lbs pork shoulder ribs (Baby Back or St. Louis style)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 cup beef broth
- 1 cup ketchup
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 4 cloves garlic, minced
- 1 tbsp liquid smoke
- 1 tbsp mustard powder
- 1 tsp cayenne pepper (optional)
👨🍳Directions
-
1
Prep the ribs: Remove any excess fat from the ribs and pat dry with paper towels. Place ribs bone-side down in the Instant Pot. -
2
Season the ribs: In a bowl, mix olive oil, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt. Coat ribs evenly with the mixture and place back in the Instant Pot. -
3
Cook the ribs: Secure the lid and set the valve to sealing. Cook on High Pressure for 90 minutes. Allow the pressure to release naturally for 20 minutes, then quick-release any remaining pressure. -
4
Prepare the sauce: In a saucepan, combine beef broth, ketchup, apple cider vinegar, brown sugar, minced garlic, liquid smoke, mustard powder, and cayenne pepper. Simmer for 5 minutes until slightly thickened. -
5
Glaze the ribs: Pour the sauce over the ribs. Place ribs back in the Instant Pot and cook on High Pressure for 30 minutes. Quick-release the pressure. -
6
Rest and serve: Let ribs rest for 10 minutes before serving. Slice and enjoy!
🔧Equipment
- Instant Pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Aluminum foil
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, wrap ribs in foil during the last 30 minutes of cooking.
- Adjust the sugar and vinegar ratio to taste.
- Can be made ahead and reheated in the Instant Pot with a splash of broth.
Watch Video Of How Instant Pot Slow-Cooker St. Louis-Style Ribs Works
❓ Frequently Asked Questions About Instant Pot Slow-Cooker St. Louis-Style Ribs
1. What is the best cut of ribs for Instant Pot cooking?
The best cut for Instant Pot ribs is St. Louis-style baby back ribs or Spatchcocked baby back ribs, as they cook faster and retain more flavor. For spare ribs, you can also use them, but they may require a bit more liquid for a tender finish. If you prefer bone-in ribs, opt for St. Louis-style baby back ribs or St. Louis-style spare ribs—they’re thicker and cook evenly.
—
2. How much liquid should I use in the Instant Pot for ribs?
For St. Louis-style baby back ribs, use 1 cup of liquid (like chicken broth, apple cider, or beer) plus ½ cup of water or beef broth. For spatchcocked ribs, reduce to ½ cup liquid (since the ribs are thinner and cook faster). If using spare ribs, add 1 ½ cups liquid (they need more moisture to stay tender). Avoid overcrowding—leave space for steam to circulate.
—
3. How long should I cook the ribs in the Instant Pot, and what pressure setting?
For St. Louis-style baby back ribs, cook on High Pressure for 60–75 minutes (depending on size). For spatchcocked ribs, reduce to 45–60 minutes. For spare ribs, aim for 75–90 minutes. Always use the natural release method (let the pressure drop on its own) for the best tenderness. If using a quick release, do it only if the ribs are very tender (rare).
—
4. What seasonings or marinades work best for Instant Pot ribs?
A classic smoky-sweet rub works well: mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne (optional), and ½ tsp black pepper. For marinating, try apple cider vinegar + olive oil + herbs (thyme, rosemary) or a BBQ sauce marinade (1:1 BBQ sauce to water). Avoid overcrowding with marinades—let them sit for at least 30 minutes before cooking.
—
5. Can I use the Instant Pot for pulled pork ribs, and how do they differ from regular ribs?
Yes! Pulled pork ribs (like pork shoulder or Boston butt) work in the Instant Pot but require a different approach. Cook them on High Pressure for 60–80 minutes, then shred and mix with BBQ sauce or gravy for pulled pork style. They’re more tender and easier to pull apart than bone-in ribs. For best results, use 1 cup liquid + ½ cup broth and keep the lid slightly ajar for better flavor infusion.
