Instant Pot Ribs Recipe

Pork ribs: The main protein, providing a tender and flavorful base for the dish.

BBQ sauce: Adds a rich, smoky flavor and helps caramelize the ribs during broiling.

Water: Used to create steam in the Instant Pot, ensuring the ribs cook evenly.

Apple cider vinegar: Adds a tangy flavor that balances the sweetness of the BBQ sauce.

Brown sugar: Provides sweetness and helps create a caramelized crust on the ribs.

Paprika: Adds a mild, smoky flavor and vibrant color to the spice rub.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds depth and a hint of sweetness to the spice rub.

Salt: Essential for seasoning and enhancing the flavors of the dish.

Black pepper: Adds a touch of heat and balances the sweetness of the other ingredients.

When preparing ribs in the Instant Pot, ensure you stand them on the trivet to allow even cooking and prevent them from sitting in the liquid. This technique helps the ribs cook more evenly and makes them easier to remove from the pot without falling apart.

• pork ribs - Substitute with beef ribs: Beef ribs have a similar texture and can be cooked in the same way as pork ribs.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that complements the ribs well.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• brown sugar - Substitute with honey: Honey offers a similar sweetness and can help with caramelization.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that enhances the taste of the ribs.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with fresh onion: Fresh onion can be sautéed and used to provide a more robust flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• For short-term storage, place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
• To freeze, wrap the ribs tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date and store in the freezer for up to 2-3 months.
• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen.
• Reheat in the oven at 300°F (150°C) for about 20-30 minutes, or until heated through. You can brush on additional bbq sauce before reheating to keep them moist and flavorful.
• For a quicker option, reheat in the microwave on medium power, checking every 1-2 minutes until heated through. Be sure to cover with a microwave-safe lid or wrap to retain moisture.
• If you prefer a crispy exterior, finish reheating under the broiler for a few minutes, watching closely to prevent burning.

• Preheat your oven to 250°F. Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 20-30 minutes or until they are warmed through.

• For a quicker method, use the microwave. Place the ribs on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 2-3 minutes, checking and rotating halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F. Place the ribs in the basket and heat for about 5-7 minutes. This method will help maintain the crispiness of the bbq sauce.

• Reheat on the stovetop by placing the ribs in a skillet over medium heat. Add a splash of water or apple cider vinegar to the pan and cover with a lid. Heat for about 10 minutes, turning occasionally, until the ribs are warmed through.

• Use a slow cooker for a hands-off approach. Place the ribs in the slow cooker, add a bit of bbq sauce or water, and set to low for 1-2 hours until heated through.

• Instant Pot: A multi-functional pressure cooker that will cook the ribs quickly and efficiently.

• Trivet: A metal rack used to keep the ribs elevated above the liquid in the Instant Pot.

• Mixing bowl: Used to combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Measuring cups: Essential for accurately measuring the bbq sauce, water, and apple cider vinegar.

• Measuring spoons: Necessary for measuring the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Baking sheet: Used to transfer the ribs to the oven for broiling.

• Basting brush: Handy for brushing the ribs with the remaining bbq sauce before broiling.

• Oven: Preheated to broil the ribs and caramelize the sauce.

• Tongs: Useful for handling the ribs when transferring them from the Instant Pot to the baking sheet.

• Knife: Needed to cut the ribs into manageable portions if necessary.

Prepare the spice rub in advance: Mix the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper ahead of time and store in an airtight container.

Use pre-made bbq sauce: Save time by using your favorite store-bought bbq sauce instead of making your own.

Quick release option: If you're in a hurry, skip the natural release and use the quick release method immediately after pressure cooking.

Broil in batches: If your oven space is limited, broil the ribs in batches to ensure even caramelization of the bbq sauce.