18 Tender Instant Pot Rib Recipes Perfect for Weeknights

Even on the busiest weeknights, you can enjoy fall-off-the-bone tender ribs without spending hours in the kitchen. Thanks to the Instant Pot, these 18 recipes deliver incredible flavor and melt-in-your-mouth texture in a fraction of the time. From classic BBQ to Asian-inspired glazes, get ready to transform your weeknight dinners with these effortlessly delicious rib recipes that will have everyone asking for seconds!

Instant Pot BBQ Baby Back Ribs

Kick back and enjoy fall-off-the-bone ribs without hours of tending the grill. These Instant Pot BBQ Baby Back Ribs deliver smoky, tender perfection in under an hour. Pressure cooking locks in flavor while keeping cleanup minimal.

Ingredients

For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt

For cooking:
– 2 lbs baby back ribs
– 1 cup apple cider vinegar
– 1 cup water

For finishing:
– 1 cup BBQ sauce

Instructions

1. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better grip.
2. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt in a small bowl.
3. Rub the spice mixture evenly over both sides of the 2 lbs baby back ribs, pressing gently to adhere.
4. Pour 1 cup apple cider vinegar and 1 cup water into the Instant Pot.
5. Place the trivet in the pot and arrange the ribs upright around the edges, leaning against the sides.
6. Close the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Preheat your oven to 400°F or set your broiler to high.
9. Carefully transfer the ribs to a baking sheet lined with foil, meat-side up.
10. Brush 1 cup BBQ sauce generously over the top of the ribs.
11. Bake at 400°F for 8-10 minutes until the sauce is caramelized and sticky.
12. Let the ribs rest for 5 minutes before slicing between the bones.

Nothing beats the tender pull of meat that easily separates from the bone with just a gentle tug. The sweet, smoky crust gives way to juicy, perfectly seasoned pork throughout. Serve these ribs with extra sauce for dipping and plenty of napkins—they’re gloriously messy.

Fall-Off-The-Bone Instant Pot Pork Ribs

Deliciously tender ribs don’t need hours of slow cooking anymore. These Instant Pot ribs achieve fall-off-the-bone perfection in under an hour. The pressure cooker locks in moisture while breaking down tough connective tissue efficiently.

Ingredients

For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt

For cooking:
– 2 lbs pork ribs
– 1 cup apple juice
– 1 tbsp apple cider vinegar

For finishing:
– 1/2 cup barbecue sauce

Instructions

1. Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for better grip.
2. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt in a small bowl.
3. Rub the spice mixture evenly over both sides of the 2 lbs pork ribs, pressing it into the meat.
4. Pour 1 cup apple juice and 1 tbsp apple cider vinegar into the Instant Pot insert.
5. Place the trivet in the pot and arrange the seasoned ribs upright around the edges, stacking if necessary.
6. Lock the lid and set the valve to sealing position.
7. Cook on high pressure for 25 minutes, then allow natural pressure release for 10 minutes before quick releasing remaining pressure.
8. Carefully transfer ribs to a baking sheet lined with foil, using tongs as they will be very tender.
9. Brush 1/2 cup barbecue sauce evenly over both sides of the ribs.
10. Broil on high for 3-5 minutes until the sauce is bubbly and caramelized, watching closely to prevent burning.

Every bite delivers incredibly tender meat that literally falls off the bone with minimal effort. The sweet and smoky crust contrasts beautifully with the juicy interior. Enjoy them with cornbread and coleslaw for a complete comfort meal that impresses without the all-day commitment.

Honey Garlic Instant Pot Ribs

Ready for fall-off-the-bone ribs without the hours? These honey garlic ribs deliver tender meat in under an hour using your Instant Pot. Ribs pressure cook in a sweet-savory glaze that caramelizes under the broiler.

Ingredients

For the ribs: 2 lbs pork baby back ribs, 1 cup water, 1 tbsp apple cider vinegar. For the sauce: 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper.

Instructions

1. Remove the membrane from the back of the ribs using a knife tip and paper towel for grip. 2. Cut the rack into 3–4 sections to fit in the Instant Pot. 3. Pour 1 cup water and 1 tbsp apple cider vinegar into the Instant Pot. 4. Place the trivet inside and arrange rib sections on top. 5. Close the lid, set the valve to “Sealing,” and pressure cook on High for 25 minutes. 6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. 7. While ribs cook, whisk 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp minced garlic, 1 tsp smoked paprika, and 1/2 tsp black pepper in a bowl. 8. Transfer ribs to a foil-lined baking sheet using tongs. 9. Brush both sides generously with the honey garlic sauce. 10. Broil on high for 3–5 minutes until the edges char and sauce bubbles. Keep ribs 6 inches from the broiler to prevent burning. 11. Rest ribs for 5 minutes before slicing between bones. Know that the ribs will be juicy with a sticky, caramelized crust. The smoke from the paprika balances the sweet garlic glaze. Serve over creamy polenta or with pickled vegetables to cut the richness.

Instant Pot Korean Gochujang Ribs

Whip up these Korean-inspired ribs in your Instant Pot for a meal that’s both bold and effortless. They’re saucy, spicy, and ready in under an hour. Perfect for busy weeknights when you crave something special without the fuss.

Ingredients

For the ribs:

• 2 lbs pork baby back ribs
• 1 cup water

For the sauce:

• 1/4 cup gochujang paste
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp minced garlic
• 1 tsp sesame oil

For finishing:

• 1 tbsp sesame seeds
• 2 sliced green onions

Instructions

1. Cut the rack of ribs into 3–4 smaller sections that fit in your Instant Pot.
2. Pour 1 cup of water into the Instant Pot insert.
3. Place the trivet inside and arrange rib sections on top in a single layer.
4. Seal the lid and set to High Pressure for 25 minutes.
5. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. While ribs cook, whisk together gochujang, soy sauce, brown sugar, rice vinegar, minced garlic, and sesame oil in a small bowl.
7. Carefully remove ribs from the Instant Pot using tongs and place on a foil-lined baking sheet.
8. Brush ribs generously with the sauce on all sides.
9. Broil ribs on high for 3–5 minutes until sauce is bubbly and edges are slightly charred.
10. Sprinkle ribs with sesame seeds and sliced green onions before serving.

Unbelievably tender, these ribs pull clean from the bone with a sticky, spicy-sweet glaze. The gochujang adds a deep, fermented heat that’s balanced by the brown sugar’s caramel notes. Serve them over steamed rice with quick-pickled cucumbers or stuff the meat into warm tortillas for Korean-inspired tacos.

Sweet and Spicy Instant Pot Ribs

Every home cook needs this sweet and spicy ribs recipe in their arsenal. These Instant Pot ribs deliver fall-off-the-bone tenderness in under an hour. You’ll get restaurant-quality results with minimal effort.

Ingredients

For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1 tsp salt

For cooking:
– 2 lbs pork baby back ribs
– 1 cup apple cider vinegar
– 1/2 cup water

For the glaze:
– 1/2 cup barbecue sauce
– 2 tbsp honey
– 1 tbsp sriracha

Instructions

1. Remove the membrane from the back of the ribs using a paper towel for better grip.
2. Combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt in a small bowl.
3. Rub the spice mixture evenly over both sides of the ribs, pressing gently to adhere.
4. Pour apple cider vinegar and water into the Instant Pot.
5. Place the trivet in the pot and arrange ribs upright around the edges.
6. Lock the lid and set to High Pressure for 25 minutes.
7. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
8. Preheat your oven broiler to 450°F while ribs rest.
9. Whisk together barbecue sauce, honey, and sriracha in a small saucepan.
10. Simmer the glaze over medium heat for 3 minutes until slightly thickened.
11. Transfer ribs to a baking sheet lined with foil, meat side up.
12. Brush ribs generously with the glaze using a pastry brush.
13. Broil ribs 6 inches from heat for 3-4 minutes until glaze bubbles and caramelizes.
14. Flip ribs and brush the other side with remaining glaze.
15. Broil for another 2-3 minutes until edges are slightly charred.

Nothing beats the sticky, caramelized exterior giving way to incredibly tender meat beneath. Serve these ribs with crisp coleslaw to cut through the richness, or pile them high on toasted buns for epic sandwiches. The sweet heat lingers perfectly without overwhelming your palate.

Instant Pot Sticky Asian Glazed Ribs

Oven-baked ribs can’t compete with these Instant Pot wonders. Our sticky Asian glazed version delivers fall-off-the-bone tenderness in under an hour. You’ll get restaurant-quality ribs without leaving your kitchen.

Ingredients

For the ribs:
– 2 lbs pork baby back ribs
– 1 cup water
– 1 tbsp vegetable oil

For the sauce:
– 1/2 cup hoisin sauce
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 2 tbsp honey
– 2 tbsp brown sugar
– 2 garlic cloves, minced
– 1 tsp grated ginger
– 1/2 tsp red pepper flakes

For finishing:
– 1 tbsp sesame seeds
– 2 green onions, sliced

Instructions

1. Remove the membrane from the back of the ribs using a paper towel for better grip.
2. Cut the rack into 3-4 sections that fit in your Instant Pot.
3. Set Instant Pot to Sauté mode and heat 1 tbsp vegetable oil for 2 minutes.
4. Sear rib sections for 2 minutes per side until browned.
5. Remove ribs and pour 1 cup water into the pot to deglaze, scraping up browned bits.
6. Place trivet in the pot and arrange ribs standing up around the edges.
7. Close lid, set valve to Sealing, and pressure cook on High for 25 minutes.
8. While ribs cook, whisk together hoisin sauce, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, and red pepper flakes in a bowl.
9. After cooking, perform a quick pressure release by turning valve to Venting.
10. Carefully remove ribs and place on a foil-lined baking sheet.
11. Brush both sides of ribs generously with the prepared sauce.
12. Broil ribs on high for 3-5 minutes until sauce bubbles and caramelizes.
13. Flip ribs and broil for another 2-3 minutes until edges are slightly charred.
14. Transfer ribs to a cutting board and let rest for 5 minutes.
15. Cut between bones into individual ribs.
16. Sprinkle with sesame seeds and sliced green onions before serving.

A perfect balance of sweet and savory shines through the caramelized glaze. The meat pulls cleanly from the bone with minimal effort. Serve these ribs over jasmine rice to soak up every drop of the sticky sauce.

Smoky Maple Bourbon Instant Pot Ribs

Lately, everyone’s been searching for that perfect fall-off-the-bone rib recipe without the hours of babysitting. Smoky maple bourbon Instant Pot ribs deliver exactly that—tender, flavorful, and surprisingly fast. Let’s get straight to making them.

Ingredients

For the rub:

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 rack pork baby back ribs (about 2 lbs)

For the cooking liquid:

• 1 cup apple cider
• 2 tbsp apple cider vinegar

For the glaze:

• 1/4 cup maple syrup
• 2 tbsp bourbon
• 1 tbsp soy sauce
• 1 tsp liquid smoke

Instructions

1. Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip.
2. Combine smoked paprika, brown sugar, garlic powder, onion powder, and black pepper in a small bowl.
3. Rub the spice mixture evenly over both sides of the ribs, pressing firmly to adhere.
4. Pour apple cider and apple cider vinegar into the Instant Pot.
5. Place the trivet in the pot and arrange the ribs upright, curling them around the inner wall if needed.
6. Seal the lid and set to High Pressure for 25 minutes.
7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Carefully remove ribs and place them on a foil-lined baking sheet.
9. Preheat broiler to 450°F.
10. Whisk maple syrup, bourbon, soy sauce, and liquid smoke in a small bowl.
11. Brush half the glaze evenly over the ribs.
12. Broil ribs for 3-4 minutes until glaze bubbles and caramelizes.
13. Flip ribs, brush with remaining glaze, and broil another 3-4 minutes.

Vibrant caramelization gives these ribs a sticky-sweet crust that cracks with each bite. The meat pulls cleanly from the bone while retaining a subtle smokiness from the rub and glaze. Serve them alongside crispy roasted potatoes or shred into tacos for a next-day twist.

Instant Pot Coca-Cola Ribs

Grab your Instant Pot for these fall-off-the-bone ribs. Coca-Cola tenderizes the meat while adding subtle sweetness. You’ll have restaurant-quality ribs in under an hour.

Ingredients

For the ribs:

• 2 lbs pork baby back ribs
• 1 cup Coca-Cola
• 1/2 cup water

For the sauce:

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions

1. Remove the membrane from the back of the ribs using a paper towel for grip.
2. Cut the rack into 3-4 sections that fit in your Instant Pot.
3. Place the rib sections in the Instant Pot insert.
4. Pour 1 cup Coca-Cola and 1/2 cup water around the ribs.
5. Secure the lid and set the valve to sealing position.
6. Cook on high pressure for 25 minutes.
7. Allow natural pressure release for 10 minutes.
8. Quick release any remaining pressure.
9. Transfer ribs to a baking sheet lined with foil.
10. Whisk together 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper in a bowl.
11. Brush the sauce mixture evenly over both sides of the ribs.
12. Broil the ribs on high for 3-5 minutes until the sauce bubbles and caramelizes.
13. Check for doneness – meat should pull away from the bone ends by 1/2 inch.

What makes these ribs special is the caramelized Coca-Cola glaze that forms a sticky crust. The meat stays incredibly moist while developing that classic barbecue texture. Serve them alongside coleslaw and cornbread for a complete Southern-inspired meal.

Garlic Butter Instant Pot Ribs

These garlic butter ribs deliver restaurant-quality tenderness with minimal effort. They emerge from the Instant Pot fall-off-the-bone tender, infused with rich garlic butter flavor.

Ingredients

For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt
For cooking:
– 3 lbs pork ribs
– 1 cup beef broth
– 2 tbsp apple cider vinegar
For the garlic butter glaze:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 1 tbsp Worcestershire sauce

Instructions

1. Remove the membrane from the back of the ribs using a paper towel for better grip. 2. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. 3. Rub the spice mixture evenly over both sides of the ribs, pressing firmly to adhere. 4. Pour beef broth and apple cider vinegar into the Instant Pot insert. 5. Place the trivet in the pot and arrange the ribs upright around the sides. 6. Close the lid, set the valve to sealing, and pressure cook on high for 25 minutes. 7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. 8. Preheat your broiler to 500°F and line a baking sheet with foil. 9. Melt butter in a small saucepan over medium heat until bubbling. 10. Add minced garlic and cook for 1 minute until fragrant but not browned. 11. Stir in Worcestershire sauce and chopped parsley, then remove from heat. 12. Transfer ribs to the prepared baking sheet and brush generously with garlic butter mixture. 13. Broil ribs 6 inches from heat for 3-4 minutes until edges are caramelized and slightly charred. Keep the oven door slightly ajar to monitor browning. 14. Remove from oven and let rest for 5 minutes before slicing between bones. Keep these ribs saucy by serving them over creamy polenta to soak up the garlic butter glaze. The meat pulls cleanly from the bone while maintaining a satisfying chew, with the sweet rub balancing the savory garlic butter.

Instant Pot Teriyaki Pork Ribs

These ribs deliver sticky-sweet satisfaction with minimal effort. Tender pork falls right off the bone after a quick pressure cook. You’ll have restaurant-quality teriyaki ribs on the table in under an hour.

Ingredients

– For the ribs: 2 lbs pork baby back ribs, 1 cup water, 1 tbsp vegetable oil
– For the sauce: 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 tbsp honey, 2 garlic cloves (minced), 1 tsp grated ginger, 1 tbsp cornstarch, 2 tbsp cold water

Instructions

1. Pat 2 lbs pork baby back ribs completely dry with paper towels.
2. Cut ribs into individual portions between each bone using a sharp knife.
3. Turn your Instant Pot to Sauté mode and heat 1 tbsp vegetable oil for 2 minutes until shimmering.
4. Sear rib pieces in batches for 2 minutes per side until golden brown.
5. Return all ribs to the pot and pour in 1 cup water, scraping any browned bits from the bottom.
6. Close lid, set valve to Sealing, and pressure cook on High for 25 minutes.
7. While ribs cook, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 tbsp honey, 2 minced garlic cloves, and 1 tsp grated ginger in a saucepan.
8. Bring sauce to a boil over medium-high heat, then reduce to a simmer for 5 minutes.
9. Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
10. Whisk cornstarch slurry into the simmering sauce and cook for 2 minutes until thickened.
11. Carefully quick-release the Instant Pot pressure when cooking time ends.
12. Transfer ribs to a baking sheet using tongs, discarding cooking liquid.
13. Brush ribs generously with teriyaki sauce on all sides.
14. Broil ribs on high for 3-4 minutes until sauce bubbles and caramelizes.
15. Flip ribs and broil for another 2-3 minutes until edges are slightly charred.
16. Remove from oven and brush with remaining sauce before serving.

Keep these ribs saucy and serve them over steamed rice to catch every drop. The meat should pull cleanly from the bone with just a gentle tug. For a fresh contrast, top with sliced scallions and sesame seeds right before serving.

Instant Pot Pineapple Glazed Ribs

Ditch the takeout menus—these Instant Pot ribs deliver sticky-sweet satisfaction in under an hour. Pineapple juice tenderizes the meat while building a glossy, caramelized glaze that clings to every bite. You’ll have fall-off-the-bone ribs without babysitting the oven all day.

Ingredients

For the ribs:

• 2 lbs pork baby back ribs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar

For the glaze:

• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tsp grated ginger
• 1 garlic clove, minced

Instructions

1. Pat ribs dry with paper towels.
2. Season ribs evenly with kosher salt and black pepper.
3. Pour 1 cup pineapple juice, soy sauce, and apple cider vinegar into Instant Pot.
4. Place trivet in pot and arrange ribs upright around inner wall.
5. Lock lid and set valve to sealing position.
6. Cook on High Pressure for 25 minutes.
7. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
8. Transfer ribs to foil-lined baking sheet while preheating broiler to 450°F.
9. Whisk 1/2 cup pineapple juice, brown sugar, ketchup, grated ginger, and minced garlic in saucepan.
10. Simmer glaze over medium heat for 8 minutes until thickened slightly.
11. Brush ribs generously with glaze using a silicone brush.
12. Broil ribs 6 inches from heat for 3-4 minutes until glaze bubbles and caramelizes.
13. Flip ribs and repeat glazing and broiling on second side.

Expect tender meat that pulls cleanly from the bone with a sticky, sweet-tart crust. Echo the tropical theme by serving over coconut rice with grilled pineapple rings, or shred leftovers for next-level tacos with jalapeño slaw.

Spicy Sriracha Honey Instant Pot Ribs

Whip up these sticky, spicy ribs in record time without sacrificing flavor. The Instant Pot pressure cooks them to fall-off-the-bone tenderness, while the sriracha honey glaze caramelizes into a sweet heat. You’ll have a crowd-pleasing main course ready with minimal effort.

Ingredients

For the ribs:
– 2 racks baby back ribs (about 4 lbs total)
– 1 cup water
– 1 tbsp apple cider vinegar

For the sauce:
– 1/2 cup sriracha
– 1/3 cup honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 tsp minced garlic
– 1 tsp grated ginger

For finishing:
– 1 tbsp sesame seeds
– 2 sliced green onions

Instructions

1. Remove the membrane from the back of each rack of ribs using a paper towel for grip.
2. Cut each rack into 3–4 sections that fit comfortably in your Instant Pot.
3. Pour 1 cup water and 1 tbsp apple cider vinegar into the Instant Pot insert.
4. Place the rib sections upright in the pot using a steamer rack.
5. Secure the lid and set the valve to “Sealing.”
6. Pressure cook on High for 25 minutes, then allow natural pressure release for 10 minutes.
7. While ribs cook, whisk together 1/2 cup sriracha, 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger in a saucepan.
8. Simmer the sauce over medium heat for 5 minutes until slightly thickened.
9. Carefully quick-release remaining pressure from the Instant Pot after the 10-minute natural release.
10. Transfer ribs to a foil-lined baking sheet using tongs.
11. Brush both sides of ribs generously with the sriracha honey sauce.
12. Broil ribs on high for 3–4 minutes until the glaze bubbles and caramelizes.
13. Flip ribs and broil for another 2–3 minutes until edges are slightly charred.
14. Sprinkle ribs with 1 tbsp sesame seeds and 2 sliced green onions before serving.

Glazed ribs emerge with a sticky, lacquered crust that gives way to incredibly tender meat. The sweet heat from the sriracha honey balances perfectly with the rich pork flavor. Serve them over rice to soak up the extra sauce or pile them high on a platter for a casual gathering.

Instant Pot Brown Sugar Ribs

Perfectly tender ribs don’t require hours of slow cooking when you have an Instant Pot. Pressure cooking delivers fall-off-the-bone texture in under an hour. These brown sugar ribs balance sweet and savory flavors with minimal effort.

Ingredients

For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper

For cooking:
– 2 lbs pork ribs
– 1 cup beef broth
– 1 tbsp apple cider vinegar

For glazing:
– 1/4 cup barbecue sauce
– 1 tbsp brown sugar

Instructions

1. Pat ribs completely dry with paper towels to help the rub adhere.
2. Mix 2 tbsp brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the ribs.
4. Pour 1 cup beef broth and 1 tbsp apple cider vinegar into the Instant Pot.
5. Place the trivet in the pot and arrange ribs upright around the edges.
6. Lock the lid and set the valve to sealing position.
7. Cook on high pressure for 25 minutes, then allow natural pressure release for 10 minutes.
8. Carefully quick release any remaining pressure and remove the ribs.
9. Preheat your broiler to 450°F.
10. Mix 1/4 cup barbecue sauce with 1 tbsp brown sugar in a small bowl.
11. Brush the sauce mixture evenly over the ribs.
12. Broil ribs for 3-5 minutes until the glaze bubbles and caramelizes.
13. Let ribs rest for 5 minutes before slicing between the bones.
14. Serve immediately with remaining sauce for dipping.

These ribs emerge incredibly tender with meat that pulls cleanly from the bone. The brown sugar creates a caramelized crust that contrasts beautifully with the smoky paprika. Try serving them over creamy polenta or with tangy coleslaw to cut through the richness.

Instant Pot Dr. Pepper Ribs

Perfectly tender ribs don’t need hours of slow cooking. Pressure cooking with Dr. Pepper creates fall-off-the-bone texture in under an hour. This sweet and savory combination delivers restaurant-quality results with minimal effort.

Ingredients

For the ribs:

• 2 racks baby back ribs (about 4 pounds)
• 1 cup Dr. Pepper
• 1/2 cup apple cider vinegar

For the sauce:

• 1 cup barbecue sauce
• 1/4 cup Dr. Pepper
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Remove the membrane from the back of each rack of ribs using a paper towel for better grip.
2. Cut each rack in half to fit in the Instant Pot.
3. Place the trivet in the Instant Pot.
4. Pour 1 cup Dr. Pepper and 1/2 cup apple cider vinegar into the pot.
5. Arrange rib halves standing upright around the trivet.
6. Seal the lid and set to High Pressure for 25 minutes.
7. Allow natural pressure release for 10 minutes after cooking completes.
8. Quick release any remaining pressure carefully.
9. Transfer ribs to a baking sheet lined with foil.
10. Combine 1 cup barbecue sauce, 1/4 cup Dr. Pepper, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a bowl.
11. Brush sauce mixture generously over all sides of the ribs.
12. Broil ribs on high for 3-5 minutes until sauce caramelizes and bubbles.
13. Flip ribs and broil for another 2-3 minutes.
14. Remove from oven and let rest for 5 minutes before slicing.

You’ll notice the meat pulls cleanly from the bone with minimal effort. The Dr. Pepper creates a subtle caramel note that balances the smoky barbecue flavors perfectly. Serve these ribs over creamy polenta or with crispy potato wedges for contrasting textures.

Balsamic Glazed Instant Pot Ribs

Unbelievably tender ribs don’t need hours of slow cooking anymore. Using your Instant Pot transforms tough ribs into fall-off-the-bone perfection in under an hour. The sweet-tangy balsamic glaze caramelizes beautifully under the broiler.

Ingredients

For the ribs:
– 2 lbs pork baby back ribs
– 1 cup beef broth
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder

For the glaze:
– 1/2 cup balsamic vinegar
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce

Instructions

1. Pat ribs dry with paper towels and cut into 2-rib sections.
2. Rub ribs evenly with olive oil, salt, pepper, and garlic powder.
3. Pour beef broth into Instant Pot and place trivet inside.
4. Arrange rib sections upright against pot walls, not stacked.
5. Seal lid and set to High Pressure for 25 minutes.
6. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
7. While ribs cook, combine balsamic vinegar, brown sugar, soy sauce, Dijon mustard, and Worcestershire sauce in saucepan.
8. Simmer glaze over medium heat for 8-10 minutes until thickened to syrup consistency.
9. Transfer ribs to foil-lined baking sheet using tongs.
10. Brush ribs generously with balsamic glaze on both sides.
11. Broil ribs on middle oven rack for 3-4 minutes until glaze bubbles and caramelizes.
12. Flip ribs and broil another 2-3 minutes until edges char slightly.
13. Rest ribs 5 minutes before serving.

Outrageously tender meat pulls clean from the bone with minimal effort. The sticky glaze creates a glossy, crackly crust that contrasts the juicy interior. Serve these over creamy polenta or with crispy roasted potatoes to soak up the extra sauce.

Instant Pot Orange Ginger Ribs

Aromatic and tangy, these Instant Pot ribs deliver fall-off-the-bone tenderness in under an hour. Asian-inspired orange ginger glaze caramelizes beautifully under the broiler. Perfect for busy weeknights when you crave restaurant-quality ribs without the fuss.

Ingredients

For the ribs:

• 2 lbs pork baby back ribs
• 1 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp grated fresh ginger
• 3 garlic cloves, minced

For the glaze:

• 1/4 cup honey
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch

Instructions

1. Cut the rack of ribs into 3-4 smaller sections that fit in your Instant Pot.
2. Place ribs in the Instant Pot with the meatier side facing outward.
3. Pour orange juice over the ribs.
4. Add soy sauce to the pot.
5. Scatter grated ginger evenly over the ribs.
6. Sprinkle minced garlic over everything.
7. Seal the Instant Pot lid and set to high pressure for 25 minutes.
8. Allow natural pressure release for 10 minutes after cooking completes.
9. While ribs cook, whisk together honey, hoisin sauce, and rice vinegar in a small saucepan.
10. Mix cornstarch with 1 tablespoon of water until smooth.
11. Stir cornstarch slurry into the glaze mixture.
12. Simmer glaze over medium heat for 3-4 minutes until thickened.
13. Carefully remove ribs from Instant Pot using tongs.
14. Place ribs meat-side up on a foil-lined baking sheet.
15. Brush ribs generously with the prepared glaze using a pastry brush.
16. Broil ribs on high for 3-5 minutes until glaze bubbles and caramelizes.
17. Flip ribs and brush the other side with remaining glaze.
18. Broil for another 2-3 minutes until edges are slightly charred.

Perfectly tender ribs should pull apart easily with just a fork. The sweet citrus glaze balances beautifully with the spicy ginger kick. Pair these sticky ribs with steamed jasmine rice to soak up every drop of the flavorful sauce.

Instant Pot Coffee-Rubbed Ribs

Hickory-smoked flavor meets weeknight convenience with these coffee-rubbed ribs. Hefty pork ribs get tender fast under pressure, then broil to caramelized perfection. Skip the smoker—your Instant Pot handles the heavy lifting.

Ingredients

For the rub:

• 2 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

For cooking:

• 2 lbs pork baby back ribs
• 1 cup beef broth
• 1 tbsp apple cider vinegar

For finishing:

• 1/4 cup barbecue sauce

Instructions

1. Pat 2 lbs pork baby back ribs completely dry with paper towels.
2. Mix 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the ribs, pressing firmly to adhere.
4. Pour 1 cup beef broth and 1 tbsp apple cider vinegar into the Instant Pot insert.
5. Place the trivet in the pot and arrange the ribs upright around the edges, meat-side facing outward.
6. Lock the lid and set the valve to Sealing.
7. Cook on High Pressure for 25 minutes, then let pressure release naturally for 15 minutes.
8. Quick release any remaining pressure and carefully remove the ribs to a foil-lined baking sheet.
9. Brush 1/4 cup barbecue sauce evenly over the top of the ribs.
10. Broil on high for 3–5 minutes until the sauce bubbles and edges char slightly.
11. Rest the ribs for 5 minutes before slicing between the bones.

Unbelievably tender meat pulls clean from the bone with a smoky, slightly bitter coffee crust. The quick broil adds sticky-sweet contrast to the robust rub. Serve these alongside crunchy slaw or pile onto toasted buns with pickles for messy sandwiches.

Instant Pot Smoked Paprika Ribs

Keeping ribs tender without hours of cooking is possible with your Instant Pot. Smoked paprika adds deep, smoky flavor that rivals traditional barbecue. These ribs come out perfectly cooked in under an hour.

Ingredients

For the rub:

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs pork ribs

For cooking:

• 1 cup water
• 1 tbsp apple cider vinegar

Instructions

1. Pat 2 lbs pork ribs completely dry with paper towels.
2. Mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the ribs.
4. Pour 1 cup water and 1 tbsp apple cider vinegar into the Instant Pot.
5. Place the trivet inside the Instant Pot.
6. Arrange the seasoned ribs upright against the sides of the pot, curving them to fit.
7. Seal the lid and set the valve to sealing position.
8. Cook on high pressure for 25 minutes.
9. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
10. Carefully remove ribs from the Instant Pot using tongs.
11. Preheat your broiler to high (500°F).
12. Place ribs on a baking sheet lined with foil.
13. Broil for 3-5 minutes until the surface is crispy and slightly charred.

Perfectly tender ribs should pull apart easily with just a gentle tug. The smoked paprika creates a beautiful crust with authentic barbecue flavor without any smoke. Pair these with coleslaw and cornbread for a complete meal that tastes like it cooked all day.

Summary

Versatile and delicious, these 18 Instant Pot rib recipes make weeknight dinners effortless and mouthwatering. Whether you prefer classic BBQ, Asian-inspired flavors, or something spicy, there’s a perfect recipe waiting for you. Give them a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to help fellow home cooks discover these tasty ideas!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.