Instant Pot Ribs with a flavorful dry rub are so tender they fall off the bone. Can you believe these cook up in under 35 minutes!
Ribs have been a staple in the BBQ world for as long as anyone can remember, and a delicious one at that! However, many people are a little anxious when it comes to cooking them. Their appearance is a bit intimidating ,and it’s hard to know exactly where to start! Once again, instant pot to the rescue. This instant pot baby back ribs recipe will take away all the worry about cooking this yummy protein. It is a great new recipe to add to your your repertoire all year round.
What Are Baby Back Ribs?
Baby back ribs are also known as pork loin back ribs, back ribs, and loin ribs. They’re the cut of the meat from where the rib meets the spine after the loin is removed. They’re smaller than spare ribs, which is where the “baby” term comes from. They contain about 10 to 13 curved ribs. I used them in this recipe since they are lean and very tender.
How To Make Ribs In the Instant Pot
To start, rinse the ribs and pat them dry. Then, remove the thin membrane from the back
Next, coat them with a dry rub. Place a trivet or rack in the bottom the instant pot and add the broth or water and the liquid smoke. Circle ribs around trivet, and sprinkle with the onion and garlic.
Close the lid and set to manual high pressure for 23 minutes. When the timer goes off, all pressure will release naturally for 5 minutes. Then release any remaining pressure.
Finally, brush with barbecue sauce and broil or grill until charred.
Frequently Asked Questions
Why Should I Remove The Membrane? The membrane is a piece of tissue attached to the underside of the ribs. It doesn’t soften when it’s cooked. If you leave it on they may come out tough and chewy. In addition, it would form a barrier against any kind of seasoning you put on it, like the dry rub mentioned above.
How Do You Remove the Membrane? You can tell which side has the membrane by looking at where you can clearly see the rib bones. The membrane is a white band that stretches across the back. To remove the membrane, use a knife to pull up the membrane on one corner. Once you have the corner started, peel it away from the ribs along its length. You can use a paper towel to help keep a firm grip on the membrane, since it tends to be a bit slippery. When full removed, you can discard the membrane and continue with your seasoning and prep.
Can I Put Frozen Ribs In The Instant Pot? Yes, you can use frozen meat in this recipe. However, you will need to cook them for a longer amount of time. This will ensure they cook through.
Serve With
These are perfect with any backyard BBQ side dishes. Some of my favorites include macaroni and cheese, coleslaw, potato salad, and corn on the cob. They also make a lovely dinner with potatoes and green beans. On the other hand, a colder side dish like creamy pea salad would also be a good option.
More Recipes To Try
Instant Pot Ribs
Instant Pot Ribs: Tender, fall off the bone ribs with a flavorful dry rub. Finger licking goodness in under 35 minutes!
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Servings: 4 Servings
Calories: 97kcal
Ingredients
For The Instant Pot Ribs
- 1 Rack Baby Back Ribs
- 1 Cup Chicken Broth
- ½ Teaspoon Liquid Smoke
- 4 Cloves Garlic Minced
- 1 Sweet Onion Sliced
- 6 Tablespoons Dry Rub See below
- Barbecue Sauce If Desired
For the Dry Rub
- 2 Tablespoon Paprika
- 2 Tablespoon Brown Sugar
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Black Pepper
- 1 Teaspoon Smoked Paprika
- 2 Teaspoons Oregano
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Instructions
- First, rinse ribs and pat dry. Remove the membrane.
- Mix all dry rub ingredients together. Massage dry rub into ribs.
- Place trivet into the bottom of the instant pot. Pour in broth and liquid smoke.
- Circle ribs around the trivet. Pour in onion and garlic.
- Seal pressure valve, and cook on manual high pressure for 23 minutes. Allow pressure to release naturally for 5 minutes.
- Release remaining pressure.
- Brush with barbecue sauce if desired. Broil or grill until charred.
Nutrition
Calories: 97kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Sodium: 229mg | Potassium: 318mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1900IU | Vitamin C: 10mg | Calcium: 118mg | Iron: 3.7mg
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Recipe adapted via Spend With Pennies
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