During the summer, we have a rotation of go-to, easy recipes for the grill, and these 6-ingredient Instant Pot Ribs are our latest discovery!
Apple cider vinegar and your favorite bottled BBQ sauce do the legwork on flavor, the Instant Pot does the cooking (fast!), and a little TLC in the oven or on the grill gets that perfect caramelized char.
How Is Ours Different From Other Instant Pot Rib Recipes?
I’ve found that many recipes call for 20 minutes in the Instant Pot at high pressure to cook baby back ribs. Let me tell you—that is *far* too much time.
When I tried it, my ribs completely fell apart when I attempted to transfer them out of the Instant Pot, and I was heartbroken. Plus, they were actually verging on mushy.
What’s more, there are many recipes that call for elaborate dry rubs, so we tried it with my mom’s signature spice mix for ribs. I gotta say, it’s just not worth the spices. Simple salt, pepper, and brown sugar will do the trick.
Why I <3 BBQ Baby Back Ribs
I have a personal love of BBQ baby back ribs. I rarely make them, as they seem elaborate and complicated, but that couldn’t be farther from the truth with this recipe!
We talk a lot on the blog about the deep love of food in our family, and it started at a young age. My mother always jokes that my dad “taught” us all how to eat. It could be as simple as a little maneuver at the dinner table—spreading garlicky oil left over from a dish onto a crust of bread, pouring steak pan juices over white rice along with a drizzle of soy sauce, being judicious about sandwich composition, or crafting the perfect s’mores architecture over a campfire.
As a result, even as little kids, Sarah and I had pretty high-brow notions of what we wanted to eat. Sarah has a vivid memory of getting a kid’s menu “junior” steak at the tender age of 9, and being entirely disgruntled at how tiny and dry it was, admiring the adults’ much juicier cuts.
My affection for baby back ribs in particular goes way back. Growing up, I was chubby. Straight up. (I’m probably still considered chubby now to be honest, but we’ll leave that aside. I’m convinced that my dad’s Cantonese genes perpetually have it in for any attempts on my part to look “long and lean.” It’s just not a thing my body will ever care to do, despite the morning jogs.) Unsurprisingly, I have distinct memories of skipping over the kid’s menu entirely.
One such occasion was at a restaurant where you sat in fake 1950s cars in front of a projector while car hop waitresses served you classics like burgers and milkshakes—and yes, you guessed it—baby back ribs!
To my child’s mind, I knew even then that ordering a rack of baby back ribs was verging on comical for a young girl, but I really couldn’t imagine anything better while sitting in a plastic, pastel car watching black and white clips of old movies. Expectations be damned! I ordered the ribs. People chuckled, but I was too distracted by delicious ribs to care.
A Perfect Baby Back Ribs Recipe for Summer
There’s just something delightful and decadent about tender ribs slathered in BBQ sauce, particularly when the edges get charred and crispy.
Of course, in the summertime, you want as little heat-creating elements as possible in the kitchen, and this recipe takes care of that with just 10 minutes in the Instant Pot, and the rest out on the grill!
So, let’s make some ribs—all ages (and appetites) welcome!
(Plus, keep reading for a bonus recipe––the cornbread that we featured in these photos!)
Instant Pot Ribs Recipe: Instructions
Season the ribs with a light, even sprinkling of salt and plenty of black pepper. Rub the brown sugar over the entire surface of the ribs. Do not remove the membrane on the back. This helps the ribs stay together in the Instant Pot, and in our family, we kinda like that chewy, sticky part of the ribs.
In your Instant Pot, pour in 1/2 cup apple cider vinegar and stand the ribs up in a half circle using the rack that the Instant Pot comes with. Cook on high pressure for 10 minutes, followed by 5 minutes of natural release. Next, carefully release the steam vent. Once the steam has completely released, open the pot and carefully transfer the ribs to a platter.
Brush generously with barbecue sauce and either grill the ribs or bake them at 450 degrees F/230 degrees C for another 15-20 minutes, brushing every 3-5 minutes with additional barbecue sauce until caramelized and delicious.
Serve with extra BBQ sauce, cornbread, coleslaw (or your other favorite sides), and plenty of napkins! A glass of sweet tea doesn’t hurt either!
Looking for more rib recipes, or a recipe that doesn’t require an Instant Pot? Check out Sarah’s Char Siu-style Oven Baked Ribs or my mom’s Jasmine Tea Rub Ribs!
Scroll down for the full recipe card for Instant Pot Ribs.
Also, wondering how we made the cornbread that we used as a prop in these photos? Here’s a quick bonus recipe!
Bonus Recipe: Prop Cornbread
Sometimes you guys are curious about recipes for things we prepare simply because we want to eat it alongside the main recipe (see: the prop black beans in my recent Chiles Rellenos recipe)!
So I’m two steps ahead of you with this easy bonus recipe that makes a light, fluffy, and simple “prop” cornbread. We made this recently for a big family get-together and it got rave reviews!
Cornbread Ingredients:
- 1/2 cup unsalted butter (melted and cooled slightly)
- 1/4 cup light brown sugar
- 1/4 cup honey (or you can also just use an additional 1/4 cup brown sugar)
- 2 large eggs
- 1 cup buttermilk (shake before measuring; in a pinch, 1 tablespoon white vinegar + 1 cup whole milk works great)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix together the melted butter and sugar / honey in a bowl. Stir in the eggs and buttermilk. Add in the dry ingredients and stir until there are relatively few clumps (don’t over-mix!). Pour into any greased baking dish that looks like it’ll fit everything—I used a cast-iron skillet. Bake at 375 degrees F/190 degrees C for 25-35 minutes, until a toothpick comes out clean.
6-Ingredient Instant Pot Ribs
Ingredients
- 1 rack baby back ribs (about 3 pounds)
- salt and pepper
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 cup BBQ sauce (your favorite)
Instructions
- Season the ribs with a light, even sprinkling of salt and plenty of black pepper. Rub the brown sugar over the entire surface of the ribs. Do not remove the membrane on the back.
- In your Instant Pot, pour in 1/2 cup apple cider vinegar and stand the ribs up in a half circle using the rack that the Instant Pot comes with. Cook on high pressure for 10 minutes, followed by 5 minutes of natural release. Next, carefully release the steam vent. Once the steam has completely released, open the pot and carefully transfer the ribs to a platter.
- Brush generously with barbecue sauce and either grill the ribs or bake them at 450 degrees F/230 degrees C for another 15-20 minutes, brushing every 3-5 minutes with additional barbecue sauce until caramelized.
nutrition facts
I share your sentiments about the other Instant Pot rib recipes. They were mush! And yours looks a lot simpler without the dry rub. I always get confused about sugars, can I use normal caster sugar?
Would be making it today in the Instant Pot if I wasn’t already making Judy’s chicken broth in it (to go with your wonton recipe lol)… need more than one Instant Pot. #firstworldproblems
Yes, caster sugar or just regular granulated sugar works, Gina! Thanks for your question and for the plug of those other two recipes lol. :) We’re so glad you’re enjoying them!
Yes! More Chinese recipes using the Instant Pot please! Thank you
Hi CC, it’s always on our list, let us know if you have any specific requests we haven’t made yet ^_^
I do not have an Instant Pot. I have a pressure cooker, any idea? Thanks
Hi Laura,
Because pressure cookers are a bit finicky, I’d do your own googling to be absolutely sure, but it looks like 20 minutes in a stove-top pressure cooker is sufficient. Good luck!
love your story of your Dad teaching you how to eat, same in my family Darling Dad was always experimenting with food.
Thanks, Brenda! Many many tips accumulated over the years ;) Pouring the juice from the steak plate over your rice…adding a little garlic to oil for dipping bread…slipping a little sweet pickle juice into salad dressing…taking the extra time to heat leftover pizza in the toaster oven…putting the lettuce and tomato between the meat and cheese to prevent your sandwich from getting soggy…the list goes on and on and on!
recipes usually ask for the membrane to be removed…..I’m wondering why your recipe suggests not to
Second sentence under instructions, right before picture of ribs:
Do not remove the membrane on the back. This helps the ribs stay together in the Instant Pot, and in our family, we kinda like that chewy, sticky part of the ribs.
First of all, thank you for the recipe. I have tried ribs in the instant pot before and it wasn’t all that great, but i have more faith in your recipes!
Secondly, I loved the background behind this recipe. I was also a little girl with a big appetite. I would have been in heaven if I ever had the opportunity to eat ribs in a little car when I was young.
Hi Adriane, the first time we made it following conventional instructions it wasn’t all that great either! Hopefully you find our adjustments improve the taste and texture :)
Ribs in a little car + movies = the golden years of my childhood
Thank you for reading and cooking! :)
Looks delicious! If there is only half cup of vinegar in the pot will it become overheated?
Hi Karen!
It actually won’t become overheated because the Instant Pot seals the liquid in really well, plus some of the juice and fat from the ribs themselves keeps everything safe and sound :)
Hi, Kaitlin: Since I don’t own a Instant Pot, could I use my regular pressure cooker instead ?
You mentioned to pour apple cider vinegar into the pot and to stand the ribs up in a half circle using a rack. My question is: Since the ribs is on the rack, & the vinegar is on the bottom of the pot, does that mean the ribs does not touch the vinegar. Then what is the purpose of the vinegar?
I await for your answer & thank you in advance.
The vinegar is brought to pressure and cooks the ribs! Pressure cookers require liquid to function, and your liquid can be aromatic or acidic to add flavour to the food.
I got it & I will try. Tks
Will I be able to use a regular pressure cooker for this recipe. If yes, do I have to adjust the timing?
Hi Agnes, Kiara is right! Because the Instant Pot keeps the liquid contained it doesn’t take a lot and there’s no danger of it drying out as there’s also liquid from the meat itself. The vapors of the apple cider vinegar actually do penetrate the meat. Regarding a regular pressure cooker, I’m sure you can use one, but I would adjust the timing and do some Googling to see exactly what’s right. We haven’t used a standard pressure cooker in a long time. Good luck, and I hope you enjoy the recipe! :)
Will definitely try this!!
Actually, though, I’m more interested in making char shui ribs in the instant pot!!!! Do you have a recipe for that, please??
Hi Ro! I would try using Sarah’s recipe for Char Siu Ribs, following the cooking times and instructions here, but using her Char Siu sauce! Let us know how it works out :)
https://thewoksoflife.com/oven-baked-ribs-char-siu/
Would you recommend your favorite bbq sauce please? How about a tried and true bbq sauce from scratch please – thank you.
Hi Ann, throughout the experimentation process for this recipe, we got quite quite fond of Sweet Baby Ray’s! I have to say though, it’s definitely filled with sugar and who knows what else, so I’ll have to add a tried and true homemade BBQ sauce to my list! I also have some dreams of a char-siu inspired version as well, so stay tuned! Hopefully we can share it before the end of summer :D