Finger-Licking Instant Pot Ribs Recipe

These Instant Pot Ribs are nothing short of magical—tender, juicy meat that falls off the bone in a fraction of the time it would take to smoke or grill them. The pressure cooker does the heavy lifting, creating that melt-in-your-mouth texture, while a quick finish in the oven gives you that irresistible caramelized BBQ glaze. Perfect for when you’re craving authentic BBQ flavor but don’t have hours to wait!

Ingredients You’ll Need

• Kosher Salt: The foundation of our rub, drawing out moisture and helping all those flavors penetrate the meat.
• Brown Sugar: Adds that subtle sweetness and helps create a beautiful caramelization when the ribs hit the oven.
• Black Pepper: Provides that classic spicy kick that balances the sweetness perfectly.
• Garlic Powder & Onion Powder: Essential flavor builders that add depth without overwhelming the pork’s natural flavor.
• Chili Powder: Brings a hint of earthy spice and beautiful color to your ribs.
• Crushed Red Pepper: Adds just enough heat to wake up your taste buds without overwhelming the dish.
• Baby Back Ribs: The star of the show! These smaller ribs are tender, meaty, and perfect for pressure cooking.
• Coke: The secret weapon! The carbonation and sugars help tenderize the meat while adding subtle caramel notes.
• Liquid Smoke: Just a few drops give that authentic smoky flavor without spending hours at the smoker.
• BBQ Sauce: Use your favorite—whether you love sweet, spicy, or tangy, the choice is yours!

Variations

Flavor Twists

• Asian-Inspired: Swap the BBQ sauce for a mixture of hoisin, soy sauce, honey, and ginger for delicious Asian-style ribs.
• Spicy Lovers: Double the crushed red pepper and finish with a spicy BBQ sauce or hot honey glaze.
• Sweet & Tangy: Add a tablespoon of apple cider vinegar to the Instant Pot and finish with a honey-mustard BBQ blend.

Different Cuts

• St. Louis Style Ribs: These meatier ribs work beautifully too—just add 5 extra minutes to the pressure cooking time.
• Country Style Ribs: These pork shoulder cuts are thicker, so increase cooking time to 35-40 minutes for the perfect tenderness.

How to Make Instant Pot Ribs

Step 1: Prepare the Rub

Combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, chili powder, and crushed red pepper in a small bowl. Mix thoroughly until all spices are evenly distributed—this ensures every bite of your ribs will be perfectly seasoned.

Step 2: Prep the Ribs

Flip the rack over and locate the thin membrane on the back side. This tough layer prevents flavors from penetrating and becomes chewy when cooked. Using a butter knife, carefully slide under one corner to loosen it, then grab with a paper towel (for grip) and pull firmly to remove the entire membrane in one piece. This simple step makes a world of difference in tenderness!

Step 3: Season Generously

Apply your spice rub liberally to both sides of the ribs, pressing gently to adhere. Don’t be shy—make sure every inch is covered for maximum flavor development.

Step 4: Arrange and Add Liquid

Curl the rack into a ring shape (meat side facing outward) and place inside your Instant Pot. Pour the can of Coke and liquid smoke into the center—not directly over the ribs. The liquid creates the steam needed for pressure cooking while infusing subtle flavor.

Step 5: Pressure Cook to Perfection

Secure the lid, ensuring the valve is in the “sealing” position. Select Manual/Pressure Cook on HIGH for 30 minutes. Once the cooking cycle completes, allow for a natural pressure release—this extra time makes all the difference in meat tenderness.

Step 6: Oven Finish

Preheat your oven to 400°F while the pressure releases. Carefully transfer the cooked ribs to a foil-lined baking sheet or broiler pan. The meat will be very tender, so use large spatulas or tongs for support. Brush generously with your favorite BBQ sauce, covering every exposed surface.

Step 7: Caramelize the Sauce

Place the sauced ribs in the oven for 10-15 minutes, watching carefully to prevent burning. This step creates that sticky, caramelized finish that makes ribs irresistible. For extra sauciness, brush on another layer halfway through.

How to Serve

These Instant Pot ribs deserve to be the star of your table, but the right accompaniments can elevate them from great to unforgettable. For the classic BBQ experience, serve alongside homemade coleslaw—the cool, crisp texture and tangy dressing provide the perfect contrast to the rich, tender meat. A side of creamy mac and cheese completes the comfort food trifecta, with its velvety texture complementing the bold flavors of the ribs.

For a lighter approach, roasted vegetables like corn on the cob, grilled asparagus, or a simple green salad balance the meal beautifully. Cornbread muffins or soft dinner rolls make excellent additions as they’re perfect for sopping up any extra sauce left on your plate—trust me, you won’t want to waste a drop!

For beverages, consider pairing with an ice-cold craft beer, unsweetened iced tea, or a bold red wine like Zinfandel or Syrah that can stand up to the robust BBQ flavors. If you’re feeling festive, a bourbon-based cocktail makes an excellent complement to the smoky, sweet notes in the dish.

Finish the meal with something light and bright like a lemon sorbet or fresh berry dessert to cleanse the palate after such a flavorful main course.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (which rarely happens in my house!), refrigerate them within two hours of cooking. Place the ribs in an airtight container or wrap tightly in heavy-duty aluminum foil to preserve moisture. Properly stored, they’ll maintain their flavor and texture for 3-4 days in the refrigerator.

Freezing

These ribs freeze beautifully for future meals. For best results, wrap individual portions in plastic wrap, then a layer of aluminum foil before placing in freezer bags. Remove as much air as possible to prevent freezer burn. Label with the date and use within 2-3 months for optimal flavor.

When you’ve had a particularly successful rib session, consider making a double batch specifically for freezing—future you will be incredibly grateful on busy weeknights!

Reheating

To reheat refrigerated ribs, place them in a baking dish with a few tablespoons of water or apple juice covered with foil. Warm in a 250°F oven for about 20-30 minutes until heated through. This low-and-slow method prevents the meat from drying out.

For frozen ribs, thaw overnight in the refrigerator before reheating using the method above. If you’re in a hurry, you can reheat from frozen by extending the oven time to about 45 minutes.

For the best texture, finish with a quick broil (2-3 minutes) after reheating to re-crisp the exterior. A fresh brush of BBQ sauce before this final step brings back that just-cooked shine and flavor.

FAQs

Can I use spare ribs instead of baby back ribs?
Absolutely! Spare ribs have more meat and fat, making them equally delicious in this recipe. Because they’re larger, increase the pressure cooking time to 35 minutes for the same fall-off-the-bone tenderness. The rest of the recipe remains the same, though you might want to have extra BBQ sauce on hand for brushing since there’s more surface area to cover.

What can I substitute for Coke in this recipe?
The Coke adds both moisture and sweetness while helping tenderize the meat. If you prefer not to use soda, try apple juice, beer, or chicken broth with a tablespoon of brown sugar dissolved in it. Each alternative will bring a slightly different flavor profile, but all work beautifully with the spice rub and BBQ sauce.

My ribs aren’t falling off the bone. What went wrong?
The most common culprit is insufficient cooking time. Every Instant Pot model and rib rack size is slightly different. If your ribs still have too much bite, return them to the Instant Pot for an additional 5-7 minutes under pressure. Remember to allow for natural release afterward—this extra resting time in the steam is crucial for breaking down tough connective tissues.

Can I make this recipe without finishing in the oven?
While the oven finish creates that wonderful caramelized exterior, you can skip it if necessary. After pressure cooking, carefully remove the ribs, brush with BBQ sauce, and use your Instant Pot’s sauté function for 3-5 minutes to set the sauce. Alternatively, a kitchen torch works wonderfully for creating those caramelized spots if you have one handy.

Conclusion

These Instant Pot Ribs have revolutionized my weeknight dinner game, bringing what was once a special-occasion treat into regular rotation. The combination of that perfect spice rub, the tenderizing magic of pressure cooking, and that final caramelized finish creates ribs that taste like they’ve been smoking all day—no specialty equipment or barbecue expertise required. Give this recipe a try the next time you’re craving serious comfort food without the serious time commitment. Your family will think you’ve been cooking all day, and I won’t tell them your secret if you don’t!

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