Instant Pot Fall Off Ribs

Tender and sticky ribs on a weeknight are totally doable with this Instant Pot version. You get classic smoky barbecue flavor and fall-apart meat in a fraction of the usual time, with a punchy dry rub and a finger-licking finish under the broiler. Whether you love baby back or spare ribs, this method saves you hours yet delivers true comfort food.

The first time I made these Instant Pot ribs was on a busy summer night when the grill ran out of propane. Everyone raved so much that it instantly became part of our regular dinner rotation. I now reach for this recipe whenever we want barbecue flavor without the waiting.

Ingredients

• Baby back ribs or spare ribs: You want about one and a half to two pounds Look for fresh meat with even marbling and avoid big fatty patches These cook up the most succulent
• Water: Essential for pressure cooking Fill to the line recommended for your Instant Pot
• Apple cider vinegar: Lends tang and helps tenderize Try to choose unfiltered raw vinegar for best flavor
• Liquid smoke: Gives the dish a real wood-fired BBQ note Find it near the sauces in most grocery stores
• Barbecue sauce: You can use homemade or your favorite store-bought Pick one that is thick and not too sweet for best browning
• Brown sugar: Sweetness balances the smokiness in the rub Use dark brown sugar for richer flavor
• Paprika: Adds mild warmth and color Spanish smoked paprika will increase the smokiness
• Ground black pepper: Gives the rub backbone Freshly ground packs more punch
• Kosher salt: Seasons every layer Coarse texture sticks to meat best
• Chili powder: Provides gentle heat A good quality chili powder really shines here
• Garlic powder and onion powder: Each brings depth and background savoriness Go for fresh spices for max aroma
• Cayenne pepper: Optional for heat A small pinch goes a long way Use less for milder taste

Step-by-Step Instructions

Prepare the Ribs:

Rinse the ribs in cool water and pat them very dry with paper towels Turn the ribs over to expose the bone side If a silvery membrane is present use a butter knife to gently lift an edge Grab it with a paper towel and slowly peel it all off Removing this helps the seasonings penetrate and keeps the ribs tender

Mix the Dry Rub:

Combine brown sugar paprika black pepper kosher salt chili powder garlic powder onion powder and cayenne in a small bowl Stir with a fork or small whisk until totally uniform

Apply the Rub:

Rub your spice mixture all over both sides of the ribs pressing it firmly so it clings Try to coat every surface The rub forms the flavor crust after cooking

Set Up the Instant Pot:

Place the metal trivet in the bottom of your Instant Pot Pour in water apple cider vinegar and liquid smoke This liquid steams and infuses the ribs for moisture and flavor

Arrange the Ribs in the Pot:

Stand the ribs on their side winding them around the inside edge of the pot like a loose spiral For two racks make a second circle inside the first

Cook Under Pressure:

Lock on the Instant Pot lid and set the valve to sealing For baby back ribs choose high pressure and set the timer for twenty three minutes Allow the pressure to naturally release for five minutes then turn the valve to release pressure completely For spare ribs use thirty five minutes high pressure and wait until the pin drops before opening

Broil for Caramelized Finish:

While the pressure is releasing set your oven broiler to high Line a large tray with foil Carefully transfer the hot ribs to the tray Brush generously with barbecue sauce Broil on the upper rack just until the sauce bubbles and browns about two minutes Watch closely so they do not burn

Serve:

Transfer the ribs to a board or platter Cut between the bones and serve with more barbecue sauce on the side

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The apple cider vinegar really brings a gentle tang while making the meat extra tender I always look forward to that burst of smoky sweetness from the rub and remember my little ones licking their fingers clean the first time we made these together

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days These ribs also freeze like a dream just stash in a freezer safe box The best way to reheat is to brush with a bit of extra sauce and warm in a low oven until heated through

Ingredient Substitutions

For the ribs you can use beef ribs in place of pork if you like For apple cider vinegar plain white vinegar works in a pinch If you do not have liquid smoke skip it but add a pinch of extra smoked paprika For the spice rub feel free to swap chili powder for chipotle powder for extra smokiness

Serving Suggestions

Pair these Instant Pot ribs with classic sides like creamy potato salad or grilled corn They are fantastic on their own but also shine when piled on buns for sandwiches Leftover ribs chopped up make a tasty taco filling or salad topper

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Cultural and Historical Context

Barbecue ribs have deep roots in American food culture with every region having a special twist The Instant Pot brings the time honored tradition into the modern kitchen It lets you enjoy barbecue flavors even when the weather is cold or the grill is packed away

Recipe FAQs

→ How do I remove the membrane from ribs?

Slip a dull knife under the membrane, grip it with a paper towel, and peel away for more tender bites.

→ Can I use spare ribs instead of baby back?

Yes, both work well. Adjust pressure cook time to 35 minutes for spare ribs to ensure tenderness.

→ What's the purpose of liquid smoke?

Liquid smoke adds deep smoky flavor, mimicking the outdoorsy, grilled taste right in your kitchen.

→ How do I caramelize the sauce on the ribs?

Brush cooked ribs with barbecue sauce, then broil for a couple of minutes until bubbling and sticky.

→ How can I store leftover ribs?

Keep cooled ribs in an airtight container in the fridge for up to four days, or freeze for up to three months.

→ What sides pair well with these ribs?

Coleslaw, cornbread, baked beans, or seasoned potato wedges all make great accompaniments to these savory ribs.