Instant Pot Fall Off Ribs (Printable Version)
Enjoy succulent, tender ribs with a savory rub, cooked fast in the Instant Pot and glazed with barbecue sauce.
# Ingredients:
→ Rib Preparation
01 -
1 rack baby back ribs or spare ribs (approximately 700–900 grams)
02 -
240 ml water
03 -
45 ml apple cider vinegar
04 -
2.5 ml liquid smoke
05 -
60 ml barbecue sauce (homemade or preferred store-bought), plus extra for serving
→ Dry Rub
06 -
30 ml brown sugar
07 -
15 ml paprika
08 -
5 ml ground black pepper
09 -
5 ml kosher salt
10 -
5 ml chili powder
11 -
5 ml garlic powder
12 -
5 ml onion powder
13 -
1.25 ml cayenne pepper
# Steps:
01 -
Rinse ribs under cold running water and pat thoroughly dry with paper towels. If a thin membrane remains on the back of the ribs, carefully slide a dull knife under the membrane to loosen. Grasp with a paper towel and peel away, then discard.
02 -
In a small bowl, combine brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Evenly coat ribs on all sides with the dry rub mixture, pressing gently to adhere.
03 -
Place the metal trivet in the base of a 6-litre or larger Instant Pot. Add water, apple cider vinegar, and liquid smoke to the pot. Arrange ribs upright on the trivet, with the rack curved to fit around the inside of the pot.
04 -
Seal the Instant Pot lid. For baby back ribs, cook on high pressure for 23 minutes (increase to 25 minutes for multiple racks or meaty ribs). Allow natural pressure release for 5 minutes, then quick release any remaining pressure. For spare ribs, cook on high for 35 minutes with a full natural release (approximately 15 minutes).
05 -
Near the end of cooking, preheat oven broiler and position the rack in the upper third. Line a large baking tray with aluminium foil. Transfer cooked ribs to tray and brush liberally with barbecue sauce. Broil for about 2 minutes, watching closely, until the sauce begins to caramelize.
06 -
Slice ribs between the bones and serve with additional barbecue sauce as desired.
# Notes:
01 -
For optimal tenderness, select a rack under 900 grams. Fit up to three racks by slicing slabs and arranging ribs in concentric circles. Multiply dry rub proportionally for additional racks.
02 -
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently at 175°C or in the microwave, brushing with barbecue sauce for best flavor. For longer storage, freeze ribs in a suitable airtight container for up to 3 months and thaw overnight before reheating.