Easy BBQ Instant Pot Ribs
Make this no fuss 4 ingredients Easy BBQ Instant Pot Ribs in 40 minutes! Tender baby back ribs are finger lickin good. Perfect weeknight dinners! Perfect weeknight meal, last minute dinners, or cook them for your next BBQ
Make this no fuss 4 ingredients Easy BBQ Instant Pot Ribs in 40 minutes! Tender baby back ribs are finger lickin good. Perfect weeknight dinners! Perfect weeknight meal, last minute dinners, or cook them for your next BBQ
- Carbohydrate 6.75333749429106 g
- Cholesterol 0 mg
- Fat 0.102374999913457 g
- Fiber 2.01337503084213 g
- Protein 0.85312499927881 g
- Saturated Fat 0.0153562499870186 g
- Serving Size 1 1 -3 serving (34g)
- Sodium 534.108499614019 mg
- Sugar 4.73996246344893 g
- Trans Fat 0.021498749981826 g
- Calories 35 calories
Step-by-step
- Remove the membrane from the back of the ribs with a paper towel.
- Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper.
- Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the baby back ribs on top of the trivet.
- Close lid and pressure cook on Manual at High Pressure for 16 – 25 minutes. Adjust the timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.
- While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450 Farenheit.
- Brush your favorite BBQ sauce all over the baby back ribs on all sides including the bones. Place the baby back ribs with the baking tray in the oven for 10 – 15 minutes.
- Remove the ribs from the oven and serve. Enjoy!
Controlling the pressure cooking time between sixteen and twenty-five minutes determines whether the meat retains structural integrity or yields entirely to the touch. Shorter durations preserve a distinct bite against the teeth, while extended cooking breaks down collagen completely until the muscle fibers detach from the bone without resistance. Using a trivet keeps the rack elevated above the liquid, preventing the pork from boiling and losing its flavor compounds to the water below.
Preparing these ribs in advance requires refrigeration after the pressure cooking phase is complete, holding the un-sauced meat for up to three days before the final oven crisping. Freezing cooked ribs is best done before applying barbecue sauce, wrapping the plain rack tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to two months. Thawing frozen pork safely takes place overnight in a refrigerator at forty degrees Fahrenheit or lower before the glazing step.
Finishing the rack at a high temperature of four-hundred-fifty degrees Fahrenheit caramelizes the sugars in the barbecue sauce within ten to fifteen minutes without overcooking the interior meat. Applying an even layer across all surfaces, including the bone side, builds a sticky exterior shell that balances the savory seasoning underneath. Brushing the sauce on too early causes burning due to the high sugar content.
Substitutions remain straightforward for dietary needs, as the core method relies only on heat and moisture regulation rather than specific condiments. Swapping conventional sauce for a gluten-free or low-sugar variant requires checking labels for high fructose corn syrup content, which scorches faster under high radiant heat than tomato-based bases do.
