Do you love ribs, but don’t want to wait hours to achieve that mouthwatering fall-off-the-bone texture? Then it is time to try my Instant Pot Baby Back Ribs Recipe! With the Instant Pot you are just 30 minutes away from the perfect rack every time!
These Instant Pot baby back rib recipe are one of my favorite summertime foods. Perfect for a family BBQ or larger get together, ribs make a bold statement.
I love to grill food, but sometimes I don’t have the time to labour over a smoker or grill. Thankfully, the Instant Pot comes to the rescue and shaves off several hours of time!
I can safely say that the Instant Pot Ribs Recipe cooks the meat so tenderly and truly so perfectly. Instant Pot ribs are so easy and the meat falls right off the bone.
The cooking time is so much quicker in the Instant Pot than in the oven and you can achieve the same texture, too, with my Instant Pot Baby Back Ribs Recipe!
Some Helpful Tips For Instant Pot Baby Back Ribs:
- Remove the silver skin on the back side of the ribs for tender fall-off-the-bone ribs.
- Season the ribs with a good dry rub.
- Use water mixed with liquid smoke to give the ribs a smoky flavor.
- Use the trivet as a rack to lift the ribs out of the liquid.
- Place the ribs around the pot in a circular shape to fit in a whole rack of ribs.
- Wait to add the BBQ sauce until after cooking to prevent burning in the Instant Pot.
- Finish the ribs off with a good slathering of BBQ sauce and place them under the broiler.
Frequently Asked Questions:
How Many Ribs Can Fit Inside An Instant Pot?
Are Pork Back Ribs The Same As Baby Back Ribs?
No, pork back ribs and baby back ribs are not the same. Although both cuts come from the same area of the pig, they are different in terms of location, size, and tenderness.
Baby back ribs, also known as loin back ribs, are taken from the top part of the pig’s rib cage, near the backbone. They are smaller and more curved compared to pork back ribs.
Baby back ribs are known for their tenderness, lean meat, and a relatively shorter cooking time compared to other rib cuts. They are a popular choice for grilling or smoking.
Pork back ribs, on the other hand, are cut from the lower part of the pig’s rib cage, closer to the belly. They are larger and meatier than baby back ribs.
Pork back ribs have more marbling and connective tissue, which can result in a slightly longer cooking time. They are often favored for slow cooking methods such as braising or roasting, as the extra fat and connective tissue contribute to a rich and flavorful result.
In summary, baby back ribs are smaller, leaner, and more tender, while pork back ribs are larger, meatier, and require a bit more cooking time to achieve optimum tenderness.
Both cuts can be delicious when cooked properly, but their characteristics and cooking methods may vary.
When Are Baby Back Ribs Done?
Determining when baby back ribs are done depends on the cooking method you are using. Here are some general guidelines to help you determine the doneness of baby back ribs:
Visual cues: Baby back ribs are typically cooked until the meat has pulled back from the bones, exposing about half an inch of bone at the ends. Additionally, the meat should have a caramelized glaze or crust on the surface, indicating proper caramelization and browning.
Bend test: Using a pair of tongs, pick up a rack of baby back ribs from one end. The ribs should have some flexibility but should not completely bend or break apart. If the meat starts to tear away from the bone easily, it is a good indication that they are tender and cooked through.
Temperature check: Using a meat thermometer, you can check the internal temperature of the ribs. Baby back ribs are generally considered done when the internal temperature reaches around 195°F to 203°F (90°C to 95°C). Insert the thermometer into the thickest part of the meat, avoiding contact with the bone. Ensure that the thermometer doesn’t touch the cooking surface, as it may give an inaccurate reading.
Pull test: Another way to check if baby back ribs are done is by gently pulling on one of the bones. If the meat easily starts to pull away from the bone, showing a slight resistance, they are likely cooked and tender.
Remember that cooking times can vary depending on the cooking method, temperature, and thickness of the ribs. It is recommended to use a combination of visual cues, the bend test, internal temperature, and the pull test to ensure your baby back ribs are properly cooked and tender.
Recipes To Serve With Baby Back Ribs:
How to cook ribs in the Instant Pot
Mouthwatering, fall-off-the-bone ribs are made easy in the Instant Pot.
- 3 Pound Rack Baby Back Ribs
- 2½ Tablespoons McCormick's Smokehouse Maple Seasoning or Smoky Seasoning
- 1 Cup Water
- 1 Teaspoon Liquid Smoke
For the BBQ Sauce:
- ¼ Cup Avocado Oil
- 2 Cups White Onion, Diced
- 6 Garlic Cloves, Minced
- 2 Cups Ketchup
- ⅔ Cup Dr Pepper or Coke
- ¼ Cup Ancho Chili Powder
- 2 Tablespoons Paprika
- ⅔ Cup Dijon Mustard
- ⅔ Cup Apple Cider Vinegar
- 3 Tablespoons Worcestershire Sauce
- 2 Chipotles in Adobo Sauce (canned), Chopped
- ¼ Cup Brown Sugar
- 2 Tablespoons Honey
- 2 Tablespoons Molasses
- Kosher Salt, to Taste
For the Ribs:
- Remove the silver skin from the back of the ribs.
- Season both sides with seasoning and place on a rack in the Instant Pot (I bend the ribs to stand them up and form a circle around the inside of the pot).
- Place 1 cup of water with the liquid smoke in the bottom of the pot. Place the lid in the pot and make sure the valve is turned to sealing.
- Turn on manual, high pressure, for 25 minutes. Let the pressure release naturally and then remove the ribs from the pot and place them on a foil-lined baking sheet.
- Turn on the broiler.
- Liberally baste the ribs with BBQ sauce (directions follow) and place in the oven for 5-10 minutes or until caramelized.
- Remove from the oven and baste again with the sauce.
For the BBQ Sauce:
- Preheat a large saucepan over medium high heat. Add the oil, onion, and garlic and sauté for 1-2 minutes or until the onions begin to soften, making sure the garlic does not burn.
- Add the rest of the ingredients and simmer on low for 15 minutes.
- Blend with an immersion blender or place in a blender and blend until smooth.
- Freeze extra sauce.
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