Instant Pot Ribs Recipe

Baby back or spare ribs: These are the main protein for the dish, providing a tender and flavorful base.

Bbq sauce: This adds a rich, smoky flavor and helps to caramelize the ribs under the broiler.

Water: Used to create steam in the Instant Pot, ensuring the ribs cook evenly and stay moist.

Paprika: Adds a subtle smoky flavor and vibrant color to the spice rub.

Garlic powder: Provides a savory, aromatic element to the spice mix.

Onion powder: Enhances the overall flavor profile with a hint of sweetness.

Salt: Essential for seasoning and bringing out the natural flavors of the ribs.

Black pepper: Adds a touch of heat and depth to the spice rub.

When applying the spice rub to the ribs, make sure to massage it thoroughly into the meat. This ensures that the flavors penetrate deeply, enhancing the overall taste. Additionally, when placing the ribs on the trivet in the Instant Pot, try to arrange them in a circular fashion if standing them on their side. This allows for even cooking and better pressure distribution.

• baby back or spare ribs pork ribs - Substitute with beef short ribs: Beef short ribs provide a similar texture and richness, making them a good alternative for those who prefer beef over pork.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that complements the ribs well, providing a different but delicious taste.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water, enhancing the overall taste of the ribs.

• paprika - Substitute with smoked paprika: Smoked paprika gives a deeper, smoky flavor that can enhance the taste of the ribs, adding complexity to the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor, elevating the overall taste.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet flavor, adding a bit more texture and depth.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the ribs while also adding a bit of moisture.

• black pepper - Substitute with white pepper: White pepper provides a milder and slightly different peppery flavor, which can be a good alternative for those who prefer a less intense heat.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the cooled ribs tightly in aluminum foil or plastic wrap. This helps to retain moisture and prevent freezer burn.
• Place the wrapped ribs in an airtight container or a heavy-duty freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date. This ensures you can keep track of how long the ribs have been stored.
• Store the ribs in the refrigerator for up to 4 days. For longer storage, place them in the freezer where they can last for up to 3 months.
• To reheat, thaw frozen ribs in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Preheat your oven to 250°F (120°C). Place the ribs on a baking sheet and cover with aluminum foil to prevent drying out.
• Heat the ribs in the oven for about 20-30 minutes, or until they are warmed through. For added flavor, brush with additional bbq sauce before reheating.
• Alternatively, you can reheat the ribs in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until heated through.
• Serve the reheated ribs hot, with extra bbq sauce on the side if desired.

• Preheat your oven to 250°F. Place the ribs on a baking sheet and cover them with aluminum foil. Heat for about 20-30 minutes until warmed through. This method helps retain moisture and keeps the meat tender.

• Use a microwave for a quick reheat. Place the ribs on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Reheat on the stovetop by placing the ribs in a skillet over medium-low heat. Add a splash of water or bbq sauce to the pan and cover with a lid. Heat for about 10-15 minutes, turning occasionally, until the ribs are warmed through.

• Use an air fryer for a crispy finish. Preheat the air fryer to 350°F and place the ribs inside. Heat for 5-7 minutes, checking halfway through to ensure they don't overcook. This method gives a nice caramelized exterior.

• For a smoky flavor, reheat on the grill. Preheat your grill to medium heat and place the ribs on the grates. Grill for about 10 minutes, turning occasionally, until the ribs are heated through and have a slight char.

• Instant Pot: A multi-functional electric pressure cooker used to cook the ribs quickly and efficiently.

• Trivet: A metal rack placed inside the Instant Pot to keep the ribs elevated above the water.

• Small bowl: Used to mix the spices together.

• Measuring spoons: Used to measure out the paprika, garlic powder, onion powder, salt, and black pepper.

• Measuring cup: Used to measure the water and BBQ sauce.

• Baking sheet: Used to transfer the ribs to the broiler for caramelizing the BBQ sauce.

• Basting brush: Used to brush the BBQ sauce onto the ribs.

• Broiler: An oven setting used to caramelize the BBQ sauce on the ribs.

• Tongs: Used to handle the hot ribs when transferring them from the Instant Pot to the baking sheet.

• Knife: Used to cut the ribs into portions if needed before serving.

Pre-mix the spices: Combine the paprika, garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Use store-bought bbq sauce: Save time by using your favorite pre-made bbq sauce instead of making your own.

Quick release pressure: After the initial 10-minute natural release, immediately quick release the remaining pressure to speed up the process.

Broil while resting: Preheat the broiler while the ribs are in the Instant Pot to save time.

Double the recipe: Cook extra ribs and freeze for a quick meal later.