The Best Instant Pot Baby Back Ribs

I’m so excited to finally be sharing this amazing Instant Pot Baby Back Rib recipe with you. Prepare them with a flavorful dry rub, steam them to tender perfection in a large 8qt Instant Pot, then finish them off with a glaze of charred barbecue sauce on the grill or in the oven for perfect ribs any time of year!

Start by making the dry rub, which is very simple, but adds a lot of flavor. Kosher salt, smoked paprika, dry mustard powder, granulated onion, granulated garlic, and chili powder.

Mix well.

Mmmm.

Sprinkle the dry rub over all 4 half-racks of ribs.

Rubba-dub-dub the ribba-rub-rub.

Get both sides.

Put the stainless rack in the inner pot of your Instant Pot and pour in 1 1/2 cups water. Add the half racks, standing them up the best you can. You should be able to fit 4 or 5 half racks depending on the size of your Instant Pot. Some people keep the racks whole, but I find they tend to fall apart after cooking so I think they’re easier to handle if you cut them in half. But that’s just me.

Cook for 45 minutes on “manual” or “high pressure”.

Enjoy!

Items used to make this recipe:

(affiliate links)

• Instant Pot https://amzn.to/3rDFh9l

• silicone brush https://amzn.to/34scqfw

• half sheet pan https://amzn.to/3JkoiyI

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The Best Instant Pot Ribs

makes 2 racks of ribs (5-6 pounds total)

Printable Recipe

Ingredients

• 2 racks baby back ribs, cut in half, membranes removed from underside (5-6 pounds total)

• 1 1/2 cups water

Dry Rub:

• 4 teaspoons kosher salt

• 2 teaspoons smoked paprika

• 2 teaspoons dry mustard powder

• 2 teaspoons chili powder

• 2 teaspoons granulated garlic (or powder)

• 2 teaspoons granulated onion (or powder)

Barbecue Sauce:

• 1 1/4 cup ketchup

• 1 cup brown sugar (light or dark), packed

• 1/4 cup water

• 1/4 cup molasses

• 1/4 cup pineapple juice

• 2 tablespoons water

• 1 tablespoon hickory flavored liquid smoke

• 1 tablespoon cornstarch

• 2 1/2 teaspoons dry mustard

• 2 teaspoons paprika

• 1 1/2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper

Directions

1. Make the dry rub by combining the dry rub ingredients together and sprinkle evenly over both racks of ribs, front and back; rub the seasoning in well.

2. Place water and rack inside Instant Pot; stand ribs up on rack.

3. Seal Instant Pot and cook on “manual” or “pressure cook” for 40 minutes; allow pressure to release naturally.

4. While ribs are cooking, make the sauce by whisking all the barbecue sauce ingredients in a medium saucepan over high heat; bring to a boil, then reduce to a heat and simmer at a gentle bubble until the mixture thickens, about 20 minutes.

5. Remove ribs from Instant Pot and place on a foil lined half sheet pan; brush with bbq sauce and place ribs under broiler for 5 to 10 minutes (watch carefully to prevent burning). Alternatively, this step can be completed on a charcoal or gas grill.

Notes

• Store leftover barbecue sauce in an airtight container in the refrigerator.

• St. Louis-style ribs can be substituted, but increase cooking time to 60 minutes.

• For more than one rack of ribs, use an 8-quart or larger Instant Pot.

More Instant Pot Recipes:

Alton's Skirt Steak

The next time you're tempted to pass up a skirt steak at the grocery store because you're not sure how to cook it, grab it and make this tasty recipe by Alton Brown.  The steak bathes in a flavorful marinade for an hour, then cooks in less than 5 minutes - doesn't get much easier than that.  Alton cooks his steak directly on hot coals, but I cooked mine in a searing hot cast iron skillet which worked beautifully.  I'll definitely be making this again.  

For another great skirt steak recipe (it’s actually my favorite), check out my killer marinated skirt steak. 

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2vFJonq

• chainmail scrubber https://amzn.to/2VGLYs4

• alton brown https://amzn.to/2PQWh7p

• nakiri knife https://amzn.to/2Lokofd

• zipper bags https://amzn.to/2PNlI9Y

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Alton's Skirt Steak

Printable Recipe

serves 2-4

Ingredients

• 2 pounds skirt steak, cut into 3 or 4 equal pieces

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 4 scallions, roughly chopped

• 2 large cloves garlic

• 1/4 cup lime juice

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground cumin

• 3 tablespoons dark brown sugar

Directions

1. Trim excess fat and silver skin from skirt steak.

2. Combine all ingredient except the skirt steak in a blender or food processor and puree.

3. Place trimmed skirt steak in a zip top bag, pour in the marinade.

4. Squeeze as much air out of the bag as possible and close.

5. Knead the bag in your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.

6. Remove steak from marinade and pat dry.

7. Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain.

adapted from Alton Brown