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: Adds a smoky, sweet, and tangy flavor to the ribs, enhancing their taste.

Water: Used to create steam in the Instant Pot, helping to cook the ribs evenly.

Apple cider vinegar: Adds a tangy flavor and helps to tenderize the meat.

Paprika: Provides a mild, sweet pepper flavor and adds color to the ribs.

Garlic powder: Adds a savory, aromatic flavor to the spice rub.

Onion powder: Enhances the overall flavor with a subtle onion taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

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

When removing the membrane from the back of the ribs, use a paper towel to get a better grip. This will make it easier to peel off the membrane in one piece, ensuring your ribs are more tender and flavorful.

• baby back or spare ribs pork ribs - Substitute with beef short ribs: Beef short ribs have a similar texture and can be cooked in the same way, providing a rich and hearty flavor.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory alternative, giving the ribs an Asian-inspired twist.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve the same tangy effect.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that enhances the overall taste of the ribs.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet onion flavor.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to achieve a similar level of spiciness.

• Allow the ribs to cool completely at room temperature before storing. This helps prevent condensation, which can lead to soggy ribs.

• For short-term storage, place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to keep the ribs longer, freezing is the best option. Wrap each portion of ribs tightly in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Alternatively, you can use a vacuum sealer to store the ribs. This method removes all the air, keeping the ribs fresh for a longer period.

• Label each package with the date of freezing to keep track of their freshness.

• When ready to reheat, thaw the ribs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the ribs in the oven at 300°F (150°C) for about 20-25 minutes, or until heated through. Brush with additional bbq sauce before reheating to keep them moist and flavorful.

• For a quicker option, 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 warmed through.

• If you have a grill, you can also reheat the ribs over medium heat for about 10-15 minutes, turning occasionally and brushing with more bbq sauce to enhance the flavor.

• Serve the reheated ribs with your favorite sides, such as coleslaw, cornbread, or baked beans, to complete the meal.

• Preheat your oven to 250°F (120°C). Wrap the leftover ribs in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 20-30 minutes, or until they reach an internal temperature of 145°F (63°C).

• Use your microwave for a quick reheat. Place the ribs on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warmed through.

• Reheat on the grill for a smoky flavor. Preheat the grill to medium heat. Wrap the ribs in aluminum foil and place them on the grill. Heat for about 10-15 minutes, turning occasionally, until they are hot and the bbq sauce is caramelized.

• Use a slow cooker for a hands-off approach. Place the ribs in the slow cooker, add a splash of water or apple cider vinegar to keep them moist, and set to low for 1-2 hours until heated through.

• Reheat on the stovetop using a skillet. Add a small amount of water or bbq sauce to the skillet, place the ribs in, cover with a lid, and heat on medium-low for about 10-15 minutes, turning occasionally, until warmed through.

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

• Small bowl: Used to mix the spices for the dry rub.

• Measuring cups: Essential for accurately measuring the bbq sauce, water, and apple cider vinegar.

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

• Tongs: Handy for placing the ribs into the Instant Pot and for transferring them to the baking sheet.

• Baking sheet: Used to hold the ribs while they bake in the oven.

• Basting brush: Used to apply the bbq sauce to the ribs before baking.

• Oven: Preheated to 450°F (230°C) to caramelize and make the bbq sauce sticky.

• Knife: Useful for removing the membrane from the back of the ribs.

• Cutting board: Provides a stable surface for preparing the ribs.

Prepare the rub in advance: Mix the spices ahead of time and store in an airtight container.

Use pre-made bbq sauce: Opt for a high-quality store-bought bbq sauce to save time.

Quick release immediately: Skip the natural release and quick release the pressure right after cooking to save 10 minutes.

Broil instead of bake: Use the broiler for 3-5 minutes to caramelize the bbq sauce instead of baking for 10 minutes.