You’ve Been Cooking Ribs Wrong. Here’s How to Fix That.

Ribs shouldn’t take all day. Yet here you are, babysitting a smoker like it’s your full-time job.

Newsflash: Your Instant Pot exists, and it’s about to change your life. Tender, fall-off-the-bone ribs in under an hour? Yes, really.

No fancy equipment, no 12-hour marathons—just stupidly good results with minimal effort. Skeptical? You won’t be after the first bite.

Why This Recipe Works (Spoiler: It’s Magic)

Pressure cooking ribs is like cheating at dinner.

The Instant Pot locks in moisture and flavor while breaking down collagen faster than a breakup destroys your Spotify recommendations. You get smoky, succulent ribs without the wait. Plus, you can finish them under the broiler for that crispy, caramelized crust.

It’s the best of both worlds—speed and perfection.

What You’ll Need

• Ribs: 2–3 lbs baby back or spare ribs (because size matters).
• Dry Rub: 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper (adjust to taste—we’re not the spice police).
• Liquid Smoke: 1 tsp (optional, but highly recommended for that “I slaved over a smoker” lie).
• Broth or Water: 1 cup (chicken, beef, or whatever’s lurking in your fridge).
• BBQ Sauce: ½ cup (store-bought or homemade—no judgment here).

Step-by-Step: Ribs in Record Time

1. Prep the Ribs: Remove the membrane from the back of the ribs (trust us, it’s worth the 30-second struggle). Pat them dry.
2. Rub ‘Em Down: Coat the ribs evenly with the dry rub. Let them sit for 10 minutes—or don’t.

   We’re not your boss.

3. Instant Pot Setup: Pour the broth and liquid smoke into the pot. Place the ribs inside, standing them on their side in a coil (or use a trivet if you’re fancy).
4. Pressure Cook: Seal the lid, set to high pressure for 25 minutes (baby backs) or 30 minutes (spare ribs). Natural release for 10 minutes, then quick release.
5. Finish Strong: Brush with BBQ sauce and broil for 3–5 minutes until sticky and charred.

   Watch closely—burnt ribs are sad ribs.

How to Store Leftovers (If They Exist)

Let the ribs cool, then wrap them tightly in foil or store in an airtight container. They’ll last 3–4 days in the fridge or up to 3 months in the freezer. Reheat in the oven at 300°F until warm, or microwave them if you’re feeling lazy (we’ve all been there).

Why This Recipe Wins

• Speed: From fridge to plate in under an hour.

  Microwaving a frozen pizza takes longer.

• Flavor: The pressure cooker infuses every bite with seasoning and tenderness.
• No Skills Required: If you can press a button, you can make these ribs.

Common Mistakes (Don’t Be That Person)

• Skipping the Membrane: It turns into a rubbery barrier. Peel it off unless you enjoy chewing on disappointment.
• Overcrowding the Pot: Ribs need space. Stacking them like Jenga blocks = uneven cooking.
• Ignoring the Broiler Step: Without that caramelized finish, your ribs are just… sad meat.

Alternatives for the Adventurous

• No Liquid Smoke? Use smoked paprika or a splash of whiskey (for science).
• Vegetarian? Swap ribs for portobello mushrooms and reduce cook time to 10 minutes.

  It’s not the same, but we applaud the effort.

• Spice It Up: Add cayenne or chili flakes to the rub if you like living dangerously.

FAQs

Can I use frozen ribs?

Yes, but add 5–10 minutes to the cook time. Thawed ribs work better, though—frozen meat is like a moody teenager: unpredictable.

Why natural release?

It keeps the ribs tender. Quick-releasing too early turns them into chew toys.

You’ve been warned.

Can I skip the BBQ sauce?

Sure, but why? The sauce adds that sticky, sweet finish. If you skip it, at least drizzle with melted butter (because butter fixes everything).

How do I know they’re done?

The meat should pull away from the bone easily.

If it doesn’t, cook for another 5 minutes. Ribs shouldn’t fight back.

Final Thoughts

Instant Pot ribs are the ultimate hack for lazy geniuses. They’re fast, foolproof, and taste like you put in way more effort than you did.

So next time someone asks for your “secret,” just smile and say, “It’s a family recipe.” (Technically, we’re all part of the Instant Pot family now.)