Make Ahead Instant Pot Baby Back Ribs
The BEST Instant Pot BBQ Baby Back Ribs recipe! Pressure cook these ribs until they’re tender and juicy, then coat them with more barbecue sauce and caramelize them on the grill until they’re sticky, tender, and delicious!
Football season and end-of-summer celebrations are right around the corner. Be the hero of your next barbecue or tailgating party by serving these easy-to-make baby back ribs!
I’ve been making baby back pork ribs for my family every summer for as long as I can remember.
Several years ago, I decided to make a pressure cooker version of my favorite rib recipe, which braises the ribs in the oven before grilling.
I haven’t made ribs any other way since!
How to Make Pressure Cooker BBQ Baby Back Ribs in an Instant Pot
This BBQ Baby Back Ribs recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot. They are easy to use and can help you create these delicious Pressure Cooker Baby Back Ribs!
How do I fit the pressure cooker BBQ baby back ribs in the cooking pot?
Before cooking, I like to cut the ribs into two or three rib sections to make them easier to fit in the pressure cooking pot. I prefer this method to ensure that there is enough space around the ribs that they’ll cook evenly.
However, some of my Facebook friends have had great success rolling their ribs in a coil and standing them on their side .
How long do I cook baby back ribs in the pressure cooker?
As a rule of thumb, when making meat in the pressure cooker, if you release the pressure and the meat is too tough for your taste, then you need to increase the cook time. If your meat is drier than you like, decrease the cook time.
Use an instant-read thermometer to verify your baby back ribs have an internal temp of at least 145°F in the thickest part of the ribs after cooking.
I’ve found that 15 minutes at High Pressure leads to ribs that are tender yet they still have a bit of bite and hold their shape when grilling.
If you want the ribs more fall off the bone tender, cook them another longer; I’d start with 5 minutes and go from there.
I have a dry rub that I really love. Can I use it in this recipe?
Absolutely! In my cookbook, I have a chili and garlic powder dry rub recipe that I use often!
When adapting the recipe to your flavors, be careful not to change the liquid ratio in this recipe. (Adding a little extra liquid smoke is no problem, but removing any of the water would be.)
Also, make sure to adjust the seasonings to match the number of baby back rib slabs called for in this recipe.
Can I half or double this rib recipe?
You can put in as many ribs as you like, as long as they’re not packed tightly into the cooking pot. (If the ribs are pressed together like a thicker cut of meat, the steam won’t be able to reach the ones in the center and so your ribs will be cooked unevenly.)
The packaged weight of the ribs doesn’t really matter since baby back ribs are generally the same thickness; therefore, the cook time will be the same for a few ribs or a lot of ribs.
Can I freeze them before grilling?
Well, I prefer to make them in the morning and then refrigerate them until dinner. However, you can freeze these Instant Pot baby back ribs if you like.
If you freeze, I recommend thawing the ribs in the refrigerator overnight. Before serving, coat them in BBQ sauce and heat up the grill.
Do I have to make the baby back ribs ahead of time?
Nope.
I absolutely prefer to make these ribs ahead so that I can have the kitchen all cleaned up before the party starts. However, if you don’t want to make them ahead, they can go right from the pressure cooker to the grill with no change to the cook time.
How do you transport the ribs to the tailgate?
If you’re driving longer distances, cool the ribs, pop them in a Ziploc, and put them in a cooler until you’re ready to warm them up on the grill.
If you’re running late and only going a short distance, you can take them in the Instant Pot itself! I just release the pressure completely, leave them in the pot, and hit the road. (Be careful to not let the Instant Pot tip over; I like to place it on the ground between my feet and let someone else drive to the game.)
How do you like to serve your ribs?
Once the ribs are caramelized and ready to serve, my husband likes to cut them into individual ribs before serving to make them easier to eat. If you’d rather, you can serve them in racks of three or four ribs.
While the ribs are the star of the show, I love to pair them with baked beans, potato salad or macaroni salad, garlic roasted red potatoes, and macaroni and cheese. And, of course, corn on the cob, fresh cherries and watermelon around the 4th of July, and raspberries and peaches in late summer.
Be sure and have plenty of napkins handy!
To show you how quick and easy this is, my son and I made this super short video.
Pressure Cooker BBQ Baby Back Ribs
Equipment
Ingredients
- 1 slab baby back pork ribs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 small yellow onion large diced
- 1 celery stalk large diced
- 1/2 cups water
- 1 cup BBQ sauce
Instructions
- Pat the ribs dry with a paper towel and place them on a work surface. Peel the membrane off the back of the ribs. Cut the ribs into sections that will fit in the pressure cooker, and rub with salt and pepper.
- Place the onion, celery, and water in the pressure cooking pot. (You can use a rack or not use a rack depending on what you prefer and how many ribs you're cooking.) Add ribs.
- Close and lock the lid of the pressure cooker. Select High Pressure and a 15 minute cook time.
- When the cook time ends, turn off pressure cooker and use a natural pressure release for 10 minutes. Then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the ribs. If making ahead, cool to room temperature. Once cool, refrigerate until ready to serve.
- When you're ready to eat, preheat the BBQ grill to a medium-high heat. Coat one side of the ribs with BBQ sauce. Place on the grill, sauce side down, and grill for 3 minutes. Coat the other side with BBQ sauce, flip, and grill for a 3 minutes.
- Slather on additional BBQ sauce and grill each side for an additional 3 minutes.
- Serve immediately.
Video
Nutrition
More rib recipes you might like:
Country-Style Barbecue Pork Ribs
Pressure Cooker Beef Short Ribs
Sweet and Sour Country Style Ribs
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Do you think this would work with pork loin roast cut into chunks? If so, would the cook time change?
Once ribs are cooked and you do a natural release, can you use the IP air fryer lid to brown them up instead of the grill?
Yes, you can use the air fryer lid to carmelize the BBQ sauce on the ribs. You’ll only be able to do a few at a time however.
I tried this method, pressure cooked for 20 minutes then on the grill for about 20 or more. All I can say is don’t waste your time or even more, your babybacks. Ribs came out cooked but tough and rubbery. There’s no substitute for slow and low heat. Cook then for 5 to 6 hours at 225 then finish on the grill.
Hi Jack – sorry you had trouble with the recipe. If the ribs weren’t tender, you should have pressure cooked them a little longer until they were tender before you put them on the grill.
I cook mine for 40-45 minutes then take them out after a slow-release and finish them with some Sweet Baby Rays in the broiler of my Breville toaster oven. 20 minutes is not long enough.
Hi Richard – the cook time will depend on how thick and tender your ribs are to begin with, but if you like them super tender then that’s great to cook them longer. Sweet Baby Rays is one of our favorite BBQ sauces as well.
Hi, I’m wondering if anyone has tried cooking the ribs under pressure and finishing them on a smoker for an hour for saucing and, if they absorb any of the smoke.
Thanks
I’ve thought about trying that too. It sounds like a good idea to me. Let us know if you try it how well it works.
Hi there! Love your website!!
Question: Can I use frozen ribs that are actually country style? I’d love to pre-cook ribs in instapot and finish on grill as you describe but just want to know it’s ok if ribs are still mostly frozen and the meatier country-style type. thank you!
Thanks Lynne! I would cook country style ribs like this https://www.pressurecookingtoday.com/sweet-and-sour-country-style-ribs/ It’s okay to cook from frozen with no time change if they’re not all together in a big clump. If you’re going to finish them with BBQ sauce on a grill, then there’s no need to brown them first.
I have more of a question than a comment: Can one substitute pork spare ribs instead of the pork baby back ribs and, if so, does one need to increase the pressure cooking time from 15 minutes to 20 or 25 minutes? I am new to IP cooking and don’t want to wait til spring or summer to finish the ribs on the grill.
Thanks for your help!
Hi Norman – the cook time will depend on how thick the spare ribs are. If they’re significantly thicker, then you will need to increase the cook time. If they’re not very meaty spare ribs, you may not need to increase the cook time. If they’re not as tender as you’d like after the initial cook time, then just lock the lid in place again and cook a little longer. Enjoy!
Made a variation of these today in our Ninja Foodi. Used Guiness stout in place of water for extra flavor.
It’s too hot in Phoenix to stand outside by the grill, so after I pressure cooked them, I spread the BBQ sauce on and carmelized the sauce in the Foodi w/ the Air Crisper.
Sounds like delicious changes. Thanks for sharing Keith.
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Who wants to spend the time hovering over a BBQ for hours always worrying they will burn when you
can pressure cook and toss them on the bbq at the end
I agree – it’s the best of both worlds.
I’ve alway been told for tender ribs, they need to be cooked low and slow for the collagen in the meat to break down and give you tender ribs. A lot of people like to boil their ribs to make them tender but then you loose the juices from the ribs and the taste as well.
My questions are, when doing ribs in a pressure cooker, does the higher temperature cause a loss of juices? With the shorter cooking times in a pressure cooker, do you still get the breakdown of the collagen, causing the meat to be tender?
Thanks!
Hi Ted – ribs can get fall off the bone tender in the pressure cooker. You won’t get the same flavor as long roasted ribs, but once the ribs are as tender as you’d like and you caramelize the sauce on the grill, the ribs are awesome.
Made this today along with IP potato salad..
Ribs are perfect with your recipe..
Wonderful meal.. :O)
Definitely a great combo – thanks Ross!
Made these but put Butt Rub BBQ seasoning on instead of salt and pepper and increased cook time to 18 minutes. They were amazing!
Awesome – thanks Elle!
If I freeze for later, how would you suggest to thaw/prepare later. Making these for my mom. She doesn’t have an IP.
Hi Angie – I would thaw them in the refrigerator overnight, then heat them in the oven or on the grill while you’re caramelizing the barbecue sauce.
I was looking for a best BBQ baby back ribs recipe. At last I found this recipe and decided to try it. The ingredients are so simple and easy to make.
Thanks Stephanie!
I used an instant pot and set it for 20 min and then slow release for an additional 10 min. It was a hit. Next time I think I will try a 25 min cook time to see if I can get the ribs slightly more tender. I also prefer soaking the ribs in BBQ sauce for a few additional hours in the fridge before grilling.
Easier… Remove membrane from rib rack, set entire rack in pressure cooker in a circle, meaty side down. You can easily fit two large racks in a 6 qt. or possibly 3 smaller racks in an 8 qt. If you don’t want to put them on the grill, heat over to 450, slather racks with sauce if you choose, and 10-15 minutes and voila! Done. BEST ribs you’ll ever eat!
I made over 6 lbs of ribs (2 racks) in my 8 qt Power Cooker XL and had more than enough room. I cut the racks in thirds and stood them upright around the sides starting on the outer sides and working inward. I plan on making them again for my daughter’s family and will need to do 3 racks to feed them all and am sure that they will fit well. I put the rub on them early in the morning. I cooked them for 20 minutes and then covered them with barbecue sauce and finished them in a 400 degree oven for 15 minutes which carmelized the sauce. They were absolutely wonderful! They were very fall-off-the bone tender and flavorful and not the least bit dry.
Made these today since I did not know for sure what time my husband would be home. He sliced into individual ribs before grilling, coating each one lightly. They were crusty and moist, an absolute winner. Made the macaroni salad, too, including the carrots. Rave reviews. All kudos to you.
Thanks Sharon! So glad we could team up to make a great meal 🙂
Paragraph two of the directions says “Place onion, celery, parsley and water”. No where in the ingredients is parsley mentioned. How much parsley should be used?
Hi Curt – I eliminated the parsley for the pressure cooker version of this recipe https://www.barbarabakes.com/chipotle-barbecued-ribs-giveaway-winner/ and forgot to remove it from the instructions. I’ve updated the recipe. Feel free to add a few sprigs if you’d like. Thanks!
Great recipe! For St Louis style ribs, would you increase the cooking time? Thanks!
Thanks Janette! Since St. Louis ribs are thicker, they’ll probably need a longer cook time – probably 1 1/2 times would be about right. Let me know if you try it.
I recently bought a XL Power pressure cooker. I am following the recipes, but my meat is coming out dry. Any suggestions?
Hi Ruth – typically if the meat is tough it needs more time. If you meat is dry it needs less time. Meats with a little more meat on them tend to do better in the pressure cooker.
One of the leading causes of dry meat is using Quick Release for the pressure rather than Natural release. Quick release draws the moisture out of meats.
Just discovered your website. I had no idea there were so many things you could cook using a pressure cooker. I use mine just to soften tough meats.
I combined Instant pot and a smoker. I put a rub over night on the ribs, I pressure cooked 2 racks for 23 min, released the pressure than place them in my smoker at 200F for 1hr brushed BBQ sauce and smoked for 30min. I also did some without the addition of BBQ sauce for a drier ribs and served the sauce on the side. enjoying receiving the recipes
Thank you for the recipe. I used my own BBQ dry rub that I make with brown sugar, etc and left it overnight then I used homemade Dr Pepper Kefir (you could also use real Dr Pepper or Root Beer) instead of water and added whole garlic cloves with the onion at the bottom of the pot. Followed cooking time exactly. Tasted great! Made my own sauce from the leftover liquid. I am trying this with brisket and longer pressure cooking time tonight. Hope it turns out as good. Thank you again for the recipe and the inspiration! ?
Thanks Lisa! Sounds like delicious changes. Let me know how the brisket turns out.
Thanks so much Bev! Your comment really brighten my day. These are on my menu for the 4th of July every year. Hugs!
OMG!!! My hubby is going to love you! These came out absolutely delish! I could never make them tender enough, but these are falling off the bone. Thank you!!! thank you!!!!!
When you say natural release, am I turning the pot off?
You can turn the pot off or it will release the pressure on the keep warm setting as well.
l love your Pressure Cooker BBQ Baby Back Ribs Its the best….
Nick..
Thanks Nick!
hello! How many pounds do your baby back ribs weigh? I usually buy 3 1/2 or 4 lb packs of ribs.
Hi Wendy, the weight doesn’t really matter since baby back ribs are generally the same thickness the cook time will be the same for a few ribs or a lot of ribs. Put in as many as you’d like as long they’re not pressed together like a thicker cut of meat. Enjoy!
Can’t wait to try this recipe!
If I have 2 slabs of ribs do I double the pressure cooker time to 30mins? or keep it at 15mins? Thanks.
Hi Cecilia – I’m not sure 2 full slabs of ribs will fit in the pressure cooker. When pressure cooking you don’t need to double the time when you double the meat. It’s the thickness of the meat, more than the quantity that determines how long it will need to cook. So as long as the ribs aren’t smashed together forming a thick piece of meat, then you don’t need to increase the time. Rather than trying to fit them all in, I think I’d just cook two batches. Ribs sound perfect for the Labor Day weekend. Enjoy!
What kind of pressure do you have?
Hi Vetta – I have a 6 quart Cuisinart electric pressure cooker and a 6 quart Instant Pot electric pressure cooker. You can find more information about them on my Frequent Asked Questions Page. https://www.pressurecookingtoday.com/faq/
Thanks for the question.