Instant Pot Ribs Recipe For Tender Meat In Under 60 Minutes

Question 1

What type of ribs work best for cooking in an Instant Pot?

Accepted Answer

Baby back ribs are the most popular choice for Instant Pot recipes because they cook quickly and remain tender. Spare ribs can also be used, but they require a slightly longer cooking time due to their size and fat content. Boneless country-style ribs are another option and can be cooked evenly if arranged in a single layer. Removing the membrane from the ribs is recommended for better texture and flavor absorption.

Question 2

How long should I pressure cook ribs in the Instant Pot for tender results?

Accepted Answer

For baby back ribs, pressure cooking for 25-30 minutes usually yields tender, juicy ribs. Spare ribs typically need 30-35 minutes. If you prefer ribs that fall off the bone, you might cook them slightly longer. For boneless country-style ribs, 30-35 minutes with a natural pressure release of 10-15 minutes helps keep them moist and tender.

Question 3

Can I cook multiple racks of ribs at once in the Instant Pot?

Accepted Answer

Yes, you can cook up to three racks of ribs at the same time in a 6-quart or larger Instant Pot, as long as the ribs are stood upright and not overcrowded. The cooking time remains the same because pressure cooks food evenly. Avoid packing the ribs too tightly to ensure even heat circulation and consistent cooking.

Question 4

Do I need to finish Instant Pot ribs using a broiler or grill?

Accepted Answer

Finishing ribs under a broiler or on a grill is highly recommended to caramelize the BBQ sauce and add a smoky flavor and crispy crust. After pressure cooking, brush the ribs liberally with sauce and grill or broil for 3-5 minutes until the sauce bubbles and develops a slight char. If you don’t have a broiler, using a grill or a hot skillet works well as an alternative.

Question 5

Is it necessary to remove the membrane from ribs before cooking in the Instant Pot?

Accepted Answer

Yes, removing the thin, white membrane on the back of ribs is advised because it can prevent seasonings and sauces from penetrating the meat and can result in a tougher texture. To remove it, loosen the membrane with a knife at one end and pull it off using a paper towel for grip. This step helps the ribs cook more evenly and improves tenderness.

Ingredients

Instructions

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Notes

Nutrition