Easy and Amazing Pressure Cooker Ribs

Easy and Amazing Pressure Cooker Ribs

Memorial Day is here. Which means summer is here. And you know what that means… RIBS! I feel like I probably started eating ribs before I could walk. And as a ribs connoisseur, this pressure cooker ribs recipe definitely does not disappoint. I hope everyone learns to cook ribs this way so I don’t have to eat chewy, dry ribs ever again!


Pressure Cooker Ribs | The Foodie Eats

The Method

Pressure Cooker Ribs

The easiest pressure cooker ribs - perfectly tender with an amazing rub.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Barbecue
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 428kcal
Author: The Foodie Eats


  • 1 rack baby back ribs
  • sea salt
  • black pepper
  • brown sugar
  • garlic powder
  • onion powder
  • allspice
  • chili powder
  • cinnamon
  • BBQ sauce


  • Remove the membrane from the back of the ribs.
  • In a small bowl - combine spices together, making sure to break up the brown sugar (with a fork or whisk). The actual measurements are a "secret" from a friend, but just think of t this way... Use more of the spices listed at the top and less as you go down the list. Then season ribs liberally on both sides with spice mix.
  • Add 1 cup of water and a trivet into the pressure cooker. Place the ribs on top of the trivet. Lock lid, close vent, and set manual timer for 20 minutes. Then allow pressure to naturally release.
  • Meanwhile, preheat oven to 450 degrees.
  • Transfer ribs to a baking tray and brush sauce all over the ribs on both sides. Switch the oven to low broil. Place ribs in the oven on bottom rack for 7 minutes each side. I recommend doing bone-side-up first.
  • Remove, serve, and enjoy!



Calories: 428kcal | Protein: 43g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 142mg | Potassium: 720mg | Vitamin A: 20IU | Calcium: 50mg | Iron: 1.9mg

And as Always… Please Pin & Share the Love!

Pressure Cooker Ribs | The Foodie Eats


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  • Reply
    May 26, 2017 at 4:17 pm

    Are there measurements for the spices or do you just sprinkle on?

    • Reply
      Chef Gary
      May 26, 2017 at 4:35 pm

      There are measurements, but it’s kind of a secret ratio recipe. They are listed in order from greatest to least amounts.

  • Reply
    May 29, 2017 at 11:13 am

    5 stars
    The ribs and whole meal that this company put together was perfect. Chef Gary has real talent in not only professionalism and etiquette but also with the food quality. These ribs were on point! I remember my Dad when I was growing up, trying to make perfect ribs. Who knew all he needed was Gary’s recipe and an instant pot!?

    If you’re reading this far and you haven’t already gone to the store to try this today. Stop and try it!

    • Reply
      Jerry Weber
      January 10, 2019 at 5:51 pm

      Omg, im on it !! Thank you

  • Reply
    Rainy Day BBQ Recipes with Your Instant Pot - The Foodie Eats
    June 24, 2017 at 11:49 am

    […] 5. Easy and Amazing Pressure Cooker Ribs: […]

  • Reply
    Instant Pot Eats
    September 18, 2017 at 10:30 pm

    I love the dry spice and BBQ sauce mix – that really makes it! These look amazing. I haven’t tried ribs in the Instant Pot yet, but they’re high on my to-do list.

    • Reply
      Chef Gary
      September 19, 2017 at 11:51 am

      Thanks! You’re right, the rub and sauce take it to another level 🙂 Please let me know how you like them when you try it!

  • Reply
    courtney powers
    October 30, 2017 at 10:39 pm

    how long did you let the pressure naturally release? thanks!

  • Reply
    January 30, 2018 at 9:38 pm

    5 stars
    So tender and such great flavor!

  • Reply
    March 14, 2018 at 8:47 am

    Could you finish on grill instead of oven for bit of charred taste? Have you tried this is the mini or does it need to be bigger?

    • Reply
      Chef Gary
      March 14, 2018 at 9:18 am

      I’m sure using the grill would work great! Just be sure to crank the heat. And I think a mini would be too small.

      • Reply
        May 22, 2019 at 1:51 pm

        i tried something new. i smoked my ribs for 2 hrs then placed them in the pressure cooker for 20 minutes, (could have been 30 minutes) and the meat nearly fell off the bone. put a little bbq sauce with it. it also retained the smoker flavor. they disappeared that night.

  • Reply
    May 3, 2018 at 1:07 pm

    I’m new to this whole InstantPot thing… Is your recipe with frozen or thawed ribs?


    • Reply
      Chef Gary
      May 3, 2018 at 1:25 pm

      Fresh and thawed. I won’t ever recommend cooking frozen meat.

  • Reply
    Joe Mamma
    May 27, 2018 at 10:53 pm

    Calories per serving, but no mention of how big the serving is.

    • Reply
      Chef Gary
      May 28, 2018 at 9:07 am

      This recipe is for one rack of ribs and is calculated (and listed) as six servings.

  • Reply
    christina young
    September 26, 2018 at 10:44 am

    I have a few questions… I have two racks out for dinner (family of 9 here) Do I need to add more time doing two racks at the same time? I have the 8qt so they will fit but fairly new to the machine to know when added time is necessary. Second question, I don’t have baby back ribs, I have side pork ribs… will these work the same? Thanks so much for your response!

    • Reply
      Chef Gary
      September 26, 2018 at 9:15 pm

      For double the ribs you usually wouldn’t need to add more time, but side pork ribs are typically thicker, so I would add five minutes to the cook time to be on the safe side.

  • Reply
    February 5, 2019 at 11:22 pm

    Looks amazing! If I wanted to make these in advance for a dinner party would you recommend I keep the ribs in the instant pot and then take them out to put barbecue sauce on and broil when I’m ready to serve? Otherwise can I let the ribs naturally release, put sauce on them, put them back in instant pot to keep warm and then broil before serving? I’m new to instant pot ribs…I usually use the slow cooker:)
    Thanks so much!!!

    • Reply
      February 6, 2019 at 12:09 am

      Your plan sounds perfect. Leave them in the IP until ready to serve, then broil at the last minute.

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