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86% would make again

Tangy Instant Pot Baby Back Ribs

You’ll love this Instant Pot Baby Back Ribs recipe. The meat practically falls off the bone when it’s finished, and it’s packed full of flavor from the dry rub and tangy bbq sauce. This recipe makes for a delicious and quick weeknight meal.

by Katie Aubin

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

Dry Rub and Ribs

  • 3 tablespoons light brown sugar
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 2 teaspoons mustard powder
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • ½ teaspoon red pepper flakes
  • 2 lb baby back ribs (910 g), membrane removed
  • 3 tablespoons apple cider vinegar
  • 1 cup water (240 mL)

Barbecue Sauce

  • 3 tablespoons dijon mustard
  • ½ teaspoon cayenne
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons honey
  • 1 ½ tablespoons fresh ginger, grated
  • 3 cloves garlic, grated
  • ¼ cup ketchup (60 g), plus 2 tablespoons
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon molasses
  • 3 tablespoons apple cider vinegar

Nutrition Info

Shop ingredients with
    Calories 766
    Fat 53g
    Carbs 34g
    Fiber 1g
    Sugar 29g
    Protein 35g

Estimated values based on one serving size.

Preparation

  1. Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
  2. Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
  3. Add the apple cider vinegar and water to the basin of the Instant Pot.
  4. Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
  5. While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
  6. When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
  7. Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
  8. Broil the ribs for 2–4 minutes, until the sauce begins to caramelize.
  9. Remove the ribs from the oven and brush with another coat of sauce.
  10. Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
  11. Enjoy!