Instant Pot Ribs Recipe

Pork ribs: The star of the dish, these should be fresh and meaty for the best results.

Bbq sauce: Adds a smoky, sweet flavor to the ribs. Choose your favorite brand or make your own.

Water: Used to create steam in the Instant Pot, ensuring the ribs cook evenly and stay moist.

Paprika: Adds a mild, sweet pepper flavor and a beautiful color to the ribs.

Garlic powder: Provides a rich, savory depth to the seasoning mix.

Onion powder: Enhances the overall flavor with a subtle hint of onion.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and complexity to the seasoning mix.

When preparing ribs in the Instant Pot, make sure to remove the membrane from the back of the ribs before applying the spice rub. This will allow the seasonings to penetrate the meat more effectively and result in a more tender and flavorful dish. To remove the membrane, use a knife to gently lift one end, then grab it with a paper towel and pull it off in one piece.

• pork ribs - Substitute with beef ribs: Beef ribs can provide a similar texture and flavor profile, though they may require a slightly longer cooking time.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that can complement the ribs well, though it will give a different taste profile.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• paprika - Substitute with smoked paprika: Smoked paprika provides a similar flavor with an added smoky depth.

• garlic powder - Substitute with fresh garlic: Fresh garlic can offer a more robust and aromatic flavor, though it should be minced finely.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor, though they will add texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• For short-term storage, place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to store the ribs for a longer period, freezing is the best option. Wrap each portion of ribs tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, use vacuum-sealed bags for optimal freshness.

• Label each package with the date to keep track of storage time. Frozen ribs can be stored for up to 2-3 months.

• When ready to reheat, thaw the ribs in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Reheat the ribs in the oven at 350°F (175°C) until they are warmed through, approximately 15-20 minutes. Brush with additional bbq sauce before serving to enhance the flavor.

• For a quicker option, you can reheat the ribs in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through.

• To maintain the ribs' tenderness, avoid overcooking during reheating. Keep an eye on them to ensure they remain juicy and flavorful.

• Preheat your oven to 350°F. Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to keep them moist. Heat for about 15-20 minutes or until warmed through. For extra flavor, brush with additional bbq sauce before serving.

• If you prefer using the microwave, place the ribs in a microwave-safe dish. Add a splash of water or bbq sauce to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a quick stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the ribs in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the ribs are heated through.

• If you have an air fryer, preheat it to 350°F. Place the ribs in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will also help to crisp up the edges.

• For those who enjoy the smoky flavor, reheating on a grill is an excellent option. Preheat your grill to medium heat. Place the ribs on the grill and cover. Heat for about 10-15 minutes, turning occasionally and brushing with additional bbq sauce if desired.

• Instant Pot: This is the main cooking device used to pressure cook the ribs, ensuring they become tender and flavorful in a short amount of time.

• Measuring cups: These are used to measure out the bbq sauce and water accurately.

• Measuring spoons: These are essential for measuring out the paprika, garlic powder, onion powder, salt, and black pepper.

• Mixing bowl: This is used to combine the spices before rubbing them onto the ribs.

• Tongs: These are useful for placing the ribs into the Instant Pot and for handling them when they are hot.

• Basting brush: This is used to brush the ribs with bbq sauce before broiling.

• Oven: This is used to broil the ribs after they have been cooked in the Instant Pot, giving them a nice caramelized finish.

• Baking sheet: This is used to place the ribs on while they are being broiled in the oven.

• Aluminum foil: This can be used to line the baking sheet for easier cleanup after broiling the ribs.

Pre-mix the rub: Combine the paprika, garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Use pre-cut ribs: Ask your butcher to cut the pork ribs into smaller sections to save prep time.

Instant pot liner: Use a disposable liner in your Instant Pot for easy cleanup.

Quick broil: Preheat the oven while the ribs are cooking in the Instant Pot to save time when broiling.

Double batch: Cook double the amount of ribs and freeze half for a quick meal later.