• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mexican Pork Recipes

    Instant Pot BBQ Ribs

    Published: Jun 14, 2018 · Updated: May 29, 2023 by Maggie Unzueta

    Instant Pot BBQ Ribs is the easiest way to make this summer time recipe. Delicious, flavorful, and done in no time. 
    Jump to Recipe
    Instant Pot BBQ Ribs is the easiest way to make this summer time recipe. Delicious, flavorful, and done in no time. Who doesn’t love that?! by Mama Maggie's Kitchen

     

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Instant Pot BBQ Ribs sliced and on a wooden cutting board

    Instant Pot BBQ Ribs is something you have to try!

    The other day, we were about to put ribs in the oven for 2 hours.. Because that’s how I always make them.

    Then it dawned on me: Why not put them in the Instant Pot? Half the time than regular ribs and just as delicious. Served with Southern macaroni salad, of course! 

    Table of Contents

    • 1 Rub Ingredients
      • 1.1 HUNGRY FOR MORE?
    • 2 Instant Pot BBQ Ribs
      • 2.1 Ingredients
        • 2.1.1 For the Spice Rub:
        • 2.1.2 For the Ribs:
      • 2.2 Instructions
      • 2.3 Notes
      • 2.4 Nutrition
          • 2.4.0.1 Maggie Unzueta

    Rub Ingredients

    BBQ spice rub

    Mix all the spices for the rub. I even make a little extra and sprinkle it on top of my potatoes.

    Rubbed Ribs in Pyrex Plate

    Once you remove the baby back ribs from the package, rinse them well and remove the back membrane.

    On a cutting board, put the meaty part of the ribs down. Slide your fingers under the membrane and rip it off. Easy! You can also use a knife.

    Rub a dub dub. Add the rub to the ribs on both side.

    Cover them with plastic wrap and put the ribs in the fridge for several hours. Overnight is best. Sweet dreams. See you in the morning…

    Rubbed Ribs in an Instant Pot

    Place the trivet in the Instant Pot. Add the ribs around the pot, kind of like a ring. No rosies or posies. Ring around the Instant Pot. lol. (See picture above).

    Adding Liquid to Instant Pot BBQ Ribs

    Add the liquid. The first time I did this, I did not add the liquid smoke. My ribs were just meh … This ingredient is optional but HIGHLY recommended. It will give the ribs an smokey flavor.

    Instant Pot valve sealed

    Close the lid. Move the valve to “Sealed.”

    Cooked BBQ Ribs in an Instant Pot

    Your Instant Pot BBQ Ribs will be done in half the time. We’re talking in under an hour, they are ready to eat. Can I just tell you how much I love my Instant Pot!

    Cooked Ribs on a Cookie Sheet

    Once they are ready, remove from the Instant Pot and place them on a foil-lined cookie sheet.

    Brushing BBQ sauce on ribs

    Shhhhmear a thick layer of the BBQ sauce.

    Also consider trying this delicious Pulled Pork Recipe!

    Cooked Ribs with BBQ Fork

    You can do the next step either in the oven or on the grill. In the oven for 10-15 minutes. Or on the grill for 10 minutes, on each side. Add as much BBQ sauce as you like.

    Let rest for a few minutes before slicing.  Serve with extra BBQ sauce and some yummy Keto Cupcakes. Hope you enjoy!

    HUNGRY FOR MORE?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

     

    Instant Pot BBQ Ribs sliced and on a wooden cutting board

    Instant Pot BBQ Ribs

    Instant Pot BBQ Ribs is the easiest way to make this summer time recipe. Delicious, flavorful, and done in no time. 
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 4 hours hours
    Cook Time: 35 minutes minutes
    Total Time: 4 hours hours 35 minutes minutes
    Servings: 4 people
    Calories: 310kcal
    Author: Maggie Unzueta

    Ingredients

    For the Spice Rub:

    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon paprika
    • ½ teaspoon whole oregano
    • ½ teaspoon ground cumin
    • 2 tablespoons brown sugar

    For the Ribs:

    • 1 rack baby back ribs
    • ½ cup apple juice
    • ½ cup water
    • ¼ cup apple cider vinegar
    • 1 teaspoon liquid smoke optional* but recommended
    • 1 cup your favorite BBQ sauce

    Instructions

    • To prepare the ribs, wash them and remove the membrane on the back.
    • (Some ribs will already have the membrane removed).
    • Mix all the spice rub ingredients - salt, pepper, garlic powder, onion powder, paprika, oregano, cumin, and brown sugar.
    • Stir well to combine everything.
    • Add the spice rub to the ribs on both side.
    • Cover with plastic wrap and place in the fridge for a minimum of 4 hours. Overnight is best.
    • Remove ribs from the fridge.
    • Add trivet to the bottom of the Instant Pot.
    • Mix apple juice, water, apple cider vinegar, and liquid smoke in a container.
    • Add the liquid mixture to the Instant Pot.
    • Arrange the ribs around the rim of the Instant Pot.
    • (If the ribs are already cut, place standing up).
    • Close the lid. Move valve to SEALING
    • Pressure cook on Manual at High Pressure for 16-25 minutes.
    • For tender but still meaty ribs, 16 minutes.
    • For falling off the bone ribs, 25 minutes.
    • The Instant Pot will beep when finished. Allow natural release for 5 minutes.
    • Then move valve to VENTING to release the rest of the pressure.
    • Open the lid carefully.
    • Remove the ribs from the Instant Pot and place on a foil-lined cookie sheet.
    • Brush the ribs with your favorite BBQ sauce on both sides.
    • Heat the broiler.
    • Place the ribs in the oven for 5 minutes.
    • (You can also do this on the grill).
    • Remove from oven. Let cool for 4-5 minutes before slicing.
    • Enjoy!

    Notes

    Be careful. The ribs can burn if you leave them under the broiler too long. 
    Cover with foil paper to keep warm before slicing and serving. 

    Nutrition

    Calories: 310kcal | Carbohydrates: 32g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1768mg | Potassium: 299mg | Fiber: 1g | Sugar: 26g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Albondigas de Pollo (Chicken Meatball Soup)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)

    More Mexican Pork Recipes

    • Tacos Arabes served on a wooden cutting board next to several toppings.
      Tacos Arabes (Puebla Arab Tacos)
    • A decorative Mexican clay plate filled with chicharron en salsa verde and topped with a green cilantro leaf.
      Chicharrón en Salsa Verde
    • Tacos Al Pastor on a decorative clay plate topped with cilantro and onion.
      Tacos Al Pastor + VIDEO
    • Green Pork Tamales on a decorative plate served next to a bowl of salsa verde.
      Green Pork Tamales + VIDEO

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mommy Peach

      June 19, 2019 at 1:03 am

      5 stars
      Oh wow! these looks like tasty and juicy ribs!

      Reply
    2. Holly

      June 18, 2019 at 9:05 pm

      5 stars
      Yummy. This looks super delicious!

      Reply
    3. Rachel

      June 18, 2019 at 8:46 am

      That is it! I am going out to buy ribs right now. I am obsessed with the instant pot version of ribs but this looks amazing.

      Reply
    4. Cynthia Nicoletti

      June 18, 2019 at 6:48 am

      I needed these tips, my ribs never taste so good !!

      Reply
    5. Amanda

      June 18, 2019 at 6:14 am

      I really need to get an Instant Pot. To make ribs so easily is a game changer.

      Reply

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·