I don’t just need easy Instant Pot ribs. I needed the Easiest Instant Pot Ribs, like ever.
See, I needed a win here. I went for years and years afraid to try making ribs. We always loved them and I’d buy premade sometimes, but I just had zero confidence in my abilities to make them on my own. We’re from Kansas City, for gosh sakes! I couldn’t be turning out subpar ribs. Everybody–including me!–would know the difference.
But yes. I think I’ve found it: the easiest instant pot ribs ever. Easy enough I’m interested in experimenting with different additions. That’s a far cry from not even trying, and I’m really pleased with myself for going outside my comfort zone.
I use this BBQ sauce–and couldn’t tell it from traditional BBQ sauce if I tried. If your store doesn’t have sugar free BBQ sauce though, you can always make your own. Do what works for you! Always.
But let’s get started on those ribs, shall we?
Oh yeah: if you don’t have an Instant Pot, use your crock pot. Low and slow, baby!
Whatever rub you wanna rub, get to rubbing. Rub in your rub!
Add 1/2 cup water (or broth), along with the apple cider vinegar and Liquid Smoke (if using) to the bottom of your pot. If you're not using the vinegar, just replace the liquid with water.
Insert trivet, and set now-rubbed ribs on their side atop of trivet, curling around to fit in your pot. (You can cook up to 2 racks at a time if your pot will accommodate them).
Cook high pressure for 28 minutes (for very tender) or 25 minutes for more of a bite.
Allow for full natural pressure release. As pressure is dropping, preheat the oven to 450 degrees F.
When the pressure has dropped, remove ribs from Instant pot and put them in a broiling pan. Spread BBQ sauce on them.
Broil for 10 -15 minutes with the meaty side up, until the sauce is caramelized and it looks so good, you can barely wait to eat it!
Easiest Instant Pot Ribs
Amount Per Serving
Calories 431Calories from Fat 315
% Daily Value*
Total Fat 35g54%
Saturated Fat 11g55%
Total Carbohydrates 1g0%
* Percent Daily Values are based on a 2000 calorie diet.
Secret: I just used Montreal Steak Seasoning as rub. It's what I had. I always allow a Natural Pressure Release on meat, since the Quick Release tends to turn out tougher meat. If you are a planning-ahead type, you could also marinate these babies overnight. Betcha that would be good! You may need to tweak cooking times for different cuts of ribs or to get your desired level of tenderness. These instructions are for falling-off-the-bone tender ribs using the St. Louis Style rack.