Instant Pot Baby Back Ribs

from ButterYum
makes 2 racks of ribs (5 to 6 pounds total)


  • 2 racks baby back ribs, cut in half, membranes removed from underside (5-6 pounds total)

  • 1 1/2 cups water

Dry Rub:

  • 4 teaspoons kosher salt

  • 2 teaspoons smoked paprika

  • 2 teaspoons dry mustard powder

  • 2 teaspoons chili powder

  • 2 teaspoons granulated garlic (or powder)

  • 2 teaspoons granulated onion (or powder)

Barbecue Sauce:

  • 1 1/4 cup ketchup

  • 1 cup brown sugar (light or dark), packed

  • 1/4 cup water

  • 1/4 cup molasses

  • 1/4 cup pineapple juice

  • 2 tablespoons water

  • 1 tablespoon hickory flavored liquid smoke

  • 1 tablespoon cornstarch

  • 2 1/2 teaspoons dry mustard

  • 2 teaspoons paprika

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper


  1. Make the dry rub by combining the dry rub ingredients together and sprinkle evenly over both racks of ribs, front and back; rub the seasoning in well.

  2. Place water and rack inside Instant Pot; stand ribs up on rack.

  3. Seal Instant Pot (electric pressure cooker) and cook on high pressure for 40 minutes; allow pressure to release naturally.

  4. While ribs are cooking, make the sauce by whisking all the barbecue sauce ingredients in a medium saucepan over high heat; bring to a boil, then reduce to a heat and simmer at a gentle bubble until the mixture thickens, about 20 minutes.

  5. Remove ribs from Instant Pot and place on a foil lined half sheet pan; brush with bbq sauce and place ribs under broiler for 5 to 10 minutes (watch carefully to prevent burning). Alternatively, this step can be completed on a charcoal or gas grill.

Note: store leftover barbecue sauce in an airtight container in the refrigerator.