2 racks Baby Back Ribs
For the Rub:
3 tablespoons Brown Sugar
1 tablespoon Mild Chili Powder
2 teaspoons Onion Powder
2 teaspoons Garlic Salt
1 teaspoon Mustard Powder
1 teaspoon Paprika
1/2 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Bacon Salt, Optional
For the Sauce Starters:
1 1/2 cups Ketchup
1 cup Diced Onion
1/2 cup Apple Cider Vinegar
1 cup Hard Cider
1/8 cup Soy Sauce
3 tablespoons Worcestershire Sauce
2 tablespoons Prepared Mustard
2 tablespoons Canola Oil, Or vegetable oil
1 tablespoon Mustard Powder
2 teaspoons Chopped Garlic
1/2 teaspoon Black Pepper
For the Sauce Finishers:
1 cup Ketchup
1/2 cup Brown Sugar
1/3 cup Apple Cider Vinegar
1/3 cup Honey
1/4 cup Prepared Mustard
1 teaspoon Crushed Red Pepper Flakes


Make the rub: Combine the brown sugar, chili powder, onion powder, garlic salt, mustard powder, paprika, pepper, salt, cayenne pepper, and bacon salt, and mix well.
Cut ribs into 3-4 bone sections, and coat liberally with the rub mixture. Place vertically in your pressure cooker so they are standing up on the bones. Mine fit about 2 racks of ribs this way. Don’t overstuff.
Make the sauce starter: combine the ketchup, onion, vinegar, soy sauce, Worcestershire, mustard, canola oil, mustard powder, garlic, and pepper in a bowl, and pour over the top of the ribs.
Close the cooker and set to high pressure for 25 minutes.
Using the quick-release method, release the pressure. Remove the lid when safe to do so, and carefully remove the ribs from the pot. If making more than 2 racks of ribs, place more into the cooker as you did before, spoon some sauce over them, close the pot and repeat the cook cycle. If you are not cooking for an army like I do, proceed to step 6.
Remove the ribs to a separate plate, and either have someone grill them quickly over medium heat to get a bit of a char on them and caramelize some of the sauce on them, or place them on a parchment-lined cookie sheet and place under the broiler briefly.
While someone else is grilled the ribs, or right after you pull them out of the broiler (because NOPE. Don’t walk away from the broiler while you are cooking things. I have wrecked SO MANY THINGS by just looking away for a sec!) turn your pressure cooker to simmer mode and add the sauce finisher ingredients: ketchup, brown sugar, vinegar, honey, mustard, and red pepper flakes. Simmer for 2-3 minutes, stirring frequently.
Serve the ribs with a healthy side of the sauce, and your favorite BBQ sides.


Instant pot pork ribs are fall-off-the-bone tender with a succulent sauce. They turn any dinner into a backyard barbecue! This post first appeared on Food Fanatic: Pressure Cooker Pork Ribs.

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Wednesday, May 31, 2017 - 3:17pm


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