These are, hands down, the easiest ribs you’ll ever make—ready in under an hour! They’re packed with flavor, super saucy and sticky, and the meat is so tender it just falls off the bone. Seriously, they’re that good!

Now, I’ll be honest here. It took us at least three rounds of recipe testing to get these ribs just right. I came home with two racks of baby back ribs on three separate occasions, all within the span of two weeks.

But here’s the real hero of this recipe: my husband. He was all in on the testing process, eating his way through each batch and giving helpful feedback. He really helped us perfect these super tender, juicy, fall-off-the-bone ribs that we can now whip up in less than an hour.

Why I Love This Easy Recipe:

• Quick to make: Thanks to the Instant Pot®, cooking time is slashed by more than half. These ribs are done in less than 60 minutes.
• Foolproof: This recipe is perfect for beginners, even if you’ve never made ribs before. The result? Juicy, tender, fall-off-the-bone goodness with minimal effort. Plus, the quick broil at the end caramelizes the BBQ sauce, making it perfectly sticky.
• Make ahead: You can easily prep and season the ribs with the dry rub the night before and store them in the fridge. It’s perfect for busy weeknights or summer BBQs.

Types of Ribs:

• Spare Ribs: These are bigger and meatier than baby backs, but they take longer to cook until they’re tender.
• Baby Back Ribs: These are smaller, leaner, and generally more tender than spare ribs.
• St. Louis Ribs: These are trimmed spare ribs, often cheaper than baby backs.
• Country Style Ribs: Not actually ribs—these come from the pork loin near the shoulder and resemble ribs. They have lots of fat and are best when cooked low and slow, like smoking or braising.

Ingredients:

• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 2 teaspoons ground mustard
• 1 ½ teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 2 pounds baby back pork ribs (trimmed of excess fat, rinsed, and patted dry)
• 2 cups chicken stock
• ½ cup apple cider vinegar
• 2 cups barbecue sauce

Equipment:

• Instant Pot

Instructions:

1. In a small bowl, mix together the brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin, and cayenne pepper.
2. Remove the membrane from the back of the ribs by pulling it down the entire length. Coat the ribs with the brown sugar mixture, rubbing it in well on both sides.
3. Add the chicken stock and apple cider vinegar to your 6-quart Instant Pot®. Place the metal trivet inside and set the ribs upright on top, wrapping them in a circle.
4. Set the Instant Pot to the manual setting, adjust the pressure to high, and set the cook time to 25 minutes. Once it’s done cooking, quick-release the pressure according to the manufacturer’s directions.
5. Preheat your oven to broil and line a baking sheet with foil.
6. Place the ribs, meat side up, in a single layer on the prepared baking sheet and brush them with barbecue sauce.
7. Broil the ribs in the oven until the barbecue sauce is caramelized and browned, about 4-6 minutes.
8. Serve the ribs right away with the remaining barbecue sauce.

Enjoy!

What BBQ Sauce to Use:

It really comes down to what you like—sweet, spicy, tangy, etc. But we personally love a sweet BBQ sauce for these ribs, especially Stubb’s and Sweet Baby Ray’s. A couple of other great options are Trader Joe’s BBQ Sauce and Bachan’s.

How to Make the Easiest Ribs in the Instant Pot:

1. Remove the membrane from the ribs and discard it.
2. Mix up the dry rub and season the ribs generously.
3. Add chicken stock and apple cider vinegar to the Instant Pot (this keeps everything nice and moist).
4. Coil the ribs on top of the metal trivet (this prevents burning and keeps the ribs from getting soggy). Seal the Instant Pot and set it for 25 minutes.
5. After cooking, remove the ribs, brush on your favorite BBQ sauce, and broil them until the sauce is beautifully caramelized.

Tips & Tricks for Success:

• Remove the membrane: This helps the ribs stay tender and flavorful. If you leave it on, the membrane can be tough and chewy, plus it keeps the rub and sauce from really soaking into the meat.
• Use a dry rub: A dry rub helps create a flavorful crust without adding too much moisture, so the ribs stay juicy.
• Brown sugar is key: It adds just a touch of sweetness while helping to keep the ribs tender and juicy.
• Baby back ribs are the best: While you can use spare ribs, baby backs are usually preferred because they cook faster and are more tender.
• Broiling is optional, but it’s worth it: The broiling step creates that perfect, caramelized crust. Just keep an eye on it—it can go from perfect to burnt quickly!
• Reheat the right way: If you have leftovers, don’t just microwave them—they’ll get tough. Instead, reheat them in the oven at 250°F, covered in aluminum foil. This will help keep them juicy and tender.

Pro Tip:

• Use a metal trivet: This keeps the ribs elevated, prevents sticking, and helps the Instant Pot work its magic. It ensures more even cooking and tender meat.

What to Serve with These Saucy BBQ Ribs:

• Warm Potato Salad
• Homemade Tater Tots
• The Best Pasta Salad
• Creamy Broccoli Salad
• Buttermilk Cornbread

Trust me, these ribs will become a favorite at your next dinner or BBQ!