Easy Instant Pot Country Pork Ribs are fall off the bone tender and ready in just 45-minutes.
One of the most popular recipes on the blog is my Oven Baked Country-Style Pork Ribs. They are fall-off-the-bone-tender and really are a crowd pleaser, but with the 3-hour cook time, they just aren’t an option for a typical weeknight meal. Today, I’m sharing with you an adaptation of those ribs made in my Instant Pot ; Instant Pot Pork Ribs.
I give the ribs layers of flavors, by first seasoning them with my homemade Sweet BBQ Dry Rub. I then like to use the saute setting and give the ribs a quick sear on all sides. It doesn’t take long and you can totally skip that step if you are pressed for time. I find the browned meat more visually appealing in the end product than simply going straight to the pressure cycle. However, you can skip this step, if you prefer. I brown the ribs in two batches removing the first batch to a plate while I quickly brown the second batch.
Then it’s everyone in the pool for the pressure cycle. Per the user manual, the Instant Pot requires a minimum amount of liquid in order to operate the pressure cycle. So I add some beef stock and some of my homemade Basic BBQ Sauce for another layer of flavor. I then arrange the ribs in a layer around the bottom of the pan. Three pounds is a tight fit for the 6-qt Instant Pot , but it’s manageable. I managed this by arranging them on their sides (fat side down). Cover and cook on high pressure for 45-minutes.
Once the pressure cooking cycle is finished and the pressure has been released using the natural release (15-minute slow release method) for meats – a quick release causes the meat to be tough. I then remove the ribs from the Instant pot to a foil-lined rimmed baking sheet.
At this point, you have two options; sauce them as they are or caramelize the sauce under the broiler. I like my sauce caramelized so a quick 5-minute trip under the broiler and dinner is served. While the ribs are caramelizing in the oven, I steam my vegetables.
I typically serve this meal with steamed vegetables and mashed potatoes but steamed rice, egg noodles, or polenta are also perfect accompaniments to this easy dinner.
Ready for more Instant Pot Recipes? Check these out!
- Instant Pot Chicken and Dumplings
- Italian-Style Instant Pot Pot Roast
- Instant Pot Filipino Adobo Chicken
- Instant Pot Recipe: Pressure Cooker Meatloaf
Want To Try This Instant Pot Country Pork Ribs Recipe?
Instant Pot Country Style Pork Ribs
- Sprinkle the ribs evenly with the barbecue dry rub. [See Note 1]
- Optional: quickly brown the ribs on all sides using the saute setting and 1 tbsp of oil. Brown the ribs in two batches. [See Note 1].
- Pour the 1/2 cup water (or beef stock) and 1/2 cup of your favorite BBQ sauce into the base of the pressure cooker pot, stirring to combine.
- Add the ribs in a single layer around the bottom of the pot.
- Cover with the lid and lock into place. Be sure the quick release valve is in the pressure position. Cook at high pressure for 45 minutes.
- Allow the pressure release naturally, about 15 -20 minutes.
- Optional: Remove the ribs to a foil-lined rimmed baking sheet. Baste the ribs with extra barbecue sauce and caramelize under the broiler of the oven for about 5-minutes.
- Serve with additional BBQ sauce, fresh steamed vegetables, and your choice of rice, mashed potatoes, or polenta to sop up the sauce!
- I like to use the saute setting and first give the ribs a little sear on all sides. It doesn't take long and you can totally skip that step, if you are pressed for time.
- I make my own homemade barbecue rub and barbecue sauce. My homemade rubs and sauces are MSG free.
- Three pounds is a tight fit for the 6-qt Instant Pot, but it's manageable. I managed this by arranging them on their sides (fat side down).
- Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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