Instant Pot Baby Back Ribs

These baby back ribs are fall-apart tender and are made entirely in the Instant Pot! They’re Whole30 and paleo, but it’s super easy to use store-bought BBQ sauce, too. Cost-effective, super flavorful, and hands-off. BBQ ribs perfect from Memphis with love!

Why These Ribs Are So Good

• These ribs are so easy to make and made entirely in the Instant Pot.
• These ribs are so succulent and they are fall off the bone tender.
• They are Whole30 compliant and paleo, and the sauce is healthier as it is homemade.
• You can find this recipe and lots more in my Paleo Instant Pot Cookbook.

How To Make Them

1. Turn ribs over so meaty side is face-down. Using a butter knife and your fingers, separate the transparent membrane from the back of the bones and meat and peel off.
2. In a small bowl, combine all BBQ rub ingredients and sprinkle evenly all over ribs, front and back.
3. If you use storebought BBQ sauce, pour it into the cooking pot of the Instant Pot before placing the ribs on top

If Making BBQ Sauce Homemade:

1. Turn Instant Pot on Sauté mode. When hot, add avocado or coconut oil and sauté onion for 3-4 minutes or until softened and translucent. Add garlic and sauté until fragrant, stirring constantly about 30 seconds. Add remaining BBQ sauce ingredients and stir until smooth.
2. Place the rib halves in the Instant Pot, fitting them in a C-shape curve inside the cooking pot. Secure lid and set valve to the Sealing position. Cook on Manual High Pressure for 40 minutes. Quick-release.
3. Remove ribs carefully – they will be fall-apart tender. Transfer to a baking sheet and preheat your broiler. Broil, watching carefully, until browned on top.
4. If you made your sauce homemade: Blend the sauce, left in the Instant Pot, using an immersion blender or regular blender.
5. Baste ribs with sauce and serve with plenty for dunking. Sprinkle with extra BBQ rub if desired.

The Easy Way To Make BBQ Ribs

When it comes to BBQ, I know what I’m talking about, I’m a Memphis girl after all! Making baby back ribs in an electric pressure cooker is so easy and it eliminates the need to constantly baste and tend to the cooking ribs.

Serving Suggestions

These ribs are perfect to serve up with all of your favorite BBQ side dishes, fries, coleslaw, corn, and salads are all perfect choices. Try them with these sides:

• Healthy Coleslaw Recipe
• Mexican Street Corn Salad Esquites
• Herb Roasted Potato Salad
• Carrot Raisin Salad

Chef’s Tips

• You may have to squeeze the ribs in the Instant Pot so they fit – that is fine.
• If you’re on Whole30, make absolutely sure you do not use honey when making the BBQ sauce; use coconut aminos instead. You can also use 2 cups of my Whole BBQ sauce if you like.

More Delicious Instant Pot Recipes

• Instant Pot Sweet Potatoes
• Instant Pot Dal
• Beef with Peppers in the Instant Pot
• Instant Pot Chicken Tikka Masala
• Instant Pot Country Style Ribs

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Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

5 from 3 votes

Instant Pot Baby Back Ribs

Prep:10 minutes minutes

Cook:50 minutes minutes

Time to Come to Pressure:10 minutes minutes

Total:1 hour hour 10 minutes minutes

BBQ baby back ribs that are fall-off-the-bone tender thanks to the Instant Pot. Made entirely from scratch in the Instant Pot (or with store-bought BBQ sauce and rub to make it easier), this recipe is healthier, Whole30 or paleo, or conventional. Versatile, flavorful, delicious, from a Memphian.

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Ingredients

• ▢ 3 pounds pork baby back ribs cut in half
• ▢ 1/4 cup BBQ rub or use recipe below for Whole30 or homemade; If you use storebought BBQ sauce, pour it into the cooking pot of the Instant Pot before placing the ribs on top
• ▢ 1 cup BBQ sauce or use recipe below for Whole30 or homemade;  If you use storebought BBQ sauce, pour it into the cooking pot of the Instant Pot before placing the ribs on top

BBQ RUB

• ▢ 1 teaspoon cumin
• ▢ 2 tablespoon smoked paprika
• ▢ 1 1/2 teaspoons garlic powder
• ▢ 1 teaspoon granulated onion
• ▢ 1 1/2 teaspoons salt
• ▢ Pinch cayenne pepper
• ▢ 1 teaspoon black pepper

BBQ SAUCE

• ▢ 1 tablespoon avocado oil or refined coconut oil
• ▢ 1 cup sweet onion diced small
• ▢ 3-4 cloves garlic minced
• ▢ 1/4 cup honey OR 1/2 cup coconut aminos for Whole30
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon mustard powder
• ▢ 4 teaspoons smoked paprika
• ▢ 1 6- ounce can tomato paste
• ▢ 1/2 cups chicken stock
• ▢ 1/4 cup apple cider vinegar

Equipment

• Instant Pot

Instructions 

• Turn ribs over so meaty side is face-down. Using a butter knife and your fingers, separate the transparent membrane from the back of the bones and meat and peel off.
• In a small bowl, combine all BBQ rub ingredients and sprinkle evenly all over ribs, front and back.

If making BBQ sauce homemade:

• Turn Instant Pot on Sauté mode. When hot, add avocado or coconut oil and sauté onion for 3-4 minutes or until softened and translucent. Add garlic and sauté until fragrant, stirring constantly, about 30 seconds. Add remaining BBQ sauce ingredients and stir until smooth.
• Add rib halves to Instant Pot, fitting them in a C-shape curve inside the cooking pot. Secure lid and set valve to Sealing position. Cook on Manual High Pressure for 40 minutes. Quick release.
• Remove ribs carefully – they will be fall-apart tender. Transfer to a baking sheet and preheat your broiler. Broil, watching carefully, until browned on top.
• If you made your sauce homemade: Blend the sauce, left in the Instant Pot, using an immersion blender or regular blender.
• Baste ribs with sauce and serve with plenty for dunking. Sprinkle with extra BBQ rub if desired.

Notes

If you’re on Whole30, make absolute sure you do not use honey; use coconut aminos instead. You can also use 2 cups of my Whole BBQ sauce if you like.

You may have to squeeze the ribs in the Instant Pot so they fit – that is fine.

Nutrition Information

Calories: 640kcal, Carbohydrates: 25g, Protein: 46g, Fat: 40g, Saturated Fat: 13g, Cholesterol: 149mg, Sodium: 2182mg, Potassium: 1288mg, Fiber: 5g, Sugar: 9g, Vitamin A: 3513IU, Vitamin C: 13mg, Calcium: 118mg, Iron: 5mg, Net Carbs: 20g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik