Fall-Off-The-Bone Instant Pot Ribs
25 minutes at high pressure + 5 minutes under the broiler — done.
Method · 9 steps
- 1
Flip ribs bone-side up and peel off the silver membrane with a paper towel — this is mandatory for tender ribs.
- 2
Mix brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, and chili powder. Rub evenly onto both sides of the ribs and let sit 10 minutes.
- 3
Pour 1 cup apple juice into the Instant Pot. Insert the wire trivet.
- 4
Cut each rack in half if needed to fit. Stand the ribs on their edge, curling them around the inside of the pot so they form a ring (not touching the liquid).
- 5
Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 25 minutes. The pot takes ~10 minutes to come up to pressure, so total time is about 45 minutes.
- 6
When cook time ends, let the pressure NATURALLY RELEASE for 10 minutes, then flip the valve to VENTING for a quick release of any remaining pressure.
- 7
Carefully transfer ribs to a foil-lined sheet pan, meat-side up. Brush generously with BBQ sauce.
- 8
Broil on HIGH 4-6 inches from the element for 4-5 minutes until the sauce bubbles and caramelizes into a lacquered crust. Watch closely — it burns fast.
- 9
Rest 5 minutes, slice between the bones, and serve with extra sauce.
Chef's notes
- →Natural release for 10 minutes is what makes them fall off the bone — quick releasing immediately will leave them chewy.
- →Standing the ribs on edge means every rib gets steam-cooked evenly. Don't lay them flat.
- →Apple juice adds subtle sweetness, but plain water + a splash of vinegar works just as well.
Storage
Fridge 4 days wrapped in foil. Freezer 3 months. Reheat in 300°F oven 15 minutes covered with foil.
