When my mom first sent me an Instant Pot, I was skeptical about using it. I thought there must be some sort of sorcery or magic within the Instant Pot that allowed it to cook food so fast. And after the first time I tried it out, I was a believer in the Instant Pot. It has now become key to me on days where I am lazy and don’t want to spend hours in the kitchen cooking or days when I get home late, but still want a home-cooked meal and haven’t meal prepped.

I think the Instant Pot is also perfect for the summer because you don’t have to stand over a hot stove cooking or spend hours in the kitchen when you’d rather be outside or hanging with friends.

These quick and easy Instant Pot baby back ribs are really tender and delicious. The cinnamon and rosemary in the dry rub complement the flavors in this savory Dark Cherry BBQ Sauce, but the flavors pair well with just about any barbeque sauce you prefer. If you’re like me and don’t like BBQ sauce, you can just use the dry rub and skip the sauce.

Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dinner, Main Course
Cuisine: American
Keyword: bbq
Servings: 4
Ingredients
Dry Rub Ingredients:
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp dried rosemary
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
Other ingredients
  • 2½ - 3 lbs baby back ribs
  • 1 cup beef stock (or water)
  • Dark Cherry BBQ Sauce* (or BBQ sauce of your choice)
Instructions
  1. Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside. 

  2. Carefully remove membrane from back of baby back ribs with a sharp knife, if necessary. Cut the ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.

  3. Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. (Do not stack them flat on top of each other). 

  4. Lock the Instant Pot lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to high for 30 minutes. 

  5. In the meantime, line a large, rimmed baking sheet with aluminum foil and set aside. 

  6. Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to the prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side. 

  7. Pre-heat broiler to high and broil the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping. 

Recipe Notes

For best results, prepare the Dark Cherry BBQ sauce in advance to give the flavors a chance to fully develop.

Do you own an Instant Pot? If so. what’s your favorite thing to cook in there?

Author

2 Comments

    • Yaya

      Crockpot ribs will probably be something I try this summer too