The absolute easiest and best pork ribs in a fraction of the time using your pressure cooker!
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne pepper
- 1 rack baby back pork ribs (approximately 3 pounds)
- 1 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon liquid smoke
- 1 sprig fresh rosemary
- 2/3 cup prepared barbecue sauce
- Combine the garlic powder, onion powder, paprika, salt, pepper, brown sugar and cayenne pepper together in a small bowl. Set aside.
- Remove the membrane from the back side of the ribs – Insert a butter knife under the membrane at one end of the ribs and lift. Using a paper towel, grip the membrane and gently pull to completely remove.
- Rub the spice mixture as evenly as possible over the ribs.
- Place the trivet into the bottom of the insert of your pressure cooker. Pour in the water, vinegar and liquid smoke.
- Place the ribs in a circle shape on their side on top of the trivet. Add the rosemary sprig in the center of the circle of ribs.
- Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 25 minutes. Allow pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Carefully remove and discard rosemary sprig. Carefully remove the rack of ribs from the pressure cooker and place on a baking sheet lined with aluminum foil.
- Brush both sides of ribs evenly with barbecue sauce. Turn oven broiler on high and place under broiler for 3-5 minutes, watching carefully so that ribs do not burn.
- According to the USDA, pork back ribs should be cooked to a minimum internal temperature of 145 degrees F with a 3 minute rest time.
- Cook time includes the time it took my pot to come to pressure and broiling time.
- Altitude can affect pressure cooking times. This recipe was tested using an Instant Pot LUX80 8-quart at approximately 10 feet above sea level. Here is a helpful article regarding adjustments for pressure cooking times at different altitudes.