This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Simple Pressure Cooker BBQ Pork Spare Ribs {Baby Back Ribs}

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Super Simple Pressure Cooker BBQ Pork Spare Ribs can be on your table in less than one hour! Make a head and then broil or grill

Super Simple Pressure Cooker BBQ Pork Spare Ribs

Pressure Cooker BBQ Pork Spare Ribs

Pressure Cooker BBQ Pork Spare Ribs

When you are in a hurry and want some ribs NOW, this is the recipe for you. There are a couple of options to make your life easier.

You can partially prepare these Pressure Cooker Super Simple BBQ Pork Spare Ribs today in, your Pressure Cooker, package them up and then finish them off on the Barbecue Charcoal Grill or in the Oven, at a later time or you can finish them right up today.

So, if you are planning a barbecue, either at home or way and don’t want to spend hours over a hot Charcoal Grill or precious time in the kitchen using the oven, this recipe for you.

Of course, you can finish them off right away, on the Charcoal Grill or under the Broiler, using your favorite barbecue sauce.

 

Cast of Ingredients to Pressure Cooker Super Simple BBQ Pork Spare Ribs

Cast of Ingredients to Pressure Cooker Super Simple BBQ Pork Spare Ribs

I use half apple cider and half apple juice. Some people add a bit of apple cider vinegar to their pot. This is a super fast and very easy recipe, using a Pressure Cooker and bottled barbecue sauce.

My preference for ribs is always on the Grill, using My Favorite BBQ Pork Ribs Recipe with homemade barbecue sauce, but sometimes we want ribs now, today, without any planning, so this recipe is great.

You also might be interested in my Pressure Cooker Homemade BBQ Pork Spare Ribs, which is made with a Homemade BBQ Pork Ribs Rub and homemade Carolina BBQ Pork Spare Ribs Sauce.

 

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Place the onions, apple cider, vanilla, (liquid smoke, if using) and water into the Pressure Cooker cooking pot.

If you are going to finish off the ribs on the Charcoal Grill, don’t use liquid smoke, as the ribs will get smoky enough from the Charcoal Grill.

 

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Salt and pepper your ribs and place them in the cooking pot and cook for 20-30 minutes, depending on the type of rib. Baby Back Ribs take 15 minutes and St. Louis Style and Spare Ribs take 20 minutes.

If you want “fall off the bone ribs,” add 5 minutes. I prefer to bite the meat off my ribs and not having them fall a part.

Remember though, “fall off the bone ribs” are really overcooked ribs. 🙁

If you are planning to finish off the ribs on the Charcoal Grill, use the Kosher Salt. If you are planning to finish off the ribs in your oven, use either Kosher Salt or Rachael Ray Applewood Smoked Sea Salt.

 

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At this point, you can let the ribs cool, wrap them up and place in the refrigerator. Then finish them up at a later time.

Or, you can slather on your favorite barbecue sauce and finish them off in the oven, under the broiler, or on your Charcoal Grill!

 

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Brush on the barbecue sauce and place in the oven, under the broiler, or on the Charcoal Grill.

If using the oven, cook at 400 degrees for about 5 minutes on each side.

If using your broiler, place the rack on the second area down from the top. Watch the ribs closely, as the sauce may burn.

If cooking on the grill, you may only need a minute or two for each side.

 

Pressure Cooker Super Simple BBQ Pork Spare Ribs

Pressure Cooker Super Simple BBQ Pork Spare Ribs

Pressure Cooker Super Simple BBQ Pork Spare Ribs, in under an hour, from start to finish! Ribs are always great served with Elote (Mexican Street Corn), Pressure Cooker Corn on the Cob, Pressure Cooker Baked Beans, Pressure Cooker Potato Salad and a green vegetable.

Equipment Used

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Here is your handy printable recipe:

Pressure Cooker BBQ Pork Spare Ribs

Pressure Cooker BBQ Pork Spare Ribs

Pressure Cooker Super Simple BBQ Pork Spare Ribs

5 from 6 votes
Print Pin Rate
Course: Main Course BBQ
Cuisine: Barbecue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 servings
Author: This Old Gal

Ingredients

Instructions

  • Place onions, vanilla, apple juice, water and liquid smoke, if using, into Pressure Cooker cooking pot.
  • Salt and pepper the ribs and place into pot.
  • Lock on lid and close Pressure Valve
  • Cook on High Pressure for 15-20 minutes, depending on type of ribs.
  • When Beep sounds, allow a 15 minute Natural Pressure Release.
  • Place ribs on baking sheet and slather on the barbecue sauce.
  • Place in a 400 degree oven for about 5 minutes each side. Or place under a broil. Or, finish off on the grill.

Notes

Baby Back ribs take 15 minutes and St. Louis/Spare ribs take 20 minutes.
If finishing in the oven, use the Liquid Smoke and Smoked Salt. If finishing on the grip, skip the Liquid Smoke and Smoked Salt.
The vanilla gives a bourbon flavor.
You can cook as many racks of ribs as will fit into your pressure cooker.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

PIN this Pressure Cooker Super Simple BBQ Pork Spare Ribs {Baby Back Ribs}!

Pressure Cooker Super Simple BBQ Pork Spare Ribs

Pressure Cooker Super Simple BBQ Pork Spare Ribs

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    • Angelica, under the photo is says that I use apple cider and/or juice. If using the apple cider vinegar, just use a little. I like to give people options.

      Jill

      Reply

  4. Hi Jill!

    I just bought my IP on Black Friday! I tried cooking 4 small racks, more like strips, of baby back ribs last night and got mixed results. I cooked it in the IP for 20 minutes and then natural release. Finished with BBQ sauce in the oven. 2 of the ribs were tender and the other 2 were dry. Not sure what went wrong? Is it just that ribs with less fat tend to get dry/over cooked? Now I’m afraid to cook baby back ribs ???? Help!

    I tried cooking a chuck roast in a different brand pressure cooker a couple months ago. It turned out more like shredded meat withnot much flavor. The flavor was all in the sauce it cooked in. Could you share some tips for a foolproof roast?

    Lastly, have you ever cooked prime rib in the IP?

    Love your site! So useful!
    Emmie

    Reply

  5. I’m so excited to try these. My husband loves ribs. One question though, is the vanilla the same flavoring used in baking or is this something different? I don’t mean to sound silly, I just wasn’t sure. Thanks

    Reply

  6. So, using my Instant Pot for the first time tonight. Did the water test. Then used your rib recipe. Made my own sauce – just winging it as I usually do. Didn’t realize until I read a comment, that I used apple cider vinegar instead of apple cider and thought I was about to have a total fail for dinner. Well, it wasn’t – still one of the best rib meals I’ve ever done! I usually do them on the BBQ and while they taste great, they tend to be tough and on the dry side. These were moist, tender and yummy! I finished them off under the broiler after slathering them in sauce. And if I hadn’t mentioned the vinegar faux pas, my husband wouldn’t have noticed. His comment – “you can make these every week”! Looking forward to trying some of you other yummy recipes. Thank You!!!

    Reply

    • I did the same and started freaking out till I read your comment. Hope mine turns out good. It’s in the instant pot now…

      Reply

  7. I followed the directions-20 mins for spare ribs then 15 NPR and they came out cooked on the outside and bloody raw on the inside. What would cause that? I “finished” them in the oven to cook through, but wasn’t expecting them to be raw centered after cooking them in IP. When all was said and done they did taste good and I do appreciate having a recipe.

    Reply

    • From my experience I would guess the rib slabs were laying right on top of each other. It cooked like one large price if meat. Space them out, or use the onions as spacers or place tbem in teepee style

      Reply

  8. How much apple cider vinegar, onions, water, etc. I would like to know the amounts to use before adding the ribs.

    Reply

  9. In your picture it looks like the rack is in the pot with the ribs on top of it but the instructions don’t say to use the rack. This is my very first time using the Instant Pot so pardon my ignorance. Does the rack need to be in the pan to use this recipe? Thanks in advance.

    Reply

  11. I didn’t plan ahead and my ribs are frozen. Can I cook them right from the freezer? If so, what adjustments to cooking time do I make when starting ribs that are frozen?

    Reply

  12. I could use ur help. I made ur rib recipe for the 3rd time. They haven’t been as tender as I would like so I did 30 min. I had some hard cider I had left. So used that for the liquid. My ribs turned out extremely tough? Any idea what I did wrong? Appreciate ur wisdom and feedback. Thanks

    Reply

  13. Can you do anything with the oniony liquid afterwards? I hate throwing that out. Country style ribs turned out fantastic! Left in for 25 min and NPR 20 accidentally. Oven 5 minutes on each side. Thanks for the recipe!

    Reply

  14. Jill,
    Doing baby back ribs for the first time. Didn’t have apple juice or cider- so, cranapple juice was used. Should I have put thrm on a rack? Already to pressure. How long NPR? Thanks for your recipes and help.

    Reply

  15. I did everything that this recipe was but I put chipotle cranberry wing sauce on baby backs and they were awesome

    Reply

  17. So my cooker does not have a high pressure button! What do I use to set the time!
    I am not finding this as easy to use. Not enough information.

    Reply

  19. I cut up 15 lbs of St Louis Style ribs last night, seasoned them, wrapped them and put them in the refrigerator. Today I’m going to cook them for 20 minutes and finish them off tomorrow when my company will be here.. I have a Trager wood pellet grill. Since the ribs will be cold, do you have any estimate on the cook time on this type of grill? I’m worried that I will ruin my ribs because I’ve never cooked them in two stages like this before. I have made this recipe by putting the ribs under the broiler after taking them out of the pot and they were fabulous. it will be 90 degrees here tomorrow so I’d rather cook them outside on the grill.

    Thanks for your consistently wonderful recipes!

    Reply

  20. I made these this morning for lunch. Kept them on warm in the Instant Pot all day because we decided to go out for lunch. So about 9 hours later I did the sauce and put them in the oven. They are SO delicious! Super easy to make.

    Reply

  21. I found your recipe in the Instant Pot Miracle Cookbook (pages 86-87) with a link to your blogspot. I did a taste test with this recipe and regular oven baked method. Hands-down…..this was the bes! The meat did ALMOST fall off the bone. Excellent! I’ll admit I was a little uncertain about the addition of vanilla, but after sampling these ribs I wouldn’t change a thing. I will not be making ribs any other way again. Thanks for sharing your recipe.

    Reply
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