Pressure Cooker Instant Pot Watermelon Baby Back Ribs
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5 from 2 votes

Pressure Cooker Watermelon Baby Back Ribs

Pressure Cooker Watermelon Baby Back Ribs are tender and juicy Ribs with a Sticky Sweet and Spicy Barbecue Sauce, made from Watermelon Rind.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Jill Selkowitz


  • 4 lbs Baby Back Ribs
  • 1/4 cup Watermelon Rind Juice

Watermelon Rind Barbecue Sauce


  • Remove green skin and the hard white part of Watermelon Rind. Cut up the white/lighter red part of the rind and place into a food processor. Process for a few seconds to make Watermelon Pulp.
  • Strain most of the Juice from Watermelon Pulp and set aside.  Add 1 full cup of Watermelon Pulp to Pressure Cooker cooking pot. Add the rest of the ingredients.
  • Lock on Lid and Close Pressure Valve. Cook at High Pressure for 15 minutes. Allow all Pressure to release Naturally.  Remove lid and simmer for 5 minutes.  Remove a cup of Sauce from the cooking pot and set aside.
  • Remove membrane from back of Ribs and cut into sections.  Add 1/4 cup of Watermelon Rind Juice and mix into Sauce.  Add Baby Back Ribs to cooking pot and push into the Sauce.
  • Lock on Lid and Close Pressure Valve.  Cook at High Pressure for 20 minutes.  Allow Pressure to release naturally.  Remove Ribs from Pressure Cooker cooking pot.  Toss out liquid.
  • Place ribs on Cookie Sheet, bone side up. Brush with Watermelon Rind Sauce.  Place under Broiler for 2 minutes, or until bubbly.  Turn over Ribs and brush on more Watermelon Rind Sauce.  Return to Broiler for another 2 minutes, or until bubbly.