Baby Back Ribs in Instant Pot

5 from 1 vote

This Instant Pot Baby Back Ribs yields a juicy and fall-off-the-bones meat. It’s a quick and budget-friendly meal your family will enjoy!

Prep Time30

Cook Time35

Course: Main

Cuisine: American

Servings: people

Calories: 246kcal

Author: Shobee

1/4 cup Carne Asada Rub or any of your favorite rubs. Please see the notes for the recipe.

Mix the oyster sauce, soy sauce, Gochugaru, canola oil, onion, and garlic powder in a small bowl. Set it aside.

Clean the ribs and remove excess fat. I always keep the fat on, so I skip this step.

Season the ribs all over with your favorite rub. In my case, I use my Homemade Carne Asad recipe. See notes for the complete recipe.
Let the Baby’s back ribs sit in the fridge for thirty minutes.

Put the inner Pot in the Instant Base and set the Trivet with the handle up. Pour two cups of water at the bottom of the inner pot.
Put the Baby Back Ribs on the tivet as shown above. You can cut ribs into sections that will fit comfortably in your Instant Pot or stack it on its sides, curving around the inner Pot.
Close the Instant Pot using the pressure cooker lid. Push the pressure cooker setting. Set the pressure to HI and the timer to twenty- five minutes. Please see note 1

When the cooking is done, quick release. Transfer the ribs to a baking sheet and brush them with the Gochugaru Baste Sauce, or our favorite barbecue sauce. Brush the sauce generously over the ribs.
Broil them on each side for 5-10 minutes or until they develop a beautifully caramelized crust. Keep an eye on the ribs while broiling, as the meat can quickly get burned.

Note 1: Twenty-five minutes of pressure cooking with quick release will yield a fall off the bones' ribs with little pull.

Note 2: Lessen the time to eighteen minutes for firmer ribs with ten minutes natural release.