Sweet, tangy, sticky, and melts off the bone – everything you could ever want in Instant Pot BBQ ribs. Best of all? You can make them year round AND they’re totally freezer safe plus super easy!
Y’all, let me tell you, I’m antsy to pull out the smoker and kick off grilling season, especially with a good BBQ, but summer feels like it’s taking forever to get here. It’s that time of year where you start the day with the heat on, midday you turn on the AC, but you better make sure you turn the heat back on before bed or you’ll wake up freezing. Do you feel me? The weather is just so moody during spring.
Don’t get me wrong, I love spring! It’s breezy, comfortable, and the perfect time to enjoy light and easy fare, such as my Country Lemon Chicken and Rose Infused Lemonade, but have I ever told you how much I LOVE barbecuing? Seriously, I LOOOOOOVEEE it. During the summer months, I’m outdoors more than I am indoors, and my grill is my BFF.
So when the weather finally started to hint at being warm again, I went on a mission for some good BBQ. The kind that just gets on everything you touch, and a simple napkin isn’t strong enough to tame the ooey-gooey goodness.
Sadly, it hasn’t been warm enough to pull out the grill, yet.
Then it occurred to me. I made an amazing Boneless BBQ Ribs recipe in the slow cooker a few years ago that was a huge hit in our house, why not try it again in my Instant Pot with bone-in ribs?
So I did – and let me just say that this recipe is going to become a staple in your house, I guarantee it. It was just that good, so good that it almost replaced my grill (C’mon now, you didn’t think I’d back stab my grill like that, now did you?).
This recipe is everything a good BBQ spare ribs in instant pot should be: Sweet in all the right ways with just a touch of crispy caramelized sugar. A little bit tangy to let you know it means business. Tender and falls right off the bone, into your mouth. Plus it’s super easy to make and kid approved, just make sure you have wet wipes handy, because these are just the right amount of sticky, ooey gooey.
CAN YOU FREEZE THESE INSTANT POT BBQ RIBS?
That’s the best part of this recipe! These easy BBQ instant pot ribs are completely freezer friendly! YESSS! Tuck a few of these bad boys into the freezer for the next time you’re missing summer and itching for some BBQ, or when you just want a quick and delicious meal. For best flavor and texture it’s recommended these be eaten within 4-6 months of freezing (so don’t forget to put a date on the bag!), and allow to thaw for 12-24 hours before cooking.
WHAT DO YOU SERVE WITH THESE BBQ RIBS?
While these Instant Pot BBQ Ribs stand completely on their own, they also go phenomenally with coleslaw or potato salad if you want a hint of springtime with your meal. Alternatively, you could make this a super hearty meal with some mac and cheese or roasted potatoes. I mean, Instant pot ribs and potatoes – delicious!
Now that your mouth is watering, are you ready for this easy BBQ Instant Pot ribs recipe?
Sweet, tangy, sticky, and melts off the bone – everything you could ever want in a BBQ rib recipe.
Remove membranes from the back of ribs, if needed, by sliding a knife under the thin backing on the rib. Gently lift the blade of the knife to help loosen the membrane, then peel away.
Sprinkle seasonings over both sides of ribs.
Place wire trivet rack in the bottom of the instant pot.
Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
Pour Dr. Pepper over ribs. Note: Dr. Pepper is an awesome addition to this recipe, helping to tenderize the meat, and provide a bit of moisture to the dry ingredients. Don’t worry, the final meal won’t taste like Dr. Pepper.
Secure lid and close vent.
Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release.
Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
Optional: Broil them in the oven for 2-3 minutes.
To freeze, cut ribs into 2-3 rib sized portions so they will fit into a gallon or two gallon freezer safe bag. Add to bag, seal bag removing as much air as possible and freeze.
Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of both bags into Instant Pot, placing the ribs one on top of the other to fit. Pour Dr. Pepper over ribs.
Secure lid and close vent. Press “manual” or “pressure cook” and cook on high pressure for 25 minutes. When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release. Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
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