Pressure Cooker Ribs

These pressure cooker ribs, which are easy and ideal for the Instant Pot, are finished in the oven with a brown sugar and Dijon glaze. It’s a super-fast method for knee-wobbling, lip-smacking, fall-off-the-bone tenderness.

A slab of glazed ribs with a knife cutting between two ribs

We confess that until we tried this pressure cooker ribs recipe, we’d always been a little leary of pressure cookers. We’d just never imagined you could turn out anything like ribs that are fall-off-the-bone tender in 30 minutes or less. We were wrong. So spectacularly wrong. This pressure cooker ribs recipe made believers out of us. One taste and it’ll convert you, too.–Renee Schettler Rossi


To remove the membrane or silver skin from a rib, use the tip of a small knife to loosen a corner and then grab the membrane with a paper towel and slowly pull it off.

Pressure Cooker Ribs

  • Quick Glance
  • (40)
  • 15 M
  • 1 H
  • Serves 2
4.8/5 - 40 reviews
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Cut your 1/2 rack of spare ribs into 2 or 3 pieces so all the ribs will fit in the pressure cooker. Sprinkle the ribs on both sides with the kosher salt and season with pepper. Pour the beef stock into the pressure cooker and place the steamer insert in the cooker. Place the ribs on the steamer insert. Rather than stacking sections of ribs, place the rib sections on end and sort of curl them around the pot so the pieces aren’t touching to ensure even cooking.

Lock the lid in place and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric). If using a stove-top pressure cooker, maintain the pressure for 20 minutes for tender ribs or, if you prefer that the ribs be falling-off-the-bone tender, cook for 30 minutes, adjusting the burner as necessary.

If using an electric pressure cooker, such as an Instant Pot, cook at high pressure for 20 minutes for tender ribs or, if you prefer ribs that are falling-off-the-bone tender, cook for up to 30 minutes. When the timer goes off, turn the cooker off. Do not let the pressure cooker automatically switch to the “warm” setting.

Use the natural method to release the pressure in the cooker. Unlock and remove the lid. Using tongs, transfer the ribs, bone-side up, to a rack placed on an aluminum foil-lined sheet pan. Let the cooking liquid in the pressure cooker rest for several minutes to allow the fat to rise to the surface.

Meanwhile, preheat the broiler and adjust an oven rack to the top or second position.

While the broiler heats, spoon off and discard the fat from the surface of the cooking liquid. Place the stove-top cooker over medium heat or turn the electric cooker to “brown” and bring the stock to a vigorous simmer. Cook until the stock is reduced to 1/3 of the original volume, 8 to 10 minutes.

Stir in the mustard and brown sugar, and continue simmering for about 6 minutes more, or until the sauce resembles a thick syrup. Remove from the heat.

Baste the bone side of the ribs with some of the mustard sauce. Slide the ribs under the broiler until the sauce is bubbling, about 4 minutes. Remove the sheet panundefinedfrom the oven, turn the ribs over, and baste with the remaining glaze. Return to the broiler until warmed through, about 6 minutes. Cut the ribs into 1- or 2-rib sections and serve. Originally published December 4, 2015.

Print RecipeBuy the The Healthy Pressure Cooker Cookbook cookbook

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    How To Make These Ribs Using Your Own Barbecue Sauce

    • The barbecue sauce that someone chooses to slather on one’s ribs is quite the personal thing. We understand and respect this. While we like the simple mustard barbecue sauce in the above pressure cooker ribs recipe, we understand if you prefer to substitute a barbecue sauce that’s already near and dear to your heart. Just follow the recipe above through Step 4 and then discard the broth and use your barbecue sauce to baste the ribs in place of the mustard, brown sugar and broth mixture.

    Recipe Testers Reviews

    Ribs are generally relegated to the weekend when we have enough time to complete the arduous task. No more! I've tried many methods and recipes for preparing the perfect porcine delight. Smoking, oven-roasting, and on and on and on. These ribs are as fine as any that I've made. The most exciting thing? I can roll in the door at 5:30 p.m., hit the shower, and still have amazing ribs on the table by 7 p.m.!

    If you want to add a bit of smoke, how about some smoked sea salt? The rib meat was very tender yet still firm and close to falling off the bone. If I could use just one word, that word would be astonishing!

    If you don't own a pressure cooker, this pressure cooker ribs recipe alone justifies the purchase.

    Spare ribs are exactly the kind of food I'd really rather eat at home, where one can unabashedly eat with one's hands and lick one's fingers, but this never happens at our house—too much epic prep and time for 2 people—so I eagerly accept invitations for BBQ ribs from friends with smokers and maybe some Texas experience. While I was excited to see this recipe for pressure cooker ribs, I was also skeptical that such a simple approach would work. 

With the confidence of my pressure-cooker-loving spouse, we took this recipe on.

    What I love about this recipe is that while it may not be something you always want to do on a weeknight, these are short-timeline spare ribs, and the recipe works for just 2 people! We actually made it twice. Batch one was strictly according to the recipe and at the low end of the time at just 20 minutes under pressure (2 rings on a 7 liter Kuhn Rikon stove-top pressure cooker, using induction hob). 

For the second batch, we extended the pressure time to 30 minutes. The second batch was also from the larger, fleshier end of the rack and gave off a bit more fat. At 30 minutes, you have fall-off-the-bone meat, followed by just-short-of-blistering charred crispness from the broiler. If you can leave your oven door open when your broiler operates, you will do well to stand right there and monitor it.

    The height of our tall pressure cooker made separating and reducing the liquid awkward, so I poured the cooking liquids into a gravy separator and then decanted that into a smaller saucepan that a short cook could easily watch and stir. I had to watch my broiler like a hawk, even dropping the ribs down to the third position, which was 6 1/2 inches away from the element, and I dialed back the broil setting shy of full high and snatched the ribs out a couple minutes early on each side.

    The ribs were tasty and gone quickly, but we thought it needed a little more depth, either in the cooking or the sauce. Maybe a rub in addition to the salt and pepper? More depth of flavor could easily be achieved with a bit of chipotle or a smoked hot paprika in the glaze, giving you some smokiness and heat. The glaze needed a bit of something, too. It would become a little more interesting with some acid to play against the mild heat of the mustard and brown sugar combination—we thought a splash of vinegar added at the end would work just fine for this. Those are very minor issues and easily adapted to individual preferences.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    David Says

    David Leite caricature

    I am not an Instant Pot fan. I've made a couple of Insta-Recipes, and they were disasters. The meat tasted bland and boiled and felt waterlogged. The third time, The One just stared at me, giving me his why-do-you-always-have-to-buy-every-gadget-you-see look. (Yes, that is an actual expression brought on by the junk heap of discarded appliances, tools, implements, and doodads in the basement.) After I washed the Instant Pot after that last experiment, I stuffed it with its manuals, little red silicone gloves, and plastic spoon and tossed it on the heap, where I was certain it would stay until the basement grew so overwhelmingly stuffed we'd be eligible to star in an episode of "Hoarding: Buried Alive, Culinary Edition."

    Since the New Year, though, we've been Inventory Eating to empty out the fridge, pantry, and freezer. Yesterday we were rummaging through our serial-murderer freezer (you know, the long chest kind), and in among the chickens, ground beef, fatback that I will never use, and the crystalized shrimp and lobster shells was a frozen rack of ribs.

    "What can we do with it?" The One asked.

    "Not a lot today." The temperature was hovering at near zero, so grilling was out of the question. Then I remembered this recipe. "Well, there is a pressure cooker ribs recipe on the site," I added.

    "Is that that crazy Instant Pot thing?"


    "Are you kidding? More boiled meat? What are we? British?"

    When I told him he could make dinner if he was so offended, he suddenly expressed his undying affection "for a good boiled joint followed by a Spotted Dick."

    I followed the recipe exactly. I cut the ribs into three sections, laying them on top of one another like a pile of books, which was I discovered was wrong. Even 25 minutes of high pressure couldn't cook that meat stack all the way through. So I put them back in for 5 minutes standing on end, and they cooked--I freaking hate to say it--perfectly.

    All that was left was to baste them with the glaze and broil them. Apparently, I've had bad broiler mojo, too, because I burned one side. Luckily, it was the underside, so there wasn't too much damage. (Note to self: Learn the difference between low, medium, and high broil on the wall oven.) I hovered at the oven while the meaty side turned from gray to tan to a burnished terra cotta.

    "These are amazing," said The One.

    "I know, right?" Who knew pressurized meat could be so good.

    I don't know if our success was due to Janet Zimmerman's excellent directions (other pressure cookbooks, especially Instant Pot tomes, have proven a bust for me), or perhaps I'm starting to get a handle on this Instant Pot Headache contraption. Or a little bit of both.

    As of now, this jury is still out on Instant Pot. But this recipe? Not guilty by reasons of insane deliciousness.


    1. I added some ketchup, coriander powder and cocoa powder to the sauce and it was YUMS! Great recipe,
      thank you.

    2. David you really need to try Melissa Clark’s recipes from Dinner In An Instant. The mashed potatoes are devine.

    3. These turned out awesome. I used a rub and purchased BBQ sauce, made it a bit easier. I broiled them, DO NOT SKIP THIS STEP. Out of the PC, you are right, it looks like boiled meat. Have fun with these – big slabs are on sale for the holiday, just trim them up leaving only the ribs. Then cut into 3 pieces and place them vertically like this recipe says. Be sure to broil them to finish. You will impress!

    4. Where do you get a pressure cooker with adjustable pressure these days? I’ve been looking, and can’t find one. And why does it matter which kind of stove you use to get it to that pressure?

      1. Hi Randall, there are several types of pressure cookers on the market these days–an old fashioned stovetop version, an electric pressure cooker and a fancy-dancy Instant Pot. We have to say that we are really impressed with the versatility of the Instant Pot.

    5. They came out perfect. Delicious and so easy. On our stove pressure cooker, 20 minutes followed by a natural release is best. Two minutes per side under the broiler is sufficient otherwise may burn.

    6. Amazing recipe. I’m a beginner at both ribs and the pressure cooker and I’ve done this three times so far. I used apple juice instead of broth for the ones I’m doing now and I’ll let you know how that turns out.

      1. Thanks, Arrick! We’d love to hear how the apple juice version turns out. We’re delighted that you love them so much.

    7. Hi – a question about cooking this in an Instant Pot. Once the ribs are done cooking after 20 – 30 minutes, I do not need to do a quick release? Just unplug it and let the valve fall down whenever the pressure is released naturally? If so, about how long does it take for the valve to fall after that 20 -30 minute cooking is done? Thanks.

      1. Hi Jason, no quick release, just be sure that the pot is off as opposed to the keep warm setting. It should naturally release in 15 to 20 minutes.

    8. Loved them! The only change I made (second time making this) was that I made the sauce on the stove top rather than doing it in the pressure cooker. More control over temperature and useful if you are making more than one batch of ribs.

    9. Ribs were to the point of fall off the bone. My family loved them. Barely any leftovers. Great dinner in under an hour. Second time I have made this recipe. The ribs were incredible meet was just about falling off the bone. My family loved and can’t wait till I make again

      1. Magnificent, Ron! Thrilled that you’ve been coming back for this recipe—-one of the most popular on our site—and looking forward to hearing which other recipe you try next…

    10. Not a comment on the recipe but on the process…while I have made ribs in the pressure cooker and on the smoker…both turned out great but must say I missed the smokeyness that the 6 hr process brings. It can’t be replicated in the instapot. But the instapot does the job well.

      1. Thanks so much for your comment, Dave. Completely fair and accurate. Like you, I prefer ribs done low and slow over a proper fire. We’re not trying to pretend these pressure cooker ribs are going to rival anything that comes off a smoker in terms of taste. But they do get ridiculously tender and have, on many occasion, more than satisfied a mid-winter (or mid-week) craving. Not arguing with you at all. Just sayin…

            1. Worked surprisingly well. 200C for 15 to 20 minutes, depending on how dark you want it. Very tender, going to be doing this more!

      2. Wow! I must admit this sounds like an amazing dish, I can’t wait to try it. I’m going to add a little twist, I’ll smoke them over applewood chips to finish them off instead of broiling, for an authentic smoked flavor.

    11. I made this recipe over the weekend in my Philips All In One Multi-Cooker (I’m from the land down under, my Multi-Cooker and the USA Instant Pot are very similar Cookers).

      After reading the comments, I decided to add to the mixture, some Smokey BBQ sauce, honey and 1/2 tablespoon of apple cider vinegar. We were definitely not disappointed in any way. OMG, these ribs were everything we had hoped they would be. Cooked and grilled to fall-off-the-bone sweet perfection. Who would have thought we could achieve such a fantastic result in a pressure cooker (or in my case, a Multi-Cooker). No more slow cooking ribs for hours and hours for this family. From start to finish, in an hour, give or take a few minutes, we were sitting around the table, eating and thoroughly enjoying (your recipe) these fantastic Ribs, thank you!

      As Tae said, I will make ribs no other way than this, from now on.

    12. I adore the Instant Pot, and nearly everything that comes out of it is delicious, so this recipe was a no-brainer. The ribs came out absolutely perfect. The meat practically fell off-the-bone (I know, not “proper,” but that’s how we like them), while having a crisp, toothsome exterior. I have tried cooking ribs a million different ways, and never have they come out this incredibly (more often than not, I’m wildly disappointed in my efforts). I will make ribs no other way than this, from now on.

      The flavor of the meat was excellent. Some people complained about the rib meat being a little bland, so I added a little Maggi to the broth (I imagine soy or vinegar would work just as well).

      The next time (and there will be many next times), I will use my favorite barbecue sauce. I wasn’t a fan of the mustard and brown sugar. I felt it was a little bitter and metallic. That’s just me though – I prefer tomato and vinegar-based barbecue sauces in general.

      1. Tae, your photo has me want to slip away from the keyboard and make ribs! Sigh. Many kind thanks for taking the time to share your experience. We, too, find the texture of these ribs to be unparalleled. And yes, mustard isn’t for everyone as a pseudo barbecue sauce. I know it definitely isn’t for me. Absolutely tweak this to your liking going forward. Grateful to hear it will be in your regular rotation. Looking forward to hearing which recipe on the site you try next…

    13. Pressure cooked the ribs according to the recipe and they were outstanding, juicy, flavorful, and done in under an hour. Best recipe ever. I do own an Instapot (a gift) and the only thing I’ve ever made in it is French onion soup (and that was by mistake but it turned out great). It now sits on a rack in the basement for purely decorative purposes. Thanks for the fine points of standing the ribs on end and letting the pressure release naturally—-it really makes a difference.

        1. Giant bag of Vidalia onions from Costco and my daughter gifting me an instapot (she raves about all the stuff she cooks in it). She was walking me thru how to use it, all the settings etc. and we tried making caramelized onions but forgot about them until I smelled them sort of burning. Threw in some water and a boullion cube and googled how to make onion soup. Poster said he wows his dates with the best French onion soup with a secret ingredient of dry sherry. Toasted some rounds of garlic rubbed bread and topped with gruyere cheese and a few minutes under the broiler and voila- French Onion Soup ala Marilyn and Clair.

    14. Fantastic recipe! Other pressure cooker versions I’ve tried required 3 to 6 times more cooking time so this was a real surprise. But the kicker is the sauce – fantastic stuff!!! I made two racks–never saw ribs consumed with such speed before. My kids were fighting over the last piece. Thanks for this!

    15. How could I adapt this to camping? I have a pressure cooker but no oven for broiling. Could I just skip that step or do something to replace it?

      1. This is a great recipe for camping! If you have a portable grill, you can baste the ribs with the sauce and grill over medium heat for 4 to 5 minutes per side. I’ve also had great success with cooking the ribs before heading out, and then finishing with sauce on the grill at the campsite.

    16. First time making ribs and I was just waiting to be ok…I was so wrong…they ended up being delicious!!!!! I never ever thought that I could make something so yummy like this at home! My new favorite!

      A rack of pressure cooker ribs on a white plate with an ear of corn, all on a blue-and-white checked tablecloth

    17. This is a great recipe. I haven’t made ribs any other way since I found this recipe. Thanks for sharing.

    18. Had issues with the sauce, “cooking down 1/3” was difficult to judge for me, mine ended up too watery. If it said remove excess grease until you have X amount cups of liquid, then add brown sugar and mustard, that would have been be easier for me to comprehend. Used sweet baby rays sauce to finish them off. Other than the sauce issue ribs were tender and fell off the bone.

      1. Kevin, thanks so much for your feedback, greatly appreciate it! We’ll retest the recipe with this in mind. It’s a little tricky to give an exact amount of liquid in cups since it depends on your exact pressure cooker and how much fat exudes from the ribs. But we understand what you’re saying, thank you. So glad your end result was as magnificent as ours. Thank you!

    19. Just made this in my stove top pressure cooker and I’m so pleased to say they worked out perfectly!! Meat fell off the bone, i have one very happy family after this meal. Thanks for a great recipe.

    20. This is the second thing I made in my Instant Pot. Nervous, but had a package of ribs that had to be cooked or tossed. The recipe was so clear and easy to follow. These ribs were so delicious and fall off the bone tender. I tried the sauce even though I’m not a big Dijon mustard fan. It was delicious as well. Thanks for the great recipe!

    21. Pressure cookers and beef always work so nicely together. I made it 2 days back with beef instead of pork and the meat was like you said, “fall-off-the-bones” tender. And off course rich in flavor! Absolutely loved it.

    22. I just want to say this is an AMAZING recipe. I followed your recipe, but with a half a cup more of beef broth than you recommended, and then I rubbed them with the dry rub and grilled them to finish. This is a keeper of a recipe!!! This is a HIT!!!

      1. Christopher, I couldn’t agree more. I love this recipe, even though I’m still a bit leery of pressure cookers. This is the most successful recipe I’ve made in my Instant Pot.

    23. I went surfing for a recipe to make my ribs, I wanted to use the pressure and came across this recipe. I especially liked that the recipe didn’t have a ton of ingredients, so I chose it. WOW what a wonderful flavor the Dijon mustard & brown sugar created! Not your usual red barbeque, this was definitely different. That sauce can be made and used on a variety of meats… yes even seafood! The ribs were tender and the taste was fantastic! I will make this again & again. Thank you for the simplicity and great taste! This recipe rocks!

      1. Magnificent to hear, Glogirl! Thank you so much for taking the time to let us know! Greatly appreciate it and looking forward to hearing which recipe on the site you try next…

    24. I made this recipe last night since the smoker is put away for the winter. My wife and I are not fans of it. Everyone has different taste. If you are a person that eats boiled meats then you will probably like it but we don’t. The meat was tender but really water logged and taste like it was boiled.

    25. These were excellent. We cooked them for 30 minutes in our Instant Pot. Just enough chew for us. The glaze was delicious, too. A winner.

    26. Oh no!! first time using a pressure cooker and found this recipe. Also first time ever cooking ribs. Some of the ribs overlapped a little when I placed them in. Well the 30 mins was up and I followed directions to pull them out and where they were overlapped, they are still very pink and tough. The other parts looked good. So for future reference, since obviously I won’t get a reply in time tonight, should I try and do it again? And for how long? Also my pressure cooker doesn’t have “brown” as an option for the sauce. Would sauté be the right one? Tonight I will just simmer on the stovetop. I have the electric pressure cooker and only have options for high pressure (but can’t set the psi?) low pressure, chili/beans, soup/stew, beef/poultry, slow cook, sauté, and steam. I already had to run out and buy the steamer tray because mine didn’t come with one. Please help! And then I will try again another night and let everyone know how awesome they turned out. Once I figure this all out.

      1. Hi Teresa, I’m really sorry that you had issues with this recipe. One quick question, did you use 1/2 rack or a full rack? As far as the your pressure cooker questions, the “manual” setting is usually high and “saute” would be brown.

      2. Hi Teresa, sorry you had issues getting all the ribs cooked evenly. While I have not had that problem when stacking sections of ribs, I know some people prefer to put the rib sections in on end and sort of curl them around the pot so the pieces aren’t touching. That might help for future batches. And as Beth said, use the “Saute” button set to “more” — that will give you the highest heat, which is what you want to reduce the sauce.

    27. Not trying to push a product here however try this recipe with an Instant Pot.

      This is THE best combination appliance I have ever used.

      Thank you for the recipe, especially the sauce, it was all great.

      1. Lloyd, thanks for this. I wish I could say I agree, but I have had bad experiences with an Instant Pot. I don’t like the taste of meat when it comes out. It tastes boiled and watery. I’m still trying to find the sweet spot with it.

        1. David, do you find the same problems with meat cooked in other pressure cookers? I think that many recipes call for way too much time and liquid when pressure cooking meat, but I have had great results with some cuts of meat. I haven’t noticed much difference in results between my stove top pressure cooker, Instant Pot, and Cuisinart electric pressure cooker.

          1. Hey, Janet. I’ve only used the Instant Pot. Many of the recipes call for 1 to 2 cups of liquid and 30 to 45 minutes of cooking time. Since the Instant Pot is new, I’ve yet to make your ribs. We have it on the docket. But just looking at the recipe, you 1.) use less liquid, 2.) require the steamer insert, and 3.) cook for only 20 minutes. Very promising! I’ll let you know how it turns out.

    28. This recipe is so easy and it turned out delicious. I ended up using a rub on the ribs and then smothered them with a simple BBQ sauce before broiling them. Thanks for your post, this recipe is a keeper.

    29. Do you remove that tough layer of “skin/film/fat” on the back side of the ribs before you cook them? This is something that is always “done” for ribs that are slow cooked in a grill. I didn’t see it mentioned in your recipe or in the comments.

      1. Jeffrey, great question. No, there’s no need to remove the silver skin. You can, of course, as some folks seem to have a preference for it to be gone, but we find that the ribs get so tender in the pressure cooker, they may fall apart from one another if the skin isn’t intact. Again, thanks for asking, I’ve added mention of the silver skin in step 1 of the recipe for others who have the same question. We’re always looking to improve the wording of our recipe and rely on your questions to do so!

    30. This is the first thing i made in my new pressure cooker. I made the ribs in the morning, left it in the cooker and broiled it when i got home at the end of the day. I didnt have time to make the bbq sauce in the receipe, i used store bought bbq sauce instead. The ribs were juicy and tasty. I will definitely make it again. I used the juice to cook the cauliflower, only i cooked it for too long.

    31. I’ve been using a pressure cooker long before I found this. I rub mine with my favorite rub. Let sit overnight. In the mean time, I soak my BBQ smoking wood that I will use overnight also. I take my left over rub and use it to make my stock. All cookers seem different, but I cook for 20 minutes, letting it cool down on its own. While they are cooking my grill is getting ready. When the ribs are done, so is my grill. Pop the wet wood on, use indirect heat, 30-40 minutes of smoking, rub down ribs before smoking with my favorite sauce( I use Famous Daves sweet-n sassy) and they are as good as anything I have ever had.

    32. Hi! Making this as I type. Is there an important reason for omitting the fat? I don’t like to skip on fat as it is healthy. Thanks!

      1. Melynda, like you, I believe that animal fat can be incredibly healthy for most individuals, depending on how the animals were raised. The reason we skim the fat from the surface of the cooking liquid is simply because otherwise the resulting sauce may seem offputtingly greasy. Rest assured, not all of the fat will float to the surface so there will still be fat in the sauce. By all means, use some or all of the fat if you wish, just know that we chose to remove some for personal preference.

        1. In addition, please be aware: gallbladders do not like much fat. And anyone who has had their gallbladder removed–wowza! They *really* have to beware of too much fat! Each person seems to have their own quota-of-fat that they can handle at each meal. I had my gallbladder removed a couple years ago. I just made these ribs (but used bottled bbq sauce). They were delicious! But my fat quota per meal is reached by eating about three ribs. I would probably not have been able to handle eating the sauce made from the ribs even if most of the fat were drained.

    33. I was skeptical with the 30 minute pressure cooking time, but the ribs were fall off the bone tender. I’m not a total fan of the glaze – it’s a bit odd. Not off-putting, but not what I’m used to. I will definitely make them again and tweak the sauce a bit. Will be curious how they turn out.

    34. I’m making this right now, and I’m new to my pressure cooker. I have the power pressure cooker xl. Do I need to put it on the fish/vegetables steam button?

    35. I loved how tender the ribs are with the pressure cooker, but will never use the beef broth again! It burnt to a thick layer of ash after 20 minutes on my stovetop pressure cooker. Switched to water with the next two batches and came out just as tender and flavorful and only cooked for 17 minutes. My old presto pressure cooker recommended 15 minutes for spare ribs. Added store bought sauce before grilling in oven. Delicious!

      1. Gina, I’m so sorry to hear that about the beef broth! That didn’t happen in any of our home kitchens when we made this, but of course each pressure cooker is different. Switching to water was incredibly smart and I’m so glad that you gave the recipe another chance. Thanks so much for taking the time to share your experience and your solution!

    36. I’ve barbecued ribs on a grill. I’ve smoked ribs in both a charcoal and electric smoker. I’ve baked, braised, and broiled ribs. Of all the methods I’ve tried, this one is both fastest and easiest, and also results in the most delicious, tender ribs I’ve ever tasted. It’s like discovering that I’ve been wearing my shoes on the wrong feet all these years, and finally putting them on right. Thank you for sharing this recipe — it’s a real game-changer!

      1. You are so welcome, J D! Thank you for taking the time to share your experience—I’m thrilled beyond words to learn this! Looking forward to hearing which recipe on the site you try next…

    37. I just got an 8qt instant pot and would like to try your recipe. I have 3 racks of baby back ribs. If my pot can hold them can I put it all in. The 8qt is huge so I don’t think I’ll have a problem. But having everyone over for Super Bowl and a new cooking method is making me nervous. I do not really want to do a bunch of small batches as I hate being stuck in the kitchen the whole time people are over.

      1. Magee, I completely understand your concern and share your belief that one should not be sequestered in the kitchen when friends are over. We only tested this recipe in a pressure cooker, not an Instant Pot, and so I’m sorry but I can’t say whether they all will fit or not. Just a thought, but what about cooking the ribs a little earlier in the day in the Instant Pot, letting them cool, wrapping them tightly in plastic wrap and refrigerating them, and then do the last step of broiling them when guests are there?

    38. My variations was to open a can of pineapple chunks & dump it in. I added 1 cup of water just to the bottom of the steamer rack & rubbed in sea salt & black pepper, then çooked 20 minutes with natural release. Slathered with BBQ sauce & broiled until sauce caramelized. Have never, ever, tasted anything better.

    39. My first effort, I used a 4.8 lb slab of regular ribs (not baby back), cut up to fit in the electric cooker. I turned it off after 25 minutes and let it cool naturally for 15 minutes before venting. Everything is off the bone, nearly shredded, and way too much liquid lost from the ribs. That’s not what I want in ribs! Next time, I am venting as soon as the time is up.

      1. Hey, DAE, I wonder if the fact that you almost tripled the amount of meat caused the problem. We tested the recipe as written and there were no issues with the meat shredding or with excess liquid.

    40. The fall off the bone statement was right on… everyone loved the ribs? 30 minutes and I was barely able to take them out without them falling apart…

      1. Glad everyone loved them, Armando! I think much depends on the size of the ribs in terms of whether they’re super tender or actually falling off the bone. Perhaps next time, if you prefer just tender, go with slightly larger ribs. Or reduce the timing by just a minute or two.

    41. I just made this last night to have for dinner at work tonight. I work second shift. Sandwich and frozen dinner colleagues will be drooling with envy when they catch the aroma of my dinner. I’ve yet to master grilled ribs. I was surprised they held together when removed from the pressure cooker but the bones popped right out with hardly a sliver of meat on them. Beautiful.

      1. That’s so incredibly terrific to hear, Glenn! Thanks so much for taking the time to let us know! Nothing makes me happier than hearing that a recipe works as spectacularly for you as it did for us.

    42. Rather than broth, do you think I can use beer in the electric pressure cooker? Can’t wait to make these!

      1. What a spectacular question, Rose! I’m guessing it should be fine. You may want to first start with half broth and half beer just in case you’re worried about the flavor being a touch too boozy, but then, is there really such a thing as too boozy when a nice beer is involved? I’ve checked with the cookbook author just in case carbonation doesn’t play nicely with pressure cookers but she says it’s perfectly fine, so kindly let us know how it goes!

      2. Rose, I forgot to mention to Renee that since you get no evaporation in a pressure cooker, if you want to cook off some of the alcohol, you have to simmer it either before or after pressure cooking.

      3. I use beer and a little Worcestershire sauce all the time in both a slow cooker and pressure cooker along with mixed seasonings and my wife and I both love it, I do all the cooking in our house lol

        I just got the pressure cooker for Christmas so still experimenting but so far other than some slightly over cooked rice and beans meats come out great– I have used it everyday since Christmas :)

        I still use my slow cooker when I have lots of other home chores to do as the keep warm function i think might over cook some things.

        1. I meant I will still use the slow cooker not that I do as I haven’t used the slow cooker since Christmas dinner.

          1. No it’s my own recipe I’ve been using for a long time in my slow cookers, which I have 3: lol. One 4-qt, one 6-qt and an 8-qt that I cook our small turkeys in for Thanksgiving. Just 2 of us so we get the smallest turkey we can find, usually around 10 pounds. I mix Kirkland no-salt organic seasoning with a little curry powder, onions or onion powder–garlic or powder for stews and chillies and meats–sometimes adding dried hot peppers if I want more spice. This is mixed in with beer and Worcestershire for meats. I’m bad about trying other spices and mixes, too. lol. Throw it together and cook and hope it comes out good :) which it normally does but on occasion not.

              1. Trying this recipe tonight :) Only thing I will do a little different is to cook for 20 min then put on the smoker for 30 min or so.

    43. Thanks so much for the recipe! I made it tonight and the whole family gave it rave reviews. I was too impatient to let the sauce reduce very much so it was thinner but the flavor was still great. I am allergic to tomatoes so it was wonderful to have the barbecue flavor without the tomatoes that are in most sauces!

      1. You’re welcome, Summer! Thrilled to hear that your family loves this recipe as much as we do. Thanks so much for taking the time to let us know! Looking forward to hearing which recipe on the site you try next…

    44. Hi, this will be my first time using a pressure cooker. How would I double or triple this recipe? Would it all fit in the pressure cooker?

      1. Destiny, so glad you’ll be trying these ribs! Here’s the thing, though. Pressure cooking is an exact science. Do not double or triple the recipe. It won’t fit and trying to crowd more into the pressure cooker will throw off the cooking times and possibly end up with very explosive results. Just make the recipe as is and if you need more you can make more batches afterwards, keeping the earlier batch warm in a very low oven.

    45. Just made this recipe (got my pressure cooker yesterday!) and it was absolutely delicious. Possibly the best ribs I’ve ever had. So good that I felt compelled to leave a comment! I love that the sauce was so simple. I will definitely make these again very soon.

      1. Norbert, I am thrilled to hear that your experience with this recipe was every bit as wonderful as ours! I so appreciate you taking the time to let us know. Many kind thanks. I look forward to hearing which recipe on the site you try next…

      1. Susan, that’s a very good question. I just checked with the author of the cookbook in which we found this recipe. She says, “If you don’t have a steamer insert, you can just place the rib sections bone side down, which will keep most of the meat out of the water. You don’t want to boil the ribs, but if some of the meat is in the water at the bottom, it will still work fine.” Let us know how it goes!

    46. I stacked 2 sections of fresh ribs and cooked 30 min. The places where they touched came out pink so I put them back in (not touching) for another 15 min. Other than that, they were great fall-off-the-bone tender.

    47. First, I wanted to thank you for posting this recipe – it came out great! I used to make my ribs in the slow cooker but this is going to be my new go-to method. I just wanted to pass along a tip: right before cooking, roll up the ribs and tie with butcher’s twine like this. Next, place them into the pressure cooker on end so the tips of the bones are resting on the steamer insert. Position the ribs so they are not touching the sides of the cooker. This will keep most of the meaty parts from overcooking!

      1. Ricardo, I’m certain you can cook a pork loin in a pressure cooker but I suspect the exact timing might be different than for ribs. May I suggest you consult the cookbook in which we found the recipe above? You’ll see the book cover on the page and if you click on it you’ll be taken to the Amazon page for the book. The author, Janet Zimmerman, REALLY knows her pressure cookers.

      2. I use my electric pressure cooker for almost all my meats. You can do a pork loin. I like to brown mine before pressure cooking, I feel it gives a better flavor. I put a T of oil in the bottom, sometimes a little diced onion, brown the meat, add chicken broth and any seasonings I want, then pressure cook 1 hr for a 3 lb roast. On occasion I have had to add an extra 15 min. but it is always tender and delicious

    48. Question: I have a bottled barbeque sauce that I like to use so I season the ribs, use broth and my sauce, and follow your recipe from there? Wasn’t sure where to jump in! Thanks.

      1. Elaine, terrific to hear that you’re going to give these ribs a go! Yes, season the rib as you like. Then pressure cook the ribs with the broth for the time specified above. And then ditch the broth and use your bottled barbecue sauce in place of the mustard and brown sugar and broth mixture. And kindly let us know how it goes!

    49. Great recipe I didn’t use mustard. I used liquid smoke and chipotle pepper, smoked paprika and Memphis style bbq seasoning. Then finished them in the oven with honey bbq sauce. Fell off the bone and seasoned all the way to the bone.

    50. Lisa, I’ve never tried cooking any frozen meat in the pressure cooker, but what I’ve read in reliable sources indicates that frozen meats are best cooked in liquid, rather than steamed. (Here’s an article on the subject: How to Pressure Cook Frozen Meats.) The problem with cooking ribs in liquid is that much of the flavor ends up in the liquid and the ribs themselves aren’t particularly flavorful. A better bet would be to do what we call “speed thawing.” Place the ribs in a single layer in a sealable plastic bag and remove as much air as possible (if you have a vacuum sealer, this is a great time to use it). Submerge the package in room temperature water (not hot) as completely as possible — you may have to weight the package down. They should thaw in about an hour; a little faster if you replace the water, which will have chilled, with more room temperature water after about 20 minutes. Hope this helps!


      1. You should never use warm or room temperature water, it puts food in the danger zone [41 to 140f]. Only use cold, running water!

        1. Chef, I completely respect what you’re saying, although as Janet indicates, the water does pick up the chill of the frozen meat, so while we want to keep the meat always cool, I think room temperature water is probably okay as it will immediately cool down considerably. Of course, the safest thing to do would be to keep a thermometer in the water to ensure the temperature remains at or below typical fridge temperature, which is 35 to 40°F.

      1. Lisa, we didn’t test the recipe with frozen ribs so I can’t say for certain and I’m not going to hazard a guess because I don’t want to lead you astray. I’ve reached out to the author of the recipe and asked her to offer her insights so kindly hold on a sec until she responds!

        1. Hi Renee, I ended up throwing them in the pressure cooker anyways. I figured it was worth a shot! I threw 3 lbs in. Thawed them just enough to cut into sections. Still frozen, though. Put everything in and cooked for 35 minutes. Then I took them out and put them in the oven for another 15 to 20 minutes. Turning over and basting both sides, halfway through cooking. These came out awesome!!! So tender! Thanks for your help! :)

      1. Pam, I don’t know why not, although I’m not certain if the timing would remain the same as we only tested the recipe with pork ribs. I’m going to ask the author of the cookbook to weigh in on your question, so kindly hold on until she gets back with us!

        1. Great, Janet, thank you so much for taking the time to reply. I just ordered a Fagor Duo-8 today. Trying out this rib recipe will be my first attempt. ?

          1. I got the 8 qt Fagor also and love it! I started right in without even hardly reading three pages of the book! Just need a little bit of good cooking instincts and experience in the kitchen and this thing is a dream machine!

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