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Close up of 6 pork ribs slathered with barbecue sauce with two glasses of beer on the side.
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4.79 / 66 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: Southern
Servings: 2 servings
Calories: 1034

Ingredients

  • 1/2 (3-pound) rack pork spare ribs, membranes removed
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1 cup beef stock, or low-sodium broth
  • 3 tablespoons Dijon mustard
  • 3 tablespoons packed brown sugar
US - Metric

Instructions

  • Remove the membrane from the ribs.
    A person removing the membrane from a rack of ribs.
  • Cut your 1/2 (3-pound) rack pork 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 1 teaspoon kosher salt and freshly ground black pepper.
    A rack of ribs cut into three slabs being seasoned with salt and pepper.
  • Pour the 1 cup beef stock into the pressure cooker and place the steamer insert in the cooker.
    A person pouring broth into a pressure 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.
    Three slabs of ribs on a rack inside an Instant Pot.
  • 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.
    A person setting an Instant Pot.
  • Use the natural method to release the pressure in the cooker. Unlock and remove the lid. Using tongs, move 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” or "saute" 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.
    Liquid in the bottom of an Instant Pot.
  • Stir in the 3 tablespoons Dijon mustard and 3 tablespoons packed brown sugar, and continue simmering for 6 to 8 minutes more, or until the sauce resembles a thick syrup. Remove from the heat.
    Liquid and Dijon mustard in the bottom of an Instant Pot.
  • 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 pan from 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.
    Three slabs of ribs coated with glaze on a wire rack on a baking sheet.

Notes

  1. Add some spice—For a flavor boost, swap in your favorite dry rub for the salt and pepper.
  2. Make it easier—If you don't want to reduce the liquid to make a glaze, you can discard the liquid and simply brush the ribs with your favorite store-bought or homemade barbecue sauce.
  3. Dietary—This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1portion | Calories: 1034kcal | Carbohydrates: 19g | Protein: 55g | Fat: 81g | Saturated Fat: 26g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 2145mg | Fiber: 1g | Sugar: 18g