Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.

My husband loves ribs. I used to make them in the oven, which was a lot more work and took forever. This instant pot ribs recipe is easy and delicious. It may sound weird to blend up peaches for the barbecue sauce, but trust me, it’s great. You could use your favorite bottled barbecue sauce too (we like Sweet Baby Ray’s Barbecue Sauce), but this peach barbecue sauce is awesome. My husband loves it and he doesn’t even like peaches.

My dad and I will always disagree about making ribs. He thinks ribs are a waste of money. He always says to me, “Why would you pay for all of those bones? Just buy a pork loin.” Well, my husband loves ribs and doesn’t love pork loin. I will buy ribs for that reason alone, but I also know that the bones add flavor. Plus, there is just something about getting your hands messy and gnawing the meat off of these yummy instant pot ribs.

One of the key ingredients that makes these ribs so good is liquid smoke. I just recently started using liquid smoke and I love it. Obviously, actually smoking meat in a smoker would provide more flavor. I don’t have a smoker, plus that takes forever. Maybe some day I will get one and learn how to smoke meat.

Another key step to making these ribs super flavorful and tender is seasoning the ribs 24 hours before cooking them. This allows the seasoning to marinate into the meat while it sits in the refrigerator overnight, and makes the ribs super tender. You can skip this step if you want, but, trust me, it’s worth it.

Instant Pot Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lisa
Total Time: 1 hour
Yield: 8 servings 1x

Print Recipe

Description

These ribs are so easy and tastes so good. It is so much faster to cook them in the instant pot. The liquid smoke adds a smokey flavor. Feel free to use your favorite bottled barbecue sauce if you don’t feel like making your own barbecue sauce. These are great either way.

Ingredients

Scale

Ribs:

2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 racks pork ribs
1 cup beef broth
2 teaspoons liquid smoke

Barbecue sauce:

1 (15 oz) can of peaches, drained and pureed in a food processor
2/3 cup tomato sauce
5 tablespoons soy sauce
1/2 cup white vinegar, you could substitute apple cider vinegar
6 cloves garlic, minced
1/3 cup brown sugar
4 teaspoons ground ginger

Cook Mode Prevent your screen from going dark

Instructions

Mix together sea salt, paprika, pepper, garlic powder, and onion powder. Cut each rib rack in half. (You do this because it is easier to fit the ribs in the instant pot if they are cut in half). Season ribs.
Place ribs on a foil like cookie sheet and cover with plastic wrap. You could also put them in a tupperware container. Then put them in the refrigerator and let them sit in the refrigerator for 24 hours. This is important because this lets the seasoning marinate into the ribs.
In a food processor blend up peaches.
Add tomato sauce, soy sauce, vinegar, minced garlic, brown sugar, and ginger. Blend it up until it is well combined. Set aside.
Take ribs out of the refrigerator and let them sit on the counter for 20 minutes so they are closer to room temperature when you put them in the instant pot.
In the instant pot, place the trivet. Then add beef broth and liquid smoke. Lastly, add your seasoned ribs. Place the lid on and cook for 40 minutes on the meat setting.
While ribs are cooking, heat the peach barbecue sauce to a boil in a saucepan. Turn down the heat and simmer for 8 to 10 minutes or until it is the consistency you like.
Preheat oven to broil. Line a new cookie sheet with foil. Spray foil with cooking spray.
Allow instant pot to naturally release for 10 minutes then release the valve. Once the instant pot is depressurized, remove the lid. Take ribs out with a tongs and place them on the prepared cookie sheet. Brush one side of the ribs, generously, with peach barbecue sauce and broil for 3 to 4 minutes. Turn ribs over and brush the other side, generously. Broil again for 3 to 4 minutes. Now it’s time to eat those ribs.

Notes

To Freeze: Season the ribs, but do not cook. Place them in a freezer bag, remove the air and seal. Mix the barbecue sauce in the food processor. Heat it as instructed then let it cool completely. Pour it into a separate freezer bag or freezable container. Either freeze the bag of ribs and the bag of barbecue sauce next to each other in the freezer or, you can place both the bag of ribs and the bag of barbecue sauce inside another freezer bag.

When ready to prepare: Thaw in the fridge overnight. Follow the instructions on cooking the ribs in the instant pot and then broiling them. No need to simmer the barbecue sauce again since you did that before freezing it. You will want to heat it up a little bit so that it is not cold when brushing it on the ribs.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Instant pot

Instant Pot Ribs