Instant Pot Spare Ribs with BBQ Rub and Sauce are fall-off the bone tender after pressure cooking.
I know, I'm already cheating by cooking my ribs in an Instant Pot. Liquid smoke felt like a bridge too far. But…everyone else kept using it. And they left comments in my rib recipes singing its praises. Liquid smoke? Really? I had to try it out, expecting to say "Ha!. It's not worth it!"
Instead, I'm asking myself: why did I wait so long to use liquid smoke?
Jump to:
What are Spare Ribs?
Spare ribs are pork ribs from the lower part of the ribcage, with the sternum and rib tips still attached. They are larger than baby back ribs, which come from the upper part of the ribcage, and spare rib meat has more fat and connective tissue. Spare ribs take longer to cook than baby back ribs, but are juicier when they're done cooking, thanks to that fat and connective tissue. Sometimes you will see St. Louis Cut spare ribs, with the rib tips and sternum removed. You can substitute St. Louis Cut for regular spare ribs in this recipe, and the instructions and cooking time remain the same.
If you want to make baby back ribs, check out my Instant Pot Baby Back Ribs; if you have Western ribs (aka Country ribs), use my Pressure Cooker Pork Western Shoulder Ribs with Barbecue Rub and Sauce recipe.
How to Make Instant Pot Spare Ribs
Spare ribs in the Instant Pot are almost too easy. The steps are:
- Peel the membrane off the back of a slab of spare ribs.
- Cut the slab into 4 pieces, between every 3rd bone, then season the ribs with BBQ dry rub.
- Pour a cup of water into the Instant Pot (or another pressure cooker) and then loosely stack the ribs, bone side down.
- Lock the lid and pressure cook for 30 minutes, then let the pressure release naturally.
- Brush the ribs with a layer of BBQ sauce, then (optionally) broil them for a few minutes to tighten up the sauce.
- Brush with another layer of sauce and serve these finger licking ribs.
Testing liquid smoke with Instant Pot Spare Ribs
I made two batches of Instant Pot Spare Ribs, one with a tablespoon of liquid smoke in the water, the other without. I expected a strong woody flavor, kind of like over-smoked meat; instead, I got a flavor enhancer. It's a terrible description, but the liquid smoke ribs taste "meatier," not smokier. I'm a liquid smoke convert, and I'm going to update all my pressure cooker ribs recipes to recommend it.
I know, I know. I was once a One True BBQ fanatic myself. And I still pull out the grill when I can. But, when time is short, I take the easy way to tender Instant Pot spare ribs.
What is liquid smoke?
Liquid Smoke is made by burning wood in a low-oxygen environment and distilling the water vapor that is produced. That's right; liquid smoke is actually condensed wood smoke. It's a side effect of making charcoal, and "wood vinegar", as everyone else calls it, has been around for centuries. (Pliny the Elder mentions it back in Ancient Rome. See, Latin class was worth something!)
🛠 Equipment
📏Scaling
To double this recipe, you need an 8-quart pressure cooker, because ribs take up a lot of space. You can halve the recipe, but you need a 6-quart pressure cooker. Slabs of spare ribs are too big to fit in a 3-quart pressure cooker.
💡Tips and Tricks
- Want super-tender ribs? Increase the pressure cooking time to 45 minutes in an Instant Pot or other electric PC or 38 minutes in a stovetop PC. In my tests, when I cook ribs for that long, the slab is falling apart. I prefer a little bite to my ribs, but if you want ultra-tender ribs, go longer.
- Finesse the sauce - stir ¼ cup of the cooking liquid from the pot into the sauce before brushing on the ribs. It will take some of the porky goodness from the liquid and add it back to the recipe.
- The liquid smoke is optional…but as I found out, it’s worth using it. Look near the barbecue sauce at your local grocery store.
- If you want dry rub ribs, skip the BBQ sauce, and sprinkle on some more BBQ rub after pressure cooking. (Or check out my Instant Pot Baby Back Ribs with Memphis Dry Rub recipe).
Serving Suggestions
These ribs are the taste of a summer barbecue any time of the year. I serve them with cole slaw, my Instant Pot Potato Salad, my Instant Pot Cajun Pinto Beans, and a cold beverage.
Instant Pot Spare Ribs
- Total Time: 1 hour
- Yield: 1 slab of ribs 1x
Description
Instant Pot Spare Ribs - quick and easy, pressure cooked with liquid smoke for a big meaty flavor, brushed with barbecue sauce, and glazed under the broiler.
Ingredients
- 1 slab pork spare ribs, membrane peeled off
- 1 cup water
- 1 tablespoon liquid smoke
Barbecue Rub (2 tablespoons of my Homemade Barbecue Rub), or use your favorite store-bought rub
- 1½ teaspoons fine sea salt (or 2 teaspoons kosher salt)
- ¾ tablespoon paprika
- ¾ tablespoon brown sugar
- ½ tablespoon chili powder
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Barbecue sauce (1 cup of my Easy BBQ Sauce), or use your favorite store-bought sauce
- ¾ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard (or cheap yellow mustard)
- ½ teaspoon soy sauce
Instructions
- Make the BBQ rub: In a small bowl, stir the barbecue rub ingredients: Fine sea salt, paprika, brown sugar, chili powder, ground black pepper, garlic powder, and onion powder. Stir and mix until thoroughly combined, breaking up any clumps of brown sugar with your fingers. Set aside for later. (Or, use a tablespoon of store-bought BBQ rub)
- Make the BBQ sauce: In a medium bowl, whisk the barbecue sauce ingredients: ketchup, brown sugar, cider vinegar, dijon mustard, and soy sauce. Whisk until smooth. Refrigerate for later. (Or, use a cup of store-bought BBQ sauce.)
- Remove the membrane from the ribs: On the bony side of the slab of ribs, work a butter knife between the membrane and one of the bones. Grab the membrane with a paper towel and pull gently but firmly to peel the membrane away from the ribs. If the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well. Trim the flap of meat from the bone side of the slab. You can discard it, or sprinkle it with rub and add it to the pot with the ribs as a cook’s snack.
- Season the ribs and put them in the pressure cooker: Cut the rack of ribs into 4 pieces, cutting between every 3rd bone. Sprinkle both sides of the ribs with the rub. Pour the cup of water into the Instant Pot (or use the minimum liquid amount for your pressure cooker), and then add the liquid smoke. Stack the ribs in the pot in a loose pile, bone side down.
- Pressure cook the ribs for 30 minutes with a Natural Pressure Release: Lock the lid and pressure cook on high pressure for 30 minutes in an Instant Pot or other electric PC (“Manual” or “Pressure Cook” mode in an Instant Pot.), or for 24 minutes in a stovetop PC. Let the pressure release naturally, about 15 more minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.)
- Sauce and (optional) broil the ribs: Transfer the ribs to a rimmed baking sheet. Brush the ribs with barbecue sauce, turn them bone side down, then put the sheet under a broiler set to high. Broil the ribs until the sauce is bubbling and just starting to brown, about 5 minutes. Remove the pan from the broiler, brush with another layer of sauce, and serve.
Equipment
Buy Now → - Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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My other Instant Pot and Pressure Cooker Recipes
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Susan B.
This was my first try at making pork spare ribs. And they were a big hit with my husband and 2 teenager boys. They said to make this again.
The recipe was simple and straight forward. I didn't have the liquid smoke on hand, but will try that next time. I cooked them for 40 minutes, plus 15 minutes of natural pressure releasing. They were falling off the bone! FYI - My package of ribs was almost 6 lbs and barely bit in my 6 qt instant pot. Thanks for a great recipe!
Mike Vrobel
I’m glad you enjoyed it!
Lew Newby
I have 3 smokers so I never keep Liquid Smoke in the house. We're hunkered down because of the Coronavirus so I substituted 2.5 hours of low temp high smoke for it. My wife likes fall off the bone ribs and these held together until she bit in. My BBQ ribs are normally very good. These were fantastic. Her's were sauced and mine were dry ribs. Moist, tender, and delicious. This is now my "go to" for BBQ ribs.
Your recipes never disappoint me and I frequently recommend your book. It's nice to find a reliable place on the Internet..
Mama Talucci
Followed recipe and they turned out perfect. I did use the trivet. Broiled for just a few minutes in the oven. Perfect texture at 30 minutes + 15 minutes NR. Used bottled BBQ sauce. The liquid smoke was an excellent suggestion!
Ccary Hill
Mike, the ribs cooked exactly like your recipe came out delicious. My only comment is that they were fall off the bone at 30 minutes. Because I finish them on the grill for the glaze for a short period, they began falling off the bone as I moved them. What are you thoughts on reducing the cooking time and quick release time to maybe 20 and and 10. Mind you, this is not a complaint, it's just that some of my family like to chew the meat off the bone. Thanks once again.
Mike Vrobel
I'd cut the cooking time by 5 minutes - 25 minutes - if you want to transfer them to the grill. If you try it, let me know your timings and how it turns out.
Joni Gibbs-Vaughan
Mike, this recipe is the Best!!! I am no longer feeling overwhelmed when I think about cooking spareribs...as I don't have to budget tons of time to slow cook the the way I normally did. I was able to get 6 lbs of ribs in my instant pot, and cooked them for initial time of 45 minutes to make sure they were cooked through, with 15 minute natural release. Followed your ingredients to the letter...and the result?? Well, they were perfect!! Thank you for a new favorite recipe in my house!!! 😊👍🏆💕
Ready for Ribs
Since I did not see it mentioned, I can only assume that you do NOT use the trivet in this recipe, but place the ribs directly into the liquid smoke/ water on the bottom of your instant pot.
However, we all know what assuming makes of us... so any clarification, or information concerning whether there is truly any difference, would be much appreciated.
Mike Vrobel
No, I don't use a trivet.
Max
Thank you for your recipe. I made these last night, and they were awesome! Rave reviews from a table full of self professed rib snobs. Full confession - I used my own rub concoction. I did use the liquid smoke. I had 12 pounds of ribs before trimming. After trimming it was probably 8 or 9 pounds. Stacked them up in my 8 quart IP, cooked for 25 minutes, and they came out perfect. I cooked these ahead. Sauced them once before refrigeration. Stuck them in the oven at 350°, it took about 30 minutes to get two roasting pans full of ribs hot and sauce caramelized.
Max
Clarification: 30 minutes in the IP.
Thank you again for the excellent recipe, plus the clear and easy to follow instructions.
George R Hooper Jr
I REALLY appreciate your efforts, especially as regards using the Instant Pot (I/P). Growing up in Anniston, AL, in the 50s I have a great & abiding interest in all things BBQ & find this Rx to be worth trying - as for supper tonight, 9/11/18.
QUESTION - It's long been my "opinion" that beer, being a complex substance, brings a great deal of flavors to the foods to which it's added. I have noticed, however, that the use of beer/wine is not suggested for use in the I/P. This is purposely done, I assume - for either reasons of incompatibility w/pressure cooking OR the author's preference to avoid alcohol. Can you enlighten me, Good Sir?
Thanks again!