Instant Pot Ribs Recipe (VIDEO) (2025)

FAQs

Why are my ribs tough in Instant Pot? ›

This means that they're not cooked long enough. Be sure to cook the ribs for the full 30 minutes on high, and let the pressure release for 15 minutes before removing the lid. If you did this and the ribs are still tough, I recommend cooking them for an additional 5 minutes on high in the Instant Pot.

Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.

A 6-quart should be able to handle up to 2 racks of ribs, while the 8-quart can handle 3 full racks. If you wish to cut each rack in half before inserting for easier removal once cooked, feel free to do so.

Cooking ribs in the Instant Pot makes the meat tender, but even in the pressure cooker you can overcook. Don't confuse falling apart dry meat with falling apart juicy meat.

Your goal is to get good color and caramelization on the outside of the ribs, but also to cook them long enough that the tough collagen breaks down and the meat becomes tender. Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

A Step-by-Step Guide to the 3-2-1 Process

Prep the ribs by removing the membrane. Apply the rib rub, coating the surface generously. Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours.

The Instant Pot is the perfect vehicle to cook tender, fall off the bone meat in a short amount of time. Because you pressure cook the ribs, they are super tender, but they do need another quick cook either in the oven or on the grill to finish them off and give them a nice crust.

If you use your Instant Pot regularly, you'll want to keep the steaming rack or your metal or silicone steamer basket nearby. When used with this appliance, the basket elevates food from sitting directly on the surface of the insert bowl.

Trivet: While the trivet accessory is very helpful to lift the ribs above the cooking liquid, you can still make Instant Pot ribs by without it if you don't have one. Just circle the ribs around the IP on their sides to cook, lifting them out at the end and letting excess liquid drip off before broiling.

Why is my pork still tough after pressure cooker? ›

If you find that your instapot pulled pork is tough after cooking, it's likely because you did a quick pressure release instead of a natural pressure release. Make sure you do a natural pressure release for 2 minutes before opening the vent. What is the best cut of meat for pulled pork?

The Instant Pot ribs were noticeably tougher, though that quicker method is absolutely sufficient when you don't have four hours or so to put into making ribs. These are all useful methods with their own pros and cons but for this test, slow cooker takes it!

Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes.

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes. The provided nutrition facts are estimates.

Can You Overcook Pork in the Instant Pot? It is more common to undercook pork in the Instant Pot than overcook it. If the meat seems tough, it is most likely undercooked and needs additional time.

Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone.

Once the membrane is removed (or if it was already gone!), I generously season both sides of the ribs with salt and pepper and then wrap them tightly with aluminum foil. Then, I bake the ribs low and slow at 275°F for 2 ½ to 3 ½ hours or until tender.