Fall-Off-The-Bone Tender: Pressure Cooker Ribs in Under an Hour!

Ribs. That smoky, saucy, melt-in-your-mouth goodness that evokes images of backyard barbecues and lazy summer afternoons. But let’s be honest, achieving that perfect rib tenderness traditionally requires hours of slow cooking, smoking, or braising. What if I told you there’s a way to get that same incredible flavor and texture in a fraction of the time? Enter the magical world of the pressure cooker! This recipe for Fast Pressure Cooker Ribs will have you enjoying fall-off-the-bone deliciousness in under an hour. Forget spending an entire day tending to a smoker – with this method, you can satisfy your rib cravings any night of the week.

## Why Pressure Cooker Ribs Are a Game Changer

Before we dive into the recipe, let’s talk about why using a pressure cooker for ribs is such a brilliant idea:

* **Speed:** This is the most obvious benefit. Pressure cooking drastically reduces the cooking time. What would typically take 4-6 hours in a smoker or oven, takes just 25-30 minutes in a pressure cooker.
* **Tenderness:** The high-pressure environment breaks down the tough connective tissues in the ribs, resulting in incredibly tender, fall-off-the-bone meat. It’s like a super-charged braise.
* **Flavor:** While you don’t get the same level of smoky flavor as you would from a traditional smoker, you can still achieve amazing flavor by using a flavorful dry rub and adding liquid smoke to the cooking liquid. Plus, the pressure cooker intensifies the flavors of the rub and the ribs themselves.
* **Ease:** Pressure cooking is incredibly easy and hands-off. Once the ribs are in the pressure cooker, you can relax and let it do its thing. No need to constantly monitor the temperature or add more fuel.
* **Year-Round Ribs:** No need to wait for warm weather to enjoy ribs! You can make them any time of year, regardless of the weather outside.

## Ingredients You’ll Need

* **2-3 pounds Pork Ribs (Baby Back or Spare Ribs):** Choose ribs that are meaty and have good marbling. Baby back ribs are leaner and more tender, while spare ribs are fattier and more flavorful. You can use either for this recipe.
* **2 tablespoons Dry Rub:** Use your favorite dry rub or try the one provided below. A good dry rub should have a balance of sweet, savory, and spicy flavors.
* **1 tablespoon Olive Oil:** For searing the ribs before pressure cooking. This helps to develop a nice crust and adds flavor.
* **1 cup Cooking Liquid:** This can be water, chicken broth, beef broth, apple juice, or a combination. The liquid helps to create steam and pressure in the cooker.
* **1-2 tablespoons Liquid Smoke:** Optional, but highly recommended for adding a smoky flavor.
* **1/2 cup Barbecue Sauce:** Your favorite barbecue sauce for glazing the ribs after pressure cooking.

**Dry Rub Recipe (Adjust to your taste):**

* 2 tablespoons Brown Sugar
* 1 tablespoon Smoked Paprika
* 1 tablespoon Garlic Powder
* 1 tablespoon Onion Powder
* 1 teaspoon Chili Powder
* 1 teaspoon Dried Oregano
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper
* 1/4 teaspoon Cayenne Pepper (optional, for heat)

## Equipment You’ll Need

* **Pressure Cooker (Instant Pot, Ninja Foodi, etc.):** Any electric pressure cooker will work. Make sure it’s large enough to hold the ribs.
* **Sharp Knife:** For trimming the ribs, if necessary.
* **Measuring Spoons and Cups**
* **Mixing Bowl:** For the dry rub.
* **Tongs:** For handling the ribs.
* **Baking Sheet:** For broiling or baking the ribs after pressure cooking.
* **Aluminum Foil (Optional):** For lining the baking sheet.
* **Basting Brush:** For applying the barbecue sauce.

## Step-by-Step Instructions

Follow these detailed instructions for perfect pressure cooker ribs every time:

**Step 1: Prepare the Ribs**

* **Remove the Membrane (Optional but Recommended):** On the bone side of the ribs, you’ll find a thin, silvery membrane. Removing this membrane allows the dry rub to penetrate the meat better and results in more tender ribs. To remove it, slide a butter knife under the membrane at one end of the rack. Then, use a paper towel to grip the membrane and pull it off. It may take a little effort, but it’s worth it.
* **Cut the Ribs (If Necessary):** If your ribs are too long to fit in your pressure cooker, cut them into smaller racks. You can cut them in half or even into individual ribs.
* **Pat Dry:** Use paper towels to pat the ribs dry. This helps the dry rub adhere better.

**Step 2: Apply the Dry Rub**

* **Combine the Dry Rub Ingredients:** In a small bowl, whisk together all the ingredients for the dry rub.
* **Generously Season the Ribs:** Rub the dry rub all over the ribs, making sure to coat both sides evenly. Don’t be shy – the more dry rub, the more flavor! Gently massage the rub into the meat.
* **Let the Ribs Rest (Optional):** For even more flavor, wrap the seasoned ribs in plastic wrap and refrigerate them for at least 30 minutes, or up to overnight. This allows the dry rub to penetrate the meat.

**Step 3: Sear the Ribs (Optional but Recommended)**

* **Heat the Oil:** Turn on the saute function of your pressure cooker and heat the olive oil over medium-high heat.
* **Sear the Ribs:** Sear the ribs in batches, browning them on all sides. This step adds a lot of flavor and helps to create a nice crust on the ribs. Don’t overcrowd the pot, or the ribs will steam instead of sear. You may need to add more oil between batches.
* **Remove the Ribs:** Once the ribs are seared, remove them from the pressure cooker and set them aside.

**Step 4: Pressure Cook the Ribs**

* **Add Cooking Liquid and Liquid Smoke:** Pour the cooking liquid (water, broth, or juice) into the pressure cooker. Add the liquid smoke, if using. Deglaze the pot by scraping up any browned bits from the bottom of the pot. This adds even more flavor to the ribs.
* **Place the Ribs in the Pressure Cooker:** There are two main ways to do this:
* **On a Trivet:** Place a trivet in the bottom of the pressure cooker and arrange the ribs on top of the trivet. This prevents the ribs from sitting directly in the liquid.
* **Curled Around the Pot:** If you don’t have a trivet, you can curl the ribs around the inside of the pressure cooker pot. This may require cutting the ribs into smaller pieces.
* **Secure the Lid:** Close and lock the pressure cooker lid, making sure the steam release valve is set to the sealing position.
* **Cook the Ribs:** Cook on high pressure for 22-28 minutes. The exact cooking time will depend on the size and thickness of the ribs. For baby back ribs, 22-25 minutes is usually sufficient. For spare ribs, 25-28 minutes may be needed.
* **Natural Pressure Release (Recommended):** After the cooking time is up, let the pressure release naturally for 10-15 minutes. This allows the ribs to continue cooking and become even more tender. After 10-15 minutes, you can manually release any remaining pressure.

**Step 5: Glaze and Finish the Ribs**

* **Carefully Remove the Ribs:** Once the pressure is completely released, carefully open the pressure cooker lid. Use tongs to remove the ribs from the pot. Be careful, as they will be very tender and may fall apart.
* **Preheat Oven or Broiler:** Preheat your oven to 350°F (175°C) or turn on your broiler.
* **Glaze the Ribs:** Place the ribs on a baking sheet lined with aluminum foil (optional). Brush the ribs generously with your favorite barbecue sauce.
* **Bake or Broil:**
* **Bake:** Bake the ribs in the preheated oven for 10-15 minutes, or until the barbecue sauce is caramelized and bubbly.
* **Broil:** Broil the ribs for 2-3 minutes per side, or until the barbecue sauce is caramelized and bubbly. Watch carefully, as they can burn quickly.

**Step 6: Serve and Enjoy!**

* **Let the Ribs Rest (Optional):** Let the ribs rest for a few minutes before cutting and serving. This allows the juices to redistribute, resulting in more flavorful and tender ribs.
* **Cut and Serve:** Cut the ribs into individual ribs or racks. Serve with your favorite sides, such as coleslaw, potato salad, corn on the cob, and baked beans.
* **Enjoy!**

## Tips and Tricks for Perfect Pressure Cooker Ribs

* **Don’t Overcook the Ribs:** Overcooked ribs will be dry and mushy. Start with the minimum cooking time and check for tenderness. If they’re not quite done, you can cook them for a few more minutes.
* **Adjust the Cooking Time:** The cooking time will vary depending on the size and thickness of the ribs, as well as your pressure cooker. Use the cooking times provided as a guideline and adjust as needed.
* **Use a Good Quality Barbecue Sauce:** The barbecue sauce is what gives the ribs their final flavor. Choose a sauce that you love.
* **Add a Touch of Heat:** If you like spicy ribs, add a pinch of cayenne pepper to the dry rub or use a spicy barbecue sauce.
* **Experiment with Different Flavors:** Try different dry rubs and barbecue sauces to find your favorite combination. You can also add other ingredients to the cooking liquid, such as onions, garlic, or peppers.
* **Don’t Skip the Searing Step:** Searing the ribs before pressure cooking adds a lot of flavor and helps to create a nice crust. It’s worth the extra effort.
* **Deglaze the Pot:** Deglazing the pot after searing the ribs helps to loosen any browned bits from the bottom of the pot, which adds flavor to the cooking liquid.
* **Use a Trivet:** Using a trivet prevents the ribs from sitting directly in the liquid, which can make them soggy.
* **Natural Pressure Release:** Allowing the pressure to release naturally for 10-15 minutes results in more tender ribs.
* **Glaze the Ribs at the End:** Glazing the ribs after pressure cooking and then baking or broiling them helps to caramelize the barbecue sauce and create a delicious, sticky glaze.
* **Serve with Your Favorite Sides:** Ribs are delicious on their own, but they’re even better when served with your favorite sides. Coleslaw, potato salad, corn on the cob, and baked beans are all great choices.

## Variations and Additions

* **Honey Garlic Ribs:** Add 1/4 cup of honey and 2 cloves of minced garlic to the barbecue sauce before glazing the ribs.
* **Spicy Asian Ribs:** Use an Asian-inspired dry rub and glaze the ribs with a mixture of soy sauce, honey, ginger, and garlic.
* **Coffee Rubbed Ribs:** Add 1 tablespoon of ground coffee to the dry rub for a unique and flavorful twist.
* **Dr. Pepper Ribs:** Use Dr. Pepper as the cooking liquid for a sweet and slightly tangy flavor.
* **Root Beer Ribs:** Similar to Dr. Pepper ribs, using root beer as the cooking liquid adds a unique sweetness.
* **Apple Cider Vinegar Ribs:** Add 1/4 cup of apple cider vinegar to the cooking liquid for a tangy flavor.
* **Add Onions and Garlic:** Sauté chopped onions and minced garlic in the pressure cooker before adding the cooking liquid for extra flavor.
* **Add Peppers:** Add sliced bell peppers or jalapeños to the pressure cooker for a spicy kick.

## Serving Suggestions

These pressure cooker ribs are perfect for:

* **Backyard barbecues:** Impress your friends and family with these tender and flavorful ribs.
* **Potlucks:** Bring a platter of these ribs to your next potluck and watch them disappear.
* **Game day gatherings:** These ribs are a crowd-pleaser and are perfect for watching your favorite sports team.
* **Weeknight dinners:** Satisfy your rib cravings any night of the week with this quick and easy recipe.
* **Holidays:** Ribs are a great alternative to traditional holiday meals.

## Storage and Reheating Instructions

* **Storage:** Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:**
* **Oven:** Preheat your oven to 350°F (175°C). Place the ribs on a baking sheet and bake for 10-15 minutes, or until heated through.
* **Microwave:** Microwave the ribs on high for 1-2 minutes, or until heated through. Be careful not to overcook them, or they will become dry.
* **Air Fryer:** Preheat your air fryer to 350°F (175°C). Place the ribs in the air fryer basket and cook for 5-7 minutes, or until heated through.

## Conclusion

With this Fast Pressure Cooker Ribs recipe, you can enjoy fall-off-the-bone tender and flavorful ribs in under an hour. It’s the perfect solution for satisfying your rib cravings any night of the week. So, ditch the all-day smoking sessions and embrace the convenience and speed of pressure cooking. Get ready to impress your friends and family with these amazing ribs!

Now go forth and conquer those ribs! Don’t forget to share your creations and tag me on social media. Happy cooking (and eating)!

## Recipe Card

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**Yields:** 4-6 servings
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes

**Ingredients:**

* 2-3 pounds Pork Ribs (Baby Back or Spare Ribs)
* 2 tablespoons Dry Rub (see recipe above)
* 1 tablespoon Olive Oil
* 1 cup Cooking Liquid (water, chicken broth, beef broth, apple juice)
* 1-2 tablespoons Liquid Smoke (optional)
* 1/2 cup Barbecue Sauce

**Instructions:**

1. Remove the membrane from the ribs (optional). Cut the ribs into smaller racks if necessary.
2. Pat the ribs dry with paper towels.
3. In a small bowl, combine all the ingredients for the dry rub.
4. Rub the dry rub all over the ribs, making sure to coat both sides evenly.
5. Turn on the saute function of your pressure cooker and heat the olive oil over medium-high heat.
6. Sear the ribs in batches, browning them on all sides. Remove the ribs from the pressure cooker and set aside.
7. Pour the cooking liquid into the pressure cooker. Add the liquid smoke (if using). Deglaze the pot.
8. Place a trivet in the bottom of the pressure cooker and arrange the ribs on top of the trivet (or curl the ribs around the inside of the pot).
9. Close and lock the pressure cooker lid, making sure the steam release valve is set to the sealing position.
10. Cook on high pressure for 22-28 minutes, depending on the type of ribs.
11. Let the pressure release naturally for 10-15 minutes, then manually release any remaining pressure.
12. Carefully remove the ribs from the pressure cooker.
13. Preheat your oven to 350°F (175°C) or turn on your broiler.
14. Place the ribs on a baking sheet lined with aluminum foil (optional). Brush the ribs generously with barbecue sauce.
15. Bake in the preheated oven for 10-15 minutes, or broil for 2-3 minutes per side, until the barbecue sauce is caramelized and bubbly.
16. Let the ribs rest for a few minutes before cutting and serving.
17. Serve with your favorite sides and enjoy!

**Notes:**

* Adjust the cooking time according to the size and thickness of your ribs.
* Don’t overcook the ribs, or they will become dry.
* Use a good quality barbecue sauce for the best flavor.