Easy Instant Pot Ribs (baby back or side ribs) - The Recipe Rebel (2024)

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.

One rack of baby back ribs fits easily in a 6-quart Instant Pot, and you can also do two racks at the same time though I've never needed to cook that many ribs at once. Just put another rack on the inside of the outer one.

The meat directly adjacent to side ribs (pork belly) is usually made into bacon. Less expensive than back ribs, side ribs have a great flavour, but have proportionately a lower meat to bone ratio, and are less tender, and so need a longer cooking time.

Meatier than the Back Rib, Spareribs – also known as side ribs - are thick, juicy, and come from the belly section of the pig (where bacon comes from). They usually come with the sternum, costal cartilage and flap still attached. From the Sparerib you can get St. Louis style or Louisiana style ribs.

Pork ribs take closer to four hours in a slow cooker. Now that it's a little hot to have an oven on all day, I prefer cooking ribs in a multicooker, aka an Instant Pot, and then finishing them under a broiler for three to four minutes to crisp up the edges of the meat.

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.

Spareribs. Spareribs (aka side ribs) are the long cuts from the belly behind the shoulder. Racks typically have 11-13 bones and have meat on top of and between the bones. While they have the least amount of meat, a lot of folks think they're the tastiest.

If baking more than one rack, give them each their own baking sheet. Cover the ribs tightly with foil then bake for 3-1/2 hours at 250 degrees. If your rack of ribs is larger than 3lbs, add an additional 30 minutes baking time per additional 1/2 — 1lb ribs. For example, bake a 3 — 4lb rack of ribs for 4 hours.

Here are the basics when it comes to a rack of pork ribs: A complete rack of ribs typically weighs about 1 1/2 to 2 pounds and consists of 10 to 13 ribs measuring about 3 to 6 inches long each. A half rack, on the other hand, weighs anywhere between 12 to 16 ounces and has about 5 to 6 ribs on the rack.

When using a slower method like the grill, smoker, or oven, you'll need about 3-5 hours. Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.

Which has more meat, back ribs or side ribs? ›

Spare ribs are larger, meatier, and contain more bone and fat than baby back ribs. Many people also consider spare ribs to be the most flavorsome. Baby back ribs, on the other hand, are smaller, more curved, and the leanest and most tender of ribs.

Cooking baby back ribs in the oven is one of the easiest methods. First, wrap the ribs in tin foil and slow-roast them in the oven on a low temperature between 275 and 325 degrees. Bake until cooked through and tender, usually around 2 to 2.5 hours.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce. Remember, that as the meat is cooking, it will release about a third of its own fats and liquids, thereby adding even more liquid and flavor. Once the meat is finished, a sauce can be made from the braising liquid.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

Pour 1/2 cup of apple juice in each foil pack through opening, seal, and place back on smoker or grill for 1 hour. Remove ribs from foil and place ribs back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1 to 2 hours more, squirting with apple juice every hour.