Pressure cooker ribs spare back boneless

Pressure Cooker BBQ Ribs

Over the years I have cooked pork ribs many different ways: slow cooker, smoker, oven, grill and more. Each method can work well for ribs. Recently, I have been using my pressure cooker for ribs and the results are amazing. Both back and side ribs coming out of the pressure cooker are fall off the bone delicious.

Lately, I have been converting a lot of my slow cooker recipes to be made in the pressure cooker. By far, the big advantage of a pressure cooker is how quickly that it will cook the ribs. While I cook my ribs in the slow cooker for 8 hours, the pressure cooker only needs 25 minutes.

Yup, it is that quick!

Pressure cooker ribs spare back boneless

For these ribs, I wanted to try to simulate the BBQ flavour of my smoked ribs. The seasoning rub that I put on the ribs is quite similar to the my Steve’s Basic BBQ Rub, which I use when I smoke ribs. I also poured some pop, Worcestershire sauce, hot sauce and BBQ sauce into the pressure cooker pot which helps to both provide flavour to the ribs and tenderize them.

Generally ribs is something that needs to be planned ahead because it takes so long to cook for the them to be tender. With the pressure cooker, ribs can now be a weeknight meal!

Pressure cooker ribs spare back boneless

Once the ribs are done in the pressure cooker, I bake them in the oven for 15 minutes. Baking the ribs, with some more BBQ sauce brushed on, helps to finish them and give them an awesome sweet sticky glaze.

I have another recipe for pressure cooker ribs on the site and it can be found here:

Pressure Cooker Teriyaki Baby Back Ribs

Check out the video below for how to make these BBQ ribs!

Pressure cooker ribs spare back boneless
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5 from 3 votes

Pressure Cooker BBQ Ribs

Delicious BBQ ribs (either back or side ribs), made in a pressure cooker and then quickly baked in the oven. Fall off the bone tender and delicious.
Course Main Course
Cuisine American
Keyword instant pot, pressure cooker, ribs
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 610kcal
Author Steve Cylka


  • 2 pork ribs back or side ribs
  • 1/3 cup brown sugar
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 can pop
  • 2 tbsp worcestershire sauce
  • 1 tbsp hot sauce
  • 3/4 cup bbq sauce divided


  • Pull the membrane off the underside of the ribs. Cut each rack in half.
  • Make the rib seasoning by mixing together the brown sugar, chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper.
  • Rub the seasoning mix all over the ribs and place them inside the pressure cooker pot, standing up, horizontally side by side.
  • Pour in the pop, worcestershire sauce, hot sauce and 1/4 cup of the BBQ sauce.
  • Lock the lid on the pressure cooker and close the vent. Set the pressure cooker to high pressure and cook for 25 minutes. After the cook cycle, let the pressure release naturally.
  • Preheat the oven to 400F.
  • Place ribs on a baking sheet lined with parchment paper. Brush the remaining 1/2 cup of BBQ sauce on the ribs.
  • Bake in the oven for 15 minutes.
  • Serve.


Calories: 610kcal | Carbohydrates: 44g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 166mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 2g | Sugar: 36g | Vitamin A: 27.4% | Vitamin C: 4.7% | Calcium: 10.5% | Iron: 20.5%

Pressure cooker ribs spare back boneless

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Thanks so much for this!! While we didn’t follow your recipe exactly, we followed your procedure-finishing on our Green Mountain Pellet Grill and the ribs were wonderful!! Definitely will be doing our ribs this way from now on.

  2. These ribs were A-MAZING!!!! Can’t believe that they were so tender in 45 minutes of cooking and the 15 minutes in the oven caramelized the barbeque sauce perfectly.

    Roasted potatoes and coleslaw as sides and partnered with a Black Oak Brewing Nut Brown Ale. Perfect!!

  3. Thank you for sharing a great recipe. I have had trouble in the past cooking fall off the bone ribs but no longer thanks to your recipe. I have to say that I hesitated for a moment about the pop but thought I would try it. I was not disappointed. Everyone at tonight’s dinner table enjoyed the ribs. I will definitely be using this recipe from now on. Thanks again Steve.

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