Instant Pot Country Style Ribs
Instant Pot country-style ribs come out tender and juicy in half the time they would take in the oven or on the grill. Cook them until they are tender, yet firm, or cook them until they fall apart and shred with a fork. Finish them off in the air fryer or broiler to get the BBQ sauce thick and sticky.
Servings: 6 servings
Ingredients
- 3 to 4 pounds country style ribs bone in or boneless
- 5 to 6 tablespoons dry rub store-bought or homemade
- 1 cup chicken broth
- ½ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon liquid smoke optional
- ½ cup BBQ sauce
Instructions
Cook the ribs
- Slice the ribs in half and coat them in the dry rub.
- Place a trivet in the inner pot of the Instant Pot and add the broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using).
- Stack the ribs on top of the trivet. Place the lid on the Instant Pot and make sure the valve is in the sealed position.
- Set the Instant Pot on high for 16 minutes for tender, firm ribs or 35 minutes for ribs that shred with a fork.
- Allow the IP to do a natural pressure release for 10 minutes then manually release any remaining pressure.
Caramelize the Sauce
- In the Oven: Set your oven to broil and place the oven rack 6 inches below the broiler unit. Place the ribs on a sheet pan and brush them generously with barbecue sauce. Broil for 2–3 minutes per side, just until the sauce thickens and caramelizes.
- Air Fryer option: Coat the ribs in BBQ sauce and place them in a single layer in the air fryer. Cook at 400°F for 6 to 8 minutes or until the sauce gets thick and sticky.
- Instant Pot Air Fryer Lid: Remove the ribs and discard the liquid. Coat the ribs with BBQ sauce and place them in the Instant Pot air fryer basket. Cook at 400°F for 6–12 minutes, until the sauce is thick and sticky.
Notes
Boneless country-style ribs work best for this recipe, but bone-in can be used. Just increase the cook time by 5–7 minutes.
Use the trivet to keep the ribs out of the liquid so they steam rather than stew.
Cook time varies slightly depending on the thickness of the ribs. Thicker cuts may need an extra 2–3 minutes under pressure.
Natural release matters. Let the pressure release naturally for 10 minutes before venting. This keeps the meat juicy and tender.
Finishing options: After pressure cooking, broil, air fry, or sear with the Instant Pot lid to caramelize the BBQ glaze.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a splash of broth to keep them moist.
Sauce choice: Use your favorite BBQ sauce; sweet, spicy, or smoky all work beautifully.
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 5g | Protein: 40g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 146mg | Sodium: 319mg | Sugar: 4g
