These easy-peasy Instant Pot St. Louis ribs are finger-licking good! They’re seasoned with my savory dry rub, then pressure cooked in just 35 minutes with a sweet apple juice base. These ribs come out so tender and delicious, you’ll be able to make restaurant quality ribs any day of the week!
These Instant Pot ribs are so convenient when you don’t feel like heating up your whole kitchen with the oven. You can make delicious and savory meals like this Instant Pot Ham and beans soup and Instant Pot pulled pork. They come out super tender and nearly fall-off-the-bone in less time than the oven. These ribs come out so flavorful and moist, with a bit of crispy charred edges and caramelized BBQ sauce from the broiler. They are a lot less expensive than take out too. Enjoy them at home or bring them to any potluck or bbq event!
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Ingredients & Notes
Ribs - I am using a St. Louis cut, it’s fatty and meaty, a perfect cut to satisfy your ribs craving.
Seasoning - includes smoked paprika, garlic and onion powder, brown sugar, salt and pepper. Plus cayenne for a kick of heat.
Apple Juice - Using juice as the liquid base, which adds a sweetness to the meat while cooking and helps to tenderize the thicker parts of the meat.
Instructions
1). Remove the clear membrane (silver skin) off of the back of the ribs. This helps the seasoning absorb better.
2). Slice the ribs into two or three portions, to lay flat and fit inside your Instant Pot. Pat dry the ribs and rub the dry seasoning evenly onto the ribs.
Set aside for 30 minutes to let the rub absorb.
Layer the ribs from the thickest piece on the bottom to the thinnest on top.
3). Add the apple juice to the Instant Pot, the liquid should cover the bottom two layers of the ribs. (It’s OK if the thinnest layer of ribs isn’t submerged). Cook on high pressure for 35 minutes.
4). Let it naturally release, carefully remove the ribs, and place on a baking sheet. Rub BBQ sauce evenly over the ribs and broil for 4-5 minutes, or until you get a nice char.
Serve it with a side of rice pilaf, refreshing cold orzo salad or fresh roasted beet salad, add additional bbq sauce to taste and dig in!
Pro Tips
- When adding the liquid, don’t pour it directly onto the meat, pour it on the side of the pot so that the rub doesn’t wash off.
- These ribs are still delicious with only the dry rub, but adding the BBQ sauce and broiling will really kick it up a notch.
- For thicker, meatier racks, add 5 minutes to the cooking time.
Frequently asked questions
You need at least 1 cup for the instant pot to pressurize, and at least 2 cups to ensure coverage of the thick pieces of meat.
All of the St. Louis ribs that I’ve bought, including from Costco, do have a membrane intact.
With this recipe, you do not need a trivet. I’ve found I get more tender meat from submerging the larger pieces in liquid, rather than steaming them.
More Instant Pot recipes to try
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Instant Pot St. Louis Ribs with Apple Juice
Equipment
Ingredients
- 3 pounds St. Louis Ribs 1 rack
- 2 cups apple juice
- 1 cup bbq sauce of your choice
Dry Rub
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspooon ground pepper
Instructions
- Mix the dry ingredients into a small bowl, set aside.
- Remove the clear membrane (silver skin) off of the back of the ribs. Slice the ribs into three portions.
- Pat dry the ribs and rub the dry seasoning evenly onto the ribs. Set aside for 30 minutes to absorb.
- Layer the ribs from the thickest piece on the bottom to the thinnest on top. Add the apple juice to the Instant Pot, the liquid should cover the bottom two layers of the ribs. If not, add a little more juice until it's submerged.
- Seal the valve and set the Instant Pot to cook on high pressure for 35 minutes.
- Let it naturally release, carefully remove the ribs with tongs and place it on a baking sheet. Remove any dark proteins that accumulate on the meat with a paper towel.
- Brush BBQ sauce evenly over the ribs and broil for 3 to 5 minutes (around 3 inches away from the heat source), or until you get a nice char.
- Remove from the broiler, slice ribs between the bones and serve with additional bbq sauce on the side.
Notes
- When adding the liquid, don’t pour it directly onto the meat, pour it on the side of the pot so that the rub doesn’t wash off.
- For thicker, meatier racks, add 5 minutes to the cooking time.
- It’s OK if the thinnest layer of ribs isn’t submerged into the juice.
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