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–+ servings
Sliced up pork ribs.

Instant Pot St. Louis Ribs with Apple Juice

Kaylie
These easy restaurant quality Instant Pot St. Louis ribs are finger-licking delicious! They’re seasoned with a savory dry rub, then pressure cooked in just 35 minutes with a sweet apple juice base.
5 from 5 votes
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Prep Time 35 minutes
Cook Time 35 minutes
pressurizing and natural release time 1 hour
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 904 kcal

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

*Nutritional facts provided is only an estimate. Accuracy for nutritional information on recipes on this site is not guaranteed.
  • 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.

Nutrition

Serving: 4peopleCalories: 904kcalCarbohydrates: 59gProtein: 38gFat: 57gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 191mgSodium: 2685mgPotassium: 953mgFiber: 2gSugar: 49gVitamin A: 1129IUVitamin C: 2mgCalcium: 92mgIron: 3mg
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