Cooking ribs can be an intimidating and time-consuming process. Many traditional rib recipes call for smoking or slow-roasting the ribs for hours to get that fall-off-the-bone tenderness. But with a pressure cooker, you can have incredibly tender, juicy bacon ribs on the table in under an hour!
As a busy home cook, I love being able to make ribs any night of the week without needing to meticulously tend a smoker or slow cooker all day. The pressure cooker allows the ribs to cook quickly while still getting that signature meltingly tender texture.
In this article, I’ll walk through everything you need to know to make foolproof bacon ribs in the pressure cooker, including choosing the right ribs, preparing them, seasoning and saucing, and finishing them off under the broiler. Let’s get cooking!
Choosing the Right Ribs for Pressure Cooking
Ribs can be broken down into two main categories – pork ribs and beef ribs. For pressure cooking pork ribs are the best choice. They become very tender and hold up well to the pressurized environment.
Within pork ribs there are a few different cuts
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Baby back ribs – These ribs are cut from the upper ribcage near the spine. They have the meatiest profile but shorter bones. They are quick cooking and extremely tender.
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Spare ribs – Taken from the belly side, spare ribs are longer with more bone and cartilage. They take a bit longer to cook but have that classic rib shape.
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Country-style ribs – These ribs are not actually ribs at all. They are cut from the pork shoulder near theblade bone. They take well to braising like spare ribs.
For pressure cooking, I recommend choosing baby back ribs or spare ribs. The ribs should have a nice ratio of meat to bone/cartilage. Stay away from bony country-style ribs, as they can overcook in the pressure cooker.
No matter which type you choose, try to find ribs that are similar in size and thickness. This will help them cook evenly. I prefer ribs around 2-2.5 lbs for a 4-6 serving batch.
Prep Steps Before Pressure Cooking
Before cooking the ribs, there are a few key prep steps:
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Remove membrane – Ribs have a thick membrane on the backside that can get chewy when cooked. Use a sharp knife to loosen an edge and peel it off.
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Cut into sections – Cut slabs into 2-3 rib sections so they fit neatly into the pressure cooker.
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Season generously – Coat both sides with a dry rub or just salt and pepper.
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Add liquid – Pour 1 cup broth, juice or water into pressure cooker pot.
How to Cook Ribs in a Pressure Cooker
Once your ribs are prepped, it’s time to cook! Here is a simple process for pressure cooker ribs:
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Add seasoned ribs – Gently place ribs meat-side down in a single layer in the pot.
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Pressure cook – Lock the lid and bring to high pressure for 18-25 minutes until tender.
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Natural release – Turn off heat and allow pressure to drop naturally for 10-15 minutes.
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Finish in broiler – Brush with BBQ sauce and broil to caramelize.
Let’s look at each of these steps in more detail:
Pressure Cooking
Arrange the ribs standing upright around the edges of the pot so they are not overlapping. Try to fit them all in a single layer, folding them if needed.
Pour your liquid into the bottom (water, broth, juice etc). Lock the lid, ensure the valve is sealed, and bring to high pressure.
For tender ribs, cook for 18-22 minutes at high pressure. For fall-off-the-bone ribs, cook for 22-25 minutes.
Natural Release
Once cooking time is complete, turn off the heat and allow the pressure to come down naturally. Avoid quick releasing the pressure which can make the ribs tough.
Let the pressure release for 10-15 minutes before carefully opening the lid. The ribs will be fall-apart tender!
Finishing Under the Broiler
For nicely caramelized ribs, finish them under the high broiler. This adds color and crisps the outsides.
Carefully remove ribs from pot and pat dry. Brush with your favorite bbq sauce, arrange on a baking sheet, and broil 2-5 minutes per side.
Watch closely to avoid burning. You can also baste with sauce a second time during broiling for maximum stickiness!
Seasoning and Saucing Pressure Cooker Ribs
One of the keys to insane pressure cooker ribs is flavoring them well. Here are some easy ways to maximize flavor:
Dry Rub – A Memphis style rib rub adds lots of flavor. Use a homemade blend or store bought rub. Apply it generously before cooking.
BBQ Sauce – Slather bbq sauce on the ribs when finishing them under the broiler. You can also toss cooked ribs in sauce.
Flavorful Liquid – Use broth, apple juice or even root beer instead of plain water as your cooking liquid. This will impart more flavor to the ribs.
Extra Sauce – Make an easy sauce from the rib drippings to serve alongside for dipping. Simmer until thickened.
Pressure Cooker Rib Tips and Troubleshooting
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Cut ribs evenly so they cook at the same rate
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Remove tough membrane before cooking
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Only flip ribs once during cooking to prevent falling apart
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Add at least 1 cup liquid to create pressure (water, broth, etc)
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Natural release prevents overcooking – avoid quick release
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Use bbq sauce at the end only to prevent burning
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If ribs seem dry, they may be overcooked – reduce time
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For more caramelization, finish under broiler on high 2-5 mins per side
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Stir together defatted pan juices + sauce ingredients for delicious homemade bbq mop sauce
Serving Suggestions for Pressure Cooker Ribs
These easy pressure cooker ribs pair beautifully with classic barbecue sides:
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Corn on the cob
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Tangy coleslaw
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Oven-baked beans
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Mac and cheese
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Potato salad
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Cornbread muffins
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Watermelon slices
Don’t forget plenty of napkins! Ribs and sauce will get messy, which is all part of the fun. Serve with a fork and plenty of wet wipes.
Why Make Ribs in a Pressure Cooker?
Here are some of the biggest benefits of pressure cooked ribs versus traditional methods:
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Speed – Tender ribs in under 1 hour instead of 3-6 hours using a smoker or oven
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Convenience – Easy to make any night of the week versus just weekends
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Juicy – Sealed cooking environment keeps ribs incredibly moist
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Flavor – Dry rubs and sauces penetrate deeply into the meat
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Tender – Pressurized steam literally melts the connective tissues in the ribs
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Versatile – Use a stove-top or electric pressure cooker with similar results
For busy home cooks, pressure cooker ribs are a game changer! You get incredibly tender, juicy results in a fraction of the traditional time.
The pressurized environment forces steam into the meat, rapidly breaking down tissues while keeping the ribs insanely moist. This is why you can achieve competition-worthy texture in under and hour with a pressure cooker. Set it and forget it!
Top Tips for Pressure Cooker Rib Success
Here are my best tips for foolproof, melt-in-your-mouth pressure cooker ribs every time:
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Use baby back or spare ribs – Avoid bony country ribs that can overcook
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Remove membrane – Peel off back membrane for tender ribs
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Cut ribs evenly – Uniform sizes cook at the same rate
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Season generously – A good dry rub adds lots of flavor
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Don’t stack ribs – Arrange in a single layer for even cooking
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Add liquid – Water, broth etc creates pressure/steam
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Cook 18-25 mins – Cook times gives tender to fall-off ribs
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Natural release – Slowly depressurize to prevent overcooking
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Broil at end – Caramelizes the outsides for texture
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Watch closely – Broiler can burn quickly if not monitored
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Use bbq sauce – Brush on sauce after cooking or when broiling
With the right cut of ribs, proper prep and these simple tips, your pressure cooker ribs will be a huge hit! Juicy, saucy and lip-smacking tender every time.
How to Cook Ribs in a Pressure Cooker
- Remove the membrane from the ribs.
- Salt and pepper the ribs and cut them up into small pieces.
- Pour the beef stock into the pressure cooker insert.
- In the pressure cooker, put the rib pieces on the rack and stand them on their sides so that they don’t touch.
- Turn off the pressure cooker and let it cool naturally after cooking the ribs under high pressure until they are soft. Carefully place the ribs on a baking sheet lined with foil, bone side up. Preheat the broiler.
- Take out the fat from the liquid in the pressure cooker and then simmer the rest of the liquid.
- Add the mustard and sugar, and then let the sauce cook until it gets thick and syrupy.
- Add some sauce to the bone side of the ribs and broil them until the sauce bubbles. Use the rest of the sauce to glaze the ribs, then broil them until they are hot all the way through.
How to Remove the Membrane from Ribs
Definitely. Water will do fine, though it won’t impart as much flavor as stock or broth. Feel free to try it with apple juice or even root beer.
This is a case of do as I say, not as I do (see the story above). Stacking them will result in uneven cooking. Fold the pieces around the edges of the insert so that everything fits without them touching. Stand the ribs on their bony end.
You can keep extra ribs in the fridge for up to three days in a sealed container or resealable bag. To reheat, place them in a single layer in a baking dish and cover tightly with foil. Reheat in a 300°F (150°C) oven until warmed through.
- Instead of salt and pepper, use your favorite dry rub to make the food taste better.
- If you don’t want to reduce the liquid to make a glaze, you can throw it away and just use your favorite barbecue sauce, homemade or bought, to brush on the ribs.
- This recipe is suitable for gluten-free and dairy-free diets.
How to Cook Ribs in a Pressure Cooker – The Basics on QVC
Can you cook bacon ribs in a pressure cooker?
There are several methods for cooking bacon ribs in a pressure cooker, each with its own unique twist. Here are three popular techniques to try: 1. The Stack Method: Set a rack into your pressure cooker and add water to just under the rack level. Cut the ribs into slabs to fit your cooker or into individual pieces if you prefer.
What causes pressure above the middle before the rib cage?
The pressure above the middle before the rib cage can be caused by a number of things, including: 1. A pulled muscle: This can happen if you strain a muscle in your chest or back, such as by lifting something heavy or twisting your body suddenly. 2. A bruised rib: This can happen if you fall or are hit in the chest. 3. A broken rib: This is a more serious injury that can cause a lot of pain and make it difficult to breathe. 4. A hiatal hernia: This is a condition where part of the stomach pushes up through the diaphragm into the chest. This can cause pressure and pain in the upper abdomen. 5. Gallstones: These are small, hard deposits that form in the gallbladder. They can cause pain in the upper abdomen, as well as nausea and vomiting. 6. Pancreatitis: This is an inflammation of the pancreas. It can cause pain in the upper abdomen, as well as nausea, vomiting, and fever. 7. Heartburn: This is a burning sensation in the chest that is caused by stomach acid backing up into the esophagus. 8. Anxiety or stress: These can cause a variety of physical symptoms, including pressure in the chest.
How do you cook beef ribs in a pressure cooker?
Use hands to rub into both sides of meat. Set aside. In a mixing bowl, whisk together ketchup, 3 tablespoons brown sugar, Worcestershire sauce, apple cider vinegar, mustard powder and 3/4 teaspoons salt. Heat pressure cooker to saute function and add oil and onion. Saute for 3-4 minutes, until soft.
How to cook bacon ribs in Instant Pot?
The Dry Rub Method: Season your bacon ribs all over with a dry spice rub of your choice. Add liquid (water or broth) to bottom of instant pot and curl ribs around it with meat side facing outwards. Cook on high pressure for about 30-35 minutes depending on how meaty your rack is, followed by a natural pressure release of 20 minutes.
Can you cook frozen ribs in a pressure cooker?
Yes, you can cook frozen ribs in a pressure cooker. However, it is recommended to thaw the ribs before cooking to ensure even cooking and better flavor absorption. If you choose to cook them frozen, you may need to increase the cooking time to allow for proper cooking. How long does it take to cook ribs in a pressure cooker?
Can you cook baby back ribs in a pressure cooker?
Cooking baby back ribs directly in the liquid vs. on a trivet in the pressure cooker: Some of the baby back ribs’ meat flavor will transfer to the liquid when cooking it in the pressure cooker. It only makes sense to place the ribs in the cooking liquid if you are making the sauce in the pressure cooker at the same time.