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country style bbq ribs (instant pot)

(1 rating)
Recipe by
Lori L (JostLori)
San Diego

Using an instant pot makes quick work of these saucy ribs. Totally doable on a weeknight! Make sure not to skip the deglazing step with the vinegar, so your pot doesn't turn itself off due to what it thinks is burning.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 1 Hr 10 Min
method Pressure Cooker/Instant Pot

Ingredients For country style bbq ribs (instant pot)

  • 3 Tbsp
    brown sugar
  • 2 tsp
    kosher salt
  • 1 tsp
    coarsely ground black pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    dry mustard
  • 1 tsp
    sweet paprika
  • 1/4 tsp
    cayenne pepper (to taste)
  • RIBS:
  • 2 lb
    boneless country style pork ribs
  • 1 Tbsp
    canola oil
  • 1/4 c
    cider vinegar
  • 1 c
    chicken broth
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    liquid smoke
  • 1/2 lg
    onion, thinly sliced
  • 1/4 c
  • 2 Tbsp
  • 2 Tbsp

How To Make country style bbq ribs (instant pot)

  • 1
    Combine all of the rub ingredients in a small bowl. Mix well so all ingredients are well distributed. Pour the rub into a large ziploc bag.
  • 2
    Add the boneless ribs and the tablespoon of canola oil, then securely zip the bag. Shake and rub the ribs so that all of them are completely coated with the rub.
  • 3
    Turn the instant pot to the saute mode. Once it is hot, add the ribs in a single layer. (You will have to do two batches). Brown each side for about 2 minutes until they take on a good amount of color. Remove to a plate and repeat with the remaining ribs.
  • 4
    While the ribs sear, combine the chicken broth, liquid smoke and worcestershire sauce in a measuring cup. Set aside.
  • 5
    WIth the ribs removed, push the cancel button. Add the vinegar to the pot and use a wooden spoon to scrape up all the brown bits from the bottom of the pot. You must be thorough with this deglazing step!
  • 6
    Add the broth mixture to the instant pot. Stir well to combine. Add the ribs to the pot. Top with the sliced onions.
  • 7
    Close the lid, making sure the vent is CLOSED. Cook on high pressure for 40 minutes. Afterwards, let vent naturally for 10 minutes, then open the vent to release the rest of the steam. Push the cancel button.
  • 8
    Carefully open the lid and gently remove the ribs. Add the catsup to the pot, stirring to combine. Set the instant pot to the saute setting. In a small bowl, combine the water and cornstarch to make a slurry. When the liquid in the pot is boiling, add about half the slurry to the pot, stirring constantly to thicken. If not thick enough, add a bit more of the slurry until it is to your liking. The sauce will thicken a bit more as it cools.
  • 9
    Serve the ribs with sauce spooned over the top. Serve the remaining sauce at the table for those that like more'ish.

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