Tender, sweet, and sticky baby back ribs that only take 1 hour from prep to plate. If you like them with a little spice, add a teaspoon of cayenne pepper to the dry rub. I make this in my 8-quart Instant Pot® Duo; a 6-quart pot may require less liquid.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
8
Yield:
2 racks of ribs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dry Rub:
Cooking Liquid:

Directions

Instructions Checklist
  • Use a butter knife to cut into an edge of the rib racks. Use a paper towel to grab and lift off the silvery membranes.

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  • Combine brown sugar, garlic salt, chili powder, black pepper, and cayenne pepper in bowl. Coat the ribs generously with the dry rub.

  • Place the trivet inside the Instant Pot®. Pour in broth, root beer, vinegar, and liquid smoke. Place ribs on the trivet on their sides, with one inside the other. Close and lock the lid and make sure the vent is sealed. Select manual high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on the highest heat setting. Place a rack 6 inches from the heat source.

  • Transfer ribs to a broiling pan and generously coat with barbecue sauce.

  • Cook in the broiler until barbeque sauce is bubbly and caramelized, 5 to 7 minutes.

Nutrition Facts

385 calories; protein 18.8g 38% DV; carbohydrates 24.8g 8% DV; fat 23.1g 36% DV; cholesterol 87.8mg 29% DV; sodium 1910.9mg 76% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2019
These were so good and tender! A favorite recipe I will use again! Read More
(3)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2019
These were so good and tender! A favorite recipe I will use again! Read More
(3)
Rating: 5 stars
02/26/2019
Very tender and juicy. I did not have root beer and used more beef stock. I also only cooked one rack of ribs. I placed the ribs on a baking pan in a 400 degree oven for 15 minutes after applying the Bar-B-Que sauce. The sauce thickened and caramelized. Perfect. Read More
(1)
Rating: 5 stars
02/23/2019
Are these spicy? We cant do spicy. Read More
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Rating: 5 stars
05/25/2020
SO AMAZING! We would totally make this again. Fairly easy and fell right off the bone. We cooked them in a 6 qt instant pot and it fit perfectly. We used coconut sugar instead of dark brown sugar. We will be saving this recipe for sure. Read More
Rating: 5 stars
02/18/2020
My hubby likes ribs to say the least and he said these were the best I have ever made. I did kinda make a change to the ingredients... only because i didnt have any rootbeer. But... i did have "Not Your Father's Rootbeer" on hand. I figured we are both over 21 so no harm. I think the rootbeer flavor definitely makes the difference! Also I dont have an instapot I have vintage pressure cookers so I used my Presto fry pan pressure cooker and set the weight at 15 lbs. I will certainly make this again. Its my new go to for ribs. Update: We both liked the flavor so much that I decided to try the same process with chicken. I cooked both white and dark meat. I think that the dark meat turned out better as the white meat pieces seemed a little dry. But both my husband and I prefer dark meat chicken so that may be the reason for this opinion. Certainly a very versatile recipe and technique. Read More
Rating: 5 stars
05/28/2020
This for the good recipe. I've never used the insta pot to cook anything. This was very easy. I use the can of beer and a can of Dr Pepper. The dry rub is magical. I added 2 packs of Goya Sazon Culantro y Achiote. Delete did fall off the bone but somehow I felt it was a little tough but it might be something in my technique that with the recipe. Read More
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Rating: 5 stars
04/24/2020
Excellent. More tender than a restaurant! Read More
Rating: 4 stars
07/23/2019
It was very tender. Almost too tender. Taste was good but I ll need to tweak it a bit for my family. Overall it was an A Read More
Rating: 5 stars
05/30/2019
This is super easy super quick and falls off the bone. First go around I did 30 minutes and it was super tender. I just did it today and did 35 minutes. It is falling apart and super tender. I added 1/2 tsp ginger as well as 1/2 tsp smoked paprika and extra cayenne to mine since we like spicy. This is going in our regular repertoire. Read More
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