It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.


Recipe Summary

10 mins
55 mins
5 mins
1 hr 10 mins
2 racks of ribs


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.

  • Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

  • Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.

  • Bake in the preheated oven until sauce is set, 15 to 20 minutes.

Cook's Notes:

You can use chicken stock or water instead of apple cider, but pressure cooking ribs with cider will cause the sweetness of the cider to infuse into the ribs and make them much sweeter and tastier.

Set timer for 23 minutes if cooking a single rack of ribs.

If you don't like a spicy sauce, simply add all the BBQ sauce to a big bowl and let it sit to room temperature.

Editor's Note:

Nutrition data for this recipe includes the full amount of cider cooking liquid and BBQ sauce ingredients. The actual amounts consumed will vary.

Nutrition Facts

553 calories; protein 18.3g 37% DV; carbohydrates 68.2g 22% DV; fat 22.3g 34% DV; cholesterol 87.8mg 29% DV; sodium 1414.2mg 57% DV. Full Nutrition