There is no way that these Instant Pot Ribs could be cooked in less than 30 minutes! They are so tender, flavorful, and tasty! This is another great and easy recipe that you can make in your pressure cooker.
Making tender barbecue ribs at home is one of those meals that will always make me feel like a rock star because they turn out so well with so little work on my part.
Most of the time, I make these slow cooker ribs, but the instant pot also makes great ribs, and it’s great for those of us who don’t always plan our meals ahead of time enough to get the slow cooker out in the morning.
One of my favorite things about the Instant Pot is how quickly and easily it can cook tough cuts of meat to a tender state. There are a lot of recipes like these instant pot ribs that work great in a pressure cooker or instant pot. Learn all of my instant pot tips!.
As a busy home cook, I’m always looking for ways to prepare delicious food fast One of my favorite time-saving tricks is using a pressure cooker to make fall-off-the-bone tender bacon ribs in a fraction of the usual cooking time
Pressure-cooked bacon ribs have a lot of flavor and are so soft that the meat just slides off the bones. Have you ever tried bacon ribs? They are cured pork ribs that are boiled or pressure cooked until they are very tender and then topped with barbecue sauce.
When compared to roasting them in the oven or boiling them on the stove, cooking them in a pressure cooker takes a lot less time. Try this simple bacon ribs recipe if you have a pressure cooker.
What Are Bacon Ribs?
The belly of the pig is where bacon ribs come from, and they have a lot of fat mixed in with the meat. They are cured with salt, sugar, and other seasonings before sale. Traditional bacon ribs are boiled for a long time to break down the fat and make the meat more tender.
The curing process gives the ribs a unique ham-like flavor. Common in British and Irish cuisine bacon ribs are harder to find in the US but sometimes pop up in butcher shops or international markets. Pork spare ribs are similar but aren’t cured.
Benefits of Pressure Cooking Bacon Ribs
Cooking bacon ribs in a pressure cooker offers several advantages:
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Speed – Pressure cooking cuts cooking time significantly. Ribs are fall-off-the-bone tender in 30-40 mins instead of hours.
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Convenience – Just load ingredients and walk away. The pot does the work for you.
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Flavor – Pressure extracts more flavors from the cured meat. Ribs keep all their juice and pork essence.
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Easy cleanup – Everything cooks in one pot so minimal cleanup afterwards.
If you want fast, fuss-free bacon ribs, a pressure cooker is the way to go!
Tips for Choosing Bacon Ribs
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Look for ribs with a good amount of meat – avoid bony racks.
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Opt for ribs with some fat marbling since the fat keeps them moist.
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For easy pressure cooker prep, get ribs sliced or cut into smaller slabs.
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Choose uncured pork spare ribs if you can’t find cured bacon ribs.
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Estimate 1 pound of ribs per person when shopping.
Step-by-Step Guide to Pressure Cook Bacon Ribs
Pressure cooking allows you to transform tough ribs into fall-off-the-bone tender perfection. Follow these simple steps:
1. Prep the Ribs
Rinse ribs under cool water and pat dry. Trim off any loose bits or excess fat. Cut racks into 2-3 shorter slabs if needed to fit your cooker. Season ribs all over with a dry rub or just salt and pepper.
2. Brown the Ribs (Optional)
For deeper flavor, you can optionally brown the ribs first. Set your pressure cooker to “saute” and add 1 tbsp oil. Brown ribs in batches for 2-3 minutes per side. Remove ribs and set aside.
3. Add Liquid
Pour 1 cup broth, apple juice, or water into pot. Add aromatics like halved onion, chopped carrots, and celery (optional). Place a trivet or steaming rack in pot.
4. Load Ribs Into Pot
Pile seasoned ribs onto the trivet, meaty-side up. Don’t overload – leave some space around ribs.
5. Pressure Cook Ribs
Secure the lid and set valve to sealing position. Set cooker to high pressure for 35 minutes. Allow 10-15 minutes natural release before manually releasing any remaining pressure.
6. Finish with BBQ Sauce
Once pressure is fully released, remove lid carefully. Transfer cooked ribs to a baking sheet. Brush with bbq sauce and broil 5 minutes until lightly charred.
7. Enjoy Tender Bacon Ribs
Dig into these fall-off-the-bone tender, saucy ribs! Leftovers can be frozen or reheated in sauce.
Customize your ribs by experimenting with different spice rubs, liquids, cook times, and finishing sauces. Play around until you create your perfect pressure cooked bacon ribs.
Challenges and Troubleshooting Bacon Ribs
Pressure cooking ribs is pretty straightforward, but you may encounter a few issues:
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Not enough liquid – Don’t skimp on the broth or water. There should be at least 1 cup in the pot.
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Pot too full – Avoid overcrowding ribs which can hinder even cooking. Stick to 1 pound of meat per person.
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Bones falling off – If using fall-off-the bone ribs like back ribs, they’ll likely detach after cooking. This is normal!
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Undercooked ribs – Increase cook time for thicker, meatier rib cuts. Check doneness and cook longer if needed.
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Dry ribs – Make sure ribs are submerged in liquid. Brush with sauce after cooking if needed.
Have patience, watch your cooker’s indicators, and adjust cooking time as needed for perfect ribs every time.
Top Tips for Delicious Pressure Cooked Ribs
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Add spices and aromatics to the cooking liquid for extra flavor. Try garlic, chiles, thyme, bay leaves, whole peppercorns.
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Mix up the sauce – bbq sauce is classic but you can also use hoisin, plum sauce, honey glaze, or your own blend.
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Broil or grill the sauced ribs to caramelize the sugars and get a hint of char.
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Let ribs rest 5-10 minutes after cooking for easier bone removal and thicker sauce.
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Serve ribs with traditional pairings like coleslaw, baked beans, cornbread, or potato salad.
With the right prep and cook time, you’ll get restaurant-quality ribs from your pressure cooker any night of the week.
Fun Ways to Use Leftover Bacon Rib Meat
Cooked bacon rib meat removes easily from the bones and makes a fantastic addition to:
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Brunswick stews or bean soups
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Scrambled eggs or breakfast tacos
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Mac and cheese or baked potatoes
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Quesadillas, flatbreads, or pizza
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Pasta sauce or stir fried rice
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Tossed green or potato salad
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Inside burritos, sliders, or sandwiches
Get creative with the leftover meat pulled from the ribs. Pressure cooked rib meat adds rich, savory flavor to anything it touches!
Is It Worth Using a Pressure Cooker for Ribs?
In my opinion, absolutely! A pressure cooker is a rib lover’s secret weapon, cooking ribs in a fraction of the time of traditional methods. Here’s why it’s 100% worth it:
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Convenience – Set it and forget it. No need to monitor ribs constantly.
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Quick cooking – Tender, fall-off-the-bone ribs in around 30-40 minutes.
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More flavor – Pressure extracts more taste from the meat.
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Juicy ribs – The moist heat environment prevents ribs from drying out.
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Less mess – Contained pressure cooking contains splatters.
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Easy cleanup – One pot cooking means less cleanup hassle afterwards.
For fast, fuss-free ribs exploding with flavor, pull out your pressure cooker. In no time, you’ll be enjoying saucy, tender bacon ribs that seem like they cooked all day. Give it a try – you won’t be disappointed!
How to make Instant Pot Ribs:
- Season the ribs all over with a dry spice rub.
- Add liquid to the bottom of the instant pot.
- Wrap the ribs around the Instant Pot so that the meaty side is facing out. If your ribs are already cut up, line them up around the pot in the same way you stacked the bones.
- Cook them on high pressure. The cooking times will be a little different depending on the type of ribs you use, your elevation, and whether you want them to be soft to the bite or fall off the bone.
When the ribs are finished cooking you can slather them in your favorite store-bought or homemade bbq sauce.
I also like to put them under the broiler for a short time to make the BBQ sauce caramelize and char a bit. YUM!.
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.
Can you cook ribs under pressure?
Pressure cooking ribs is perfect to give you that juicy, fall-off-the-bone tenderness that everyone loves! No need to slow cook them over a grill all day long. Rib meat is fairly tough, and it takes some cooking time to soften and become tender. Cooking under pressure breaks down those tough fibers in as little as 30-minutes.