Fall Off The Bone Instant Pot Ribs

These instant pot ribs are going to melt in your mouth and fall off the bone! They are perfectly tender and then covered in a sauce that’s absolutely addictive!

If there is one meat that holds a special place in my heart, it is ribs. Spareribs, baby back ribs, short ribs, all ribs. 

Serve over Instant Pot skin-on mashed potatoes for a warming meal the whole family will love.

The only drawback (if you can even call it that) is how long good ribs can take to prepare.

Marinating, smoking, and grilling (and all the other little steps in between), can be a time-consuming process. Well worth it, but time-consuming, nonetheless. 

And let’s face it, instant pot ribs are so good, they usually end up only lasting for a single meal.

It is a very good thing that currently, inventions like the Instant Pot exist to make our lives so much simpler.

Whereas before there was a ton of prep and patience required, now it is as simple as throwing on a dry rub and throwing those ribs in the Instant Pot for incredible ribs with minimal effort.

Marinate Or Dry Rub

When it comes to meat, there are usually two options: Dry rub or marinade. With the Instant Pot, you can’t really go wrong. It all boils down to preference.

I will say since the goal here is speed and convenience, a dry rub will probably make your life easier.

Marinating is not difficult but getting the full effect does take a good bit of time, so there is nothing ‘instant’ about it. 

With a dry rub, you can simply mix a bunch of seasonings you may have in your pantry or seasoning cabinet (like onion powder, garlic powder, cayenne pepper, salt, pepper, etc.).

Rub all that good stuff in and you are done. That is one less huge step out of the way.

However, why not “combine” both? We could continue with the instant process, or we can combine a few seasonings together and then allow the meat to marinate for a short period of time to allow the flavors to really stick to the meat. 

Haitian cuisine is famous for its acidic flavor. The same concept is mildly introduced here as well to cook the meat.

The exact measurement is listed below in the recipe card. For now, here’s an overview of the ingredients you’ll need to make these ribs. 

Ribs: We used beef short ribs for this recipe. However, you may use any ribs as desired. 

Apple Juice: This is our secret ingredient. Apple cider has a mildly acidic flavor which helps to tenderize the meat. The sugar found in apple juice also keeps the meat tender but also keeps it from drying out.  

Salt, pepper, and paprika: These ingredients are used to season the meat and balance out the apple juice.

Make the slurry: To make the slurry, add combine the cornstarch and water together. Mix well.

Vegetable Bouillon, rosemary sprig, bay leaves, and garlic: These ingredients are used to add depth of flavor.

What Kind Of Ribs To Use

As far as the best kind of ribs to use, the only limitation you have is what you can fit in the instant pot. Even for larger-sized ribs, simply cutting and trimming to the appropriate size that fits will make anything possible. 

Simply choose your favorite! However, if we are going to base our decision on what is the easiest, I think that baby back ribs or short ribs are the best options. They are delicious and certainly cook faster in the Instant Pot. 

That doesn’t rule any of the other ribs out though! As mentioned above, simply cut to fit and cook in batches if necessary. Also, you will want to modify how you do the release on the Instant Pot based on the size of the ribs.

What Are Beef Short Ribs Used For?

Short ribs are best when making slow-cooked meals. When they are cooked slowly, the tough tissues break down evenly causing the meat to fall off the bone and remain tender.

Braise Beef Short Ribs

Before adding the meat to the instant pot, if you choose to braise the meat first, I recommend using a cast-iron skillet.

The cast iron skillet will distribute the heat evenly allowing the meat to brown while it is searing in its own fat, butter, and oil. Deglaze with either water, broth, or wine.

Sauce Or No Sauce

While I am a firm believer that dry rub ribs are delicious enough to go without barbeque sauce, I am also a firm believer that more is usually better. 

Once they come out, a nice, generous slather of your favorite sauce can’t hurt it. Or you can make your own gravy which acts like the sauce to slather over your ribs. More information is below in the cooking method section. 

Feel free to make your own sauce from your short ribs, like this homemade BBQ sauce, or continue down the path of convenience and select your favorite from the grocery store.

Cooking Method Options

Instant Pot Ribs Cooking Method

• Remove the membrane on the back of the ribs. To remove the membrane, turn the ribs over with the meat facing downwards. Use a knife to detach the membrane from the bone. Tightly grip the membrane and pull it away, discard the membrane once removed. Wash and rinse the ribs thoroughly and pat them dry. Place the ribs in a large bowl, dish, or plate and set aside. 

• In a small bowl, add the apple juice, paprika, black pepper, and salt. Mix well.

• Pour the mixture over the meat. Swirl the mixture around so that the meat is completely covered. Cover with plastic wrap and let marinate for a minimum of 30 minutes; however, the longer the better. 

• Place the short ribs in the instant pot, and pour the mixture over the ribs. Best to stand the ribs up, but if you are unable to do so that’s perfectly fine. 

• Cover with the Instant Pot lid and turn the knob to seal the Instant Pot. 

• Pressure cook on high for 40 minutes. The instant pot will take about 10 to 15 minutes to reach temperature then the 40-minute timer will begin. Once complete, allow the pressure to release naturally for 10 minutes, then vent to release the remaining pressure from the instant pot. 

• Place the ribs in a baking tray or dish, and broil in the oven on low for 5 minutes or until lightly brown. Best to set a timer so you do not go over the time. Remove the ribs from the oven when the timer goes off. 

• On the instant pot, click on cancel, then select sauté. Adjust the timer to 30 minutes and add in 1 rosemary sprig. Once the sauce/gravy starts to boil, add in the slurry. Continue to cook until the sauce starts to thicken. This process should take about 7-10 minutes. 

• Spoon the sauce/gravy over the meat as desired. Serve with mashed potatoes, rice, and plantains, and enjoy!

Slow Cooker Ribs Method

• Season the short ribs as instructed above and marinate. 

• Transfer the ribs to the slow cooker (instant pot).

• Pour the marinating mixture over the meat and in the rosemary sprig. Cover and cook on low for 5 ½ hours. Uncover the meat and add the slurry all over the meat. Mix well to combine without breaking the meat.  Cover and continue cooking for an additional 30 minutes. Do not cook the ribs for any more than 8 hours. 

• Serve over a bed of rice or mashed potatoes or plantains. Drizzle the sauce over the meat and enjoy!

Oven Ribs Cooking Method

• Season the short ribs as instructed above and marinate. 

• Preheat the oven to 325 degrees F.

• Pour the marinating mixture over the meat and in the rosemary sprig. Cover with aluminum foil and transfer to the oven. 

• Cook the ribs for 3 hours until the short ribs are perfectly tender and fall off the bone when poked with a fork.

• Serve over a bed of rice or mashed potatoes or plantains. Drizzle the sauce over the meat and enjoy!

Frequently Asked Questions

Recipe Cooking Tips

• When purchasing your ribs, it’s best to keep in mind the size of the instant pot. We used a rack that was 2 lbs. Two racks were enough for the size of our family (all 5 of us). 

• If the ribs refuse to stand in the instant pot, that’s perfectly fine. You can lay them around each other or on top of each other. This will not interrupt them from cooking evenly. 

• If the rib slab is too large, feel free to cut it down into smaller pieces.  

Serving Suggestions

If you are wondering what to serve these ribs with, try one of the following recipes listed below.

Corn on the cob

Instant Pot Red Mashed Potatoes

Instant Pot Haitian White Rice

Haitian Black Rice

Southern Potato Salad

Deviled Eggs

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How To Make Ribs In instant Pot

Savory Thoughts

These instant pot ribs are going to melt in your mouth and fall off the bone! They are perfectly tender and then covered in a sauce that’s absolutely addictive!

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Dish

Cuisine American, Caribbean

Servings 4 Servings

Calories 956 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 2 ½ Lbs. Short Ribs
• 1 Cup Apple Juice
• 1 Tsp. Salt
• 1 tsp. Paprika
• 1 ½ Tsp. Black Pepper
• 3 Garlic Cloves
• 4 Bay Leaves

For The Sauce / Gravy

• 1 Rosemary Sprig
• 1 ½ Tsp. Vegetable Bouillon
• 1 Tbsp. Corn Starch
• ¼ Cup Water

Instructions

 

Instant Pot Ribs Cooking Method

• Remove the membrane on the back of the ribs. To remove the membrane, turn the ribs over with the meat facing downwards. Use a knife to detach the membrane from the bone. Tightly grip the membrane and pull it away, discard the membrane once removed. Wash and rinse the ribs thoroughly and pat them dry. Place the ribs in a large bowl, dish, or plate and set aside.

  In a small bowl, add in the apple juice, paprika, black pepper, salt. Mix well.

  Pour the mixture over the meat. Swirl the mixture around so that the meat is completely covered. Cover with plastic wrap and let marinate for a minimum of 30 minutes; however, the longer the better.
  
• Place the short ribs in the instant pot, pour the mixture over the ribs. Best to stand the ribs up, but if you are unable to do so that’s perfectly fine.

  Cover with the Instant Pot lid and turn the knob to seal the Instant Pot.

  Pressure cook on high for 40 minutes. The instant pot will take about 10 to 15 minutes to reach temperature then the 40-mniute timer will begin. Once complete, allow the pressure to release naturally for 10 minutes, then vent to release the remaining pressure from the instant pot.
  
• Place the ribs in baking tray or dish, broil in the oven on low for 5 minutes or until lightly brown. Best to set a timer so you do not go over the time. Remove the ribs from the oven when the timer goes off.

  On the instant pot, click on cancel, then select sauté. Adjust the timer to 30 minutes and add in 1 rosemary sprig. Once the sauce / gravy starts to boil, add in the slurry (cornstarch and water mixed together). Continue to cook until the sauce starts to thicken. This process should take about 7-10 minutes.

  Spoon the sauce / gravy over the meat as desired. Serve with mashed potatoes, rice, plantains, and enjoy!
  

Slow Cooker Ribs Method

• Season the short ribs as instructed above and marinate. Transfer the ribs to the slow cooker (instant pot).
  
• Pour the marinating mixture over the meat and in rosemary sprig. Cover and cook on low for 5 ½ hours. Uncover the meat and add in the slurry all over the meat. Mix well to combine without breaking the meat.

  Cover and continue cooking for an additional 30 minutes. Do not cook the ribs for no more than 8 hours. Serve over a bed of rice or mashed potatoes or plantains. Drizzle the sauce over the meat and enjoy!
  

Oven Cooking Method

• Season the short ribs as instructed above and marinate. Preheat the oven to 325 degrees F.

  Pour the marinating mixture over the meat and in rosemary sprig. Cover with aluminum foil and transfer to the oven. Cook the ribs for 3 hours until the short ribs are perfectly tender and falls off the bone when poked with a fork.
  
• Serve over a bed of rice or mashed potatoes or plantains. Drizzle the sauce over the meat and enjoy!
  

Video

Notes

This recipe has been updated with new pictures, more information and with a how-to video. 

When purchasing your ribs, it’s best to keep in mind the size of the instant pot. We used a rack that was 2 lbs.

Two racks were enough for the size of our family (all of 5 of us). If the ribs refuse to stand in the instant pot, that’s perfectly fine.

You can lay them around each other or on top of each other. This will not interrupt them from cooking evenly. If the rib slab is too large, feel free to cut it down into smaller pieces.

Calories are estimated per serving. 

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Nutrition

Serving: 4ServingsCalories: 956kcalCarbohydrates: 90gProtein: 39gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 980mgPotassium: 899mgFiber: 8gSugar: 68gVitamin A: 3150IUVitamin C: 85.8mgCalcium: 230mgIron: 5.4mg

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