Instant Pot Country Style Ribs

Instant Pot Country Style Ribs: Your New Weeknight BBQ Hero

Hey there, flavor seekers! Isla here from BiteTide, and oh boy, do I have a game-changer for you today. Picture this: tender, fall-off-the-bone pork ribs dripping with smoky-sweet BBQ goodness… in under an hour. No smoker? No sweat! That’s the magic of these Instant Pot Country Style Ribs. They’re the ultimate “fake it ’til you make it” BBQ – perfect for when you’re craving that low-and-slow vibe but have approximately zero patience (or daylight left). Trust me, your weeknight self will high-five you over these bad boys. We’re talking juicy pork hugged by a bold dry rub, pressure-cooked until they’re fork-tender, then glazed with sticky-sweet sauce. It’s comfort food that doesn’t babysit the stove – just set it, forget it, and do a little happy dance when that Instant Pot beeps. Ready to turn basic ribs into BBQ bliss? Let’s ride this flavor wave together!

Grandpa’s Backyard & the Great Rib Revelation

This recipe? It’s got heart. It takes me straight back to my grandpa’s sun-bleached patio in our coastal town, where he’d spend hours tending his rickety charcoal smoker. I’d sit cross-legged on the warm concrete, mesmerized by the smoke curls, while he’d spin stories about marlin fishing. The payoff was legendary – ribs so tender, they’d melt on your tongue. But let’s be real: as a busy adult? Ain’t nobody got time for that! One rainy Tuesday, craving that memory but facing a hungry family and zero hours, I threw ribs into my Instant Pot with a prayer and some BBQ sauce. The result? Pure magic. My kids declared it “better than Grandpa’s” (shh, don’t tell him!). Now, this recipe is my love letter to tradition – minus the 6-hour wait. It’s proof that soulful flavor doesn’t need a complicated dance.

Your Flavor Toolkit: Simple Ingredients, Big Impact

• Smoked paprika (2 tbsp): The MVP! Gives that campfire depth without a grill. Chef hack: Swap 1 tbsp for chipotle powder if you love heat.
• Coconut sugar or brown sugar (2 tbsp): Balances smoke with caramel sweetness. Pantry rescue: Maple syrup works in a pinch (use 1.5 tbsp).
• Garlic powder + onion powder (2 tsp each): The savory backbone. Fresh works, but powder won’t burn in the rub.
• Kosher salt (1 tsp): Enhances allll the flavors. Note: If using table salt, reduce to ¾ tsp.
• Black pepper (½ tsp) + dried oregano (2 tsp): Peppery zing + earthy notes. Oregano’s my “secret” for complexity!
• Country-style pork ribs (3–4 lbs): Meatier than bone-in ribs! Pro tip: Look for marbled pieces – fat = flavor.
• Water or beef broth (1 cup): Broth adds richness. Vegetarian? Use veggie broth + 1 tsp soy sauce for umami.
• Smashed garlic cloves (4): Infuses the cooking liquid. Smash ’em with your knife handle – therapeutic!
• Liquid smoke (½ tsp, optional): A tiny bottle of wizardry for authentic smokiness. Omit if sensitive.
• BBQ sauce (1 cup): Your flavor playground! Sweet, spicy, or tangy – own it.Print
  

  Instant Pot Country Style Ribs

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  • Author: islamerrick
  • Total Time: ~1 hour
  • Yield: 6 1x

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  Description

  Tender, juicy, and fall-apart delicious — these country style ribs are pressure-cooked to perfection in a smoky, flavorful rub and finished with your favorite BBQ sauce. It’s a set-it-and-savor dish that turns basic cuts into BBQ bliss, all in under an hour.

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  Ingredients

  Scale 1x2x3x

  Dry Rub

  2 tbsp smoked paprika

  2 tbsp coconut sugar or brown sugar

  2 tsp garlic powder

  2 tsp onion powder

  1 tsp kosher salt

  1/2 tsp black pepper

  2 tsp dried oregano

  For the Ribs

  3–4 lbs country style pork ribs

  1 cup water or beef broth

  4 garlic cloves, smashed

  1/2 tsp liquid smoke (optional, for depth)

  1 cup BBQ sauce (homemade or store-bought)

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  Instructions

  Make the rub: Mix all dry rub ingredients in a small bowl.

  Season the ribs: Pat ribs dry and coat thoroughly with the dry rub. Let sit 10–15 minutes to marinate if time allows.

  Pressure cook: Add water or broth, smashed garlic, and liquid smoke to the Instant Pot. Place ribs in (stacked if needed). Seal and cook on High Pressure for 35 minutes.

  Natural release: Let pressure release naturally for 10–15 minutes, then quick release any remaining pressure.

  Finish with BBQ: Remove ribs and brush generously with BBQ sauce. For a sticky finish, broil them for 3–5 minutes until caramelized and bubbly.

  Serve hot: Pair with slaw, cornbread, or your favorite comfort sides.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes (+ 15 minutes pressure build/release)
  • Category: Dinner

  Nutrition

  • Calories: 480
  • Sugar: 12g
  • Sodium: 650mg
  • Fat: 30g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 35g

Let’s Get Cooking: Effortless Steps to Rib Heaven

Step 1: Make the Rub (2 mins)
Whisk all dry rub ingredients in a small bowl. Fun fact: Rubbing the mix between your fingers releases the oils in the oregano – smells like a spice bazaar!

Step 2: Season Like You Mean It (5 mins + 10 min rest)
Pat ribs DRY with paper towels (crucial for bark formation!). Massage the rub into every nook. Let them sit 10-15 mins while the Instant Pot heats. Chef secret: This “quick cure” draws moisture to the surface for better browning.

Step 3: Pressure Cook (35 mins + pressure build)
Add water/broth, garlic, and liquid smoke to the pot. Stack ribs bone-side up if needed – it’s okay if they overlap! Seal the lid, set valve to “Sealing,” and cook on HIGH pressure for 35 mins. Pro tip: No stirring needed! The steam does all the work.

Step 4: Natural Release (10-15 mins)
When the timer beeps, walk away! Let pressure drop naturally for 15 mins. This keeps the ribs juicy. Kitchen hack: Use this time to make a quick slaw or set the table.

Step 5: Quick Release + Sauce Magic (5 mins)
Release any remaining pressure manually. Carefully remove ribs (they’ll be fragile!). Discard garlic. Brush GENEROUSLY with BBQ sauce. For that sticky finish, broil on a foil-lined sheet for 3-5 mins until caramelized. Watch closely! Sugar burns fast.

Serving Up the Good Vibes

Slide these beauties onto a rustic platter – drips and char marks welcome! Pile high with extra sauce for dipping. Pairings that sing: Cool, crunchy vinegar slaw cuts the richness, buttery cornbread soaks up sauce, or keep it light with grilled corn. For a “backyard feast” vibe, add baked beans and pickled onions. Don’t forget napkins… and maybe a bib!

Shake It Up: 5 Tasty Twists

1. Asian Fusion: Swap BBQ sauce for hoisin + sriracha. Add 1 star anise to the pot. Garnish with sesame seeds and scallions.
2. Keto-Friendly: Use monk fruit sweetener instead of sugar. Choose sugar-free BBQ sauce.
3. Taco Tuesday Remix: Skip BBQ sauce. Shred cooked ribs, toss with lime juice and cumin. Serve in tortillas with avocado crema.
4. Apple Cider Glaze: Replace ½ cup broth with apple cider. Brush ribs with cider + mustard mix before broiling.
5. Spicy Peach: Mix ½ cup peach preserves into BBQ sauce. Add red pepper flakes to the rub.

Isla’s Insider Scoop

This recipe was born during my “Instant Pot obsession” phase (we’ve all been there!). Version 1.0 was… chewy. Lesson learned: 35 mins is the sweet spot for country-style ribs – less for baby backs, more for beef ribs. My kids now call these “lazy Sunday ribs,” even though they’re a Tuesday miracle! Funny story: Once subbed cayenne for paprika by accident… let’s just say we needed gallons of milk. Proceed with caution, fire-lovers! Over time, I’ve added the oregano (thanks to my Greek neighbor’s garden) and the broil step – because crispy edges = joy.

Your Rib Questions, Answered

Q: Can I use bone-in ribs?
A: Absolutely! Baby backs work great – reduce cook time to 25 mins. St. Louis style? Stick with 35 mins.

Q: My ribs are tough! What happened?
A: Two culprits: 1) Not enough cook time (add 5 mins next time), or 2) Quick-releasing too soon. Always do that 15-min natural rest!

Q: Can I make these ahead?
A: Yes! Cook + sauce (don’t broil), then refrigerate for up to 3 days. Reheat in oven at 350°F (covered) for 20 mins, then broil.

Q: No liquid smoke? Alternatives?
A: Try 1 tsp smoked salt in the rub, or add ½ cup brewed lapsang souchong tea to the pot for intense smokiness.

Nutritional Snapshot (Per Serving)

Calories: ~480 kcal • Protein: ~35g • Carbs: ~18g • Fat: ~30g • Fiber: 1g • Sugar: ~12g • Sodium: ~650mg
Note: Values vary based on sauce/ingredients used. For lower sodium, choose reduced-sugar sauce.