BBQ Ribs – The Greatest “Fall of the Bone” Braised Baby Back Ribs

Hello everyone and welcome back to Great Chow.

I really wanted to spend the time and show you my favorite method for making super easy “fall off the bone” Baby Back Ribs. These Baby Back Ribs are braised in apple juice and apple cider vinegar and pressure cooked in the amazing Instant Pot 7-1 Pressure cooker. After being pressure cooked they are sauced and caramelized in the oven for 5-10 min at 400 degrees. When they come out they taste amazing and simply fall of the bone.

The Greatest Ribs Ever !

The Greatest Ribs Ever !

Please note – Any pressure cooker can be used to follow this recipe.

All images used in this blog are from my demonstration video below.

Full Video (cooking starts at 2:10):

Instant Pot Pressure Cooker is a Best Seller on Amazon and can be found at the link below. It is my new favorite kitchen device:

CLICK HERE to Buy on Amazon Today! Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt

Ingredients:

  • 3-4 Lbs. Rack Baby Back Ribs (2-3lbs time drops to 20-25min)
  • 4 cups apple juice
  • 1/2 to 1 cup apple cider vinegar

Note: If you do not like vinegar or unsure about vinegar taste; no problem! just use less or an extra cup of apple juice, apple cider is delicious too!

  • BBQ Sauce – Your Favorite – Enough of your favorite to coat the ribs. (I love Sweet Baby Rays)

Total Prep and Cooking time 1 hr.

Directions:

  1. In the pressure cooker make the braising liquid “The Bath” with 4 cups apple juice and 1 cup apple cider vinegar. Start to apply heat until the liquid is beginning to steam or boil. (Remember, you do not need to use 1 full cup of vinegar, just substitute with a little more apple juice, even apple cider is delicious!!!)
  2. While the braising liquid is heating up, pull the membrane off of the bottom of the ribs and cut the rack in half so it fits into the pressure cooker.
  1. Once the liquid is streaming / boiling; add the ribs (thickest side down) and set the Pressure cooker to High Pressure (meat/stew setting) for 32 minutes.          Please Note: 2-3 lb rack drop the time to between 20-25 min)
  2. After 32 minutes are up; begin to preheat the oven at 400 degrees, leave the ribs in the cooker for an additional 5 minutes to allow for a little extra steaming and then use the release valve to release the steam.

(Remember to use an oven glove for hand safety when releasing hot steam)

  1. Carefully remove the ribs with tongs and a spatula to a roasting pan and then slather the ribs with BBQ sauce. Coat the bottom of the ribs first, flip them over and coat the top.  Place them in the oven for 5-10 min to allow the BBQ sauce to properly caramelize (YUM).  Please note: An alternate method for finishing can also be done on a hot grill, 5-10min.)
  2. Remove from oven and carefully plate as these ribs are fall off the bone.

My method for removing is to use Just the bottom of the tong to slightly raise the ribs in the air and slip a spatula under them, carefully lift them to the plate.  Also shown in the video.

Serve with your favorite BBQ sides such as coleslaw, macaroni or potato salad, a fresh side salad, corn bread, collard greens, creamed spinach, corn on the cob and or corn bread.

Trust me; They are amazing

See you next time, and let me know what you think : ))

~Jason

Here Are Some Other Amazing Great Chow TV Recipes!!!

SUSHI and Sushi Rice – The Greatest Homemade Sushi – CLICK HERE!

INSTANT POT BUFFALO CHICKEN DIP AND BUFFALO CHICKEN PIZZA – Its So Delicious!!!

INSTANT POT BROWN RICE, QUINOA AND ROASTED PUMPKIN (OR BUTTERNUT SQUASH)

NEW Release Alert!!! CLICK HERE for Great Chow’s Grilled Sausage, Peaches and Onions!!! Its a Must Try !

My Other Amazing Meals: 

CLICK HERE for Great Chow’s Grilled Sausage, Peaches and Onions!!! Its a Must Try !

Roman Style 3lb. Mega Cheesy Meatball with Sweet Basil Tomato Sauce – Click HERE!

Shrimp and Crab Seafood Boil – Full Blog!!! – Click HERE

Pulled Pork – Braised to Perfection – Full Blog!!! – Click HERE

Cooking\Braising\BBQ Pork\Maui Wowie Pork in a Pineapple\Italian Vodka Sauce Pork Sandwich

Ultimate BBQ Ribs – St. Louis Ribs – Full Blog!!! – Click HERE

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  1. Made your ribs and they were awesome. I LOVE my Instant Pot. ❤️❤️ I’m spreading the word on how awesome this pressure cooker is. My husband is finally agreeing I made a wise choice buying this unit. Keep your videos and recipes for the Instant Pot pressure cooker coming

    • Thank you so much for the comment!!! I love my Instant Pot too. I’m so glad that you made my ribs and enjoyed them. It’s a super simple recipe that everyone could make.
      I am filming pulled pork right now!!!

      I will also be filming a whole series for Instant Pot Pressure Cooking this summer. I want to film ( just to name a few):
      – Seafood paella (clams,shrimp,sausage ,lobster in saffron wine sauce and Spanish rice)
      – Sunday Sauce/Gravy with Meatballs , Sausage and Pork
      – Deserts – possibly a delicious warm Bread Pudding (tastes like French toast a little)

      Thanks again – Happy to hear from you : ))
      Jason

  2. Made your ribs and they were awesome. I LOVE my Instant Pot. ❤️❤️ I’m spreading the word on how awesome this pressure cooker is. My husband is finally agreeing I made a wise choice buying this unit. Keep your videos and recipes for the Instant Pot pressure cooker coming

    • Thank you so much for the comment!!! I love my Instant Pot too. I’m so glad that you made my ribs and enjoyed them. It’s a super simple recipe that everyone could make.
      I am filming pulled pork right now!!!

      I will also be filming a whole series for Instant Pot Pressure Cooking this summer. I want to film ( just to name a few):
      – Seafood paella (clams,shrimp,sausage ,lobster in saffron wine sauce and Spanish rice)
      – Sunday Sauce/Gravy with Meatballs , Sausage and Pork
      – Deserts – possibly a delicious warm Bread Pudding (tastes like French toast a little)

      Thanks again – Happy to hear from you : ))
      Jason

  3. Hi, thanks a lot for the recipe (and the time to make the video). We have been using the InstantPot DUO for about a year now, tried every single feature and absolutely LOVE it. Highly recommended if you are thinking about getting a pressure cooker or a slow cooker. Instant Pot is all in one and more and you don’t have to worry about lead in the slow cooker glaze, since the pot is stainless steel.

  4. Hi, thanks a lot for the recipe (and the time to make the video). We have been using the InstantPot DUO for about a year now, tried every single feature and absolutely LOVE it. Highly recommended if you are thinking about getting a pressure cooker or a slow cooker. Instant Pot is all in one and more and you don’t have to worry about lead in the slow cooker glaze, since the pot is stainless steel.

  5. I’m sold. When I am ready this is the one I will get. Currently using a stove top, but this looks a big step up.

    • Hi ! Thanks so much for leaving a comment. I’m so glad that you enjoyed the video and info ! Your definitely going to love it and it’s safe! I plan to have more videos coming soon for you to follow along with. Just made a pulled pork episode which I’m sure you will enjoy. I plan to make a pressure cooker Seafood Paella (lots of seafood over Saffron Spanish Rice), ” Sunday Diner “Sauce/Gravy with the greatest meatballs and Pork… Just to name a couple!
      Thanks again and enjoy ! Feel free to let me know how you like it : )
      Jason

  6. I’m sold. When I am ready this is the one I will get. Currently using a stove top, but this looks a big step up.

    • Hi ! Thanks so much for leaving a comment. I’m so glad that you enjoyed the video and info ! Your definitely going to love it and it’s safe! I plan to have more videos coming soon for you to follow along with. Just made a pulled pork episode which I’m sure you will enjoy. I plan to make a pressure cooker Seafood Paella (lots of seafood over Saffron Spanish Rice), ” Sunday Diner “Sauce/Gravy with the greatest meatballs and Pork… Just to name a couple!
      Thanks again and enjoy ! Feel free to let me know how you like it : )
      Jason

  7. Thank you so much! Im so glad you love your Instant Pot; I love it too. I will definitely keep the videos coming, so glad they help out, that’s why I make them!

  8. Thank you so much! Im so glad you love your Instant Pot; I love it too. I will definitely keep the videos coming, so glad they help out, that’s why I make them!

  9. Going to try this in about an hour or so for our dinner. Hoping to be able to fit 2 racks of ribs in the pot though. Would you double liquid and increase time?

    • Hi Anna, I think that you will just fine with the amount of liquid and the time. Go for it! Reason being that the amount liquid is just there to braise (the liquid just submerge the ribs in liquid to gently cook them), and the time is the amount of time that all contents (in this case ribs) will be under the same amount of timed pressure. I think you will be just fine Anna! I hope they come out great, Good Luck! : )

  10. Going to try this in about an hour or so for our dinner. Hoping to be able to fit 2 racks of ribs in the pot though. Would you double liquid and increase time?

    • Hi Anna, I think that you will just fine with the amount of liquid and the time. Go for it! Reason being that the amount liquid is just there to braise (the liquid just submerge the ribs in liquid to gently cook them), and the time is the amount of time that all contents (in this case ribs) will be under the same amount of timed pressure. I think you will be just fine Anna! I hope they come out great, Good Luck! : )

  11. Just made these delicious ribs exactly per your instructions and WOW! I just got the instapot and I’m so happy I did! And by luck or fate I stumbled on your YouTube video. Amazing! Also i gotta tell you, your explanations and instructions were very clear and was so helpful especially for a beginner at pressure cooking like myself. My husband loved the ribs! I can’t wait to try the pulled pork. Pls keep the videos and recipes coming! I’m looking forward to trying all ur pressure cooking recipes! Can you do a brisket video? I definitely would want to try that! Thanks so much! I don’t usually leave comments but for this recipe and the great video, I knew I had to!

    • Hi Kat!!! Thank you so much for leaving that amazing message! I am so happy you found me and my channel : ) We have more cooking to do together now. Nothing makes me happier than hearing such a great success story. I am so happy you and your husband love the ribs! Funny I am making the Pulled Pork right now as I type this, and the house smells so good !
      When I make the videos I always have my audience in mind; my main goal is to really speak to you and show you step by step to my best ability while keeping you entertained and engaged, I like to be different. Thank you for taking the time for leaving me such great feedback. I saw that you usually don’t leave messages but, It really does inspire me.
      I will try my best to get to Brisket as I absolutely love Brisket. I wish I could make videos really fast, but they are not as easy as it looks. I also take the time to make each video and recipe special for everyone. But I know I should also just do some quick videos too instead of a big production. Right now, I am about to release an amazing seafood boil (shrimp, crab, sausage, corn, potatoes, all pressure cooked. I hope you get to check out !!! Its a great episode even if you don’t like seafood, you will find it very entertaining! ~ Thank you again Kat!!! I will definitely think about Brisket ! and make sure you subscribe so you can get updates as I release! ~ Jason

  12. Just made these delicious ribs exactly per your instructions and WOW! I just got the instapot and I’m so happy I did! And by luck or fate I stumbled on your YouTube video. Amazing! Also i gotta tell you, your explanations and instructions were very clear and was so helpful especially for a beginner at pressure cooking like myself. My husband loved the ribs! I can’t wait to try the pulled pork. Pls keep the videos and recipes coming! I’m looking forward to trying all ur pressure cooking recipes! Can you do a brisket video? I definitely would want to try that! Thanks so much! I don’t usually leave comments but for this recipe and the great video, I knew I had to!

    • Hi Kat!!! Thank you so much for leaving that amazing message! I am so happy you found me and my channel : ) We have more cooking to do together now. Nothing makes me happier than hearing such a great success story. I am so happy you and your husband love the ribs! Funny I am making the Pulled Pork right now as I type this, and the house smells so good !
      When I make the videos I always have my audience in mind; my main goal is to really speak to you and show you step by step to my best ability while keeping you entertained and engaged, I like to be different. Thank you for taking the time for leaving me such great feedback. I saw that you usually don’t leave messages but, It really does inspire me.
      I will try my best to get to Brisket as I absolutely love Brisket. I wish I could make videos really fast, but they are not as easy as it looks. I also take the time to make each video and recipe special for everyone. But I know I should also just do some quick videos too instead of a big production. Right now, I am about to release an amazing seafood boil (shrimp, crab, sausage, corn, potatoes, all pressure cooked. I hope you get to check out !!! Its a great episode even if you don’t like seafood, you will find it very entertaining! ~ Thank you again Kat!!! I will definitely think about Brisket ! and make sure you subscribe so you can get updates as I release! ~ Jason

  13. I just found out that the markings inside the Instant Pot are actually Rice cups so at 3:20 when you fill it to the 4 cups line, you are actually putting in over 5 U.S. Liquid cups of apple juice.

  14. I just found out that the markings inside the Instant Pot are actually Rice cups so at 3:20 when you fill it to the 4 cups line, you are actually putting in over 5 U.S. Liquid cups of apple juice.

  15. After further research, I don’t think it is rice cups either. Rice cups are smaller than regular U.S. measurements. It is true though that the markings inside the IP pot are not accurate at all. The 4 cup marking is about 5 1/3 US cups.

    • Hey Mark, Good call my friend. I had no idea, I just went with the markings on the pot; its said cups. Hopefully people watching the video will mimic the same measurements. Ill try to figure something out on how and where to make appropriate edits so it doesn’t confuse people. Thanks for letting me know about the markings in the pot. ~Jason

  16. After further research, I don’t think it is rice cups either. Rice cups are smaller than regular U.S. measurements. It is true though that the markings inside the IP pot are not accurate at all. The 4 cup marking is about 5 1/3 US cups.

    • Hey Mark, Good call my friend. I had no idea, I just went with the markings on the pot; its said cups. Hopefully people watching the video will mimic the same measurements. Ill try to figure something out on how and where to make appropriate edits so it doesn’t confuse people. Thanks for letting me know about the markings in the pot. ~Jason

  17. Hey Jason,
    You are really onto something here. This recipe was INSANELY delicious! I’m new to pressure cooking, but after reviewing the recipe book that came with the Instant Pot I wasn’t particularly inspired. Then I came upon your site and blog, and was blown away. These recipes of yours are really well thought out and tasty – and presentation is fun. I cannot wait to see more.

    I do have one question for you, being a bit new to cooking in general. . . I got my two racks of baby back ribs from a high-end butcher shop. They did not have that membrane that you showed us to pull away. Do you think that some butchers might remove that before they package and sell the meat?
    Thanks and Cheers, Richard

    • Hey Richard,
      Always great to hear from you! Hey seriously thank you so much for the inspiring comments, then mean so much, your awesome. Just knowing that I inspire you and motivate you to cook, especially pressure cooking, that’s exactly what the videos and blog is all about; easy tasty and fun. I promise more are coming soon. I am planning them out, and just started a new motion video class. I have great ideas!
      As far as the Rib membrane on the underside of the rib, if you are getting them at a high end butcher, they probably know to remove the membrane so that you don’t have to do it or so that you do not have to even think about it; they just do it; which is great! Sounds like you have a great butcher! …But some butchers may leave it on; You may have to make sure that you request it or they will trim it up and wrap it up, and you will have to remove it. You can always ask your butcher about it. I’m friendly with my butcher; actually he commented on my Seafood Boil Blog page (Bill). One comment someone left for me on YouTube was, “Thanks for removing the membrane, lots of restaurants leave it on; and its annoying.” Generally, Usually when I buy vacuum sealed or fresh from my grocery store, the membrane is still on, I just use a paper towel, to get a grip and peel it back. Every now and then when I look for it, its already removed, go figure.
      If you have any questions about anything, just ask me. I think its great that you are picking up cooking and enjoying my channel while doing it. Cheers to you my friend and thank you again for taking the time for leaving such amazing comments!
      Thank you Richard
      ~ Jason

  18. Hey Jason,
    You are really onto something here. This recipe was INSANELY delicious! I’m new to pressure cooking, but after reviewing the recipe book that came with the Instant Pot I wasn’t particularly inspired. Then I came upon your site and blog, and was blown away. These recipes of yours are really well thought out and tasty – and presentation is fun. I cannot wait to see more.

    I do have one question for you, being a bit new to cooking in general. . . I got my two racks of baby back ribs from a high-end butcher shop. They did not have that membrane that you showed us to pull away. Do you think that some butchers might remove that before they package and sell the meat?
    Thanks and Cheers, Richard

    • Hey Richard,
      Always great to hear from you! Hey seriously thank you so much for the inspiring comments, then mean so much, your awesome. Just knowing that I inspire you and motivate you to cook, especially pressure cooking, that’s exactly what the videos and blog is all about; easy tasty and fun. I promise more are coming soon. I am planning them out, and just started a new motion video class. I have great ideas!
      As far as the Rib membrane on the underside of the rib, if you are getting them at a high end butcher, they probably know to remove the membrane so that you don’t have to do it or so that you do not have to even think about it; they just do it; which is great! Sounds like you have a great butcher! …But some butchers may leave it on; You may have to make sure that you request it or they will trim it up and wrap it up, and you will have to remove it. You can always ask your butcher about it. I’m friendly with my butcher; actually he commented on my Seafood Boil Blog page (Bill). One comment someone left for me on YouTube was, “Thanks for removing the membrane, lots of restaurants leave it on; and its annoying.” Generally, Usually when I buy vacuum sealed or fresh from my grocery store, the membrane is still on, I just use a paper towel, to get a grip and peel it back. Every now and then when I look for it, its already removed, go figure.
      If you have any questions about anything, just ask me. I think its great that you are picking up cooking and enjoying my channel while doing it. Cheers to you my friend and thank you again for taking the time for leaving such amazing comments!
      Thank you Richard
      ~ Jason

    • Hey Ronnie, if your doing 2 racks, I would use two smaller racks. You may need to make a couple of 2-3bone slabs to fit. Just make sure to do not exceed liquid over the MAX line in the pot and you should be good. Yes just use the same liquids (the amount of vinegar is optional, just some more apple juice). Remove – sauce and finish on BBQ or oven. It will be great Ronnie! – Thank you Jason

    • Hey Ronnie, if your doing 2 racks, I would use two smaller racks. You may need to make a couple of 2-3bone slabs to fit. Just make sure to do not exceed liquid over the MAX line in the pot and you should be good. Yes just use the same liquids (the amount of vinegar is optional, just some more apple juice). Remove – sauce and finish on BBQ or oven. It will be great Ronnie! – Thank you Jason

  19. Vinegar has a food science role in your yummy dish. It leaches the calcium and other minerals from the bones so your body can absorb their goodness and improve the health of your OWN bones. I’d try this if I had a pressure cooker… Perhaps it would work in a stew pot on low heat over some time? Although I’ve always been wary of “boiled” meat…

    • PS I always add a tablespoon of vinegar to my soup pot when bones are involved, for the same reason. There is no vinegar taste in the final product. You probably already knew this…

    • Nice, I did not know that about vinegar actually, thanks for the new info ! Don’t try this in a stew pot its not really meant to be a slow and low cook, its better pressure cooked, its fast and not drawn out where the meat can loose its flavor. I am weary about boiled meats too , but pressure cooking pork in apple juice with some vinegar, and using your favorite BBQ sauce is nice and simple and delicious.

  20. Vinegar has a food science role in your yummy dish. It leaches the calcium and other minerals from the bones so your body can absorb their goodness and improve the health of your OWN bones. I’d try this if I had a pressure cooker… Perhaps it would work in a stew pot on low heat over some time? Although I’ve always been wary of “boiled” meat…

    • PS I always add a tablespoon of vinegar to my soup pot when bones are involved, for the same reason. There is no vinegar taste in the final product. You probably already knew this…

    • Nice, I did not know that about vinegar actually, thanks for the new info ! Don’t try this in a stew pot its not really meant to be a slow and low cook, its better pressure cooked, its fast and not drawn out where the meat can loose its flavor. I am weary about boiled meats too , but pressure cooking pork in apple juice with some vinegar, and using your favorite BBQ sauce is nice and simple and delicious.

  21. I once prepared ribs from scratch in the oven, and they seemed to take forever to cook! 🙁 Loved watching your YouTube video. I just recently acquired an IP-DUO50, and am looking forward to preparing ribs in it. Since I’m only preparing ribs for my spouse and myself, though, I purchased a rack of baby back ribs which was about half the quantity called for in your recipe. How should I adjust the cooking time and quantities of other ingredients to reflect the smaller quantity of meat being cooked?

    • Hey Catherine! Thanks so much, so glad you enjoy the videos! So If i had to take a safe guess on time for you for half the quantity, I would say 20 min and leave on low for 5-10, vent, remove, sauce, bake or BBQ tighten up and caramelize the sauce and enjoy. Remember the vinegar amount is up to you. just replace with more apple juice. I hope you and your spouse enjoy : ) ~ Jason

      • Thanks for the adjustment guesstimates! I will have to also watch your later ribs video incorporating the rub — but we don’t own a grill (plus it’s getting too cold to grill this close to Thanksgiving in the Midwest), so I’d probably stick closer to the method demonstrated in your first ribs video. Thanks again! — Catherine

          • I prepared the ribs per your recipe (adjusting the time as you had suggested for the smaller amount of meat), and my husband declared that they were some of the best ribs he’d ever eaten! He had still been somewhat sceptical about pressure cooking after I’d made a batch of chili (from a recipe on the Instant Pot website), but your ribs recipe has made him a believer. We will definitely be fixing ribs this way in the future, and should easily be able to do the larger quantity of ribs per the original instructions once our kids are home from college for Christmas break. Yum!

          • Hey Catherine! I am so happy to hear that the ribs came out great. I couldn’t be happier that you and your husband made my ribs and they made you believers. Nothing makes me happier than getting a message like yours. That’s fantastic that your children are coming home from college for Christmas break and you’ll be enjoying some delicious fall off the bone ribs. I’m glad the cook time that I provided to you worked out I was playing it safe so you do not overdo the ribs; so glad it worked out. Thank you so much for the message , tell everyone I said hello and I wish you and your family all the best! Thank you so much ~ Jason

  22. I once prepared ribs from scratch in the oven, and they seemed to take forever to cook! 🙁 Loved watching your YouTube video. I just recently acquired an IP-DUO50, and am looking forward to preparing ribs in it. Since I’m only preparing ribs for my spouse and myself, though, I purchased a rack of baby back ribs which was about half the quantity called for in your recipe. How should I adjust the cooking time and quantities of other ingredients to reflect the smaller quantity of meat being cooked?

    • Hey Catherine! Thanks so much, so glad you enjoy the videos! So If i had to take a safe guess on time for you for half the quantity, I would say 20 min and leave on low for 5-10, vent, remove, sauce, bake or BBQ tighten up and caramelize the sauce and enjoy. Remember the vinegar amount is up to you. just replace with more apple juice. I hope you and your spouse enjoy : ) ~ Jason

      • Thanks for the adjustment guesstimates! I will have to also watch your later ribs video incorporating the rub — but we don’t own a grill (plus it’s getting too cold to grill this close to Thanksgiving in the Midwest), so I’d probably stick closer to the method demonstrated in your first ribs video. Thanks again! — Catherine

          • I prepared the ribs per your recipe (adjusting the time as you had suggested for the smaller amount of meat), and my husband declared that they were some of the best ribs he’d ever eaten! He had still been somewhat sceptical about pressure cooking after I’d made a batch of chili (from a recipe on the Instant Pot website), but your ribs recipe has made him a believer. We will definitely be fixing ribs this way in the future, and should easily be able to do the larger quantity of ribs per the original instructions once our kids are home from college for Christmas break. Yum!

          • Hey Catherine! I am so happy to hear that the ribs came out great. I couldn’t be happier that you and your husband made my ribs and they made you believers. Nothing makes me happier than getting a message like yours. That’s fantastic that your children are coming home from college for Christmas break and you’ll be enjoying some delicious fall off the bone ribs. I’m glad the cook time that I provided to you worked out I was playing it safe so you do not overdo the ribs; so glad it worked out. Thank you so much for the message , tell everyone I said hello and I wish you and your family all the best! Thank you so much ~ Jason

  23. Your the man!!! Cooked your ribs and they were amazing (next time will leave out Apple vinegar)

    Our new slogan when we start the IP is “let the magic show begin”. Forever you are apart of our family. ??☝️??

    Love your YouTube channel. Keep’em coming!!

    • Thank you so much Allen! I really appreciate the amazing feedback. That’s why I tell everybody if you’re not sure about vinegar just leave it out, you could always use more Apple juice. Thank you so much for being so supportive. I’m so glad that you did enjoy your ribs! I am so glad that you and the family enjoy my YouTube channel; I definitely work hard on it for amazing people like yourself. So happy to be part of your family, you are certainly a part of mine as well! ????✨✨- Yes ! love the family Slogan ! It’s so true ! Let the Magic show begin ! I love it! ~ thank you again for the message and please tell everyone I say hello and send my best! – I will keep the videos coming ! ~ Thank you so much Allen. ~ Jason

  24. Your the man!!! Cooked your ribs and they were amazing (next time will leave out Apple vinegar)

    Our new slogan when we start the IP is “let the magic show begin”. Forever you are apart of our family. ??☝️??

    Love your YouTube channel. Keep’em coming!!

    • Thank you so much Allen! I really appreciate the amazing feedback. That’s why I tell everybody if you’re not sure about vinegar just leave it out, you could always use more Apple juice. Thank you so much for being so supportive. I’m so glad that you did enjoy your ribs! I am so glad that you and the family enjoy my YouTube channel; I definitely work hard on it for amazing people like yourself. So happy to be part of your family, you are certainly a part of mine as well! ????✨✨- Yes ! love the family Slogan ! It’s so true ! Let the Magic show begin ! I love it! ~ thank you again for the message and please tell everyone I say hello and send my best! – I will keep the videos coming ! ~ Thank you so much Allen. ~ Jason

  25. These look delicious! I just got an Instant Pot Duo yesterday and I’m in love with it already. 🙂 I’m making this recipe tonight, and my little boy is already excited about having his favourite ribs for dinner.

    I’m in the UK and the ribs I have are already divided, rather than in a full rack. Should I alter the cooking time to take this into account, or do you think it will take the full 32 minutes in the “bath”?

    Thanks for the site. Yummy-looking stuff here! 🙂

    • Hi Gill, thank you so much! I’m so glad you are taking the time to make the ribs. If I were you I would just leave it in the full rack. The pressure cooker is so efficient that that doesn’t even matter if it’s split in half. Happy New Year to you and your family and I’m so happy that your son is so excited about the RIBS ! Best of luck Gill! Thank you ~Jason

      • Ahh, I wasn’t very clear in my first post – I meant that the ribs were already divided up by the butcher when I bought them. We cooked them anyway, and….

        Oh my.

        My little boy says to tell you thank you! My sister said “faultless, delicious, succulent!”, and my other half has declared that we have to have them every month, he loves them so much. 😀

        They were awesome. Thank you for the recipe, it’s going in the family file!

        Happy new year to you and yours. 🙂

        • Hey Gill ! Now I understand ! That’s great that you’re still cook them anyway I’m so glad that they came out superbly for you and your family. Love the family comments, you guys are the best ! Nothing makes me happier! I’m so glad that it worked out great for you. I appreciate the time that you took to make my ribs. I’m glad it’s now a recipe in the family file. I wish you and your family a happy new year ! And a big “you’re welcome and a hello” to your son! Thanks again for the awesome message Gill ! ~Thank you ~Jason

  26. These look delicious! I just got an Instant Pot Duo yesterday and I’m in love with it already. 🙂 I’m making this recipe tonight, and my little boy is already excited about having his favourite ribs for dinner.

    I’m in the UK and the ribs I have are already divided, rather than in a full rack. Should I alter the cooking time to take this into account, or do you think it will take the full 32 minutes in the “bath”?

    Thanks for the site. Yummy-looking stuff here! 🙂

    • Hi Gill, thank you so much! I’m so glad you are taking the time to make the ribs. If I were you I would just leave it in the full rack. The pressure cooker is so efficient that that doesn’t even matter if it’s split in half. Happy New Year to you and your family and I’m so happy that your son is so excited about the RIBS ! Best of luck Gill! Thank you ~Jason

      • Ahh, I wasn’t very clear in my first post – I meant that the ribs were already divided up by the butcher when I bought them. We cooked them anyway, and….

        Oh my.

        My little boy says to tell you thank you! My sister said “faultless, delicious, succulent!”, and my other half has declared that we have to have them every month, he loves them so much. 😀

        They were awesome. Thank you for the recipe, it’s going in the family file!

        Happy new year to you and yours. 🙂

        • Hey Gill ! Now I understand ! That’s great that you’re still cook them anyway I’m so glad that they came out superbly for you and your family. Love the family comments, you guys are the best ! Nothing makes me happier! I’m so glad that it worked out great for you. I appreciate the time that you took to make my ribs. I’m glad it’s now a recipe in the family file. I wish you and your family a happy new year ! And a big “you’re welcome and a hello” to your son! Thanks again for the awesome message Gill ! ~Thank you ~Jason

  27. Since my kids were finally home for Christmas break from college, I fixed a full recipe of these ribs (did a half-recipe last time, when it was for just my spouse & me) for Sunday dinner the Sunday after Christmas. The kids really enjoyed them, too! My daughter tells me that she seems to have trouble digesting pork, though (still liked the Instant Pot baby-back ribs, just had to limit herself to a very small portion). I am very ignorant about cuts of meat — I’m sure that beef ribs in general would be larger than pork ribs (since cows are larger than pigs), but are there any kinds of beef ribs which would be small enough to cook in an Instant Pot? Or maybe some other variety of beef which could be prepared in a similar manner to pork ribs, and served with BBQ sauce?

  28. Since my kids were finally home for Christmas break from college, I fixed a full recipe of these ribs (did a half-recipe last time, when it was for just my spouse & me) for Sunday dinner the Sunday after Christmas. The kids really enjoyed them, too! My daughter tells me that she seems to have trouble digesting pork, though (still liked the Instant Pot baby-back ribs, just had to limit herself to a very small portion). I am very ignorant about cuts of meat — I’m sure that beef ribs in general would be larger than pork ribs (since cows are larger than pigs), but are there any kinds of beef ribs which would be small enough to cook in an Instant Pot? Or maybe some other variety of beef which could be prepared in a similar manner to pork ribs, and served with BBQ sauce?

  29. Hi Jason,
    First recipe,
    My little lady said to man up like “J”, so I donned the apron rolled up the sleeves and followed ur instructions to the T! .
    Final vote from the hungry family
    best Xmas ribs ever –
    Many thanks for leading the way!
    Frank

    • Hello Frank ! Hey thanks so much for the awesome message! Sorry for the delayed response my friend, I have had a very challenging week. I really appreciate the time you took to the Ribs especially for Christmas dinner. That means so much! Please say hello to the Little Lady for me, you guys are hilarious! You are very welcome, and seriously , thanks for taking the time to reach out to me, I really appreciate it! I will have many more recipes coming so I hope you subscribe here on WordPress or on the Great Chow YouTube channel so you do not miss anything : ) Be well, I wish you and the family all the best for the New Year. Thanks so much Frank! ~ Jason

  30. Hi Jason,
    First recipe,
    My little lady said to man up like “J”, so I donned the apron rolled up the sleeves and followed ur instructions to the T! .
    Final vote from the hungry family
    best Xmas ribs ever –
    Many thanks for leading the way!
    Frank

    • Hello Frank ! Hey thanks so much for the awesome message! Sorry for the delayed response my friend, I have had a very challenging week. I really appreciate the time you took to the Ribs especially for Christmas dinner. That means so much! Please say hello to the Little Lady for me, you guys are hilarious! You are very welcome, and seriously , thanks for taking the time to reach out to me, I really appreciate it! I will have many more recipes coming so I hope you subscribe here on WordPress or on the Great Chow YouTube channel so you do not miss anything : ) Be well, I wish you and the family all the best for the New Year. Thanks so much Frank! ~ Jason

    • Hi Doryne, I’m so sorry for the delayed response, I just saw your message wasn’t answered. Great question about why it’s not printer friendly recipe. Ok – I’m not happy about it either. The WordPress site template doesn’t have the option to make “printer friendly ” option. I’ve been searching for plugins to install to make it happen. I do have some complicated decisions to make since the site is getting heavy traffic now. Thank you for understanding Doryne, and I do hope you continue to visit !
      Thank you,
      Jason

    • Hi Doryne, I’m so sorry for the delayed response, I just saw your message wasn’t answered. Great question about why it’s not printer friendly recipe. Ok – I’m not happy about it either. The WordPress site template doesn’t have the option to make “printer friendly ” option. I’ve been searching for plugins to install to make it happen. I do have some complicated decisions to make since the site is getting heavy traffic now. Thank you for understanding Doryne, and I do hope you continue to visit !
      Thank you,
      Jason

  31. Hi Jason – I just got an Instant Pot for Christmas so I’m pretty new at it. I tried pulled pork using pressure cooking with some random recipe and it wasn’t great. I used the slow cooking method and it WAS great. Right now, I’m giving pressure cooking another chance and am making your recipe for pulled pork. I have 30 more minutes and love that I can try it so quickly! I want to try your rib recipe using frozen baby backs ribs. Should I defrost them first? Other IP recipes talk about not needing to thaw before cooking but ribs are $$ so I don’t want to ruin them. I’ve watched 2 of your videos so far and am looking forward to watching more. I really like what I’m seeing from Great Chow! Well Done! I’m not a commenter, typically, but all of your thoughtful and quick responses seemed to deserve my time in sharing my applause. I will subscribe and can’t wait for more!

    • Hello Linda! Thank you so much for leaving a message, I am so happy to hear from you. I appreciate the fact that you felt strongly enough to actually leave a message here on Great Chow, it means a lot : )
      I am so glad to hear that you are enjoying the videos and the Great Chow site and that you are getting some good useful information. Being new at pressure cooking can be a little overwhelming because its a little different way of cooking, good news is that after a few successful attempts you will want to pressure cook everything in site : )
      I just read your experience with pulled pork. I would love to know how you made out with my pressure cooked pulled pork. If there was anything you would change?
      As far as frozen meats, My rule of thumb is to have your meats gently defrosted / thawed out or fresh from market. This is my opinion. I think the food will come out better and taste fresher too. Also you want an evenly cooked meat. When meat is frozen, the outside cooks faster than the inside of meat. So if you are cooking a frozen block of pork, the inside may actually not cook as much as it should have. Once again, this is how I operate in my kitchen. I have seen others put in frozen food too, I have not experienced their food, but I know how good my food comes out; so this is what I share with you, friends, family, and my cooking community.

      Thank you so much for subscribing, I am so glad to have you aboard : ) And thank you again for your kind message, I truly appreciate it Linda : )
      Its great to hear from you : ) Let me know how you make out with the recipes, I am interested : )
      Thank you so much,
      ~ Jason

      • Hi Jason –
        I made the ribs from frozen and they were very good. I agree with you that they probably would have been better if fresh. I’ll do that next time. I just had them in my freezer from some sale. It takes a while to prepare them before even cooking – such as cutting off the fat and peeling off the membrane. I think this is important so they are not all fatty and grisly.

        Your pulled pork turned out amazing! It’s my go to recipe now. After pulling the pork, I simmered in Instant Pot with some of the pork juice mixed with BBQ sauce. That blend was flavorful and kept the meat perfectly moist.

        I have to use up a pork tenderloin for tonight’s dinner. I’ll scour your website and hopefully find some inspiration!

        Keep up the great work. I can’t wait for some more recipes from you.
        Linda

  32. Hi Jason – I just got an Instant Pot for Christmas so I’m pretty new at it. I tried pulled pork using pressure cooking with some random recipe and it wasn’t great. I used the slow cooking method and it WAS great. Right now, I’m giving pressure cooking another chance and am making your recipe for pulled pork. I have 30 more minutes and love that I can try it so quickly! I want to try your rib recipe using frozen baby backs ribs. Should I defrost them first? Other IP recipes talk about not needing to thaw before cooking but ribs are $$ so I don’t want to ruin them. I’ve watched 2 of your videos so far and am looking forward to watching more. I really like what I’m seeing from Great Chow! Well Done! I’m not a commenter, typically, but all of your thoughtful and quick responses seemed to deserve my time in sharing my applause. I will subscribe and can’t wait for more!

    • Hello Linda! Thank you so much for leaving a message, I am so happy to hear from you. I appreciate the fact that you felt strongly enough to actually leave a message here on Great Chow, it means a lot : )
      I am so glad to hear that you are enjoying the videos and the Great Chow site and that you are getting some good useful information. Being new at pressure cooking can be a little overwhelming because its a little different way of cooking, good news is that after a few successful attempts you will want to pressure cook everything in site : )
      I just read your experience with pulled pork. I would love to know how you made out with my pressure cooked pulled pork. If there was anything you would change?
      As far as frozen meats, My rule of thumb is to have your meats gently defrosted / thawed out or fresh from market. This is my opinion. I think the food will come out better and taste fresher too. Also you want an evenly cooked meat. When meat is frozen, the outside cooks faster than the inside of meat. So if you are cooking a frozen block of pork, the inside may actually not cook as much as it should have. Once again, this is how I operate in my kitchen. I have seen others put in frozen food too, I have not experienced their food, but I know how good my food comes out; so this is what I share with you, friends, family, and my cooking community.

      Thank you so much for subscribing, I am so glad to have you aboard : ) And thank you again for your kind message, I truly appreciate it Linda : )
      Its great to hear from you : ) Let me know how you make out with the recipes, I am interested : )
      Thank you so much,
      ~ Jason

      • Hi Jason –
        I made the ribs from frozen and they were very good. I agree with you that they probably would have been better if fresh. I’ll do that next time. I just had them in my freezer from some sale. It takes a while to prepare them before even cooking – such as cutting off the fat and peeling off the membrane. I think this is important so they are not all fatty and grisly.

        Your pulled pork turned out amazing! It’s my go to recipe now. After pulling the pork, I simmered in Instant Pot with some of the pork juice mixed with BBQ sauce. That blend was flavorful and kept the meat perfectly moist.

        I have to use up a pork tenderloin for tonight’s dinner. I’ll scour your website and hopefully find some inspiration!

        Keep up the great work. I can’t wait for some more recipes from you.
        Linda

  33. I enjoyed your rib video very much. I’m going to make them now. Also signed up to follow you. Is there any way to easily print your recipes?

    • Hi Joyce ! Thanks so much for the message, I’m so glad you enjoyed the video. I wish you delicious Fall of the Bone Rib Success.
      Great question about printing the recipe. I’ve recently been asked about that and the simple answer is Not at this time, I’m not happy about that either. Reason being the WordPress template does not have a Printer friendly option for the template. I’ve been searching for a plugin to make that happen. I have some complicated decisions to make since the site is getting heavy traffic now. Thank you for understanding and I am really happy you visited , signed up and want to try the recipes Joyce! Hope everything comes out great !
      Thank you!
      ~Jason

  34. I enjoyed your rib video very much. I’m going to make them now. Also signed up to follow you. Is there any way to easily print your recipes?

    • Hi Joyce ! Thanks so much for the message, I’m so glad you enjoyed the video. I wish you delicious Fall of the Bone Rib Success.
      Great question about printing the recipe. I’ve recently been asked about that and the simple answer is Not at this time, I’m not happy about that either. Reason being the WordPress template does not have a Printer friendly option for the template. I’ve been searching for a plugin to make that happen. I have some complicated decisions to make since the site is getting heavy traffic now. Thank you for understanding and I am really happy you visited , signed up and want to try the recipes Joyce! Hope everything comes out great !
      Thank you!
      ~Jason

  35. Do you think you can make these in advance by pressure cooking them first, then just broiling them when you want to eat?

    • Hi Katy – I think you can do that. I would broil / finish within 12-24 hrs to keep that fresh taste. Thanks so much for the question and visiting! Best of luck , I hope everything turns out great !
      Thank you,
      ~Jason

  36. Do you think you can make these in advance by pressure cooking them first, then just broiling them when you want to eat?

    • Hi Katy – I think you can do that. I would broil / finish within 12-24 hrs to keep that fresh taste. Thanks so much for the question and visiting! Best of luck , I hope everything turns out great !
      Thank you,
      ~Jason

  37. Oh man… I made these tonight and may have made a mistake not cutting the slab in half. thought it could stand them up and it would be ok. 32 mins seemed like a long time for pressure cooker. The result was the bones were falling out of the meat when I tried to get them out. The meat was edible once slathered with sauce but it just didn’t hold together at all. Was it just not cutting them and allowing them to stand up thick side down in the juice? Anyone else make this mistake?

  38. Oh man… I made these tonight and may have made a mistake not cutting the slab in half. thought it could stand them up and it would be ok. 32 mins seemed like a long time for pressure cooker. The result was the bones were falling out of the meat when I tried to get them out. The meat was edible once slathered with sauce but it just didn’t hold together at all. Was it just not cutting them and allowing them to stand up thick side down in the juice? Anyone else make this mistake?

  39. I don’t eat meat but my hubby does, l wanted to surprise him with baby back ribs tonight, recipe was easy and directions very clear?My Mississippi born guy absolutely loved this meal. He said that I was a woman who really knows what a man wants, blushing!?Thanks for sharing…

    • Hi Cynthia! I love your message. Its always amazing to hear the success stories. That’s fantastic, I am so glad to hear that you surprised your husband tonight with some Great Chow “Fall off the Bone” Baby back Ribs. Its no joke…the way to a mans heart is through his stomach, that is true, i will verify that!~ LOL. What he said was very sweet, I can tell there was definitely a lot of love behind this meal. Tell your husband I say hello and that I am pleased to hear that he enjoyed your dinner : ) You are very Welcome Cynthia : ) Thanks again for taking the time to send your message, I appreciate that as well. All the best to you and your husband!
      Thank you so much,
      ~Jason

  40. I don’t eat meat but my hubby does, l wanted to surprise him with baby back ribs tonight, recipe was easy and directions very clear?My Mississippi born guy absolutely loved this meal. He said that I was a woman who really knows what a man wants, blushing!?Thanks for sharing…

    • Hi Cynthia! I love your message. Its always amazing to hear the success stories. That’s fantastic, I am so glad to hear that you surprised your husband tonight with some Great Chow “Fall off the Bone” Baby back Ribs. Its no joke…the way to a mans heart is through his stomach, that is true, i will verify that!~ LOL. What he said was very sweet, I can tell there was definitely a lot of love behind this meal. Tell your husband I say hello and that I am pleased to hear that he enjoyed your dinner : ) You are very Welcome Cynthia : ) Thanks again for taking the time to send your message, I appreciate that as well. All the best to you and your husband!
      Thank you so much,
      ~Jason

  41. I have these in the pot as we speak. I can’t wait! I have only had my pot for about a week so forgive the newbie question here but what do you do with all the liquid after cooking the ribs? I was able to reuse the liquid left after a whole chicken. Would it be the same sort of thing here? Thanks for the video and directions!!

    • Hey Barb,
      I do not really do anything with this particular apple juice, cider vinegar liquid. Usually after I am done with it, I just discard the liquid as it has served its purpose. BUT if you try my Pulled Pork recipe you can turn that into an amazing gravy from the braising liquid!

      I have also had reports from people that yes they have used the braising liquid for a soup base. Yes you are able to do that.
      For the gravy I skim some oil off the top, I take 2 tablespoons corn starch, mix with half cup cold water, pour it into the braising liquid, put the IP on Saute and stir and reduce the liquid until a gravy emerges. Here is a pic on my Instagram: https://www.instagram.com/p/-Z6pKoQwnk/?taken-by=greatchowjay

      Sorry for the delayed response, I have been working on another engagement for the past couple of weeks.

      Hope this helps ! All the best and good luck with your new Pressure cooker ! Please continue to visit! Thank you for the awesome message and comments!!! I appreciate it!
      Thank you,
      ~Jason

      • Could you use it for some sort of risotto? Also could you reuse the liquid for another batch shortly after without diminished results? I like to bulk cook and freeze…

  42. I have these in the pot as we speak. I can’t wait! I have only had my pot for about a week so forgive the newbie question here but what do you do with all the liquid after cooking the ribs? I was able to reuse the liquid left after a whole chicken. Would it be the same sort of thing here? Thanks for the video and directions!!

    • Hey Barb,
      I do not really do anything with this particular apple juice, cider vinegar liquid. Usually after I am done with it, I just discard the liquid as it has served its purpose. BUT if you try my Pulled Pork recipe you can turn that into an amazing gravy from the braising liquid!

      I have also had reports from people that yes they have used the braising liquid for a soup base. Yes you are able to do that.
      For the gravy I skim some oil off the top, I take 2 tablespoons corn starch, mix with half cup cold water, pour it into the braising liquid, put the IP on Saute and stir and reduce the liquid until a gravy emerges. Here is a pic on my Instagram: https://www.instagram.com/p/-Z6pKoQwnk/?taken-by=greatchowjay

      Sorry for the delayed response, I have been working on another engagement for the past couple of weeks.

      Hope this helps ! All the best and good luck with your new Pressure cooker ! Please continue to visit! Thank you for the awesome message and comments!!! I appreciate it!
      Thank you,
      ~Jason

      • Could you use it for some sort of risotto? Also could you reuse the liquid for another batch shortly after without diminished results? I like to bulk cook and freeze…

  43. Hi Jay, I made these last night and they were AMAZING! But I was wondering if you do anything with the braising liquid? I can’t bear to throw it out. I’m thinking some type of soup? Any ideas?

    • Hello Elisa,
      I am so happy to her that you had great success with the ribs! Thank you for trying them. I really appreciate the time that you took to actually make them and comeback to comment.
      I do not really do anything with this particular apple juice, cider vinegar liquid. Usually after I am done with it, I just discard the liquid as it has served its purpose.
      BUT if you try my Pulled Pork recipe you can turn that into an amazing gravy from the braising liquid!

      I have also had reports from people that yes they have used the braising liquid for a soup base. Yes you are able to do that.
      For the gravy I skim some oil off the top, I take 2 tablespoons corn starch, mix with half cup cold water, pour it into the braising liquid, put the IP on Saute and stir and reduce the liquid until a gravy emerges. Here is a pic on my Instagram: https://www.instagram.com/p/-Z6pKoQwnk/?taken-by=greatchowjay

      Hope this helps Elisa,
      Thank you so much, all the best!
      ~Jason

  44. Hi Jay, I made these last night and they were AMAZING! But I was wondering if you do anything with the braising liquid? I can’t bear to throw it out. I’m thinking some type of soup? Any ideas?

    • Hello Elisa,
      I am so happy to her that you had great success with the ribs! Thank you for trying them. I really appreciate the time that you took to actually make them and comeback to comment.
      I do not really do anything with this particular apple juice, cider vinegar liquid. Usually after I am done with it, I just discard the liquid as it has served its purpose.
      BUT if you try my Pulled Pork recipe you can turn that into an amazing gravy from the braising liquid!

      I have also had reports from people that yes they have used the braising liquid for a soup base. Yes you are able to do that.
      For the gravy I skim some oil off the top, I take 2 tablespoons corn starch, mix with half cup cold water, pour it into the braising liquid, put the IP on Saute and stir and reduce the liquid until a gravy emerges. Here is a pic on my Instagram: https://www.instagram.com/p/-Z6pKoQwnk/?taken-by=greatchowjay

      Hope this helps Elisa,
      Thank you so much, all the best!
      ~Jason

  45. They were perfect, used just apple juice. Oh my gosh cooked to perfection. Easiest and best ever. Only my 2nd meal in Instant Pot. Husband can’t wait for me to do next meal.

    • Fantastic Diana ! You Rocked it ! excellent job. I am so happy to hear that you has great success with the ribs. Great to hear you and the Hubby are enjoying your Instant Pot. Its the greatest, I love that thing! Hope you subscribe to my YouTube channel or follow this blog so when I release new recipes you receive them : )
      Great hearing from you, all the best to you and your husband!
      Thank you,
      ~Jason

  46. They were perfect, used just apple juice. Oh my gosh cooked to perfection. Easiest and best ever. Only my 2nd meal in Instant Pot. Husband can’t wait for me to do next meal.

    • Fantastic Diana ! You Rocked it ! excellent job. I am so happy to hear that you has great success with the ribs. Great to hear you and the Hubby are enjoying your Instant Pot. Its the greatest, I love that thing! Hope you subscribe to my YouTube channel or follow this blog so when I release new recipes you receive them : )
      Great hearing from you, all the best to you and your husband!
      Thank you,
      ~Jason

  47. Hi, thanks for your tips. I’ve followed your time indications but the Ribs where to loose, I’ve seen another forums or blogs where they suggest 18 minutes. What do you think or why adding so much time to your recipe?

    A perfect rib may be fall of the bone but a little tigher, don’t you think?Have you tried them with a little less time?

    Federico

    • Hi Frederico, My Pleasure and Great Question. When I make the ribs in the video I indicate that they are a pretty meaty rack, I used about a 3lb rack. I braised them in the video which is more of a delicate way of breaking down the collagen in the meat to make it tender. Because of the delicate method that’s why i use the time that I use. Steaming is a more rapid way of pressure cooking, so in my other Rib video where I steam, I only use 20 min. I have tried with less time and they are still very good, But the time that I use seems to be the time that I like time after time. I lay out a method and anyone can modify the times to their liking. I always say a recipe is just a tasty guideline. I also see and read a lot of recipes on the Internet and I always modify them to my liking. If the ribs are too loose for you or maybe you are using a smaller rack, then definitely lower the amount of time… never feel like just because someone told you a time you have to stick with that. That even goes for me, lower your time and make the ribs to your liking : ) Get your sweet spot and stick with it ! I encourage you!
      Thanks for the message Federico, I hope I answered your questions : )
      All the best my friend,
      Thank you
      ~Jason

      • Hi Jason!, thanks for your answer. Maybe also I didn’t place enough liquid and steamed them instead of braising them.

        A thing that usually works for me when using pressure cooking is to sear them first with a little dry rub to lock a little more flavor and then steam or braise.

        Thanks for your support,
        Federico

  48. Hi, thanks for your tips. I’ve followed your time indications but the Ribs where to loose, I’ve seen another forums or blogs where they suggest 18 minutes. What do you think or why adding so much time to your recipe?

    A perfect rib may be fall of the bone but a little tigher, don’t you think?Have you tried them with a little less time?

    Federico

    • Hi Frederico, My Pleasure and Great Question. When I make the ribs in the video I indicate that they are a pretty meaty rack, I used about a 3lb rack. I braised them in the video which is more of a delicate way of breaking down the collagen in the meat to make it tender. Because of the delicate method that’s why i use the time that I use. Steaming is a more rapid way of pressure cooking, so in my other Rib video where I steam, I only use 20 min. I have tried with less time and they are still very good, But the time that I use seems to be the time that I like time after time. I lay out a method and anyone can modify the times to their liking. I always say a recipe is just a tasty guideline. I also see and read a lot of recipes on the Internet and I always modify them to my liking. If the ribs are too loose for you or maybe you are using a smaller rack, then definitely lower the amount of time… never feel like just because someone told you a time you have to stick with that. That even goes for me, lower your time and make the ribs to your liking : ) Get your sweet spot and stick with it ! I encourage you!
      Thanks for the message Federico, I hope I answered your questions : )
      All the best my friend,
      Thank you
      ~Jason

      • Hi Jason!, thanks for your answer. Maybe also I didn’t place enough liquid and steamed them instead of braising them.

        A thing that usually works for me when using pressure cooking is to sear them first with a little dry rub to lock a little more flavor and then steam or braise.

        Thanks for your support,
        Federico

  49. Jay, my boyfriend and I tried your ribs recipe this weekend in his new Instant Pot and WOW we loved them. I am not one who likes to fight with my food or gnaw on bones, fat, gristle so having the meat so tender and literally falling off the bone was awesome, especially in such a short time from start to finish. We will definitely make these again and want to give your rubbed ribs a try too! We couldn’t find the Sweet Baby Ray’s sauce you recommended so we ended up using one called Napa Jack’s Sweet and Smoky and it was very tasty too! Thanks for sharing, for the detailed video and also for your kind responses to people here on this thread. You’re a gem!

    • Hello Kristen!
      Thank you so much for taking the time to leave such an awesome message. I’m so glad you and your boyfriend had such great luck with my ribs! I absolutely love to hear that. I always get a kick when couples and families sit around a table and just enjoy one of my meals, I love getting feedback like that. Totally makes my day! It really makes the videos and the Great Chow site well worth all of the work. Your inspirational! That’s okay you could not get Sweet Baby Rays; that Napa Jacks Sweet Smoky barbecue sauce sounds absolutely delicious too. I always try many different kinds of sauces myself; I love testing out many different kinds of flavors, you should see all the bottles in my fridge! : )
      I do my best to give kind responses to everyone as I value my community and visitors very much. I come from a genuine state of mind and I do appreciate the time that everyone takes to message. It is a challenge time get back to everybody in a timely fashion but I try my best! It was great to hear from you Kristen, your an absolutle Gem as well! Thank you so much for the support! And I do hope you continue to visit : )
      Thank you so much,
      ~Jason

  50. Jay, my boyfriend and I tried your ribs recipe this weekend in his new Instant Pot and WOW we loved them. I am not one who likes to fight with my food or gnaw on bones, fat, gristle so having the meat so tender and literally falling off the bone was awesome, especially in such a short time from start to finish. We will definitely make these again and want to give your rubbed ribs a try too! We couldn’t find the Sweet Baby Ray’s sauce you recommended so we ended up using one called Napa Jack’s Sweet and Smoky and it was very tasty too! Thanks for sharing, for the detailed video and also for your kind responses to people here on this thread. You’re a gem!

    • Hello Kristen!
      Thank you so much for taking the time to leave such an awesome message. I’m so glad you and your boyfriend had such great luck with my ribs! I absolutely love to hear that. I always get a kick when couples and families sit around a table and just enjoy one of my meals, I love getting feedback like that. Totally makes my day! It really makes the videos and the Great Chow site well worth all of the work. Your inspirational! That’s okay you could not get Sweet Baby Rays; that Napa Jacks Sweet Smoky barbecue sauce sounds absolutely delicious too. I always try many different kinds of sauces myself; I love testing out many different kinds of flavors, you should see all the bottles in my fridge! : )
      I do my best to give kind responses to everyone as I value my community and visitors very much. I come from a genuine state of mind and I do appreciate the time that everyone takes to message. It is a challenge time get back to everybody in a timely fashion but I try my best! It was great to hear from you Kristen, your an absolutle Gem as well! Thank you so much for the support! And I do hope you continue to visit : )
      Thank you so much,
      ~Jason

  51. I have St. Louis ribs and I know you mentioned you use those on the grill. Can I use them in this recipe since I already have them on hand?

    • Hi Ashley! Sure you can use St. Louis. You may want to drop the time a little. Baby Backs tend to be thicker so that is why I would drop the time a little (just evaluate the weight and thickness so you can take a good guess of the time). I guess I would go with somewhere between 20-25 min pressure cooked and then finish in the oven or on the grill. Hope this help! I wish you the best of luck! Thanks so much for visiting : )
      Thank you,
      ~Jason

  52. I have St. Louis ribs and I know you mentioned you use those on the grill. Can I use them in this recipe since I already have them on hand?

    • Hi Ashley! Sure you can use St. Louis. You may want to drop the time a little. Baby Backs tend to be thicker so that is why I would drop the time a little (just evaluate the weight and thickness so you can take a good guess of the time). I guess I would go with somewhere between 20-25 min pressure cooked and then finish in the oven or on the grill. Hope this help! I wish you the best of luck! Thanks so much for visiting : )
      Thank you,
      ~Jason

  53. This was my first time cooking any type of ribs and 3rd time using my Instant Pot. The ribs came out absolutely delicious and certainly was fall off the bones. My husband is not a rib person but I got a handful full of compliments during dinner from him as well as from my 2 year old! The directions were super easy and to me is fool proof. Thank you so much!

    • Hello Sharon!!! Thank you so much for the message! Sorry for the delayed response, your message and 3 others were hidden from me. I am so happy to hear of your rib success ! thanks so much for taking the time to let me know : ) Its great to hear everyone appreciated the meal and you were a HERO ! You rock ! I really did want to make the directions very easy so it was very easy to follow : ) You are very welcome and thank you again for leaving a message! All the best to you and your family : ))
      Thank you so much,
      ~ Jason

  54. This was my first time cooking any type of ribs and 3rd time using my Instant Pot. The ribs came out absolutely delicious and certainly was fall off the bones. My husband is not a rib person but I got a handful full of compliments during dinner from him as well as from my 2 year old! The directions were super easy and to me is fool proof. Thank you so much!

    • Hello Sharon!!! Thank you so much for the message! Sorry for the delayed response, your message and 3 others were hidden from me. I am so happy to hear of your rib success ! thanks so much for taking the time to let me know : ) Its great to hear everyone appreciated the meal and you were a HERO ! You rock ! I really did want to make the directions very easy so it was very easy to follow : ) You are very welcome and thank you again for leaving a message! All the best to you and your family : ))
      Thank you so much,
      ~ Jason

  55. I made this tonight and I wonder if the cooking time needs to be adjusted because half of them fell of the bone and melted into the cooking liquid. Literally, half of them were gone when I opened the pot, with just clean bones remaining. The ones that didn’t disintegrate are great, but this gives new meaning to “falling off the bone tender.”

    • I should mention, I used a much small rack – it was about one and a half pounds. Could that be the reason?

      • That’s probably it.  My supermarket’s racks of ribs are usually on the small side (roughly 1 1/2 lbs. each), so when I’m just cooking for myself and my husband, per Jay’s instructions in an earlier comment on this thread, I set the Instant Pot for just 20 minutes instead of the 28 minutes in his original recipe, and the 1 smaller rack comes out perfectly cooked.

        • Hey Donald , Im glad you adjusted your times to suite the weight of your ribs and now they come out perfect. I actually adjusted the time in the written recipe so others who have racks that are less in weight know to adjust their times too. All the best Donald ! Thank you ~ Jason

    • Hello There ! OmG , what a night of “fall off the bone ribs” ! So the answer is Yes to dropping the cook time for a 1.5 lb rack of ribs. I’m glad you mentioned the weight of the ribs. Next time try maybe 18-20min and release steam, sauce and finish. The rack that I used in the video was over 3lbs so it takes more time for the braising liquid to penetrate. Don’t let tonight discourage you! It’s a learning process! Trust me , not everything I attempt to make comes out exactly so great, but I learn and try again and again until I am happy, then my process and time calculations get better. Hope this helps my friend! If you have anymore questions just let me know. Thanks for visiting, watching and trying. Best of luck next time ! Thank you!~Jason

  56. I made this tonight and I wonder if the cooking time needs to be adjusted because half of them fell of the bone and melted into the cooking liquid. Literally, half of them were gone when I opened the pot, with just clean bones remaining. The ones that didn’t disintegrate are great, but this gives new meaning to “falling off the bone tender.”

    • I should mention, I used a much small rack – it was about one and a half pounds. Could that be the reason?

      • That’s probably it.  My supermarket’s racks of ribs are usually on the small side (roughly 1 1/2 lbs. each), so when I’m just cooking for myself and my husband, per Jay’s instructions in an earlier comment on this thread, I set the Instant Pot for just 20 minutes instead of the 28 minutes in his original recipe, and the 1 smaller rack comes out perfectly cooked.

        • Hey Donald , Im glad you adjusted your times to suite the weight of your ribs and now they come out perfect. I actually adjusted the time in the written recipe so others who have racks that are less in weight know to adjust their times too. All the best Donald ! Thank you ~ Jason

    • Hello There ! OmG , what a night of “fall off the bone ribs” ! So the answer is Yes to dropping the cook time for a 1.5 lb rack of ribs. I’m glad you mentioned the weight of the ribs. Next time try maybe 18-20min and release steam, sauce and finish. The rack that I used in the video was over 3lbs so it takes more time for the braising liquid to penetrate. Don’t let tonight discourage you! It’s a learning process! Trust me , not everything I attempt to make comes out exactly so great, but I learn and try again and again until I am happy, then my process and time calculations get better. Hope this helps my friend! If you have anymore questions just let me know. Thanks for visiting, watching and trying. Best of luck next time ! Thank you!~Jason

  57. Hi Jason,
    Thank you for sharing this awesome recipe! This was my first go at making ribs in my Instant Pot & they were absolutely delicious. And my husband & his brother had nothing but compliments about the tenderness & taste.
    I can’t wait to try your shrimp & crab boil recipe next. Looking forward to more great recipes!

    • Hello Jeannie! Thank you for the awesome message. I’m so glad that you, your husband and his brother enjoyed the ribs so much!!! That’s so awesome I really appreciate the time that you took to leave a comment. Sorry for the delay I’ve been super busy trying to graduate college (which I just did Thursday!!!) Now I could make more videos for you!!!
      I’m really glad that you took the time to make the ribs and I hope you get to the seafood boil soon. It’s super delicious!!!
      All the best to you and your family Jeannie!!!
      Thank you ~ Jason

  58. Hi Jason,
    Thank you for sharing this awesome recipe! This was my first go at making ribs in my Instant Pot & they were absolutely delicious. And my husband & his brother had nothing but compliments about the tenderness & taste.
    I can’t wait to try your shrimp & crab boil recipe next. Looking forward to more great recipes!

    • Hello Jeannie! Thank you for the awesome message. I’m so glad that you, your husband and his brother enjoyed the ribs so much!!! That’s so awesome I really appreciate the time that you took to leave a comment. Sorry for the delay I’ve been super busy trying to graduate college (which I just did Thursday!!!) Now I could make more videos for you!!!
      I’m really glad that you took the time to make the ribs and I hope you get to the seafood boil soon. It’s super delicious!!!
      All the best to you and your family Jeannie!!!
      Thank you ~ Jason

  59. Hi Jay! Are you going to make any more posts? Your videos are so funny and very detailed. It’s nice to see you’re responding to comments, even if you aren’t making new posts.

    I have an Instant Pot and love it. I’ve never made ribs before in my life, but decided to go for it when I saw your video. They were amazing. Pretty much the most tender meat I’ve ever eaten, and really easy to make. I used 6 cups of apple juice and 1 1/2 cups of apple cider, plus a little water, because my ribs weren’t completely covered and I didn’t know if they would do alright not being covered.

    We just loved the ribs and I’m going to make them again when my in-laws come to visit next month.

    Jay, do you mind if I post about the rib recipe on my blog? I will of course say where the recipe is from and link back to your post.

    • Hey Anna !!! Its great to hear from you. Sorry for the delayed response. I was very busy this week graduating from college!!! This way now I can spend more time focusing on creating more videos. Yes I will definitely be making more videos very shortly. It seems a lot of people really do enjoy the videos, so I would really like to give more to eveyone. I see that people really do appreciate the detail that I put into them. I try to make them as much fun as I can while providing a nice recipe video for everyone to follow along with.

      I’m so glad that you tried my ribs. I’m so glad that you enjoy them so much and it’s great to hear that you have a great process down that will allow you to be successful every time. Yes please feed them to the in-laws!!!

      Also YES! please feel free to share the link. I am all about sharing! Good luck with your blog. Blogging is a lot of fun I enjoy too, now I will have some extra time to focus on it!
      If you want, I would love to check out your blog : ))
      All the best and keep visiting !
      Thank you ~ Jason

  60. Hi Jay! Are you going to make any more posts? Your videos are so funny and very detailed. It’s nice to see you’re responding to comments, even if you aren’t making new posts.

    I have an Instant Pot and love it. I’ve never made ribs before in my life, but decided to go for it when I saw your video. They were amazing. Pretty much the most tender meat I’ve ever eaten, and really easy to make. I used 6 cups of apple juice and 1 1/2 cups of apple cider, plus a little water, because my ribs weren’t completely covered and I didn’t know if they would do alright not being covered.

    We just loved the ribs and I’m going to make them again when my in-laws come to visit next month.

    Jay, do you mind if I post about the rib recipe on my blog? I will of course say where the recipe is from and link back to your post.

    • Hey Anna !!! Its great to hear from you. Sorry for the delayed response. I was very busy this week graduating from college!!! This way now I can spend more time focusing on creating more videos. Yes I will definitely be making more videos very shortly. It seems a lot of people really do enjoy the videos, so I would really like to give more to eveyone. I see that people really do appreciate the detail that I put into them. I try to make them as much fun as I can while providing a nice recipe video for everyone to follow along with.

      I’m so glad that you tried my ribs. I’m so glad that you enjoy them so much and it’s great to hear that you have a great process down that will allow you to be successful every time. Yes please feed them to the in-laws!!!

      Also YES! please feel free to share the link. I am all about sharing! Good luck with your blog. Blogging is a lot of fun I enjoy too, now I will have some extra time to focus on it!
      If you want, I would love to check out your blog : ))
      All the best and keep visiting !
      Thank you ~ Jason

  61. Pingback: Ultimate Pressure Cooker Pork and Beans Instant Pot | Bean Recipe

  62. Pingback: Ultimate Pressure Cooker Pork and Beans Instant Pot | Bean Recipe

  63. THANK YOU! This was the very first thing I made in my Instant Pot and came out PERFECT!!! Absolutely falls off the bone and delicious. You the Man!!!

    • Conrad !!! Thank you my friend! I am so happy to hear everything came out great ! Nothing makes me more happier to hear of your great success!
      You are the man too !!! My Pleasure, and thank you for trying the ribs and coming back to leave a comment! All the best !
      Thank you!
      ~ Jason

  64. THANK YOU! This was the very first thing I made in my Instant Pot and came out PERFECT!!! Absolutely falls off the bone and delicious. You the Man!!!

    • Conrad !!! Thank you my friend! I am so happy to hear everything came out great ! Nothing makes me more happier to hear of your great success!
      You are the man too !!! My Pleasure, and thank you for trying the ribs and coming back to leave a comment! All the best !
      Thank you!
      ~ Jason

    • Hello Lori! I just saw your message. I did not season it before I put it in the pot. I didnt think Garlic or Onion powers would be nice with apple juice and cider vinegar. BUT after you are done, if you want to gently sprinkle with some brown sugar and coat with bbq sauce, thats always nice. I also have a different rib recipe where we make rub, pressure cook, grill, make a sauce. Right here is the link: https://goo.gl/cCDySd

      All the best and thank you for visiting Lori!
      Thank you
      ~Jason

    • Hello Lori! I just saw your message. I did not season it before I put it in the pot. I didnt think Garlic or Onion powers would be nice with apple juice and cider vinegar. BUT after you are done, if you want to gently sprinkle with some brown sugar and coat with bbq sauce, thats always nice. I also have a different rib recipe where we make rub, pressure cook, grill, make a sauce. Right here is the link: https://goo.gl/cCDySd

      All the best and thank you for visiting Lori!
      Thank you
      ~Jason

  65. Hi Jay! I need to make 6 racks of ribs tomorrow for my in laws!

    I am going to try putting two racks in the IP at a time, so i think ill cut them in 3’s to fit (as you suggested earlier)…

    1. Do i lay them on top of each other or standing up?
    2. Can i reuse the braising liquid for the other racks or make fresh batches each time?

    Thanks!

    • Hey JJ, Sorry for the delayed response my friend. I hope everything turned out great tonight (if your on the West Coast I just caught you!). I just saw your message. Going forward , I would stand them up, I would see how many fit around the curvature of the pot before you cut into smaller slabs; then make appropriate cuts. If you were doing 6 RACKS OF RIBS ! I would attempt 3 sessions; 2 racks per session(your the rib factory !). I would also just use fresh liquid each time.
      Best of Luck ! Thank you !
      ~ Jason

  66. Hi Jay! I need to make 6 racks of ribs tomorrow for my in laws!

    I am going to try putting two racks in the IP at a time, so i think ill cut them in 3’s to fit (as you suggested earlier)…

    1. Do i lay them on top of each other or standing up?
    2. Can i reuse the braising liquid for the other racks or make fresh batches each time?

    Thanks!

    • Hey JJ, Sorry for the delayed response my friend. I hope everything turned out great tonight (if your on the West Coast I just caught you!). I just saw your message. Going forward , I would stand them up, I would see how many fit around the curvature of the pot before you cut into smaller slabs; then make appropriate cuts. If you were doing 6 RACKS OF RIBS ! I would attempt 3 sessions; 2 racks per session(your the rib factory !). I would also just use fresh liquid each time.
      Best of Luck ! Thank you !
      ~ Jason

    • THANK YOU SO MUCH !!! LOL – I really appreciate that !!! College was a huge achievement for me.
      Thank for leaving that message for me, means a lot! All the best !
      ~ Jason

    • THANK YOU SO MUCH !!! LOL – I really appreciate that !!! College was a huge achievement for me.
      Thank for leaving that message for me, means a lot! All the best !
      ~ Jason

  67. Pingback: Ribs – Fall off the Bone – with Instant Pot Pressure Cooker | Wordpress Tutorials

  68. Pingback: Ribs – Fall off the Bone – with Instant Pot Pressure Cooker | Wordpress Tutorials

  69. Hubby couldn’t resist a sale on boneless pork ribs. Any adjustments I should make? I’m guessing a shortened cooking time?

    • Hi Amy, Boneless Pork Ribs….nice !!!!! Hubs did a very good thing today at the market! Yes I would make adjustments to the time. Not sure the weight and how thick, you may want to go 20-22 min under pressure then sauce and finish w/ dry heat (oven or grill). Try your best judgement. A lot of times from experience I can judge how long something will take. I evaluate weight and thickness. Hope they come out great ! Tell hubs I say I say hello. All the best Amy! Thank you ~ Jason

  70. Hubby couldn’t resist a sale on boneless pork ribs. Any adjustments I should make? I’m guessing a shortened cooking time?

    • Hi Amy, Boneless Pork Ribs….nice !!!!! Hubs did a very good thing today at the market! Yes I would make adjustments to the time. Not sure the weight and how thick, you may want to go 20-22 min under pressure then sauce and finish w/ dry heat (oven or grill). Try your best judgement. A lot of times from experience I can judge how long something will take. I evaluate weight and thickness. Hope they come out great ! Tell hubs I say I say hello. All the best Amy! Thank you ~ Jason

  71. Made this tonight for dinner and it was DELCIOUS!!! Thank you for sharing the recipe. Btw, can I use the same juice if I need to cook more ribs? Thanks.

  72. Made this tonight for dinner and it was DELCIOUS!!! Thank you for sharing the recipe. Btw, can I use the same juice if I need to cook more ribs? Thanks.

  73. Pingback: Electric Pressure cooker Red Beans for RB & Rice | KitchenWare

  74. Pingback: Electric Pressure cooker Red Beans for RB & Rice | KitchenWare

  75. I prepared them w/sauce just like this recipe & they were AMAZING! Now I want to do some w/a dry rub instead of sauce, do u think it would work the same (just apply the rub instead of the sauce)?

    • Hello Mia, Sorry for the delayed response, I just your your awesome message ! I just had to get back to you. I am so glad to hear you had great success with the ribs! You Rock ! OK so yes try a dry rub. you can cut back some of the pressure cooking time; maybe go 22 min, remove, sprinkle a rub on , put in the oven (400) or grill for 5-10, until the rub begins to smell fragrant take them out, sauce and put back in for 5-10 and remove and enjoy. (just a suggestion)… Just to let you know – I also have another rib episode you can follow – Its called The Ultimate Ribs. I use St.Louise Ribs but you can use baby backs. I do it all the time. Its awesome… FYI – New WebSite: http://www.GreatChowTV.com – Its right there in the Instant Pot Recipe page. Once again , Its great to hear from you ! Thanks for watching, trying, and messaging! All the best ! ~ Jason

  76. I prepared them w/sauce just like this recipe & they were AMAZING! Now I want to do some w/a dry rub instead of sauce, do u think it would work the same (just apply the rub instead of the sauce)?

  77. You may want to fix your instructions where you state to use specula and tongs to get the meat out. You probably meant spatula. Specula is something very, very different!

  78. You may want to fix your instructions where you state to use specula and tongs to get the meat out. You probably meant spatula. Specula is something very, very different!

    • I will try your recipe! I followed a slightly different one and it didn’t come out well.
      Would you also use the same recipe to cook beef short ribs?
      Thanks!!

      • Hi Emmie! I hope you do give the recipe a try. I know a lot of people have success with it. I remember when I made it for the first time I was hooked, because it tasted great and for the simplicity I wanted to share it with everyone. All the best and BEST OF LUCK! Thank you ~ Jason

    • Hey Dary, Just saw your message, sorry so late , but I wanted to get back to you. Thank you so much for sending such an awesome message I really appreciate it! Yes, the ribs are so easy to do and taste so good too, Im so glad it worked out for you! I am working on more recipes for you, promise! Hope all is well with and you and your new Instant Pot; haha! All the best Dary! Thank you ~ Jason

  79. Pingback: Dumb Guy Confession; Why a Dumb Guy Started Cooking at Home

  80. I want to try this recipe. Will it work the same with St. Louis Ribs? Will two racks of ribs fit in the Instant Pot? How much time should I add to pressure cook 7.3 pounds of St. Louis Ribs? Thanks!

    • Hey Dan! Thanks for visiting and checking out the rib recipe page! Yes It will work with St. Louis Ribs, 2 racks will fit but you may need to cut the slabs into 2 -3 bone slabs to get it around the curvature of the pot. Keep the same amount of liquid , but make sure that the liquid stays BELOW the MAX line marking of the inner pot. (the additional amout of ribs will displace (raise the liquid level) in the pot. As for the time, keep the same time too, check out the recipe for cooking times. I understand you are coking 2 racks, but the poundage I refer to is the thickness of the rack of ribs. Because St. Louis are thinner I would actually say 25 min. I dont want them to fall apart either. Hope this helps Dan! Let me know how things turn out! All the best ! Thank you ~ Jason

  81. My very first meal in my new Instant Pot was your recipe for BBQ baby back ribs. I choose it because it was so simple with only four ingredients and easy to follow being an Instant Pot newbie. It was the best ribs I have ever had hands down, home cooked or at any restaurant. I highly recommended it to all of your viewers.