Instant Pot St. Louis Ribs

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The easiest ribs you will ever make, these Instant Pot St Louis ribs are on the table in less than 1 hour and are amazingly melt-in-your-mouth fall-apart tender and juicy.

Finished on the grill (or in the broiler) to caramelize the outside, you're going to want to eat a whole rack all by yourself!

Less than 30 minutes of cook time in the Instant Pot, then we toss them on the grill (or in the broiler) with our delicious sauce to get all gooey and caramelized; they are literally the most perfect ribs ever.

I love how quick and easy this recipe is. A quick BBQ rub, some time in the Instant Pot, a little sauce, a pop on the grill and you're done.

And can you believe that St. Louis ribs can be cooked to perfection in only 30 minutes? I just can't get enough of this recipe (or these Korean pork ribs also cooked in the IP!).

Jump to:

• Ingredients
• Step By Step Instructions
• How to Grill/Broil the Ribs
• Expert Tips
• Frequently Asked Questions
• What to Serve with St. Louis Ribs
• Storage and Reheating Instructions
• More Favorite Instant Pot Recipes
• Recipe
• 💬 Comments

Why This Recipe Works

1. The rub adds an amazing flavor to the ribs. Leaving the rub on the ribs for longer will give them more flavor.
2. Cooking the ribs in the Instant Pot allows them to cook quickly (ready in under an hour!), while still having that slow-cooked taste and texture.
3. Grilling or broiling the ribs after they are pressure cooked helps to add a caramelized crust to the outside.
4. The liquid smoke adds just a touch of that smoky flavor we love on ribs.

If you like ultra tender, juicy ribs, try these sous vide pork ribs or sous vide beef ribs too - they are incredible!

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of this post.

You can use any type of BBQ rub, but if it doesn’t contain salt, you may wish to add a touch of salt. Salt contributes to the juiciness of the ribs and helps tenderize them. 

I am a sucker for my homemade BBQ sauce, but use any sauce you like.

Do not leave out the liquid smoke! It is essential to get that smoky flavor we all love about ribs! And don't fret, liquid smoke is actually made from the condensed and cool smoke from smoked wood chips - it's real smoke! You can also try one of these liquid smoke substitutes.

What Are St. Louis Style Ribs?

St. Louis-style ribs (also known as Kansas City cut) are a type of pork rib that has been trimmed down from spare ribs to a more rectangular shape. They have a higher meat-to-bone ratio, making them more tender and flavorful. They are hands down my favorite pork ribs!

Step By Step Instructions

First, slip a knife under the membrane on the back of the ribs and tear the membrane off with your fingers. I can usually get it all in one pull, but sometimes it comes off in pieces. The membrane can be chewy and rubbery, so don't forget this part!

Check out this video on how to remove the rib membrane. 

Combine all the rub ingredients in a bowl and mix well to combine.

Rub the rub generously all over the ribs and let sit in the fridge for at least 4 hours.

If you don't have time for this, you can skip the 4 hour rest time and just put the ribs straight in the Instant Pot. Just note the flavor won't be quite as intense.

Place the ribs in the Instant Pot on the trivet, and add the ½ cup of apple cider vinegar and 1 teaspoon of liquid smoke.

The liquid smoke gives the ribs that slightly "smoky" flavor you would get if you slow cooked them all day.  

Set the Instant Pot to cook for 30 minutes on high pressure.

Once done, let the pressure release naturally for 20 minutes, then use the quick release for the remaining pressure.

How to Make BBQ Sauce

You can either buy your favorite BBQ sauce or make your own. I have a love affair with this Homemade BBQ Sauce Recipe. It's sweet and savory and just SO DAMN GOOD.

How to Grill/Broil the Ribs

Heat your grill/oven to 500F degrees.

Remove the ribs (carefully as they will be super tender) from the Instant Pot and place them on a large baking sheet.

Brush them with the BBQ sauce and place them on the grill (or under the broiler) for about 3-5 minutes per side, or until the sauce starts to bubble and caramelize.

Those little caramelized bits are literally the best part. Remove from the grill/oven and let them rest for 5 minutes then cut them into pieces and serve them.

You may also want to try these amazingly tender sous vide ribs. It's more of a time commitment, but they come out AHHHHmazing!!

Expert Tips

1. Be sure to remove the membrane from the pork ribs before putting the rub on.
2. I recommend leaving the rub on the ribs for 4 hours. However, if you're strapped for time, you can cook the ribs as soon as the rub has been applied.
3. Let the pressure release naturally for 20 minutes before hitting the quick release - this helps to keep the ribs from getting tough.
4. Finishing them on the grill or under the broiler is optional. You can eat them straight out of the Instant Pot if desired, but you will miss out on that beautiful caramelization.
5. I HIGHLY recommend making this Homemade BBQ Sauce - it's so much better than store bought.
6. You can also use this same recipe to make baby back ribs. They cook for the same amount of time.
7. You can cook these ribs straight from frozen as well - just add 10 minutes to the pressure cooking time.

Variations and Options

This recipe is for basic smokey, caramelized ribs. You can also amp up the flavor with some of these additions:

• Add ½ teaspoon cayenne pepper to the rub and/or the BBQ sauce to make these ribs spicy.
• Add 1 chipotle pepper to the BBQ sauce when cooking it to make it extra spicy and smoky.
• Create spin on Chinese BBQ ribs - replace the rub with a mixture of ¼ cup hoisin sauce, 1 teaspoon 5 spice, 1 teaspoon soy sauce, 1 tablespoon honey and ½ teaspoon salt. Cook the ribs in the mixture, reserving some on the side if you want extra.
• Eliminate the rub and marinate the ribs in a mixture of lemongrass, garlic, honey, soy sauce, and fish sauce. (see these Thai bbq pork ribs also)
• Add 1-2 tablespoon of gochujang to the barbecue sauce to make a spicy Korean inspired sauce.
• Use the marinade in these Indonesian beef skewers for a tangy, umami packed rib.

Frequently Asked Questions

What to Serve with St. Louis Ribs

• Serve the ribs with this Mexican Pasta Salad or these garlic mashed potatoes if you want some carbs in your life (who doesn't, really??);
• In my world, if you are having ribs, you must also have cornbread: try this Instant Pot cornbread or this air fryer cornbread.
• You can also grill up this Summer Squash, make these honey roasted parsnips and/or Parmesan truffle fries or serve them with this Instant Pot red beans and rice;
• And as always, don't forget dessert. For a light refreshing treat like this Instant Pot blueberry cobbler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge for 3-4 days. You can reheat leftover in the microwave for 30 seconds at a time until warmed through (be careful not to overcook or the will get dry).

You can also freeze leftovers for up to 3 months in an airtight container or freezer bag. Thaw in the fridge overnight then follow the reheating instructions.

These Instant Pot ribs can also be made ahead of time. Make them as directed and store them in the fridge for up to 3-4 days. Reheat them in a 350F degree oven or use the microwave instructions above.

More Favorite Instant Pot Recipes

• Instant Pot Lamb Chops
• Instant Pot Chili Mac
• Instant Pot Lemon Chicken
• Instant Pot Carne Asada
• Instant Pot Meatballs
• Browse all the Instant Pot Recipes!!

Did you make these ribs? Leave a comment below and let me know how they turned out!

Recipe