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Instant Pot Pork Ribs (Crisp Finish)

Tender Instant Pot ribs finished with high heat for real bark + crisp edges.

Cuisine: American · Dish Type: Main Dish · Prep: 15 min · Cook: 40 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐

Ingredients

Ribs + rub:

  • 2 racks pork ribs (baby back or St. Louis), ~4–5 lb total
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder (optional)

For the pot:

  • 1 cup apple juice, chicken broth, or water
  • 2 tbsp apple cider vinegar (optional, for brightness)

For finishing:

  • 1 cup BBQ sauce (plus more for serving)

Instructions

Step 1: Prep + season

  1. Remove the membrane (paper towel grip helps) OR score it aggressively if you're in a hurry.
  2. Pat ribs dry.
  3. Mix salt, pepper, paprika, garlic powder, onion powder, (optional chili powder). Rub all over.
  4. Cut each rack into 2–3 sections so they fit the Instant Pot.

Step 2: Instant Pot cook (tender phase)

  1. Add 1 cup liquid to the pot. (Optional: add 2 tbsp vinegar.)
  2. Place trivet in. Stand ribs on edge, curled around the pot.
  3. Pressure cook: baby back 25 min High Pressure; St. Louis/spare 30 min High Pressure.
  4. Release: 10 min natural release, then quick release the rest.
  5. Carefully transfer ribs to a sheet pan.

Step 3: Dry + sauce (sets you up for crisp)

  1. Let ribs steam off 3–5 minutes.
  2. Pat the surface lightly with paper towels (this matters).
  3. Brush a thin layer of BBQ sauce.

Step 4A: Finish on Ninja FlexFlame (best bark/crisp)

  1. Preheat: Grill/Pizza 550–600°F for aggressive crisp, or 2-Zone 450–500°F for safer control (recommended if saucing heavily).
  2. Place ribs meat-side down first for 1–2 minutes to set, then flip.
  3. Crisp 8–12 minutes total, flipping every 2–3 minutes and brushing thin sauce layers.
  4. Pull when edges are crisp and sauce is tacky (don't let it burn).

Step 4B: Finish in Breville Smart Oven Air Fryer Pro (easy + clean)

  • Option 1 — Broil (most BBQ-like): put ribs on a foil-lined tray. Broil 3–5 minutes sauce side up, watching constantly. Flip, broil 2–4 minutes.
  • Option 2 — Air fry 425°F (less burn risk): use basket + rack position 3. Air fry 6–10 minutes, flip once. Add 1 more thin brush of sauce at the very end.

Step 5: Rest + serve

Rest 5 minutes, slice between bones, serve with extra sauce.

Tips

  • Pat dry before finishing or you'll steam instead of crisp.
  • Thin sauce layers beat one thick coat (thick sauce burns fast).
  • If ribs are getting too dark: move to the "cool zone" (FlexFlame) or drop temp / switch to air fry (Breville).
  • Make-ahead: pressure cook earlier in the day (or the day before), chill, then finish right before dinner.

Macros (per serving, estimate): 550 cal · 45g protein · 20g carbs · 30g fat