Sweet Dry-Rub Baby Back Ribs – 6-QT Electric Pressure Cooker

The aroma of perfectly cooked ribs always transports me back to summer barbecues with my family. My grandfather, a true grill master, would spend hours tending to his ribs, carefully basting them with his secret-recipe sauce. While I lack the patience for that level of dedication on a weeknight, I’ve found that using an electric pressure cooker delivers unbelievably tender, flavorful ribs in a fraction of the time. This recipe captures that same smoky-sweet essence I remember from those summer days, but with the convenience of modern cooking technology.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes (includes pressure building and natural release time)
• Total Time: 1 hour 20 minutes
• Servings: 4
• Yield: 2 full rib racks
• Dietary Type: Gluten-Free, Dairy-Free (depending on barbecue sauce)

Ingredients

For the Rub:

• ¾ cup brown sugar
• 2-4 tablespoons salt (adjust to taste)
• ¼ cup paprika
• 2 tablespoons finely ground black pepper
• 2 tablespoons granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dry mustard
• 1 teaspoon ground coriander or ½ teaspoon dried cilantro
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon ground allspice

For the Ribs:

• 4 lbs baby back ribs (2 full racks)
• 12 ounces Coca-Cola

For the Sauce:

• ¼ – ½ cup barbecue sauce (I recommend Heinz Kansas City BBQ sauce for convenience and flavor)

Equipment Needed

• 6-quart or larger electric pressure cooker (Instant Pot recommended)
• Roasting rack (that fits inside pressure cooker)
• Large cooking sheet
• Medium mixing bowl
• Silicone basting brush
• Tongs
• Colander (optional)

Instructions

1. Prepare the Rub: In a medium bowl, thoroughly combine all rub ingredients. Ensure there are no lumps of brown sugar.
2. Prep the Ribs: Place the ribs on a full cooking sheet. Remove the membrane from the inner side of the ribs. This is a thin, silvery skin that can make the ribs tough. You can use a butter knife and paper towel to grab and pull it off. Also, trim off any excess fat from the ribs. YouTube is a great resource for instructional videos on both these steps.
3. Apply the Rub: Generously coat both sides of both racks of ribs with the dry rub. Ensure even coverage for maximum flavor.
4. Set up the Pressure Cooker: Place the roasting rack inside the inner pot of your 6-quart or larger electric pressure cooker.
5. Add Liquid: Pour 12 ounces of Coca-Cola into the inner pot. This will help tenderize the ribs and add a subtle sweetness.
6. Arrange the Ribs: Position each rack of ribs vertically in the pressure cooker, with the meaty side facing outwards and the meatier edge on top. A 6-quart pressure cooker should accommodate 2 racks, while an 8-quart pressure cooker can typically hold 3-4 racks.
7. Add Remaining Rub (Optional): Sprinkle any remaining dry rub over the ribs in the pressure cooker.
8. Pressure Cook:
   • INSTANT POT: Secure the lid of the Instant Pot. Select the MEAT/STEW setting and increase the cooking time to 30 minutes. Once the cooking cycle is complete, press Off and unplug the unit. Allow the pressure to release naturally for at least 12 minutes before manually venting any remaining pressure.
   • OTHER ELECTRIC PRESSURE COOKERS: Secure the lid and cook on HIGH pressure for 30 minutes. Allow the pressure to release naturally.
   • STOVE-TOP PRESSURE COOKER: Please consult your pressure cooker’s manual for specific instructions. Stove-top pressure cookers typically operate at a higher pressure (15 psi) compared to electric models (11 psi), so cooking times and natural pressure release times will likely be shorter. However, you’ll need to monitor the pressure and adjust the heat to maintain the correct level throughout the cooking process.
9. Release Pressure and Remove Ribs: Once the pressure cooker has fully released its pressure, carefully remove the lid. Use tongs to carefully remove the ribs from the pressure cooker. If desired, transfer the ribs to a colander to drain any excess liquid. This is especially helpful if you plan to cook the ribs ahead of time.
10. Strain and Reserve Cooking Liquid (Optional): Strain the cooking liquid from the inner pot and refrigerate it. Once chilled, the fat will solidify on top, making it easy to remove. The defatted liquid can be used as a flavorful marinade for a rump roast. If you don’t want to use the liquid, discard it.
11. Finish in the Oven (Broiler Method): Preheat your oven to BROIL. Place the rib racks on a baking sheet, meaty side up. Use a silicone basting brush to glaze the ribs generously with your favorite barbecue sauce. Broil for 2-5 minutes, or until the sauce is heated through and slightly caramelized. For a deeper glaze, baste again with barbecue sauce and broil for a few more minutes. Watch carefully to prevent burning.
12. Finish on the Grill (Grilling Method): Prepare your grill to medium heat. Place the rib racks on a BBQ mesh grate, meaty side up. Glaze generously with barbecue sauce using a silicone basting brush. Heat through, basting again with barbecue sauce as desired.

Expert Tips & Tricks

• Adjust Sweetness and Spice: The amount of salt and cayenne pepper in the dry rub can be adjusted to your liking. Start with the lower end of the salt range and add more to taste. For a spicier kick, increase the cayenne pepper.
• Don’t Skip the Membrane Removal: Removing the membrane from the back of the ribs is crucial for tenderness. It prevents the ribs from becoming tough and allows the flavors of the rub to penetrate more effectively.
• Control the Natural Pressure Release: Allowing the pressure to release naturally is key to achieving fall-off-the-bone tenderness. However, if you’re short on time, you can manually release the pressure after at least 12 minutes of natural release. Be extremely careful when manually releasing the pressure, as hot steam will escape.
• Prevent Sticking: The roasting rack helps keep the ribs from sitting directly in the Coca-Cola, which can prevent sticking and promote even cooking.
• Make Ahead: The pressure-cooked ribs, without the barbecue sauce, can be easily frozen for future use. Thaw completely before glazing and finishing in the oven or on the grill.

Serving & Storage Suggestions

Serve these succulent baby back ribs hot off the grill or out of the oven with your favorite sides. Classic accompaniments include coleslaw, cornbread, potato salad, and baked beans.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and warm them in a preheated oven at 300°F (150°C) until heated through. You can also reheat them in the microwave, but be careful not to overcook them, as they can become dry.

For longer storage, freeze the cooked ribs (without the barbecue sauce) in a freezer-safe bag or container for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Estimated values. Actual values will vary based on specific ingredients used, especially the sugar content of your brown sugar and barbecue sauce.

Nutrient	Amount per Serving	% Daily Value
Calories	787 kcal	N/A
Total Fat	49.8g	77%
Saturated Fat	17.9g	90%
Cholesterol	190.5mg	64%
Sodium	2053.6mg	85%
Total Carbohydrate	33.6g	11%
Dietary Fiber	2.6g	10%
Sugars	26.4g	N/A
Protein	53.8g	108%

Variations & Substitutions

• Spicier Ribs: Increase the amount of cayenne pepper in the rub for a spicier flavor. You could also add a pinch of smoked paprika.
• Smoked Ribs: For a smokier flavor, add a teaspoon of liquid smoke to the Coca-Cola in the pressure cooker.
• Different Liquids: Experiment with different liquids in the pressure cooker. Apple juice, beer, or even chicken broth can all add unique flavors.
• Honey Garlic Ribs: Replace the barbecue sauce with a mixture of honey, minced garlic, soy sauce, and a touch of sesame oil for an Asian-inspired flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of ribs for this recipe?

A: While this recipe is specifically designed for baby back ribs, you can use spare ribs. However, spare ribs are generally thicker and may require a slightly longer cooking time in the pressure cooker. Add about 5-10 minutes to the pressure cooking time.

Q: Can I skip the dry rub and just use barbecue sauce?

A: While you can, you’ll be missing out on a lot of flavor! The dry rub creates a flavorful crust that complements the barbecue sauce.

Q: How do I know when the ribs are done?

A: The ribs are done when the meat is very tender and easily pulls away from the bone. They should be almost falling apart.

Q: Can I make this recipe without a pressure cooker?

A: Yes, but the cooking time will be significantly longer. You can bake the ribs in a low oven (275°F/135°C) for several hours, or until the meat is very tender.

Q: What if I don’t have Coca-Cola?

A: You can substitute with Dr. Pepper or even beef broth. The Coca-Cola adds a subtle sweetness, but the other liquids will still provide the necessary moisture and tenderizing properties.

Final Thoughts

Don’t be intimidated by the idea of making ribs at home! This electric pressure cooker method is incredibly simple and delivers restaurant-quality results every time. I encourage you to try this recipe and experiment with different variations to find your perfect flavor combination. Share your creations and feedback – I’d love to hear what you think! And don’t forget to pair these delicious ribs with a crisp coleslaw and a cold drink for the ultimate barbecue experience.