BBQ Baby Back Ribs

Name: BBQ Baby Back Ribs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 racks baby back ribs; 4 cups apple juice; ½ cup cider vinegar; ½ cup barbecue sauce

Tender baby back ribs cooked to perfection in an Instant Pot, then finished with caramelized barbecue sauce in the oven. Made with apple juice and cider vinegar for extra flavor and tenderness.

4 servings

55 min

Published October 4, 2025

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Ingredients

•2 racks baby back ribs
•4 cups apple juice
•½ cup cider vinegar
•½ cup barbecue sauce

Cooking Instructions

1.
With a rack bone side up, and starting at one end, slip a knife tip under the translucent membrane, loosening it from the bone. Once you have lifted enough to get a good grip, grasp the membrane with a paper towel and peel it off the rack (or ask your butcher to do this). Repeat with the remaining rack(s). Cut the rack(s) in half crosswise.
5 min
2.
Stack the ribs in the Instant Pot. Pour in the apple juice and vinegar. Secure the lid and move the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (For meat-falling-off-the-bone ribs, set the cooking time for 25 minutes.)
20 min
3.
Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat the oven to 400° F and line a sheet pan with aluminum foil or a silicone baking mat.
15 min
4.
When 15 minutes have passed, move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a pair of tongs, transfer the ribs to the prepared sheet pan. Discard the cooking liquid.
5 min
5.
Brush the ribs on both sides with the barbecue sauce, then bake for about 10 minutes, until the sauce is a caramelized and browned. Remove from the oven, cut the ribs apart, and serve.
10 min

Cooking Instructions

With a rack bone side up, and starting at one end, slip a knife tip under the translucent membrane, loosening it from the bone. Once you have lifted enough to get a good grip, grasp the membrane with a paper towel and peel it off the rack (or ask your butcher to do this). Repeat with the remaining rack(s). Cut the rack(s) in half crosswise.

5 min

Stack the ribs in the Instant Pot. Pour in the apple juice and vinegar. Secure the lid and move the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (For meat-falling-off-the-bone ribs, set the cooking time for 25 minutes.)

20 min

Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat the oven to 400° F and line a sheet pan with aluminum foil or a silicone baking mat.

15 min

When 15 minutes have passed, move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a pair of tongs, transfer the ribs to the prepared sheet pan. Discard the cooking liquid.

5 min

Brush the ribs on both sides with the barbecue sauce, then bake for about 10 minutes, until the sauce is a caramelized and browned. Remove from the oven, cut the ribs apart, and serve.

10 min