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Pressure-Cooked Mesquite Ribs

When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! —Sue Evans, Marquette, Michigan
  • Total Time
    Prep: 10 min. + broiling Cook: 35 min. + releasing
  • Makes
    8 servings


  • 1 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 4 pounds pork baby back ribs, cut into serving-size portions
  • 2 tablespoons mesquite seasoning
  • 3/4 cup barbecue sauce, divided


  • Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure naturally release for 10 minutes, then quick-release any remaining pressure.
  • Remove ribs to a foil-lined baking sheet. Preheat broiler. Brush ribs with half the barbecue sauce. Broil 4-6 in. from heat until glazed. Brush with remaining barbecue sauce.
Nutrition Facts
1 serving: 329 calories, 21g fat (8g saturated fat), 81mg cholesterol, 678mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 23g protein.
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Average Rating:
  • Cookiemaster13
    May 31, 2020

    Second time making these ribs this evening! Wow both times provided phenomenal results. This recipe is definitely a keeper for our home!! I didn’t change a single thing either time ~ followed recipe exactly as stated. Thank you for sharing.

  • Tammy
    May 10, 2020

    These ribs were excellent. They are full of flavor and tender. I had broiled mine for about 15 minutes just enough to lightly char the bbq sauce. My family really enjoyed these.

  • cynandtom
    May 7, 2020

    Phenomenal flavor, fall off the bone deliciousness! If you don’t have a pressure cooker, I also made these on the grill with just the mesquite and barbecue sauce, and they came out great, as well.

  • Stephanie
    Dec 16, 2019

    Made these as written and they were so delicious. We will definitely be making again. This was the first recipe we made in our new instant- pot and it was easy and turned out perfect!

  • Glenna
    Apr 21, 2018

    The only modification I made was using steak seasoning instead of mesquite. After 12 minutes of allowing the pressure to reduce naturally, I released the rest manually. The meat was so tender! I used my favorite mustard-based sauce and broiled for just a few minutes. Delicious! This recipe is going on my repeat list.

  • Rick
    Feb 6, 2018

    No comment left

  • JenniJoe
    Feb 5, 2018

    Super quick and easy to modify with items on hand. Didn't have Apple Cider Vinegar so used Distilled Vinegar, didn't have Mesquite rub so used Montreal rub. Meat fell off the bones. My children loved them and talked/bragged about them to friends asking how to use a pressure cooker. Have since purchased recipe items and will try again with right ingredients.