Instant Pot Country-Style Ribs

This Instant Pot country-style ribs recipe is one of the quickest ways to cook boneless pork ribs. Country ribs in the oven have to bake for over two hours to become tender, and grilled country-style ribs prebake for the same amount of time before they’re ready to hit the grill. In the Instant Pot, country-style ribs are finished cooking and ready to eat in about an hour. And they taste just as tender and delicious as the slow-cooking versions!

While this recipe makes ribs for two, it can easily be doubled. Just make sure your pressure cooker is large enough to fit all the ingredients before you get started.

What are country-style ribs?

Country-style ribs are cut from the pork shoulder in a fatty section where the shoulder meets the loin. This meat is rich with connective tissue, which makes the ribs as tender and juicy as pulled pork. Because of their higher fat content, country-style ribs tend to cook more quickly than other types of pork ribs.

Despite their name, they’re not true rib, like baby back ribs or spare ribs. They earn their name because the 2-inch-thick sections resemble ribs in appearance and texture. These ribs are sometimes referred to as “poor man’s ribs” because they’re generally less expensive than true ribs. They’re also significantly meatier than other pork ribs, offering a lot more bang for your buck in terms of flavor.

Ingredients for Instant Pot Country-Style Ribs

• Boneless country-style pork ribs: To help the ribs cook quickly and evenly, cut the boneless country-style pork ribs into 2-inch chunks. If you can’t find them, ask your butcher to cut a boneless pork shoulder into country-style ribs (or do it yourself at home, if you’re feeling brave!).
• Dry rub: A simple dry rub of onion salt, pepper and paprika seasons the pork ribs with lightly smoky, lightly savory flavor.
• Cooking liquid: Any liquid works when it comes to cooking country-style ribs in an Instant Pot. It should be straight water, broth, beer or juice. We like the complexity of combining water, ketchup, white vinegar, Worcestershire sauce, prepared mustard and celery seed. The ketchup adds sweetness, while the Worcestershire and mustard add savoriness. The acids in the vinegar help tenderize the meat.

Directions

Step 1: Season the boneless pork ribs

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Sprinkle the ribs with the onion salt, pepper and paprika.

Step 2: Brown the ribs

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Select the saute setting on a 3- or 6-quart electric pressure cooker. Adjust for medium heat and add the oil. When the oil is hot, brown the meat on all sides, then remove it from the pressure cooker.

Editor’s Tip: You can skip this step if you’re starting with frozen ribs, but we recommend it for thawed ribs. Browning the meat adds an extra layer of flavor and depth to this country-style pork ribs recipe.

Step 3: Deglaze the pan

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Add water to the pressure cooker. Cook for 30 seconds, stirring to loosen any browned bits from the pan. Press cancel. Whisk in the ketchup, white vinegar, Worcestershire sauce, prepared mustard and celery seed.

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Step 4: Pressure-cook the ribs

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Return the ribs to the pressure cooker. Lock the lid, and close the pressure-release valve. Adjust the pot to pressure-cook on high for 20 minutes. Let the pressure release naturally. If desired, skim the fat and thicken the cooking juices.

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Recipe Variations

• Add barbecue sauce: Mix the cooking juices with your favorite barbecue sauce to give the ribs a glazed finish. Skim the fat off the cooking liquid, then whisk 1/2 cup of the liquid with 1/2 cup of barbecue sauce. Brush the sauce over the ribs and pop ’em under the broiler for a few minutes to create a sticky glaze.
• Change up the dry rub: You can add sugar for sweetness, cumin or coriander for earthiness, onion and garlic powder to enhance the savory vibes, or cayenne pepper to kick up the spice. Or use a barbecue seasoning blend with smoky seasonings to make the ribs taste like they just came off the grill.
• Use bone-in ribs: Bone-in country-style ribs will take longer to cook, similar to the baby back ribs in our Instant Pot mesquite ribs recipe. Rub the seasoning on the ribs, but skip the browning stage. After combining the ingredients in the pressure cooker, lock the lid, close the pressure-release valve and pressure-cook on high for 35 minutes. Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.

How to Store Instant Pot Country-Style Ribs

Store leftover country-style ribs in an airtight container in the refrigerator for up to four days. To keep them nice and moist, store the ribs in the cooking liquid (or in water or broth, if you threw the liquid away).

How do you reheat Instant Pot country-style ribs?

We recommend reheating country ribs in the oven to prevent the meat from drying out. Transfer the ribs and cooking liquid to a baking dish. Cook them, covered, in a 250°F oven until the meat is warmed through.

Instant Pot Country-Style Ribs Tips

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Can you cook frozen country-style ribs in an Instant Pot?

You can use frozen country-style ribs in this Instant Pot recipe, and you don’t have to thaw them before adding them to the pot. Rub the spices on the ribs, pressing firmly to help the spices adhere to the frozen exterior. Skip the browning step, add an extra five minutes to the cooking time and the Instant Pot will take care of the rest.

What is the best type of rib to cook in the Instant Pot?

We love the meaty, tender texture of boneless pork ribs in the Instant Pot, but this electric pressure cooker also does a great job at cooking other types of ribs. Use the Instant Pot to cook other pork ribs, like baby back ribs (cut from the top of the ribs closest to the spine) or spare ribs (cut from the ribs closer to the belly). It also does a great job at cooking beef ribs, like Instant Pot beef ribs or Instant Pot short ribs.

Why are ribs tough in an Instant Pot?

If the ribs turn out tough in an Instant Pot, it’s possible they were undercooked. Make sure to cut the country-style ribs into 2-inch pieces so they cook evenly. And when the timer goes off, use the Instant Pot natural release instead of the quick-release method. This allows the steam to release slowly and gives the meat a chance to finish cooking through.

Is it better to slow-cook or pressure-cook boneless pork ribs?

I prefer to pressure-cook boneless pork ribs, especially when I’m running short on time. The ribs turn out just as tender as slow-cooker country-style ribs but they’re ready in about an hour (compared to the six hours it takes in the slow cooker!).