Instant Pot St Louis Spare Ribs Recipe: Smoky Pull-Apart Tender in 90 Minutes

I’ve perfected a method for achieving pull-apart tender ribs in the Instant Pot without sacrificing smoky depth. This technique delivers results that rival slow-smoked versions in just 90 minutes.

The secret lies in a two-step process: first pressure cooking the ribs with a flavorful liquid, then finishing with a quick broil to caramelize the sauce. It’s a game-changer for busy cooks.

You’ll end up with meat that falls cleanly from the bone, infused with rich, barbecue flavors. The sauce reduces into a sticky glaze that clings to every bite.

Serve these ribs with classic sides like coleslaw and cornbread for a complete meal. Here’s how to make them.

Ingredients for Instant Pot St Louis Spare Ribs

These quality ingredients create smoky, fall-off-the-bone ribs with minimal effort in your Instant Pot.

The ribs are the foundation—look for St. Louis style with good marbling at Costco or your butcher. Remove the membrane yourself (it peels right off) for maximum tenderness. Kraft or Sweet Baby Ray’s barbecue sauce both work well, but any thick, smoky variety will do. The apple cider vinegar brightens the rich sauce, so don’t skip it (the good stuff from Bragg is ideal).

No liquid smoke? Half a teaspoon of chipotle powder adds a similar depth. Out of brown sugar? Honey or maple syrup at the same amount works, though the texture changes slightly. For a spicier kick, add cayenne at 0.5 tsp. The broth can be beef or vegetable—whatever you have open. Worst case, water plus extra sauce still delivers great flavor.

Ribs stay juicy for 3-4 days refrigerated in their sauce. Reheat gently in the Instant Pot with a splash of broth. Freezes beautifully for up to 3 months—portion into meal-sized containers before freezing for easy thawing.

Step-by-Step Instructions for Instant Pot St Louis Spare Ribs

Here’s the method. Straightforward, tested, works every time.

Step 1: Season the Ribs Thoroughly

Pat the 3 lb St Louis Style Pork Spare Ribs dry with paper towels to ensure the seasoning adheres properly. In a small bowl, combine the 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 1 tbsp Smoked Paprika.

Rub this mixture evenly over all surfaces of the ribs, pressing it in so it forms a flavorful crust. I always let the seasoned ribs sit at room temperature for 15-20 minutes while I prepare the remaining ingredients—this helps the spices penetrate slightly.

Step 2: Sear the Ribs for Depth of Flavor

Set your Instant Pot to the “Sauté” function and add the 1 tbsp Vegetable Oil. Once the oil is shimmering, carefully add the ribs in batches, meaty side down. Sear for 3-4 minutes per side until deeply browned.

This step creates a caramelized crust that enhances the overall flavor. Don’t overcrowd the pot—searing in batches ensures each piece gets proper contact with the hot surface. Remove the seared ribs and set them aside temporarily.

Step 3: Build the Cooking Liquid and Pressure Cook

With the Instant Pot still on “Sauté,” deglaze the bottom with the 1 cup Chicken Broth, scraping up all the browned bits. Stir in the 0.25 cup Apple Cider Vinegar, 0.25 cup Brown Sugar, 2 tbsp Worcestershire Sauce, and 1 tsp Liquid Smoke.

Return the seared ribs to the pot, stacking them if necessary. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes. The ribs will emerge fall-off-the-bone tender when done.

Step 4: Finish with Barbecue Sauce

Once the pressure cooking is complete, perform a quick release. Carefully remove the ribs and place them on a serving platter. Pour out most of the cooking liquid, leaving about ½ cup in the pot.

Add the 1.5 cups Barbecue Sauce to the Instant Pot and stir to combine with the reserved cooking liquid. Return the ribs to the pot, coating them thoroughly with the sauce. Let them sit in the warm sauce for 5-10 minutes to absorb the flavors before serving.

Flavor Customization for This instant pot st louis spare ribs

Sweet and Tangy

Swap the 1.5 cups barbecue sauce for a mix of 1 cup ketchup, ½ cup honey, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard. This creates a brighter, more balanced glaze. I love this for summer cookouts. 🌟

Spicy Kick

Add 1 tbsp sriracha or 1 tsp cayenne pepper to your sauce mixture. For deeper heat, include 1 chopped jalapeño when deglazing. The spice cuts through the richness beautifully.

Asian Fusion

Replace the barbecue sauce with 1 cup hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp grated ginger. Garnish with sesame seeds and sliced green onions.

Dry Rub Boost

Enhance the rub by adding 1 tbsp chili powder or 1 tsp cumin for a Southwestern twist. I often use Penzeys for the freshest spices. This works especially well with chipotle powder.

Coffee-Infused

Stir 2 tbsp strong brewed coffee into your sauce mixture before coating the ribs. The coffee deepens the smoky notes without making it taste like coffee. Try Starbucks dark roast for best results. 🔥

Honey Garlic

Mix ½ cup honey, 3 minced garlic cloves, and 2 tbsp soy sauce as your glaze. Thicken with 1 tsp cornstarch slurry if needed. This version is a crowd-pleaser at my family gatherings.

Frequently Asked Questions