Pressure Cooker BBQ Ribs are a super easy fall off the bone tender dinner or tailgating idea with a delicious spicy date paste sweetened (no added Sugar) BBQ sauce for the win.
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Finger Licking Deliciousness
Bring extra napkins to the table as you are going to need them. The only way to really enjoy ribs is to pick them up with your fingers and really get in there. Are we right?
When you are low on time but want big flavors without all the added sugar, you are going to love our Instant Pot BBQ Ribs. Fall off the bone, lip smacking, finger licking good baby back ribs have it all going on.
These easy pork ribs are first rubbed in a zesty dry rub then placed in the pressure cooker (Instant Pot) for 24 minutes, slathered with this delicious spicy and date sweetened BBQ sauce. We then popped it under the oven broiler for just about 2-4 minutes for that crispy topping. In addition, you could also throw them on the BBQ grill.
If you are a rib lover like us, our Air Fry Ribs (Chinese Style Garlic Ribs) is another great half-time appetizer or family dinner idea.
Rib Lovers!
In under 30 minutes, you can have dinner on the table or be ready for the half time festivities. If serving for dinner, try it will a side of cornbread and sweet potato fries for the win.
There is no added sugar. The BBQ sauce is lightly sweetened with date paste and the natural sweetness from caramelized onions.
You can actually pronounce all the ingredients in this recipe. There are no added weird preservatives or thickeners, just REAL Food.
Your pressure cooker takes all the hard work, so you don’t have to. There is no slaving over an hour for 4 hours or the grill whilst your ribs are cooking.
Instant Pot BBQ ribs can be made ahead and then just reheated and browned under the broiler or on the barbeque grill.
Rocking Dry Rub
Pressure Cooker BBQ Ribs is extra delicious with this quick and easy dry rub. We bet you have everything in your spice drawer right now to make this. Go ahead and check.
Garlic powder
Cumin
Chili powder
Paprika
Salt and pepper
Sticky Spicy BBQ Sauce with No Added Sugar
No Guilt BBQ sauce that will have you swooning over these ribs. A little spicy, savory, sour and slightly sweet from the natural sweetness of caramelized onions and date paste. Dates are even better than brown sugar because it gives the sauce a real unique depth of flavor.
We start by caramelizing onions and garlic. Then, we add Hunt’s Tomato sauce as it has no added sugars, a little dash of Dijon mustard, apple cider vinegar, Worcestershire sauce, red chili peppers and salt and pepper to taste.
Date paste Benefits
Date paste is a delicious and healthy alternative to granulated sugar or brown sugar. It can be exchanged for brown sugar or sugar as a 1:1 ratio. In addition, date paste compared to granulated sugar has a low glycemic load.
Therefore, it does not cause the huge sugar spike like regular sugar. Dates have potassium, iron and fiber and help to thicken the BBQ sauce naturally. They are an easy sugar alternative for baking as well. Be sure to try our...
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How to Make
- Remove the membrane from the back of the ribs
- Sprinkle on the dry rub and rub all over the pork ribs
- Add the liquids to the pressure cooker.
- Pressure cook ribs on rack.
- Make the BBQ sauce with date paste. Making your own date paste is super easy. You will want to use it in many recipes so make a larger batch as it can keep for at about 1 month in the refrigerator or 6 months in the freezer. Slather BBQ sauce on ribs.
- Broil ribs in the oven or place on the grill to slightly browned.
Pressure Cooker Instructions
No more fussing over a hot grill or oven for hours while your baby back ribs slowly cook. You can have perfectly fall of the bone tender ribs using your pressure cooker (Instant pot). Our instant pot came with the little rack that is the perfect height to hold a rack of baby back ribs. With a 6 quart or 8 quart you can get in at least one to 2 racks of ribs.
As you already know, you must put some liquid in the pressure cooker to start the cooking process so that was a combination of chicken broth and apple cider vinegar.
Our Slow cooker (Instant Pot) is a life saver on most days. If you have not tried our Instant Pot Italian Sausage Tortellini Soup, Instant Pot Lentil Ham Stew or our 55 MUST TRY Cozy Crockpot Slow Cooker Instant Pot Recipes, you are totally missing out on some deliciousness.
How to Store
Cooked Pressure Cooker BBQ ribs can be stored in a sealed container in the refrigerator for 3 days or frozen for us to 2 months.
To reheat ribs, you can microwave them on medium heat for a minute or two or you can heat in the oven at 350 degrees F (176 degrees C) for about 7 to 10 minutes and heated through.
Frequent Asked Questions (FAQ's)
Set your pressure cooker to high pressure and make sure the vent is closed for 24 minutes. Allow the natural release of pressure for 10 minutes. Then, you can do a quick release of pressure. Stay safe and use an oven mitt to protect your hand and turning the vent away from your face
Date paste is a healthier way to sweeten barbeque sauce. Unlike refined sugar, date paste does not spike your glucose levels as much as regular sugar and is packed with vitamins and fiber.
Tailgating Ideas
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Pressure Cooker BBQ Ribs
Ingredients
- 1 rack baby back ribs
approximately 1.5 - 2 pounds
Dry rub ingredients
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- red chili flakes
dash or to your desired heat level - optional
Pressure cooker (Instant Pot Liquid) Wet Ingredients
- 1.5 cup chicken broth
gluten-free - 2 tablespoon apple cider vinegar
Caramelized Onion BBQ Sauce
- 1 tablespoon olive oil
- 1 cup onions
chopped - 3 cloves garlic
peeled and chopped - 1 cup Tomato sauce
(with no added sugar- We used Hunt’s brand) - 3 tablespoon date paste
- 2 tablespoon apple cider vinegar
- 2 teaspoon Worcestershire sauce
- 1 tablespoon Dijon Mustard
- red chili pepper flakes
to taste - salt and pepper to taste
Instructions
- Wash your ribs and dry them. Remove the skin membrane from the back side of your ribs (This is a very important step. If you do not remove the membrane from the back of the ribs, it will make your ribs tough and prevents the ribs from soaking up the flavors of the rub. I put my ribs meat side down on the cutting board and take one of my very sharp knives and run in very shallow to start the end of the membrane and then I use my fingers to pull off.)
- Put the dry rub ingredients (salt, pepper, cumin, chili powder, garlic powder, paprika and dried red chili flakes) into a small bowl and mix.
- Sprinkle the dry rub ingredients all over the ribs. Rub the dry ingredients all over front back and sides of ribs to get the flavors into the meat.
- Place the wire rack into your pressure cooker (instant Pot) Set your ribs in a semi-circle around the edge of the pressure cooker.
- Mix the pressure cooker (instant Pot) Wet ingredients (chicken broth and apple cider vinegar) together. Pour into the bottom of the pressure cooker.
- Set your pressure cooker to high pressure and make sure the vent is closed for 24 minutes. Allow the natural release of pressure for 10 minutes. Then, you can do a quick release of pressure. Stay safe and use an oven mitt to protect your hand and turning the vent away from your face.
- In the meantime, make your homemade Caramelized onion BBQ sauce: In a small pan place olive oil and onions and sauté slowly and gently until slightly golden. Add garlic and stir until aromatic. Then, add tomato sauce, date paste, apple cider vinegar, Worcestershire sauce, Dijon mustard, dried hot red pepper flakes (optional) and salt and pepper to taste.
- Taste BBQ sauce and adjust seasonings as required. If you want it sweeter, add a little more date paste. Cook on stove top over low heat for about 10-15 minutes until the flavors have a chance to mingle. Set aside.
- Preheat the oven to broil or you can Preheat outdoor grill, if you prefer. Broil your ribs for 2-4 minutes until they are lightly browned. Keep a super close eye on them so they do not burn. You can also finish your baby back ribs off on the grill just 5-8 minutes on each side or until lightly browned or a few grill marks.
- Step 9: Serve up Pressure Cooker BBQ Ribs with plenty of napkins as this is one finger licking good experience. Enjoy!
Mich - Piece of Cake says
Hi there, I came across your blog and was really drawn to your lovely ribs. They look absolutely beautiful and I am sure would taste amazing with the fig and caramelized onion BBQ sauce. Did you get that sauce from Hong Kong? I wonder if its available at all in Singapore.
Healthy World Cuisine says
Hello and thanks for stopping by. I just visited your website and loved seeing all the yummy recipes and that crust on your chicken pot pie is gorgeous.
divaofdelicious says
Gaaa! I neeeed to try these!
Healthy World Cuisine says
I promise you will not be disappointed. It is really worth the effort. You could serve it along one of your yummy side dishes and some grilled corn on the cob. Take care, BAM
saffronandhoney says
This looks so gooey gooey good! Love the addition of fig.
Healthy World Cuisine says
Thank you. I think that the addition of many kinds of fruits be lovely in a BBQ sauce. How about crushed pineapple, applesauce? Take care, BAM
Promenade Claire says
What a great idea to use figs instead of sugar - so much tastier, and stickier 🙂
Healthy World Cuisine says
The finger licking good part is more enhanced. Wet ones are required!
andylmoore says
Yum, yum, sticky yum!
Healthy World Cuisine says
Thanks! Wet one's/ wet towels and full adult sized bib would complement this dish well.
andylmoore says
A bin liner tucked in the top of a shirt
thecompletecookbook says
Absolutely sensational!
🙂 Mandy
Healthy World Cuisine says
Thank you Mandy. I wish I would have made more as you know how the hungry growing teenagers. I had to fight for my portion of the ribs.
Jasline says
I am utterly and totally blown away! This looks so amazingly good! Bobbi you are always making me drool all the time and this is becoming a habit!
Healthy World Cuisine says
Jasline you are so very kind! I also have the same problem with reading your posts. I now have decided to stop reading yours late at night just to curb my midnight snacking. Take care, BAM
ioanna aggelidaki says
Oh my God........ this looks sooooooooo good! I am sooooooo drooling..............
Healthy World Cuisine says
Thank you for your kind comment. 3.5 hours of smelling these wonderful ribs cook in the oven was making my family so ravished. However, it was worth the wait. I can't wait to make them again. Take Care, BAM
cravesadventure says
My mouth is watering - YUM:)
Healthy World Cuisine says
Thanks, my kids loved it!
Jeno @ Week Nite Meals says
Bam, I have never made my own BBQ sauce before, the fig makes perfect sense! The expo looks like a foodie's heaven, oh why don't they have something like that at Houston...
Healthy World Cuisine says
There is actually a HK food and Tea expo in August and really looking forward to that. I guess you will have to come to HK!
Tandy says
These look finger licking good!
Healthy World Cuisine says
Wet ones for the kids are highly recommended, sleeves are not. LOL Take care, BAM
Sammie says
Delicious! What a great inspiration! haha.. This looks like a fusion flavoured char siew to me!! I bet they'd taste sooooo juicy and delicious in paus!! Another wonderful creation from Bam Bam! 🙂
Healthy World Cuisine says
If I had any left overs this would be a great Char Siew fan meal. With a little special drizzled sauce on the top. Now you have me thinking....
Dawn says
Looks great BAM, I love when my husband makes ribs on the Egg, I am going to have to tell him about your sauce!!
Healthy World Cuisine says
Thanks Dawn. "What is makes rib on the egg" is that a slang or a cool way of cooking ribs?
Dawn says
We have a Big Green Egg - a Japanese style smoker. When you are back in the states you may have to invest in one!
Healthy World Cuisine says
Cool! I will have to keep my eyes open for one.
Kristy says
I love figs and caramelized onions and it's downright genius to put them into bbq sauce for ribs! I'm definitely making this before the summer ends. 🙂
Healthy World Cuisine says
Thanks Kristy. I think it was the taste testing at the EXPO as there was someone a couple of stall down making something savory that just smelled so great while I was tasting this fig sauce. It was like a lightbulb for the perfect recipe. Take Care, BAM
kitchenriffs says
Oven cooking your ribs and then finishing them on the grill is a great way to get them meltingly tender but with that characteristic barbecue tang. Good tip on removing that membrane - it's a pain, but it does make a difference. Substituting figs for brown sugar is really an interesting idea. I can definitely see how it adds sweetness, but the extra texture must be great - nice mouth feel, I'd guess. Glad you didn't go hungry at the Expo! Good post - thanks.
Healthy World Cuisine says
Thank you! I really prefer baking my ribs first too. When I lived at home, my dad used to parboil them first, just something seems so wrong on so many levels about boiling out all the taste out of your meat unless you are making hotpot or shabu shabu. I think you could make your own fig sauce with fresh figs in a blender as it really does add another dimension to the sauce.