Instant Pot Country-Style Ribs

Looking for a tasty and fuss-free meal? Try our instant pot country-style ribs recipe! These tender and juicy ribs are cooked to perfection in your instant pot. 

Our instant pot country-style ribs are incredibly tender and delicious; this is really one of my favorite ways of cooking country ribs. 

This recipe can be prepared in just three easy steps using simple ingredients. All you need are basic flavorful spices and tangy barbecue sauce, which add a delicious touch to the dish.

The pot's pressure cooking function ensures the meat is fall-off-the-bone tender, making it a hit with the whole family. With minimal effort, you'll have a delicious and satisfying dish on the table in no time. 

Check out more ways of cooking meltingly tender country ribs: Country-Style Ribs in the Oven, Air Fryer Country-Style Ribs, and Slow Cooker Country-Style Ribs. 

What are country-style ribs?

• A type of pork rib cut that is meatier and less bone-in compared to traditional ribs. Unlike other rib cuts, they are typically cut from the shoulder end of the pork loin, closer to the shoulder blade.
• They are known for their marbling and tenderness, making them a popular choice for grilling, baking, or slow cooking. 
• Country-style ribs are often sold in individual pieces or as a rack, and they can be bone-in or boneless, depending on the preparation.

What is the difference between spare ribs, baby back ribs, and country-style ribs?

Spareribs, baby back, and country-style ribs differ in their location on the pig and the meat-to-bone ratio.

• Spareribs: They are a cut of meat from the belly area of the pig, closer to the breastbone. They have meaty strips between the rib bones; they are flavorful and tender. Spareribs are typically larger and fattier than other ribs.

• Baby back ribs come from the loin area near the backbone. They are smaller and leaner compared to spareribs. They are tender and more delicate in flavor than spare ribs.

• Country-style ribs are cut from the area where the pig's loin meets the blade or shoulder. They are typically bone-in and have a higher meat-to-bone ratio than spare and baby back ribs. Country-style ribs can be bone-in or boneless; they are juicy and well-marbled meat. 

Recipe ingredients

• Country-style pork ribs, bone-in or boneless pork ribs. I had four large ones with a small piece of bone inside, each weighing about 12 oz/ 350 g. 

• Spices: Your favorite dry rub or seasoning mixture or a mixture of spices. I used our simple Dry Rub for Country-Style Pork Ribs. 
  • Alternatively, use a mixture of fine sea salt or kosher salt, ground black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, and oregano (or thyme). 
  • If all you have is salt and pepper is also ok. 

• Beef broth or chicken broth or stock. I prefer broth or stock, but if you only have a cup of water, that is fine. 
• Apple cider vinegar to tenderize the meat.
• Worcestershire sauce. However, if you don’t have it, you can replace it with soy sauce, fish sauce or leave it out; the country ribs in the instant pot will still be delicious without it. 
• Your favorite bbq sauce: Homemade barbecue sauce or your favorite store-bought brand. Use around ½ cup or as needed to glaze the meat. Adjust the amount to your preference, ensuring each piece is adequately glazed. 

How to cook country-style ribs in the instant pot?

• Season ribs: Dry them well with a paper towel. Sprinkle the dry rub or spices on both sides and massage the meat well (1). 

• Assemble: Pour the stock, apple cider vinegar, and Worcestershire sauce into the instant pot. Arrange the meat in the pot in a single layer (2). 
• Pressure cook: Close the lid and ensure the pressure valve is set to the sealing position. Select the "Manual" or "Pressure Cook" setting and the time: 40 minutes.
• Natural pressure release: 10 minutes. Use the pressure valve to release any additional steam, then open the lid (3).
• In the meantime, heat the broiler. 

• BBQ glaze: Carefully lift the pieces from the pot using tongs and maybe a spoon or fork to help. The meat is very tender, and it might fall off the bone. Place them on a baking sheet lined with aluminum foil and brush them with bbq sauce using a basting brush.
• Broil them for a few minutes until the sauce caramelizes slightly, about 2-3 minutes. Stand by the oven and monitor the ribs to avoid burning the sauce. 

• Let the country-style instant pot ribs rest for a few minutes. This allows the juices to redistribute throughout the meat. 
• Serve hot.

Expert Tips

• The cook time may vary depending on the thickness of your country-style ribs. Thicker ones require longer cooking time, while thinner ones will cook faster. Adjust the cooking time accordingly to ensure the meat is tender and cooked through.
• Natural or quick pressure release: Natural release allows the ribs to rest in the hot liquid, resulting in more tender meat. Quick release can be used if you're short on time, but the meat may be slightly firmer.

Recipe FAQ

How to store and reheat?

• Refrigerate leftover instant pot country-style pork ribs in an airtight container for 3-4 days. 
• Freeze cooked ribs in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before reheating.

• Preheated oven (325°F/165°C). Place the meat on a baking sheet or in a baking dish, and cover them with foil to prevent drying out. Reheat in the oven for about 15-20 minutes or until warmed through.
• Microwave: Place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe lid to retain moisture. Heat on medium power in short intervals, checking and flipping occasionally until heated through.
• Grill or pan: If you want to add a bit of char and crispness, reheat them on a preheated grill or in a lightly oiled pan over medium heat. Heat them for a few minutes on each side until they are heated through.

What to serve with them?

• Potatoes: German Potato Salad, Cast-Iron Skillet Potatoes, or Air Fryer Sweet Potato Fries.
• Vegetable side dishes: Sauteed Zucchini with Onions, Roasted Potatoes and Brussels Sprouts, or Green Bean Casserole without Soup.
• Salads: Raw Beetroot and Feta Salad, White Cabbage Salad, or Napa Cabbage Salad with Ramen Noodles.

More tender ribs

• Lamb Ribs in the Oven
• Beer Braised Short Ribs
• Beef Ribs in the Oven
• Air Fryer Ribs
• Cabbage with Pork Ribs

More instant pot cooking

Instant Pot Country-Style Ribs

Try our instant pot country-style ribs recipe! These tender and juicy ribs are cooked to perfection in your instant pot.

5 from 1 vote

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Course: Beef, Pork and Lamb, Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 4 servings

Calories: 498kcal

Author: Adina

Equipment

• ▢
  Instant pot
• ▢
  Baking sheet
• ▢
  Tongs
• ▢
  Aluminum foil

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 3 lbs country-style pork ribs 1400 g, Note 1
• ▢ 3-4 tablespoons dry rub as required, Note 2
• ▢ 1 cup beef broth or chicken stock, 230 ml
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ½ cup BBQ sauce or as much as required to glaze the ribs

Instructions

• Season: Dry the ribs generously with a paper towel. Sprinkle the dry rub or other spices on both sides and massage the meat well.

  3 lbs/ 1400 g country-style ribs + 3-4 tablespoon dry rub or as required
• Pour the stock, apple cider vinegar, and Worcestershire sauce into the instant pot. Arrange the country ribs in the pot in a single layer.

  1 cup broth or stock + 1 tablespoon apple cider vinegar + 1 tablespoon Worcestershire sauce
• Pressure cook: Close the lid and ensure the pressure valve is set to the sealing position. Select the "Manual" or "Pressure Cook" setting and the time: 40 minutes.
• Allow natural release for 10 minutes. Use the pressure valve to release any additional steam, then open the lid.
• In the meantime, heat the broiler.
• BBQ glaze: Carefully lift the ribs from the pot using tongs and maybe another spoon to help. The meat is very tender, and it might fall off the bone. Place the ribs on a baking sheet lined with aluminum foil and brush them with bbq sauce.

  ½ cup BBQ sauce or as required
• Broil the country ribs for a few minutes until the sauce caramelizes and forms a sticky coating, about 2-4 minutes, but stand by the oven and monitor the ribs to avoid burning the bbq glaze.
• Let rest for a few minutes before serving.

Notes

1. The ribs I had were bone-in and weighed about 12 oz/ 350 g each.
2. Seasoning: Use your favorite dry rub or seasoning mixture. We used our homemade rub for country ribs. Alternatively, season the ribs generously with only salt and pepper or mix your own spices. For instance, mix 1 tablespoon brown sugar + 1 teaspoon fine sea salt + ½ teaspoon pepper + 1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon sweet paprika + 1 teaspoon smoked paprika + 1 teaspoon oregano (or thyme) + a pinch of cayenne pepper (to taste).

Nutrition

Serving: 1piece from 4 | Calories: 498kcal | Carbohydrates: 18g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 796mg | Potassium: 878mg | Fiber: 1g | Sugar: 13g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg

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