At high pressure, start with about 25 minutes for a rack of baby back ribs or 30 minutes for spare ribs, followed by a 10-minute natural release. These are starting times for a rack cut into sections in a typical electric pressure cooker. Rack thickness, cooker model, and whether you want a firm bite or very tender ribs will change the result.
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Pressure-cooker timing
| Rib type | High-pressure cook time | Release |
|---|---|---|
| Baby back ribs, rack cut into 2–3 sections | About 25 minutes | 10 minutes natural, then release remaining pressure |
| Spare ribs, rack cut into 2–3 sections | About 30 minutes | 10 minutes natural, then release remaining pressure |
For a firmer bite, reduce the time by a few minutes. For ribs that pull apart easily, add 3–5 minutes. Check your model’s manual for minimum liquid, max-fill line, and pressure-release instructions; never fill beyond the limit.
Method
- Remove the membrane from the bone side if it is still attached, then cut the rack into sections that fit comfortably.
- Season the ribs. Add the amount of water or broth required by your cooker manual and set the trivet in the pot.
- Arrange the ribs on the trivet, close the lid, and cook at high pressure using the timing above.
- Let pressure fall naturally for 10 minutes before carefully releasing what remains. Keep hands and face away from the steam valve.
- Check the texture. If the meat is not tender enough, return the ribs to pressure for 3–5 minutes.
- For a browned finish, brush with sauce and broil or grill briefly, watching closely so the sauce does not burn.
Use a food thermometer in the thickest meat away from bone. USDA lists 145°F with a 3-minute rest as the minimum safe temperature for whole cuts of pork; ribs are often cooked longer for tenderness. A thin-tip instant-read thermometer makes checking easier. For another pressure-cooker timing reference, see our beef-stew guide.
Why ribs turn out tough or mushy
Tough ribs usually need a little more time under pressure. If they are falling apart when you wanted clean slices, reduce the cook time next time and keep the natural release. Let the finished rack rest briefly before cutting between the bones.
Follow the USDA safe temperature chart and the instructions for your specific pressure cooker.
