Pork Spare Ribs Recipe Pressure Cooker: Set It and Forget It Fall-Off-The-Bone

I developed this method after burning one too many batches of ribs the traditional way. The pressure cooker changes everything—fall-off-the-bone tenderness without the all-day commitment.

This approach uses a precise combination of seasoning, liquid, and pressure cooking time to transform tough spare ribs into a restaurant-quality dish. No smoker, no babysitting, just consistent results every time.

You’ll end up with meat so tender it nearly melts, infused with deep, smoky flavors from the dry rub. The best part? It’s ready in a fraction of the time of conventional methods.

Perfect for weeknight dinners or impressing guests with minimal effort. Here’s how to make it happen.

Ingredients for Pork Spare Ribs Recipe Pressure Cooker

Pantry spices plus ribs. That is all you need for this.

The ribs are the star here. Pork spare ribs have more connective tissue than baby backs—perfect for pressure cooking. Look for well-marbled racks at Costco or your local butcher. Ask them to cut into 3-4 rib sections (saves you a knife fight). The dry rub spices? Penzeys or bulk bins ensure freshness. Don’t skimp on the smoked paprika—it’s carrying the smoky flavor without a smoker.

No liquid smoke? extra teaspoon of smoked paprika works. Swap chicken broth for beef broth if you want deeper flavor. Apple cider vinegar can be white vinegar or lemon juice in a pinch. Out of brown sugar? Coconut sugar or maple syrup (reduce liquid slightly). The pressure cooker does the heavy lifting—no need for fancy ingredients.

Rub the ribs the night before for maximum flavor penetration. Cooked ribs keep 4-5 days in the fridge or freeze for 3 months. Reheat in the pressure cooker with a splash of broth to keep them moist. Leftovers make killer tacos or sandwiches.

Step-by-Step Instructions for Pressure Cooker Pork Spare Ribs

Here’s how to get tender, fall-off-the-bone ribs with minimal effort and maximum flavor.

Step 1: Season the Pork Spare Ribs Generously

Pat the 3 lb Pork Spare Ribs dry with paper towels, then cut into 3-4 rib sections if using a full rack. In a small bowl, combine the 0.5 cup Brown Sugar, 2 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tbsp Chili Powder, and 1 tsp Ground Cumin.

Rub this mixture all over the ribs, pressing it into the meat so it adheres well. This creates a flavorful crust that’ll deepen as the ribs cook. Let them sit while you prep the pressure cooker—this gives the seasoning time to penetrate the surface.

Step 2: Sear the Ribs for Extra Flavor

Set your pressure cooker to the sauté function and add the 2 tbsp Olive Oil. Once hot, add the ribs in batches (don’t overcrowd) and sear for 2-3 minutes per side until deep golden brown. This step builds a rich fond in the pot, which will enhance the sauce later.

Remove the ribs and set them aside. Pour in the 0.25 cup Apple Cider Vinegar and 1 tsp Liquid Smoke, then scrape the bottom of the pot to deglaze, lifting all those flavorful browned bits. This ensures nothing burns during pressure cooking.

Step 3: Pressure Cook to Tenderness

Return the ribs to the pressure cooker, stacking them if needed. Pour in the 1.5 cups Chicken Broth, making sure the liquid covers the bottom of the pot but doesn’t submerge the ribs completely. Secure the lid and set the cooker to high pressure for 25 minutes.

Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The ribs should be fork-tender at this point—if they’re not, seal the lid again and cook for an additional 5 minutes.

Step 4: Finish and Serve

Carefully remove the ribs from the pressure cooker and place them on a serving platter. If you prefer a thicker sauce, simmer the remaining cooking liquid on the sauté function for 5-7 minutes until it reduces slightly.

Pour the sauce over the ribs or serve it on the side for dipping. The meat should pull away from the bone with almost no resistance, and the sauce will have a deep, smoky-sweet flavor from the rub and cooking liquid. Serve immediately while hot.

Flavor Customization for These Flavors

Sweet Heat Twist

Add 1 tbsp cayenne pepper to the dry rub for serious heat, then balance it with 2 tbsp honey mixed into the cooking liquid. I tested this version three times—perfect for those who love spicy-sweet contrast. The honey also helps caramelize the sauce beautifully. 🌶️

Asian-Inspired Fusion

Swap the dry rub for 3 tbsp hoisin sauce, 1 tbsp soy sauce, and 1 tsp five-spice powder. Replace apple cider vinegar with rice vinegar and add 1 tbsp grated ginger to the cooking liquid. This Boston Chinatown-inspired version surprised my Nonna.

Coffee Lovers’ Ribs

Add 2 tbsp finely ground coffee to your dry rub. The deep, earthy notes pair incredibly well with the smoked paprika. Use dark roast for maximum flavor impact. I discovered this trick at a New England BBQ joint years ago.

Citrus Zing

Brighten up the dish with zest of 1 orange and 2 tbsp orange juice in the cooking liquid. The acidity cuts through the richness beautifully. Works especially well if you’re using dark brown sugar in your rub. ✨

Herb-Crusted Variation

Press 2 tbsp chopped fresh rosemary and 2 tbsp fresh thyme into the ribs after applying the dry rub. These herbs from my tiny Boston balcony garden add a fresh, aromatic layer that complements the smoky flavors.

Frequently Asked Questions