Instant Pot Recipe for Country Style Spare Ribs: Fall-Off-The-Bone in 45 Minutes

I discovered the secret to fall-off-the-bone ribs without the all-day commitment. The Instant Pot transforms tough country style spare ribs into tender perfection in under an hour.

This method locks in moisture while breaking down connective tissue, delivering results that rival slow-cooked versions. No fancy techniques—just a pressure cooker and a few simple ingredients from your local market.

What emerges is meat so tender it nearly collapses at the touch of a fork, with a rich sauce that soaks into every bite. The kind of meal that tastes like it took all day but didn’t.

Perfect for weeknight dinners when you crave comfort food without the wait. Here’s how to make them.

Ingredients for Instant Pot Recipe for Country Style Spare Ribs

Pantry staples and a quick grocery run. Nothing exotic, just flavor-boosting basics.

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The ribs are the star here. Country style spare ribs (the boneless kind) work best—they’re meatier and hold up to pressure cooking. Look for ribs with good marbling at your local Costco or butcher counter. If you can only find bone-in, that’s fine too, but trim excess fat first. The spice blend is simple but essential—don’t skip the smoked paprika (it’s doing all the heavy lifting for that slow-cooked depth).

No Worcestershire? Soy sauce plus a dash of lemon juice gets you close. Out of apple cider vinegar? White vinegar in a pinch (but the cider adds warmth). The ketchup can be swapped for tomato paste plus a touch of maple syrup if you’re avoiding sugar. And if you’re making this gluten-free, double-check your Worcestershire and ketchup—some brands sneak it in.

Ribs taste even better the next day—store leftovers in an airtight container for up to 4 days. Freeze for 3 months if you’re meal prepping. Reheat gently in the Instant Pot with a splash of broth to keep them moist.

Step-by-Step Instructions for Instant Pot Country Style Spare Ribs

Here’s my method for achieving melt-in-your-mouth ribs without the long cook time.

Step 1: Season the Ribs Generously

Pat the 2 lb Country Style Pork Spare Ribs dry with paper towels to ensure a good sear. In a small bowl, mix the 2 tsp Kosher Salt, 1 tsp Black Pepper, 1.5 tsp Garlic Powder, 1.5 tsp Onion Powder, and 1 tsp Smoked Paprika.

Rub this seasoning blend all over the ribs, pressing it into the meat so it adheres well. I like to get every crevice coated evenly—this creates a flavorful crust that’ll infuse the meat during cooking.

Let the seasoned ribs sit at room temperature for 10-15 minutes while you prep the other ingredients. This helps the spices penetrate slightly and ensures even cooking.

Step 2: Sear the Ribs for Maximum Flavor

Set your Instant Pot to the sauté function on normal heat and add the 1 tbsp Olive Oil. When the oil shimmers, add the ribs in a single layer (you may need to work in batches).

Sear the ribs for 2-3 minutes per side until deeply browned. You’re looking for a rich, caramelized crust—this is where the deep flavor develops. Don’t rush this step; proper browning makes a noticeable difference in the final dish.

Once browned, remove the ribs and set them aside on a plate. The fond (browned bits) left in the pot will dissolve into the sauce, adding incredible depth of flavor.

Step 3: Deglaze and Build the Sauce

With the Instant Pot still on sauté mode, add the 0.25 cup Brown Sugar, 2 tbsp Apple Cider Vinegar, 2 tbsp Worcestershire Sauce, 1 cup Chicken Broth, and 0.5 cup Ketchup.

Stir well, scraping the bottom of the pot to release all those delicious browned bits from the searing step. This deglazing process is crucial—it prevents burning and incorporates all that flavor into your sauce.

Let the mixture come to a gentle simmer for 2-3 minutes. The sauce should thicken slightly and become fragrant. Taste and adjust seasoning if needed, though remember the ribs are already well-seasoned.

Step 4: Pressure Cook to Perfection

Return all the seared ribs to the Instant Pot, submerging them in the sauce as much as possible. Secure the lid and set the valve to sealing. Cook on high pressure for 25 minutes.

When the cooking cycle completes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Natural release prevents the ribs from tightening up and becoming tough.

Open the lid carefully. The ribs should be incredibly tender—test one with a fork. It should pull apart with almost no resistance, revealing juicy, fall-off-the-bone meat.

Step 5: Reduce and Serve

Remove the ribs to a serving plate. If you prefer a thicker sauce, set the Instant Pot back to sauté mode and let the sauce simmer for 3-5 minutes until it reduces to your desired consistency.

Spoon the thickened sauce over the ribs or serve it on the side for dipping. The sauce should have a perfect balance of sweet, tangy, and savory flavors that complement the rich pork.

Let the ribs rest for 5 minutes before serving. This allows the juices to redistribute slightly, though with this cooking method, they’ll be juicy regardless. Serve with your favorite sides and enjoy!

Dietary Considerations for These Flavors

Gluten-Free Adaptations

This recipe is naturally gluten-free if you use anchovy-free Worcestershire sauce and certified gluten-free ketchup. I recommend Annie’s Organic Ketchup and Lea & Perrins Worcestershire for reliable options. Always double-check labels, as formulations can change. 💡

Low-Carb Modifications

To reduce carbs, cut the brown sugar to 2 tbsp and replace ketchup with sugar-free BBQ sauce. Add 1 tsp liquid smoke for depth. The ribs will still be tender and flavorful, just with fewer carbs per serving.

Dairy-Free Note

This dish is inherently dairy-free, so no substitutions are needed. The sauce relies on pantry staples like apple cider vinegar and chicken broth for its rich flavor. Perfect for anyone avoiding dairy without sacrificing taste.

Lower Sodium Options

Use low-sodium chicken broth and low-sodium Worcestershire to cut salt content. Reduce the kosher salt to 1 tsp and omit the added salt in the sauce. The ribs will still be well-seasoned, just with less sodium overall. ❤️

Sugar-Free Version

Replace the brown sugar with 2 tbsp erythritol or monk fruit sweetener. Use sugar-free ketchup and add 1 tsp mustard powder for complexity. The sauce will be tangier but still balanced and delicious.

Paleo Adjustments

Swap ketchup for ¼ cup tomato paste + 1 tbsp maple syrup. Ensure your Worcestershire is paleo-compliant (no soy or corn syrup). The ribs will have a slightly different flavor profile but still taste incredible.

Frequently Asked Questions