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Dr. Phil’s Instant Pot St. Louis Ribs

St. Louis-style ribs are known for their uniform rectangular shape and higher fat content, making them incredibly flavorful. This recipe uses the intense pressure of an Instant Pot to break down the tough connective tissue quickly, followed by a high-heat broil to achieve that essential charred exterior. It is a foolproof way to get "low and slow" results on a weeknight schedule.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 2

Instructions
 

  • 1 rack St. Louis-style pork ribs
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup water
  • ½ cup sugar-free BBQ sauce (or more to taste)
  • Prepare the Ribs: Place the ribs on a large cutting board. Check the back (bone side) for a thin, translucent membrane. If present, use a butter knife to pry up one corner and pull it off firmly with a paper towel for better seasoning penetration.
  • Create the Dry Rub: In a small mixing bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix thoroughly.
  • Season: Apply the dry rub generously to both sides of the rack, massaging the spices into the meat with your hands.
  • Pressure Cooker Setup: Place the metal trivet inside the 6-quart or 8-quart Instant Pot. Pour in 1 cup of water.
  • Load the Ribs: Stand the rack of ribs upright on the trivet, curling it into a circle so the bones are vertical. This ensures even steam circulation.
  • Pressure Cook: Secure the lid and ensure the steam release valve is in the Sealed position. Select Manual/Pressure Cook on High for 25 minutes.
  • Release Pressure: Once the timer goes off, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, carefully turn the valve to Quick Release to let out any remaining steam.
  • Glaze and Broil: Preheat your oven to Broil on the High setting. Line a large rimmed baking sheet with aluminum foil or parchment paper. Carefully transfer the ribs from the Instant Pot to the baking sheet.
  • Finish: Brush a thick layer of sugar-free BBQ sauce over the top of the ribs. Place the tray in the oven and Broil for 5–8 minutes. Watch closely; you want the sauce to bubble and slightly char without burning.
  • Rest and Serve: Remove from the oven and allow the ribs to rest for 5 minutes to let the juices redistribute. Slice between the bones and serve warm.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a covered dish in the oven at 300°F with a splash of water to keep them moist.