This recipe for Instant Pot Peach BBQ Ribs packs tons of sweet, tangy flavor into fall-off-the-bone tender pork ribs. With only FIVE ingredients and hardly any hands-on time, this these peach BBQ ribs will be perfect for game day.
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It’s been a minute since my last Instant Pot ribs recipe, but I’m back at it, and ready to share my latest creation: Instant Pot Peach BBQ ribs!
Imagine fall-off-the-bone pork ribs smothered in a tangy, sweet, ever-so-slightly peachy barbecue sauce. Now imagine that you can have those ribs on the table in about 90 minutes with minimal active prep. I bet you can taste them already.
Why the Instant Pot?
There’s a reason you go to a smokehouse to get ribs: the hours and hours they spend in low heat in the smoker break down the meat into tender, juicy pieces with tons of flavor. Since most of us don’t have smokers (or time to use smokers, even if we have them), we can’t really make good ribs at home without another secret weapon. Thankfully, that secret weapon is the Instant Pot. The Instant Pot uses high pressure to cook foods more quickly; I’m not going to get into the science behind it, so you can Google it if you’re really interested. Just know that high pressure translates into tender ribs in a small fraction of the time.
Why use St. Louis Style Ribs?
Excellent question. I like St. Louis ribs because they have more fat than baby back ribs, and thus more flavor. I don’t eat ribs very often, so when I do, I do it right! Spare ribs are a similar cut, and could be substituted. If you prefer baby back ribs, I think it would be a reasonable swap, but there may be a little less of that juicy goodness that comes from the extra fat in the St. Louis cut.
The ingredient list is very brand-specific. Is that important?
Yes and no. Please note: this section contains affiliate links.
Slap Ya Mama is a cajun-style seasoning salt that has some heat, in addition to the usual salt, pepper, and garlic. I love the flavor, but recognize that not everyone has this available at home. If you don’t have it, try using Lawry’s Seasoning Salt instead. You can try the recipe with another salt, but I can’t guarantee that it will taste the same.
Stubb’s Original BBQ Sauce happens to be one of my favorite tomato-based sauces. While I’m sure there are plenty of similar sauces out there, I do think it’s important to the recipe to use this brand, or at least a VERY SIMILAR tomato-based BBQ sauce. If you use a sweeter sauce, like Sweet Baby Ray’s (another fave), this recipe will be TOO SWEET.
If you’re wondering which type of peach jam I like to use, it’s Sarabeth’s Peach Apricot spreadable fruit. A plain peach jam also tastes great in this recipe, and I’ve even used a homemade peach jam in the past.
Can I double the recipe?
Of course! However, you will likely have to cook it in batches, based on how many ribs you can fit in your Instant Pot. I think you can fit 1.5 racks (so 3 half racks) in a 6 quart pot at a time.
Also, please note that even though the recipe states that it serves only 2 people, that really only applies to big eaters; you could easily share a full rack among 4 people, especially if you’re serving it as an appetizer or along with many other dishes.
If you try this recipe, please leave a comment and let me know how it was! If you have questions, comment below, email me, or send an Instagram message.
Instant Pot Peach BBQ Ribs
This recipe for Instant Pot Peach BBQ Ribs packs tons of sweet, tangy flavor into fall-off-the-bone tender pork ribs. With only FIVE ingredients and hardly any hands-on time, this these peach BBQ ribs will be perfect for game day.
Ingredients
- 1 rack St. Louis Style Ribs (pork)
- 2 tbsp brown sugar
- 1 tbsp Slap Ya Mama seasoning (can substitute another seasoning salt, like Lawry's)
- Peach jam or preserves (at least 1/2 cup)
- Stubb's Original BBQ Sauce (at least 1/2 cup)
Instructions
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Trim the membrane from the back of the ribs. Use a dull knife, such as a butter knife, and wedge it between the membrane and the bone. Wiggle it around to loosen the membrane, and then peel the membrane off. It might take a few tries.
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In a small bowl, mix the brown sugar and seasoning salt together. Massage it into both sides of the rack of ribs, and allow it to rest for 15 minutes at room temperature.
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Cut the rack of ribs into thirds or in half, so they will fit in the Instant pot. Place them into the Instant Pot, on top of a trivet. They will not fit in one layer, so you can lie them flat on top of each other. Add one cup of water to the bottom of the pot, but try not to pour it directly on top of the ribs.
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Seal the pot, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, and then manually release the remaining pressure.
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When there is about 10 minutes left on the Instant Pot timer, pre-heat the oven to 400 degrees F.
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When the ribs are done cooking, carefully remove them with tongs and place them on a foil-lined baking sheet, meat side up.
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In a bowl, mix the peach jam and BBQ sauce in a 1:1 ratio; you can use as little as 1/2 cup of each, but I prefer extra sauce, and use about 3/4 cup of each.
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Set about 1/2 of the sauce aside in a clean bowl. Brush the remaining half of the sauce on the ribs.
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Bake for about 10 minutes, or until the sauce becomes a little sticky. Remove from the oven, and allow to cool slightly. Serve with plenty of the remaining peach BBQ sauce on the side.
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