Fall-Off-The-Bone Instant Pot St Louis Style Pork Spare Ribs

Here are my Instant Pot St. Louis style pork spare ribs, with a simple spice rub, fall-off-the-bone tender meat, and a tangy homemade barbecue sauce made with ketchup, espresso, and a hint of liquid smoke.

These ribs are my go-to when I’m craving barbecue but don’t want to spend hours tending a grill. The Instant Pot makes them so tender and juicy in a fraction of the time, and honestly, my family can’t tell the difference between these and the slow-smoked version.

What Kind of Ribs Should I Use?

St. Louis style ribs are spare ribs that have been trimmed down to a nice rectangular shape, with the rib tips and cartilage removed. This cut is meatier than baby back ribs and has more fat running through it, which means more flavor and tenderness when cooked properly. You can usually find them already trimmed at most grocery stores, but if you can only find regular spare ribs, you can ask your butcher to trim them St. Louis style or do it yourself at home. The most important prep step is removing that thin membrane on the back of the ribs – it prevents seasonings from penetrating the meat and can make the ribs chewy, so be sure to peel it off before cooking.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you’re missing an ingredient or two:

• St. Louis Cut spareribs: Baby back ribs work great here too. They’re a bit smaller and leaner, so you might want to reduce the cooking time by a few minutes to keep them from getting too dry.
• Liquid smoke: If you don’t have liquid smoke, you can skip it entirely. The ribs will still taste great, just without that smoky flavor. Alternatively, add a teaspoon of smoked paprika to the rub for a hint of smokiness.
• Espresso or coffee: Don’t worry if you don’t have espresso – regular brewed coffee works just fine. You can also use 2 teaspoons of instant coffee dissolved in 1 ounce of hot water.
• Cider vinegar: White vinegar or red wine vinegar can step in for cider vinegar. They’ll give you that same tangy kick in the sauce.
• Dijon mustard: Yellow mustard is already mentioned as an option, but whole grain mustard works too if that’s what you have in the fridge.
• Individual spices: In a pinch, you can replace the dry rub spices with about 2 tablespoons of your favorite BBQ rub seasoning. Just check if it contains salt so you don’t over-season.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot ribs is skipping the membrane removal on the back of the ribs, which creates a chewy, rubbery texture that prevents the seasoning from penetrating the meat – use a butter knife to loosen one corner, then grab it with a paper towel and peel it off in one sheet.

Another common error is using quick release instead of natural release, which can make the meat tough and dry, so be patient and let that pressure come down on its own for at least 15 minutes.

When it comes to the broiling step, keep a close eye on your ribs because they can go from nicely caramelized to burnt in less than a minute, and make sure your oven rack is positioned about 6 inches from the heating element for the best results.

Finally, don’t drown the ribs in sauce before broiling – a light brush is all you need since you can always add more after they come out of the oven.

What to Serve With St. Louis Style Ribs?

These ribs are begging for classic BBQ sides that can handle all that tangy, smoky sauce. I always make coleslaw – the cool, crunchy texture is perfect alongside the tender meat, and it helps balance out the richness of the ribs. Baked beans are another go-to since they complement the sweet and savory flavors in the sauce, and cornbread is great for soaking up any extra sauce left on your plate. If you want to round out the meal, try adding some mac and cheese, potato salad, or even grilled corn on the cob for a full-on BBQ spread.

Storage Instructions

Store: Leftover ribs keep really well in the fridge for up to 4 days. Just wrap them tightly in foil or store in an airtight container with any extra sauce on the side. They actually taste even better the next day once all those flavors have had time to soak in!

Freeze: You can freeze these ribs for up to 3 months if you want to prep ahead. Wrap individual portions in plastic wrap, then in foil, and pop them in a freezer bag. Thaw overnight in the fridge before reheating.

Reheat: The best way to bring these back to life is in the oven at 350°F for about 15-20 minutes, covered with foil to keep them from drying out. You can also microwave them, but they won’t have quite the same texture. Brush on a little extra sauce before warming them up for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 95-115 g
• Fat: 130-150 g
• Carbohydrates: 70-90 g

Ingredients

For the dry rub:

• 2 tsp salt
• 3/4 tbsp smoked paprika
• 3/4 tbsp brown sugar
• 1/2 tbsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cumin

For the ribs and liquid:

• 1 slab pork spare ribs (trimmed of silver skin and cut into 3-4 bone sections)
• 1 cup water
• 1 tbsp liquid smoke

For the barbecue sauce:

• 3/4 cup ketchup
• 2 tbsp brown sugar
• 2 1/2 tbsp cider vinegar
• 1 oz strong brewed espresso
• 1 1/4 tsp yellow mustard
• 1 tsp soy sauce

Step 1: Prepare the Dry Rub and Sauce Base

• 2 tsp salt
• 3/4 tbsp smoked paprika
• 3/4 tbsp brown sugar
• 1/2 tbsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cumin
• 3/4 cup ketchup
• 2 tbsp brown sugar
• 2 1/2 tbsp cider vinegar
• 1 oz strong brewed espresso
• 1 1/4 tsp yellow mustard
• 1 tsp soy sauce

In a small bowl, whisk together the salt, smoked paprika, brown sugar, chili powder, black pepper, garlic powder, onion powder, and ground cumin until well combined and no lumps remain.

In a separate bowl, whisk together the ketchup, brown sugar, cider vinegar, espresso, yellow mustard, and soy sauce until smooth and fully incorporated.

Set both mixtures aside—the dry rub will be applied to the ribs shortly, and the sauce will be used for finishing after pressure cooking.

Step 2: Trim and Season the Ribs

• 1 slab pork spare ribs
• dry rub mixture from Step 1

Remove the silver skin (thin membrane) from the back of the ribs by sliding a knife under it and pulling it away—this allows the seasoning and smoke flavor to penetrate the meat.

Cut the slab into 3-4 bone sections to fit comfortably in your Instant Pot.

Generously rub the dry spice mixture from Step 1 all over each section, making sure to coat all sides evenly.

I find it helpful to use my hands to really work the spices into the meat and create an even crust that will develop flavor during pressure cooking.

Step 3: Pressure Cook the Ribs

• 1 cup water
• 1 tbsp liquid smoke
• seasoned ribs from Step 2

Pour the water and liquid smoke into the Instant Pot and stir to combine.

Arrange the seasoned rib sections on the trivet or steamer rack, stacking them bone-side down if necessary to fit.

Seal the lid, set the valve to ‘sealing,’ and cook on high pressure for 30 minutes.

The liquid smoke combined with the pressure will infuse the meat with deep, smoky flavor while the high heat breaks down the collagen and makes the ribs tender.

Step 4: Release Pressure and Transfer to Broiler

• cooked ribs from Step 3

Once the cooking time is complete, allow the pressure to release naturally for 15 minutes—this gradual depressurization keeps the meat tender and juicy.

After 15 minutes, carefully release any remaining pressure by opening the valve.

Remove the ribs with tongs and arrange them bone-side down on a broiler-safe pan or sheet.

Pat the ribs dry with paper towels to help them brown better under the broiler.

Step 5: Glaze and Finish Under the Broiler

• ribs from Step 4
• sauce mixture from Step 1

Brush the ribs generously with the sauce mixture from Step 1, coating the meat side evenly.

Place the pan under a preheated broiler set to high and broil for 5 minutes, watching carefully to prevent burning.

The sauce will caramelize and the edges will char slightly, creating a beautiful, flavorful crust.

Remove the pan from the broiler, brush with an additional layer of sauce, and serve immediately while still hot.

I like to serve with extra sauce on the side for dipping—the spiced ketchup base really complements the smoky, tender meat.

Fall-Off-The-Bone Instant Pot St Louis Style Pork Spare Ribs

Delicious Fall-Off-The-Bone Instant Pot St Louis Style Pork Spare Ribs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4 servings

Calories 1950 kcal

Ingredients

  

For the dry rub

• 2 tsp salt
• 3/4 tbsp smoked paprika
• 3/4 tbsp brown sugar
• 1/2 tbsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cumin

For the ribs and liquid

• 1 slab pork spare ribs (trimmed of silver skin and cut into 3-4 bone sections)
• 1 cup water
• 1 tbsp liquid smoke

For the barbecue sauce

• 3/4 cup ketchup
• 2 tbsp brown sugar
• 2 1/2 tbsp cider vinegar
• 1 oz strong brewed espresso
• 1 1/4 tsp yellow mustard
• 1 tsp soy sauce

Instructions

 

• In a small bowl, whisk together the salt, smoked paprika, brown sugar, chili powder, black pepper, garlic powder, onion powder, and ground cumin until well combined and no lumps remain. In a separate bowl, whisk together the ketchup, brown sugar, cider vinegar, espresso, yellow mustard, and soy sauce until smooth and fully incorporated. Set both mixtures aside—the dry rub will be applied to the ribs shortly, and the sauce will be used for finishing after pressure cooking.
• Remove the silver skin (thin membrane) from the back of the ribs by sliding a knife under it and pulling it away—this allows the seasoning and smoke flavor to penetrate the meat. Cut the slab into 3-4 bone sections to fit comfortably in your Instant Pot. Generously rub the dry spice mixture from Step 1 all over each section, making sure to coat all sides evenly. I find it helpful to use my hands to really work the spices into the meat and create an even crust that will develop flavor during pressure cooking.
• Pour the water and liquid smoke into the Instant Pot and stir to combine. Arrange the seasoned rib sections on the trivet or steamer rack, stacking them bone-side down if necessary to fit. Seal the lid, set the valve to 'sealing,' and cook on high pressure for 30 minutes. The liquid smoke combined with the pressure will infuse the meat with deep, smoky flavor while the high heat breaks down the collagen and makes the ribs tender.
• Once the cooking time is complete, allow the pressure to release naturally for 15 minutes—this gradual depressurization keeps the meat tender and juicy. After 15 minutes, carefully release any remaining pressure by opening the valve. Remove the ribs with tongs and arrange them bone-side down on a broiler-safe pan or sheet. Pat the ribs dry with paper towels to help them brown better under the broiler.
• Brush the ribs generously with the sauce mixture from Step 1, coating the meat side evenly. Place the pan under a preheated broiler set to high and broil for 5 minutes, watching carefully to prevent burning. The sauce will caramelize and the edges will char slightly, creating a beautiful, flavorful crust. Remove the pan from the broiler, brush with an additional layer of sauce, and serve immediately while still hot. I like to serve with extra sauce on the side for dipping—the spiced ketchup base really complements the smoky, tender meat.