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BBQ Baby Back Ribs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These succulent BBQ baby back ribs offer the perfect balance of sweet and tangy flavours, making them a fantastic addition to any dairy-free menu. By using a pressure cooker to tenderise the meat in a bath of apple juice and cider vinegar, you achieve that coveted melt-in-the-mouth texture in a fraction of the time. This method ensures the ribs remain incredibly juicy before they are finished with a rich, smoky glaze in the oven.

Whether you are hosting a casual weekend gathering or looking for a comforting family dinner, these ribs are sure to be a crowd-pleaser. The combination of high-pressure steaming and high-heat roasting creates a caramelised finish that rivals any professional smokehouse. Serve them alongside a crisp green salad or homemade slaw for a satisfying, allergen-friendly feast.

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Ingredients for BBQ Baby Back Ribs

  • 1 or 2 racks baby back ribs, 2 1/2 to 1.6kg total

  • 950ml apple juice

  • 120ml cider vinegar

  • 120ml favourite barbecue sauce

How to make BBQ Baby Back Ribs

With a rack bone side up, and starting at one end, slip a knife tip under the translucent membrane, loosening it from the bone. Once you have lifted enough to get a good grip, grasp the membrane with a paper towel and peel it off the rack (or ask your butcher to do this). Repeat with the remaining rack(s). Cut the rack(s) in half crosswise.

Stack the ribs in the Instant Pot. Pour in the apple juice and vinegar. Secure the lid and move the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (For meat-falling-off-the-bone ribs, set the cooking time for 25 minutes.)

Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat the oven to 204°C and line a sheet pan with aluminum foil or a silicone baking mat.

When 15 minutes have passed, move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a pair of tongs, transfer the ribs to the prepared sheet pan. Discard the cooking liquid.

Brush the ribs on both sides with the barbecue sauce, then bake for about 10 minutes, until the sauce is a caramelized and browned. Remove from the oven, cut the ribs apart, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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