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Electric Pressure Cooker Pork Ribs

Prep Time
Total Time

4 servings

Make Electric Pressure Cooker Pork Ribs for a fast, delicious, tender dish. Electric Pressure Cooker Port Ribs are tangy and sweet with BBQ sauce.

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What You Need

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Make It

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  • Combine dry seasonings. Remove and discard membranes from rib halves. (See tip.) Rub seasoning mixture onto both sides of rib halves.
  • Add water to electric pressure cooker. Place trivet in pressure cooker; top with rib halves. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 30 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining pressure. Meanwhile, heat oven to 450°F. Cover rimmed baking sheet with foil; spray with cooking spray.
  • Turn off pressure cooker. Slowly remove lid. Transfer ribs to prepared baking sheet. Brush barbecue sauce onto both sides of rib halves.
  • Bake 10 to 15 min. or until sauce is hot and bubbly.

Special Equipment Needed

How to Remove the Membrane from Ribs

Starting at one end of each rib half, slide rounded tip of table knife under the membrane to loosen it from the bones, gently lifting membrane with tip of knife until it tears. Grab the end of the membrane with a paper towel, then pull it off. The membrane may come off in one whole piece, or it might need to be removed in several smaller pieces.

Serving Suggestion

Serve with ½ cup of your favorite cooked pasta and ½ cup of sautéed vegetables to round out the meal.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 240
Total fat 12g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 370mg
Carbohydrate 16g
Dietary fiber 0.7924g
Sugars 13g
Protein 13g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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