For a sweeter flavor, use a honey-based barbecue sauce. If you don't have hickory smoke seasoning, try smoked paprika or a blend of spices like garlic powder, onion powder, and chili powder. To make the ribs even more tender, you can add a tablespoon of apple cider vinegar to the Instant Pot.
Instant Pot Ribs from Frozen
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PREP TIME5 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS58
Tender, fall-off-the-bone ribs, straight from the freezer to your plate! This Instant Pot recipe transforms frozen baby back ribs into a smoky, flavorful delight with minimal effort. Perfect for those nights when you crave barbecue but haven't planned ahead.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol88 mg
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Fiber0 g
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Protein18 g
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Saturated Fat8 g
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Sodium1286 mg
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Sugar4 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Pour water into the Instant Pot. Place the trivet inside. (2 minutes)
02 Step
Recipe View 3 mins Liberally sprinkle the hickory smoke seasoning (or your chosen rub) over the frozen ribs. Arrange the ribs on top of the trivet. (3 minutes)
03 Step
Recipe View 1 hrs Close and lock the Instant Pot lid. Set to high pressure for 45 minutes. Allow 10-15 minutes for the pressure to build. (60 minutes)
04 Step
Recipe View 15 mins Let the pressure release naturally for approximately 15 minutes. Once the pressure has fully released, carefully unlock and remove the lid. (15 minutes)
05 Step
Recipe View 5 mins Preheat your oven broiler. Position an oven rack about 6 inches from the broiler. (5 minutes)
06 Step
Recipe View 5 mins Transfer the ribs to a rimmed baking sheet. Brush generously with barbecue sauce. Broil until the sauce is nicely glazed and caramelized, about 4-5 minutes. Watch carefully to prevent burning. (5 minutes)
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RECIPE REVIEWS
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Raymundo King
Jun 24, 2025This recipe saved dinner! I forgot to thaw the ribs, and they came out amazing.
Ressie Morar
Apr 11, 2025The broiler step is crucial for that sticky, caramelized finish.
Stone Cruickshank
Dec 13, 2024I used a different spice rub, and it was still delicious. The natural pressure release is key!