Oven Pork Back Ribs - In a Pressure Cooker!

4 servings
1 hr 5 min

Oven pork back ribs are awesome when they’re grilled as a last step, but sometimes that isn’t possible during the winter. So this is the next best thing! And these oven pork back ribs are super fast too because the first step is to use a pressure cooker! You can have fall off the bone sweet, caramelized and slightly sticky ribs in just over an hour!

If I'm being honest, we prefer these to just about every rib we've had at a rib fest cooked low and slow for hours!

Because the pork back ribs are cut into 2 piece sections, you can buy the cheapest value pack.

So you don’t need a pretty rack.

Mix the dry rub and apply to the rib sections. I only rub the meaty parts.

The great thing about this recipe is that we use recipe for homemade ketchup and our chicken stock as ingredients – things we always have on hand. We just take the stock from the freezer and warm it up.

Since our homemade ketchup already has onion, we only used half an onion for these oven pork back ribs. If using commercial ketchup, use a whole onion.

Mix the sauce right in a measuring cup for easy pouring.

First, add a little sauce on the bottom of the pot. Then stand the ribs around the outside of the pressure cooker with the meaty side facing outward. Pour the rest of the sauce over top.

By the way, if you want to cook more ribs, you can add another layer in the middle and make additional sauce.

Place the ribs on a baking sheet, then add the honey to the reserved sauce.

Reduce until thick.

I don’t bother using a brush for these. I just dunk the sections right into the pot with tongs! It’s quick and easy.

Broil until the top is charred to your liking. You can turn these in the oven and keep basting – a few times if you wish – but we tend to dunk once and then serve with extra sauce over the top.

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Oven Pork Back Ribs - In a Pressure Cooker!
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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  • 2 lb pork back ribs
  • 1 medium onion, diced
  • 2 cloves garlic
Spice Rub
  • 2 tbsp brown sugar we use Swerve
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard
  • 1/4 tsp cayenne
  • 2 tsp chili powder
  • 1 tsp oregano
  • 1 cup homemade ketchup see recipe linked in body of post
  • 1/2 cup homemade chicken soup see recipe linked in body of post
  • 1/4 cup molasses
  • 1 tbsp apple cider vinegar
  • 2 tbsp dijon or grainy mustard
  • 3/4 tsp liquid smoke
  • 1 tbsp honey add at the end when reducing the sauce

Mix sauce together in a measuring cup.
Cut the ribs into two-rib sections. Dry off. Mix the rub together and apply to both sides of the ribs.
Heat oil in pressure cooker and cook onion until softened, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in 1/2 cup of the sauce.
Arrange ribs around the perimeter of the pressure cooker in an upright fashion with meat facing outward. Then pour the remaining sauce over the ribs.
Lock lid of pressure cooker and bring to high pressure over medium heat. As soon as high pressure is reached, lower heat to medium-low and cook for 30 minutes. Adjust as necessary to maintain high pressure.
Remove rpressure cooker from heat and allow pressure to release naturally for 15 minutes. Quick release when depressurized (10-15 minutes).
Reserve the liquid in the pressure cooker and place ribs on a backing sheet lined with non stick foil. Keep warm while reducing sauce.
Add honey to pressure cooker and reduce sauce until thickened (usually about 15 minutes).
Dunk each rib in the sauce and place back onto the tray. Char the ribs under a broiler to your liking, reapplying sauce every few minutes and turning over if you wish.
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