Instant Pot Blueberry BBQ Ribs Recipe

Rating: 4.41 from 5 votes

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For the Ribs:

• about 3 lbs baby back ribs (1 large rack or 2 small)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon freshly cracked black pepper
• 1/2 cup water
• 1/3 cup apple cider vinegar

For the Blueberry BBQ Sauce:

• 12 ounces fresh or frozen blueberries
• 2 tablespoons tomato paste
• 1/4 cup balsamic vinegar
• 1 teaspoon chipotle chili powder (or smoked paprika for milder heat)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons water (to loosen the sauce if needed)

Get the Ribs Going

1. Lay the rack of ribs on a large baking sheet or cutting board. Remove the thin membrane from the bone side by sliding a butter knife under it, then gripping and pulling it off with a paper towel. (Ask your butcher to remove it if you prefer.)
2. Pat the ribs dry. Season the meaty side with kosher salt, ground cumin, garlic powder, and freshly cracked black pepper, rubbing the spices into the meat with your hands.
3. Place the ribs in the bottom of the Instant Pot standing on their side so they curl around the inner pot. Pour the apple cider vinegar and water into the pot around the ribs.
4. Secure the lid and ensure the vent is sealed. Set the Instant Pot to Manual (High Pressure) and cook for 30 minutes. Allow a natural release for a few minutes, then finish a quick release to remove remaining pressure.

Meanwhile, Make the Blueberry BBQ Sauce

1. Heat a medium saucepan over medium heat. Add the blueberries and cook, stirring occasionally, until they begin to soften and release their juices, about 5–7 minutes.
2. Reduce heat to low and stir in the tomato paste, cooking for about 2 minutes until well combined.
3. Add the balsamic vinegar, chipotle chili powder, coriander, cumin, onion powder, garlic powder, kosher salt, and 2 tablespoons water. Cover and simmer on low, stirring occasionally, about 5 minutes to allow the flavors to meld.
4. Remove from heat and blend the sauce until smooth using an immersion blender or high-speed blender. Keep warm until ready to use.

To Finish the Ribs

1. When the Instant Pot cycle is complete and pressure is released, transfer the ribs to a parchment-lined baking sheet using two tongs.
2. Spread the blueberry barbecue sauce generously over the top of the ribs. Preheat your oven to broil (or the highest temperature setting if you do not have a broil option).
3. Broil the sauced ribs just until the sauce is bubbling and beginning to caramelize, 3–5 minutes. Watch closely to avoid burning.
4. Remove from the oven and let the ribs rest for a few minutes before slicing between the bones and serving.

Slow Cooker Method: Place the water and apple cider vinegar in the bottom of a slow cooker. Rub the ribs with the seasonings and stand them on their side so they curl around the inner edge. Cover and cook on low for about 8 hours, then finish under the broiler for a caramelized glaze.

Serving Suggestions: These ribs go well with a crisp green salad, coleslaw, roasted vegetables, or a simple potato salad. The blueberry BBQ sauce pairs especially well with lighter, fresh sides to balance the rich, smoky flavor.

Storage: Store leftovers refrigerated in an airtight container for up to 3–4 days. For longer storage, freeze the ribs and sauce separately in freezer-safe containers and thaw before reheating and broiling to finish.