Juicy, smoky, and tender ribs in under an hour, with a quick smoky sauce that makes them taste like they were slow-smoked and caramelized. No broiling required, perfect for busy weeknights.

Ingredients

• 2–3 lbs baby back ribs
• 1 cup apple cider vinegar (or water)
• 1 teaspoon liquid smoke (hickory or mesquite)

Quick Dry Rub:

• 1 Tablespoon brown sugar
• 1 Tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2–1 teaspoon Fiesta Orange Pepper (adjust to your heat preference)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

5-Minute Smoky BBQ Sauce:

• 1/2 cup barbecue sauce
• 1 teaspoon liquid smoke
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• Optional: 1/4 teaspoon cayenne pepper

Preparation

1. Prep the ribs: Remove the silver membrane from the back of the ribs and pat dry.
2. Apply the quick rub: Combine all dry rub ingredients and coat both sides of the ribs evenly.
3. Prepare the Instant Pot: Pour apple cider vinegar and 1 teaspoon liquid smoke into the pot. Place ribs on the trivet, curling if needed to fit.
4. Pressure cook: Seal lid, set valve to “Sealing,” and cook on Manual/High Pressure for 25–30 minutes.
5. Release pressure: Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
6. Make the 5-minute smoky sauce: Combine all sauce ingredients in a small saucepan or microwave-safe bowl.
7. Heat on medium for 3–5 minutes on the stove, or in 30-second microwave intervals, stirring until warm and slightly thickened.
8. Finish the ribs: Brush the warm smoky sauce over the cooked ribs. Let them sit 2–3 minutes to absorb the flavor. Optional: for a slightly caramelized effect, place under a hot broiler or on a hot grill for 1–2 minutes (air fryer 400° for 7–8 minutes)—entirely optional.
9. Serve: Slice between bones, serve with extra sauce if desired, 

Variation: Fiesta Citrus BBQ Finish

Add a bright, subtle citrus note that pairs perfectly with the Fiesta Orange Pepper in the rub while keeping the sauce smoky and savory.

Stir 1 Tablespoon orange juice, 1/2 teaspoon Fiesta Orange Pepper, and 1 teaspoon apple cider vinegar (if not already in the sauce) into your BBQ sauce. Warm gently, then brush onto the ribs after pressure cooking. Finish under the broiler or on the grill until the sauce sets and lightly caramelizes.

This finish enhances the rub’s flavor and adds a balanced citrus kick without overpowering the ribs’ Texas-style character.