If you’re looking for a hearty, finger-licking dinner that tastes like it’s been slow-cooked all day but only takes a fraction of the time, these maple mustard ribs pressure cooked to tender perfection are your next go-to dish. These ribs combine the deep richness of pork with a sweet-and-savory maple mustard glaze that clings to every bite. And best of all? They're made in a pressure cooker (yes, including your trusty Instant Pot), which means they’re ready to devour in about an hour. Whether you’re a fan of crockpot meals, instant pot meals, or just need some new meal ideas, this one’s a crowd-pleaser.
Maple Mustard Ribs
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Pressure Release 10 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Pressure Cooker/Instant Pot This recipe is built around a pressure cooker, specifically the Instant Pot. If you’re using another electric pressure cooker brand, the cook times will remain the same.
Tongs To easily maneuver and flip the ribs.
Baking sheet + Broiler (optional) For broiling at the end to caramelize the glaze.
Measuring spoons and cups For accuracy in your rub and glaze.
Mixing bowl To mix your dry rub and glaze.
For the Ribs
- 2 to 2.5 lbs pork ribs baby back ribs or instant pot pork ribs bone in both work great
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper optional, for a bit of heat
- 1 cup water or chicken broth for pressure cooking
For the Maple Mustard Glaze
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Pinch of salt and pepper
Step 1: Prepare the Ribs
Start by removing the membrane from the back of the ribs if it hasn’t already been done. This thin, silvery skin can get tough during cooking. Then, pat the ribs dry with paper towels to help the rub stick better.
Step 2: Apply the Dry Rub
In a small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne pepper. Rub the seasoning mix all over the ribs generously—on both sides. Let them sit for at least 10 minutes while you prepare the pressure cooker.
Step 3: Pressure Cook the Ribs
Pour 1 cup of water or broth into the bottom of the Instant Pot. Place the trivet inside and arrange the ribs standing on their side (like a coil or semi-circle), meat side facing outward. Seal the lid, set the valve to "Sealing", and cook on Manual/High Pressure for 30 minutes. Let the pressure release naturally for 10 minutes before doing a quick release.
This method works for instant pot beef ribs bone in, boneless pork ribs instant pot, or instant pot pork ribs recipe with slight adjustments to cooking time (see FAQs below).
Step 4: Make the Maple Mustard Glaze
While the ribs are cooking, whisk together the maple syrup, Dijon mustard, whole grain mustard, vinegar, Worcestershire sauce, salt, and pepper in a bowl. Set aside.
Step 5: Broil and Glaze
When the ribs are done and tender, carefully remove them from the Instant Pot using tongs (they’ll be very tender, so handle with care!). Place them on a foil-lined baking sheet.
Brush generously with the maple mustard glaze and broil on high for 4–5 minutes, or until the glaze is bubbling and starting to caramelize. Flip and repeat on the other side.
If you prefer not to use a broiler, you can brush the glaze right in the Instant Pot and use the Sauté setting to let it thicken slightly before serving.
Pairings and Serving Suggestions
These ribs are rich and flavorful, so pairing them with lighter or acidic sides can balance the meal beautifully. Here are some great ideas:
Sides
- Creamy coleslaw – The crunch and tang contrast the sticky glaze perfectly.
- Grilled or roasted vegetables – Think carrots, Brussels sprouts, or zucchini.
- Cornbread or biscuits – For sopping up any leftover sauce.
- Garlic mashed potatoes – A hearty classic that stands up to bold flavors.
Drinks
- Apple cider (sparkling or still) – Complements the maple and mustard beautifully.
- Light beer or pale ale – Cuts through the richness.
- Iced tea with lemon – Refreshing and simple.
This recipe also fits right in with other instant pot ideas for game day spreads, summer cookouts, or hearty crockpot meals for winter.
FAQs
1. Can I use beef ribs instead of pork ribs?
Yes! You can use instant pot beef ribs bone in, but they typically require a bit more cook time—around 40–45 minutes under high pressure. The flavor will be richer and more robust, and you might want to add a bit more mustard to the glaze to stand up to the beef.
2. Can I use boneless pork ribs?
Absolutely. For boneless pork ribs instant pot, reduce the pressure cook time to 25 minutes and keep the rest of the process the same. They’re just as tender and soak up the glaze beautifully.
3. Is this recipe good for meal prep?
Yes, it’s fantastic for meal prep. The ribs reheat well, and the glaze keeps them moist. Store leftovers in an airtight container for up to 4 days, and reheat in the oven or microwave. Great for adding to your list of instant pot meals or weekly meal ideas.
4. Can I make this in a slow cooker or crockpot?
Definitely! Just rub the ribs, place them in your slow cooker, pour in 1/2 cup of broth, and cook on low for 6–8 hours. Finish by glazing and broiling just like the pressure cooker method. It’s a great addition to your list of slow cooker recipes or chicken crockpot recipes alternatives if you want to try something new.
5. Is this the best instant pot recipe for ribs?
That depends on your flavor preferences—but many find this instant pot ribs recipe to be the perfect balance of sweet, tangy, and savory. It’s a no-fuss, flavorful option when you're craving something bold without the time commitment of traditional BBQ.
