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Fall-Off-The-Bone Pork Barbecue Ribs (2 ways)

This very tender and tasty rack of ribs is easier to make than you think. Serve with corn on the cob, crispy fries or any side dish of your choice.
Course: Main Course
Cuisine: Filipino
Keyword: Fall-Off-The-Bone Pork Barbecue Ribs
Author: Pam from Pinoybites


  • 1 2.5 - 3 lbs full rack of pork back ribs
  • 2 tsp EACH salt, black pepper,garlic powder, onion powder, sugar, paprika
  • 1 cup water
  • 1-2 teaspoons liquid smoke optional
  • Homemade Barbecue sauce recipe below* or your favorite store bought brand
  • Only needed if using the Conventional Oven method:
  • 4 large onions sliced about ½ inch thickness
  • 2 long sheets of aluminum foil

Homemade Barbecue Sauce

  • 1 cup packed brown sugar
  • 1 cup Ketchup
  • ¼ cup apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon red chili flakes optional

Here's How:

  • Turn the ribs on its back and peel off the thin membrane of “skin” lining the whole rack. Starting at one end, use a paper towel to have a good grip and pull it off. This will help to make the flavor stick to the meat better and aids in cooking.
  • Place all the spices for the dry rub in a small bowl and mix well to combine. Sprinkle and rub the mixture on both sides of the ribs. Make sure all the meat is well covered.
  • Instant Pot Method : Place the trivet in the bottom of the inner pot of a 6qt IP then pour the 1 cup of water and liquid smoke (if using). Curl the ribs (meaty side out) and place it on top of the trivet. You may also cut the rack of ribs in half. Place the lid, vent on “sealing” and cook on Meat function for 25-30 minutes depending on how thick your ribs are. I cooked mine for 30 minutes. When time is up, do a natural steam release for at least 15 minutes. Carefully transfer the ribs on a baking sheet. Liberally brush with barbecue sauce and broil for 3-5minutes or until the glaze is bubbling and starting to caramelize. Watch carefully so it doesn’t burn.
  • Conventional Oven Method: Line a roasting pan (or a 9x12 inch apyrex pan) with the sliced onions. Add the liquid smoke (if using) to the water and pour in the pan. Arrange the ribs on top and cover tightly with 2 layers of aluminum foil. Bake in a preheated 325F for 3.5 hours or until very tender. Remove the foil and drain as much of the liquid as you can by using a ladle or a baster. Slather ribs with barbecue sauce and broil for 3-5 minutes or until sauce is bubbling and starting to brown. Watch carefully so it doesn't burn.
  • Homemade Barbecue Sauce : Place all ingredients in a medium saucepan and bring to a boil. Lower the heat and simmer for 2 minutes while stirring continuously. Be careful, it splatters at times. Pour over ribs.


*Transfer leftover sauce in a lidded mason jar and refrigerate for about a week or freeze for the next time you make ribs. You can use it over baked or grilled meat , dip for fries or as a pizza sauce in place of tomato sauce.