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The best Instant Pot beef ribs recipe.

BEST Instant Pot Beef Ribs (Fall-Off-The-Bone Tender Recipe)

You really can get tender, flavorful, melt-in-your-mouth Instant Pot beef ribs on the table in under an hour when you use a pressure cooker!
5 from 1 vote
Servings: 4
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
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Ingredients

  • 2 Tablespoons packed light brown sugar
  • 2 teaspoons chili powder*
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 3 1/2 pounds beef back ribs membrane removed, see notes for instructions**
  • 3/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/2 cup BBQ sauce I used a smoky BBQ sauce

Instructions

  • To a small bowl, add the brown sugar, chili powder, garlic powder, cumin, salt, onion powder, and pepper. Mix together, then set aside.
  • Lay the beef ribs flat on a flat surface and apply 3/4 of the rub to the meaty side. Use your fingers to massage it in, then flip the ribs over and apply the rest of the rub to the other side.
  • Place the trivet in the bottom of the Instant Pot insert. Pour in the water and apple cider vinegar, then place the ribs on the trivet.
  • Secure the lid, then set the pressure release valve to “SEAL”. Turn the Instant Pot on and turn off the WARM mode. Set the pressure to HIGH and the timer for 25 minutes. Once the timer goes off, do a natural release for 10 minutes, then carefully do a quick release to vent the rest of the steam.
  • Once the timer goes off, preheat the broiler on your oven and line a large rimmed baking sheet with aluminum foil.
  • Use tongs to remove the ribs from the Instant Pot and transfer them to the prepared baking sheet (meaty side up). Brush the ribs with your favorite BBQ sauce and broil for 2-4 minutes, or until the sauce is caramelized. Don’t walk away while the sauce is caramelizing (it can burn quickly).

Notes

*This is a spice blend sold in the US and Canada that’s much more mild than the pure chili powder sold in the UK and other parts of the world.
**To remove the membrane from the ribs, use a butter knife to lift the skin up enough that you can grab it. Use a paper towel to grab it and pull it off. If it breaks, repeat this step until the silverskin is off. You want to remove this so that the flavor of the rub is able to penetrate the meat, and so the ribs aren’t tough when you eat them.

Nutrition

Calories: 1093kcal | Carbohydrates: 23.2g | Protein: 106.9g | Fat: 60.6g | Fiber: 1.1g | Sugar: 18.1g

Nutrition information isn’t always accurate.