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Instant Pot Beef Ribs

This is the best Instant Pot beef ribs recipe for fall-off-the-bone ribs every time! By cooking the ribs in the Instant Pot, they are ready in half the time it takes to make beef ribs in the oven or grill

Instant pot beef ribs on a plate with BBQ sauce.

Ingredients You’ll Need

  • Mustard Rib Rub: You cannot go wrong with mustard rib rub. I sometimes double or triple the batch and store the rub in an airtight container, so I always have some on hand – especially during the grilling months. Or you can season the Instant Pot beef ribs with my traditional rib rub recipe.
  • Beef Ribs: A half rack of ribs fits perfectly into an 8-quart Instant Pot. Remove the membrane before cooking, then slice it into individual ribs so you can nestle them into the pot. 
  • Beef Broth: Pour beef broth into the bottom of the pot and boost the ribs with a beefy flavor as the liquid evaporates. Chicken broth, vegetable broth, or water also works, and some recipes call for half a cup of water and half a cup of apple cider vinegar. 
  • BBQ Sauce: My go-to barbecue sauce is Sweet Baby Ray’s. It’s delicious, and they offer sugar-free, which makes everyone in my family happy.

How to Make Instant Pot Beef Ribs

The full recipe with measurements is in the recipe card below.

Step 1: Prepare the ribs by trimming excess fat and removing the membrane. Then, coat the ribs with mustard.

Mustard rubbed onto the ribs.

Step 2: Add the spices and brown sugar to a small bowl and stir them to combine.

Mustard rib rub in a small bowl.

Step 3: Generously coat the ribs evenly on both sides with the spice mixture. Then, cut the rack into individual ribs.

The beef ribs coated with rib rub.

Step 4: Pour beef broth into an Instant Pot and set the trivet into the pot. Place the ribs horizontally onto the trivet, careful not to overlap.

Secure the lid and set the Instant Pot to manual high pressure for 35 minutes.

Individual ribs lined onto a trivet inside of the instant pot.

Step 5: Let the Instant Pot release naturally for 10 minutes. Then, carefully remove the ribs and set them on a rimmed baking sheet lined with foil and a wire rack.

Set your oven broiler to high heat and brush the ribs with BBQ sauce using a pastry brush. Broil for 3-5 minutes or until the sauce begins to caramelize.

Ribs lined onto a wire rack in a rimmed baking sheet.

Step 6: Remove the ribs from the oven and let them rest for a few minutes, and brush them with more BBQ sauce to serve.

Instant pot beef ribs on a plate with BBQ sauce.

How Do You Remove the Membrane from Ribs

For the best results, you should remove the thin layer of tough membrane attached to the ribs – leaving it on results in tough meat and less flavor.

1. Slide a sharp knife under the thick membrane.

Removing the membrane from the ribs.

2. Lift and pull the membrane until it tears, but use your knife to pull it away if necessary.

Removing the membrane from the ribs.

3. Using your hand or a paper towel, grab the edge of the membrane and pull it off. If you’re lucky, it will come off in one go. Otherwise, you may need to remove it in smaller sections.

Removing the membrane from the ribs.

Expert Tips

  • Follow the instructions for removing the membrane from the ribs. Leaving it on results in tough ribs, and no one wants that.
  • Remove the membrane and cut the rack into individual ribs; my 8-quart Instant Pot fits 4-6 ribs, depending on their size.
  • Adding liquid is crucial for proper cooking in the Instant Pot. Pour one cup of beef broth into the pot; the liquid creates steam to pressure-cook the ribs.
  • Set the ribs onto the trivet to prevent the ribs from sitting in the liquid and becoming too tender.
  • Place the ribs under the broiler for 3-5 minutes or until the sauce caramelizes to form a delicious glaze. Keep a close eye on them to prevent burning.
  • After cooking, let the ribs rest for 10 minutes, allowing the juices to redistribute and the meat to firm up slightly. Once rested, you can serve additional sauce or glaze on the side for dipping or drizzling.

What to Serve With Beef Ribs?

The Instant Pot makes meat tender and fall off the bone in a short amount of time, and if you’re wondering what to serve with ribs, here are a few of my favorite side dishes to complete the meal.

What to do with the Leftovers

  • Refrigerate: Store the leftovers in an airtight container for 3-4 days.
  • Freeze: Wrap the leftover beef in foil and transfer the slabs to a freezer-safe container or bag. Instant Pot beef ribs freeze for 2-3 months.
  • Reheat: Preheat the oven to 250°F (121°C). Wrap the ribs with foil and bake them until they reach an internal temperature of 145°F (62°C) for about 10 minutes.
  • Reheat: Eat leftover ribs as is, or combine the meat with BBQ aioli or ancho aioli to make a BBQ wrap, sandwich, or slider.

Frequently Asked Questions

How do I know when my ribs are done?

The best cooking temperature for ribs is between 190°F (87°C) and 200°F (93°C). I prefer the tenderness of ribs at about 200°F (93°C), but that’s a personal preference. If you haven’t purchased a meat thermometer, it’s a worthwhile investment investment for perfectly cooked fall off the bone Instant Pot beef ribs!

Why are my ribs tough in Instant Pot?

Tough beef ribs in an Instant Pot are often the result of not cooking them long enough (cooking time depends on the size of the ribs you’re using), low-quality ribs, and not letting the Instant Pot pressure release for the recommended amount of time.

Do I have to broil them?

No, the beef ribs come out of the Instant Pot ready to eat, but I love broiling them to create a nice caramelization.

Where can I find beef ribs?

Long bone back ribs or “dinosaur” beef ribs are not as widely available as other varieties of ribs, but I have had good luck finding them at Costco. They usually come in as a full rack of seven ribs. I can make 5-6 Instant Pot beef back ribs in my 8-quart pot.

Instant Pot beef ribs vs spare ribs vs baby back ribs?

I can take the time to list the differences for you, but I don’t think I could do it any better than BBQ Champs. I love this write-up explaining the differences between the cuts and variations.

More Beef Recipes:

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Instant pot beef ribs on a plate.

Instant Pot Beef Ribs

Tressa Jamil
Enjoy the best Instant Pot beef ribs recipe for fall-off-the-bone ribs every time! By cooking the ribs in the Instant Pot, they are ready in half the time.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Ribs
Calories 185 kcal
Ingredients
  
For the Instant Pot Beef Ribs:
  • ½ rack beef ribs, membrane removed, cut into individual ribs
  • BBQ Sauce, to taste
  • 1 cup beef broth
  • ¼ cup yellow mustard
  • 3 tablespoons brown sugar
  • 1 tablespoon ancho chili powder
  • teaspoons kosher salt
  • teaspoons black pepper, coarse ground
  • 2 teaspoons oregano, dried
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
Instructions
 
  • Prepare the ribs by trimming excess fat and removing the membrane. Then, coat the ribs with mustard.
  • Add the spices and brown sugar to a small bowl and stir them to combine. Generously coat the ribs evenly on both sides with the spice mixture. Then, cut the rack into individual ribs.
  • Pour beef broth into an Instant Pot and set the trivet into the pot. Place the ribs horizontally onto the trivet, careful not to overlap.
  • Secure the lid and set the Instant Pot to manual high pressure for 35 minutes.
  • Let the Instant Pot release naturally for 10 minutes. Then, carefully remove the ribs and set them on a rimmed baking sheet lined with foil and a wire rack.
  • Set your oven broiler to high heat and brush the ribs with BBQ sauce using a pastry brush. Broil for 3-5 minutes or until the sauce begins to caramelize.
  • Remove the ribs from the oven and let them rest for a few minutes, and brush them with more BBQ sauce to serve.
Notes
How to Remove the Membrane from the Ribs: 
  • Slide a knife under the membrane.
  • Lift and pull the membrane until it tears. Use your knife to pull it away if necessary.
  • Using a paper towel or your hand, grab the edge and pull it off. If you’re lucky, it will come off in one try. Otherwise, you may need to remove it in smaller sections.
Expert Tips: 
  • Follow the instructions for removing the membrane from the ribs. Leaving it on results in tough ribs, and no one wants that.
  • Remove the membrane and cut the rack into individual ribs; my 8-quart Instant Pot fits 4-6 ribs, depending on their size.
  • Adding liquid is crucial for proper cooking in the Instant Pot. Pour one cup of beef broth into the pot; the liquid creates steam to pressure-cook the ribs.
  • Set the ribs onto the trivet to prevent the ribs from sitting in the liquid and becoming too tender.
  • Place the ribs under the broiler for 3-5 minutes or until the sauce caramelizes to form a delicious glaze. Keep a close eye on them to prevent burning.
  • After cooking, let the ribs rest for 10 minutes, allowing the juices to redistribute and the meat to firm up slightly. Once rested, you can serve additional sauce or glaze on the side for dipping or drizzling.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Rib | Calories: 185 kcal | Carbohydrates: 19 g | Protein: 11 g | Fat: 7 g | Saturated Fat: 4 g | Sodium: 2252 mg | Potassium: 45 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 1 IU | Calcium: 2 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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