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–+ servings
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
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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
Equipment
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
For the Mustard Rib Rub:
  • ¼ cup yellow mustard
  • 3 tablespoons brown sugar
  • 1 tablespoon ancho chili powder
  • 2½ teaspoons kosher salt
  • 2½ 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!