HomeRecipesInstant Pot Beef Back Ribs Recipe Instant Pot

Instant Pot Beef Back Ribs Recipe Instant Pot

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Beef ribs are a classic finger food and always a hit at parties and game days! Instant pot beef ribs are tender, delicious and easy to make.

A quick dry brine helps to permeate the meat and make it flavorful. Then, we cook them in the pressure cooker for an hour or so to get tender meat and fall off the bone deliciousness!

Dry Brine

There’s nothing quite like the taste of tender, savory barbecued meat and these Instant Pot beef back ribs will make your mouth water. The combination of a dry rub, apple juice and bbq sauce results in meat that melts in your mouth and falls off the bone!

A dry brine is a great way to preserve meat for extended periods of time without storing it in the refrigerator. It also makes for a less messy process and is ideal for meats with fat, like brisket or pork shoulder.

Preparing a dry brine can be a simple or complicated task depending on the type of meat you’re preparing. If you’re using chicken or turkey, you may want to wash it before adding it to the dry brine to remove any dirt, bacteria or pesticides.

Once you have cleaned your ribs, rinse them well to remove any excess salt from the salting solution and pat them dry. If you’re using a dry rub, it’s important to cover the ribs with the dry rub before refrigerating. This will allow the rub to penetrate and become more firmly bonded to the ribs.

While you’re waiting for the ribs to cool, mix together the dry rub ingredients in a bowl. This includes brown sugar, paprika, garlic powder, onion powder, and salt.

After the ribs have cooled, place them on a baking sheet lined with foil. Brush them with some of the bbq sauce and bake in the oven for 15 minutes, turning them at the halfway point to ensure that they’re evenly coated on all sides.

Alternatively, you can cook the ribs on a grill or smoker. Then, after the ribs have cooked with smoke for about an hour, transfer them to an open foil pan on the smoker grate (uncovered) and let them cook for another hour.

This step is a great way to add extra flavor to the meat while it’s cooking. In addition, it helps to keep the ribs from drying out too much when they are removed from the smoker. You can add a bit of the cooking liquid to the bbq sauce as well.


Using the Instant Pot for a meal like beef back ribs is a great way to save time and still get a hefty portion of protein in your diet. The recipe is easy to follow, and the short cooking time ensures that the meat is tender and juicy.

Before you start making your beef back ribs, you’ll need to prep them first. You’ll need to soak them in cold water for a few minutes to wash off any excess blood or bone dust from the meat. After that, you’ll want to pat them dry with paper towels.

Once they’re completely dry, season them GENEROUSLY with the dry rub. This will help them to develop that beautiful brown crust and give the meat a great amount of flavor.

This dry rub is a simple mixture of brown sugar, paprika, chili powder, garlic powder, and sea salt. It also includes a small amount of liquid smoke, which adds extra smoky flavors to the ribs.

To make the dry rub, combine all of the ingredients together in a bowl. Once you’ve mixed them, apply a generous amount to both sides of the ribs and then cover and refrigerate until ready to cook.

For a tender, fall-apart tender meal, it’s important to let the short ribs cook to an internal temperature of around 190°F. When they reach this temperature, the ribs are done!

You can serve the ribs right away or reheat them in the oven for a few minutes to caramelize the sauce. They are a perfect finger food for a party or game day!

If you’re looking for a delicious, quick and easy dish to serve to family and friends this holiday or weekend, this beef back ribs recipe is the answer. It comes together in three steps and takes the pressure off of you when you need to prepare a large batch of tasty meat.

This ribs recipe uses a sweet, smoky dry rub and a simple marinade that’s made with apple cider vinegar. The combination of the two helps to tenderize the meat and create a deep, complex flavor. It’s a flavor-packed, healthy dish that the whole family will love!


Ribs are a favorite of many people, but they can be time consuming to make. Marinating, smoking, and grilling all take a lot of time and effort. Thankfully, you can get fall off the bone tender ribs using your instant pot in just a few easy steps!

Before you can cook the beef back ribs recipe instant pot, you must dry brine the meat. This step helps to tenderize the meat and also adds tons of flavor.

Once the ribs have been marinated, rinse them well and pat them dry. Next, sprinkle them with salt and let them sit for 30 minutes. You can skip this step if you are short on time, but it is recommended.

After the ribs have been dried, you will need to coat them with a dry rub. This helps to lock in the flavors and ensure that the ribs are fully coated with the spices.

You can use a store-bought dry rub, or you can create your own. You can use any combination of salt, pepper, paprika, garlic powder, black pepper, and cayenne pepper. You can even add a pinch of chili powder to the dry rub if you prefer.

When the short ribs are cooked, remove them from the pot and place them on a foil-lined baking sheet. Brush them with the desired amount of BBQ sauce and bake for 15 minutes.

The ribs will be ready to serve when they reach an internal temperature of 145F on an instant-read thermometer, but they should not be overcooked. If they are, you may need to cook them for an additional 5 minutes.

For the most flavorful results, I highly recommend marinating your ribs in an Asian BBQ sauce. However, if you are on a tight schedule, you can skip this step and still make these delicious and juicy beef ribs in the instant pot.

To finish off the ribs, you can either braise them in the pressure cooker for an additional 5 minutes or broil them for a few minutes. This will caramelize the sauce, creating a delicate crust on the ribs and adding a nice texture.


Tender and savory, these beef back ribs recipe instant pot are a meaty feast that can be enjoyed by the whole family. They are slathered in a sweet and smoky barbecue sauce that adds extra depth of flavor to this classic summer dish.

These ribs are fall off the bone tender and easy to make in less than 30 minutes! Served with hearty sides, they are great for entertaining or an anytime meal.

For best results, marinate the ribs in the spice mixture for up to 2 hours before cooking. This step is optional, but it helps to lock in the flavors of the spices and ensures that the ribs cook evenly.

After rinsing and patting dry, remove the membrane from the back of each rack of ribs. If necessary, place a damp paper towel under the membrane to hold it in place.

Once you have soaked the ribs, insert a trivet or pressure cooker rack into the bottom of your instant pot. If you have more than one rack of ribs, overlapping them is also an option.

Pour about 1 cup of liquid into the pot (either beef broth, water, or apple cider vinegar) and cover the pot. If you want a stronger vinegar flavor, swap out some of the liquid for beef broth or water.

The ribs are now ready to pressure cook for 23 minutes on high, followed by a natural release of 15 minutes. After the pressure has been released, you can serve the ribs on a platter or in individual servings.

To serve, you can top each plate with some extra barbecue sauce for dipping or garlic aioli to really accentuate the smoky flavor of the ribs. For a delicious dinner, pair the ribs with hearty side dishes like mashed potatoes or cauliflower mash, corn salad, baked potatoes, apple cabbage slaw, french fries or creamy polenta.

If you are serving this dinner to a large group, you can double the amount of ribs and just wrap the second rack in a foil packet before cooking it. The ribs cook faster, however, so it’s important to keep an eye on them and to remove them from the instant pot as soon as the cooking cycle is complete. This step is also important to prevent the ribs from overcooking, which can leave them tough and dry.

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