Instant pot beef ribs make for the most tender, mouthwatering, barbecue-smothered ribs that fall off the bone and melt in your mouth.
Why this recipe works
Ribs are a summertime classic. Whether they’re grilled, slow-cooked, or oven baked beef ribs, we know exactly why these meaty morsels are so popular. But sometimes heating up the oven or firing up the grill on a hot day seems a bit daunting so making instant pot beef ribs is the hands-off approach we gravitate towards the most.
Taking beef chuck riblets and pressure cooking them down into incredibly flavorful, tender strips of meaty goodness is a no-brainer. Allow your riblets adequate time to marinate and you’ll have some of the tastiest, easiest instant pot beef ribs you’ve ever sunk your teeth into.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIBS – We are using beef chuck riblets. You can technically use whatever type of rib or short-rib that you have, as long as it can fit in the pressure cooker you are using. Be sure to check the ribs for doneness with a meat thermometer if you plan on using a different type of rib than us, as our recipe is measured for beef chuck riblets.
How to Make Instant Pot Beef Ribs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Mix oil, garlic salt, and seasoned salt together in a small bowl. Rub mixture all over both sides of the ribs.
- Place in gallon zipper storage bag and allow to marinate in the refrigerator overnight or up to 24 hours.
- Place beef broth and liquid smoke into the instant pot. Place ribs in the instant pot and close the lid. Move the vent to the “seal” position.
- Cook on high pressure for 35 minutes. When finished, do a quick release and allow to sit in pot for 5 minutes after button has dropped.
- Preheat the oven to broil (low if your oven has different broil settings).
- Remove ribs from instant pot and place on a foil lined baking sheet.
- Brush the ribs with a liberal amount of barbecue sauce.
- Place pan in the oven and broil for 5 minutes, or until sauce begins to bubble and caramelize.
Frequently Asked Questions & Expert Tips
Store leftovers instant pot beef ribs in an air-tight container kept in the refrigerator for 3-4 days.
Ribs are done cooking when they reach an internal temperature of 145F on an instant-read thermometer, however, for juicy, fall-apart tender ribs – aim for an internal temperature of around 190 – 205F.
Broiling the ribs is optional, but recommended for caramelization. Broiling them after pressure cooking will add a delicate crust giving them texture and slight crispness. Instead of the broiler, you can finish your ribs on the grill if you’d prefer.
Marinating the ribs introduces tons of flavor and also helps tenderize the meat, however, if you are short on time you can cut the time back to about an hour or two in the refrigerator. Or, simply use a dry rub instead of marinating.
Serving Suggestions
As a true barbecue staple, instant pot beef ribs can be served alongside other cookout favorites like coleslaw, corn on the cob, mac and cheese, baked beans, and pasta or potato salads. Beef ribs are also delicious over mashed potatoes or served with french fries as you’d typically get at a restaurant. Serve with extra barbecue sauce or Alabama white sauce on the side for dipping!
More Instant Pot Recipes
- Instant Pot Sloppy Joe
- Instant Pot Pulled Pork
- Instant Pot Beef Stroganoff
- Instant Pot Chicken and Rice
- Instant Pot Mississippi Pot Roast
- Instant Pot Beef Short Ribs
- Instant Pot Ribs
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Instant Pot Beef Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds beef chuck riblets
- ½ Tablespoon olive oil
- ½ Tablespoon Lawry's seasoned salt
- ½ Tablespoon garlic salt
- 1 cup beef broth
- 3 Tablespoons liquid smoke
- barbecue sauce of your choice
Things You’ll Need
- Instant pot 6-7 quart
Before You Begin
- Barbecue sauce is not included in the nutritional values of this recipe as each barbecue sauce differs from one other. Refer to the nutrition label on the back of your sauce bottle.
- Instead of the broiler, you can finish your ribs on the grill if you prefer.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Instructions
- Mix oil, garlic salt, and seasoned salt together in a small bowl. Rub mixture all over both sides of the ribs.
- Place in gallon zipper storage bag and allow to marinate in the refrigerator overnight or up to 24 hours.
- Place beef broth and liquid smoke into the instant pot. Place ribs in the instant pot and close the lid. Move the vent to the “seal” position.
- Cook on high pressure for 35 minutes. When finished, do a quick release and allow to sit in pot for 5 minutes after button has dropped.
- Preheat the oven to broil (low if your oven has different broil settings).
- Remove ribs from instant pot and place on a foil lined baking sheet.
- Brush the ribs with a liberal amount of barbecue sauce.
- Place pan in the oven and broil for 5 minutes, or until sauce begins to bubble and caramelize.
Nutrition
Chef Antoine Davis
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Tishara says
Do you mean 3 tablespoons of liquid smoke or 3 teaspoons?
Amanda Formaro says
Tablespoons is correct. it’s not touching the meat, it’s just for the aromatics.
Michael Haffner says
The meat tastes good, but it basically comes our with the consistency of rubber. I think the only way to have these kind of ribs come out tender is to slow cook them.
Amanda Formaro says
I’m sorry you had trouble. We ate these and they were tender and delicious. Did you follow the recipe exactly? Did you use the correct amount of liquid? Was your Instant Pot sealed properly? Did you follow the step by step photos? Did you buy the right type of ribs? All of these things can play a role. Like I said, we ate these and they were awesome.