Instant Pot Beef Ribs
Servings: 3 servings
Calories: 599cal
Equipment
- Instant pot 6-7 quart
Ingredients
- 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
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.
Notes
- 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.
Nutrition
Serving: 1serving (2-3 ribs) | Calories: 599cal | Carbohydrates: 0.03g | Protein: 64g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 195mg | Sodium: 2872mg | Potassium: 1226mg | Calcium: 33mg | Iron: 7mg
