Description
Achieve restaurant-quality, fall-off-the-bone beef short ribs in a fraction of the time with this easy Instant Pot recipe. By utilizing high pressure to break down connective tissue, this method locks in moisture and deep, savory flavor. Finished with a sweet and smoky barbecue glaze, these tender ribs are perfect for an American-style feast that is simple enough for a weekday and impressive enough for guests.
Ingredients
3 lbs beef short ribs
1/4 cup brown sugar, packed
1 tbsp smoked paprika
1 tbsp garlic powder
1/2 cup apple cider vinegar
1 cup non-alcoholic BBQ sauce
1 cup water
1 tsp salt
1 tsp black pepper
Instructions
Remove the silver skin membrane from the underside of the ribs.
Combine brown sugar, smoked paprika, garlic powder, salt, and pepper in a small bowl.
Rub the dry spice mixture generously over all sides of the beef ribs.
Pour apple cider vinegar and one cup of water into the base of the Instant Pot.
Insert the trivet or a stainless steel steamer rack.
Arrange the ribs vertically around the rack to allow even steam circulation.
Secure the lid and set the valve to Sealing position.
Cook on High Pressure for 35 minutes.
Perform a natural pressure release for 15 minutes before opening.
Transfer the cooked ribs to a baking sheet lined with foil.
Brush a thick layer of barbecue sauce over the top of the ribs.
Broil in the oven for 3-5 minutes until the sauce is bubbly and caramelized.
Notes
Ensure all BBQ sauce brands used are verified non-alcoholic. Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. For a crunchier finish, increase the broil time, keeping a close watch to prevent burning the sugar in the sauce.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American BBQ
Nutrition
- Serving Size: 3/4 lb ribs
- Calories: 520
- Sugar: 12g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg