Instant Pot Beef Back Ribs with a dry rub and made in the Instant Pot using apple cider vinegar as the liquid. This summertime favorite is easy from start to finish and delicious.
These ribs are finished in the oven for a crispy texture and coated with your favorite BBQ sauce.
RELATED: Instant Pot BBQ Beef Brisket
Preparing the Ribs
To prepare the ribs, you will need to remove the membrane from the back of the ribs. It is easy to do this by finding the thickest part of the membrane and peeling it away from the ribs.
Using a paper towel to grip the membrane makes it a little easier to keep ahold of. After removing the membrane, rub the dry ingredients over the ribs and cover to refrigerate for at least an hour. This gives the ribs a chance to absorb the spices.
The longer the ribs sit with the seasonings the more flavorful they will be! After cooking the ribs in the Instant Pot, remove them and lay them on a foil-lined baking sheet.
Baste the desired amount of BBQ sauce of your choice on the ribs and bake in the oven for 10-15 minutes.
RELATED: Instant Pot Baby Back Ribs
Accessories Needed for Instant Pot Ribs:
Instant Pot - 6 quarts at least so that the ribs will fit.
Trivet (Or balled up aluminum foil to elevate ribs from liquid)
Ingredients in Beef Back Ribs
- Beef back rib rack - with the membrane removed
- Paprika
- Onion Powder
- Garlic Powder
- Granulated Sugar
- Dry Mustard
- Cayenne Pepper
- Salt & Pepper
- Apple cider vinegar
- BBQ sauce - your choice!
Instant Pot Ribs
One thing I love about my Instant Pot is its ability to make meat super tender and fall off the bone in very little time. These ribs are pressure cooked for just 25 minutes and they're so tender!
To make these ribs crispy, they do require oven time to reach the much-desired crispiness when eating ribs. I use apple cider vinegar as the liquid for the ribs versus water for a very good reason - water tends to make meat bland when pressure cooking.
By adding the apple cider vinegar, the flavors infuse into the meat instead of taking flavors away. In fact, I rarely use water as the liquid of choice in most of my recipes!
This Instant Pot Beef Back Ribs recipe does use apple cider vinegar as the liquid of choice.
If you're not a fan of a strong vinegar flavor, swap out some of the apple cider vinegar for beef broth, water, or even alcohol. You want to make sure you have one cup of liquid for the pot to come to pressure. You can choose your combination of liquids for this step.
RELATED: Instant Pot Root Beer Pulled Pork
Make More Ribs
Have more than 1 rack of ribs to make? No problem! You can fit more than one rack of ribs in the Instant Pot and you don't even have to adjust the cooking time!!
Of course, you will want to double the ingredients to make 2 racks at once to maximize the flavor but no additional steps! You don't need to double the liquid in the pot however, that will stay the same! So double all the ingredients except for the liquids that create the pressure in the Instant Pot.
RELATED: Instant Pot Beef Barbacoa Tacos
📖 Recipe
Instant Pot Beef Back Ribs
Ingredients
- 1 beef rib rack - membrane removed
- 2 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup sugar
- 1 teaspoon dry mustard
- ½ teaspoon cayenne
- 1 cup apple cider vinegar - or ¼ cup apple cider vinegar and ¾ cup water for less vinegar taste
- BBQ Sauce - of choice
Instructions
- Remove membrane from the beef back ribs.
- In a small bowl, combine all the dry ingredients and blend well.
- Rub the dry ingredients evenly to coat the ribs.
- Cover and refrigerate for at least an hour - even longer for more flavor.
- Preheat oven to 450°
- Place trivet inside the inner liner of the Instant Pot.
- Place the rib rack inside the pot, curving the ribs to make them fit.
- Pour the apple cider vinegar into the middle of the pot.
- Close the lid and the vent, cook on MANUAL for 25 minutes.
- Allow pot to perform a NATURAL RELEASE for 15 minutes.
- Line a baking sheet with aluminum foil and lay the ribs onto the foil.
- Baste with the desired amount of BBQ sauce and bake in the oven for 10-15 minutes (depending on the desired amount of crispiness).
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!YOU MAY ALSO LIKE:
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Jerry Ray Lafayette says
It was a little too much vinegar. Next time I will cut the ratio to 1/2 Apple cider vinegar and 1/2 beef broth
Jerry Ray Lafayette says
It was a little too much vinegar. Next time I will cut the ratio to 1/2 Apple cider vinegar and 1/2 beef broth
Nina says
My family loved this recipe for beef back ribs! And I especially loved how easy it was to prepare! I was wondering about using the same recipe for Lamb breast and finishing on the BBQ instead of the oven. Have you tried this?
Nina says
My family loved this recipe for beef back ribs! And I especially loved how easy it was to prepare! I was wondering about using the same recipe for Lamb breast and finishing on the BBQ instead of the oven. Have you tried this?
Dana says
I have never tried it myself but I think it would be good! If you give it a try let me know how it turns out!! 🙂 I'm glad your family loved the recipe!
Susan says
@Dana, please clarify, you posted this recipe on your blog but never tried it? Not impressive. Refer to my comments above regarding the slop this recipe produced. Hard pass on any future blog posts and recommendations here ?
Dana says
Susan,
To clarify your concern, I try and test all my recipes on my website, and I make them for my own family. My reply was to the commenter stating that I have not made these Beef Back Ribs with Lamb breasts. The cook times for ribs versus lamb breast would be considerably different and therefore I did not feel comfortable giving a pressure cook time for something that I have not tested myself.
Angie says
@Susan,
Wow!! That was really rude of you to say, it was quite obvious she was referencing the lamb comment…
bill says
agreed
Patty says
@Susan, You obviously don't read through the directions completely before cooking,or don't comprehend what you are reading in both instances. Even a moron could understand both! Not that you know me or would ever invite me, but l don't believe I would ever eat anything you cooked by recipe. Just sayin'.
Vicki says
Do you cook on high or low pressure level?
Dana says
Hi Vicki, you cook on high pressure. 🙂
En says
@Dana, thabk you for clarifying. Would be good to mention that in the recipe instead of "manual" since that's not a temperature.
Makoto Cole says
Thanks for sharing the recipe. My only suggestion would be to use less vinegar. I wasn’t aware that using entirely only vinegar was a thing. I think 1/2 water to 1/2 vinegar is the most I’d like to use.
Steven Michael Stendel says
@Makoto Cole 1/4 cup is best for using vinagar with instapot !
Annette Barnes says
@Makoto Cole, I used organic apple cider vinegar and they turned out great!
Stephanie says
Perfect! I was skeptical because of the vinegar, but the ribs turned out delicious. We finished them in the BBQ instead of the oven (no BBQ sauce), and they rival our favorite rib joint, just faster and cheaper!
Stephanie says
Perfect! I was skeptical because of the vinegar, but the ribs turned out delicious. We finished them in the BBQ instead of the oven (no BBQ sauce), and they rival our favorite rib joint, just faster and cheaper!
Dana says
Thank you for the wonderful feedback! So glad you enjoyed the recipe!
Gary says
Thanks. Good, easy recipe. Tasty but a bit tough. Could have used another 5 - 10 minutes in the Instant pot perhaps? I used a 3/4:1/4 apple cider vinegar / water mix. Will experiment next time with cooking time. Would putting the ribs right into the liquid soften them up more?
Dana says
Thanks for the feedback, Gary! Your ribs may have been a little thicker and could have used the extra time you mentioned. It's possibly that placing them into the liquid would help. I use a trivet so that the dry rub stays put. 🙂
Janet says
These turned out amazing! I did use half acv and half beer because well.. I like beer.. thanks for the great recipe!
Paul in Canada says
@Janet, that is an amazing idea. Doing them like this tonight.
Gary says
I used the trivet which worked well keeping the rub on. I will get the technique down and then serve yo guests. Thanks
Kelly says
These were REALLY good!
Dana says
Happy to hear that you enjoyed this recipe, Kelly!
Jeannie Ryan says
This was an excellent recipe. My hubby and I loved it!
Jeannie Ryan says
This was an excellent recipe. My hubby and I loved it!
Dana says
Yay! So happy to hear that!!
Janet says
These turned out amazing! I did use half acv and half beer because well.. I like beer.. thanks for the great recipe!
Judy says
Sound good going to try tomorrow, This will be first time using instant pot, What is a trivet?
Dana says
The trivet comes with the Instant Pot. It is circular and has handles. It's used to prop food out of the liquid. If you don't have one, you can use balled u aluminum foil to prop the ribs up out of the liquid.
Antoinette says
I have never cooked beef ribs or ribs period, for that matter. This was my 1st time using my Instapot and this recipe could not have been better!! The dry rub and apple cider vinegar flavored the meat very well. The meat fell right off the bone!! Thank you for sharing this recipe. Can't wait for some warmer weather to get some grill marks and smokiness.
Antoinette says
I have never cooked beef ribs or ribs period, for that matter. This was my 1st time using my Instapot and this recipe could not have been better!! The dry rub and apple cider vinegar flavored the meat very well. The meat fell right off the bone!! Thank you for sharing this recipe. Can't wait for some warmer weather to get some grill marks and smokiness.
Brenda says
Excellent, but we used 1/2 cup ACV and 1/2 cup beer
Dana says
Glad you enjoyed them!
Mike says
How much time if there are two racks?
Dana says
Hi Mike, the time stays the same. 🙂
Mike Nash says
They turned out delicious.
Maybe I missed it but i never did see where to use the mustard.
Dave says
Dry mustard is a powder, it gets put in with the other spices.
Diana says
What oven temp are you suppose to use? Didn’t see it anywhere.
Dana says
Hi Diana, it is set to 450°
Dave says
Dry mustard is a powder, it gets put in with the other spices.
mike mckenna says
Third time using this recipe. I really enjoy the flavor! I throw them on the bbq with some sauce for a little char instead of the oven. Always turn out amazing! Thanks for the recipe. I like the sound of beer with the acv, will try it tonight.
mike mckenna says
Third time using this recipe. I really enjoy the flavor! I throw them on the bbq with some sauce for a little char instead of the oven. Always turn out amazing! Thanks for the recipe. I like the sound of beer with the acv, will try it tonight.
Beth says
Hi,
I was wondering if riblets could be used instead of beef short ribs? If so, is there any difference in cooking time? The riblets are half the cost so I am wondering what the difference is.
Dana says
Hi Beth,
I haven't personally cooked riblets this way but the time should remain the same.
Eileen says
OMG! These came out SO good! ? I’ll definitely make them again.
Eileen says
OMG! These came out SO good! ? I’ll definitely make them again.
Eileen says
OMG! These came out SO good! ? I’ll definitely make them again.
Cindi says
These were great! I didn’t have any apple cider vinegar so I used beer (3/4) with vegetable broth (1/4). Excellent.
ปั้มไลค์ says
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.
Karen says
Delicious and very easy! I used bone broth instead of Apple cider vinegar.
It’s a keeper!
Karen says
Delicious and very easy! I used bone broth instead of Apple cider vinegar.
It’s a keeper!
Karen says
Delicious and very easy! I used bone broth instead of Apple cider vinegar.
It’s a keeper!
Shena Baez says
I have made this a few times and they are perfect EVERY time!
Shena Baez says
I have made this a few times and they are perfect EVERY time!
Shena Baez says
I have made this a few times and they are perfect EVERY time!
Kevin V says
Fixed this tonight with Beef Finger Ribs from HEB. It was delicious and so tender.!
Stephanie Sikma says
Made this for dinnner and it was really, really delicious.
Paul says
Hey this was easy, I too used beef broth, I used Baby Ray BBQ sauce. These were so good and easy, will do again!
Jan Goodman says
This is a good recipe, if you don't have time to bake the ribs, overnight or let them sit in the rub for a longer time. I rubbed them & let them sit for an our then cooked them in the instant pot as directed, followed by two layers of barbecue sauce. My husband & I both enjoyed them. However, the reality was that the meet was not very tastey. I ended up dippng every piece in barbecue sauce and enjoyed them, but I think letting them absorb the rub longer would have done the trick. On the other hand, I could have the ribs in a pretty short amount of time, with very little work, and might not have had them at all without the instant pot, so that is a very important aspect after all. Would I do it exactly the same again? -- quite possibly.
Jay says
Might I recommend using apple whiskey or just apple juice replacing cider vinegar
CC says
I made beef ribs following your recipe (changed up some of the seasonings and used 1/4 cup ACV and 3/4 cup water. Let me just say, “OMG!!” These are so good; extra tender; and too easy to make. Thank you!
Susan says
The cooking time was way too long in my instant pot. The ribs basically lifted out of the meat and a large amount of the meat slipped into the cooking fluid and was no longer anything that resembled ribs. It basically became barbecue flavoured soup with a lot of vinegar in it ???
Dana says
Susan,
The goal for this recipe is to have the ribs tender enough to fall off the bone. However, it is important to keep them out of the liquid. In Step 6 of the recipe card, the directions are to place the trivet into the inner liner before placing the ribs into the pressure cooker. The trivet keeps the ribs out of the liquid and must be used. If you do not have a trivet, balled-up aluminum foil added to the liner works great. I am curious if this step was skipped and is why the meat slipped off the bones and into the liquid.
Also, if I understand your comment correctly, the BBQ was added to the ribs before they were pressure cooked. BBQ is not basted onto the ribs until after they are pressure cooked and baked in the oven (Step 12).
Regarding cooking time, I do not know how thick the ribs were that you pressure cooked but I can say that 25 minutes pressure cooking time is pretty lean compared to other recipes out there including the official recipes website as an example.
I sincerely hope that this information is helpful.
Tonya B Felder says
I made these ribs tonight but I used beef broth instead of vinegar and water. They turned out juicy and perfect. Thanks for sharing
Marg says
This is my go to recipe for beef ribs. Just as good as the restaurants and cheaper! My family loves it and it's so easy.
I used beef short ribs one time and the meat was not tender since they are thicker. I know now to buy the other kind which can be found at Costco. Great to see the other options if out of ACV. Thanks for sharing!
Jared says
substituting vinegar with a packet of Lipton Beefy Onion soup mix and 1.5 cups of water is magic..
It’s amazing.
I prefer not to use a dry rub to retain the juices from the ribs to freeze for other recipes.
Instead, sprinkle a little dry rub on the ribs with the BBQ sauce on the last step and you get the rub flavor.
Catherine McClarey says
This sounds similar to a recipe I've been using with pork ribs, except I use 4 parts apple juice/1 part apple cider vinegar. The beef back ribs I bought from my local supermarket are already separated into individual ribs; do I still need to remove the membrane from each rib? I wasn't sure that beef back ribs would fit in my Instant Pot, so I was happy to see your recipe as confirmation that they would indeed fit.
Malika says
Very very good. I used half vinegar half water .
Annette Barnes says
These are so easy and delicious! We were eating in under an hour!!! I used the traeger instead of the oven.
gary says
Turned out great! thanks
Rich says
Apple cider vinegar was a bad call for these. Just use water. Thought paired pretty terribly with the beef. Thought this was a good recipe for pork ribs tho.
Juli Greenberg says
Delicious! Only used 1/2 cup apple cider vinegar with 1/2 cup water. Super easy and a big hit. Thanks for this great recipe.
Jenn S says
Awesome recipe!! Ribs were so tender, flavorful, and so so easy. This will be on the menu again. Used 1/2c ACV, 1/2c water as recommended.
John P says
For cooking 2 rib racks, would you recommend doubling the seasoning and vinegar amount?
Dana says
There is no need to double the liquids but you can double the seasoning for both racks.
April says
Have you tried this recipe with beef short ribs?