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
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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.
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.