Instant Pot Beef Back Ribs
Beef Back Ribs with a dry rub and made in the Instant Pot with apple cider vinegar. These ribs are finished in the oven with BBQ sauce to add a crispy texture
Servings: 4 servings
Calories: 72kcal
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
After feedback, the option for reducing the vinegar flavor by subbing water for part of the apple cider vinegar has been added to the ingredient list.
A natural release is very important when pressure cooking meats. If your ribs are more thick than usual, please are an additional 3-5 minutes pressure cooking time.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1168mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 597IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.5mg
