Pressure Cooker Beef Back Ribs Texas BBQ Style, a quick way to make beef ribs in your pressure cooker or Instant Pot
- 7 to 9 bones of beef back ribs, cut into 2-bone pieces
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Ancho chili powder
- Season the ribs and put them in the pressure cooker: Mix the salt, pepper, and Ancho chili powder in a small bowl to make a spice rub. Sprinkle both sides of the ribs with the rub. Pour 1/2 cup of water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Stack the ribs in the pressure cooker bone side down. Lock the pressure cooker lid.
- Pressure cook the ribs for 25 minutes with a Natural Pressure Release: Pressure cook on high pressure for 25 minutes in an electric pressure cooker or 20 minutes in a stovetop PC. (“Manual” or “Pressure Cook” mode in an Instant Pot.) After the cooking time, let the pressure come down naturally until the pressure valve drops, about 15 more minutes.
- Broil the ribs (optional): Put the ribs bone side down on a rimmed baking sheet. Broil the ribs until the meat starts to crackle and brown, about 5 minutes. Remove the ribs from the broiler and serve.
- A rack of beef back ribs has 7 bones; it’s fine if cutting into 2-bone pieces leaves one of them as a 1-bone piece. (My local stores stock back ribs in 4-bone packs, so splitting them into 2-bone pieces is easy.)
- The ribs are good straight out of the cooker, tender and falling off the bone, but the extra five minutes under the broiler adds a nice, crispy bark to the outside. I don’t skip that step unless I’m in a huge hurry.
- If you do want to sauce your ribs, brush the ribs with BBQ sauce right before the broiling step.
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot, Pressure Cooker, Beef Ribs