If you have a love for tender, flavorful meat that practically melts off the bone, then you are going to adore this Instant Pot Beef Ribs with Ancho Chili Rub Recipe. This dish is a celebration of bold, smoky spices paired with juicy beef ribs cooked to perfection in the Instant Pot. The ancho chili powder adds a subtle, deep warmth that takes these ribs to the next level, all while cutting down the cooking time dramatically. If you think ribs take forever and require a smoker or grill, think again—this recipe is your shortcut to mouthwatering, fall-off-the-bone goodness in less than an hour.
Ingredients You’ll Need
The magic in this Instant Pot Beef Ribs with Ancho Chili Rub Recipe comes from a handful of simple, carefully chosen ingredients that each play an essential role. From seasoning to cooking liquid, every item works harmoniously to create the perfect balance of flavor, tenderness, and juiciness.
- Beef back ribs (7 to 8 bones, about 3 pounds): These ribs have just the right amount of meat and fat for a rich, satisfying bite.
- Fine sea salt (1 teaspoon): Enhances the natural flavors of the beef while helping to tenderize the meat.
- Fresh ground black pepper (1 teaspoon): Adds a sharp, aromatic spice that complements the ancho chili’s earthiness.
- Ancho chili powder (1 teaspoon): This smoky, mild chili powder is the star of the rub, giving the dish its signature warmth and color.
- Water (½ cup): Essential for generating the steam inside the Instant Pot to cook the ribs perfectly tender without drying them out.
How to Make Instant Pot Beef Ribs with Ancho Chili Rub Recipe
Step 1: Season the ribs
Start by creating the spice rub that gives these ribs their incredible flavor. In a small bowl, mix together the fine sea salt, freshly ground black pepper, and ancho chili powder. Make sure to sprinkle this blend evenly on both sides of the beef ribs. Don’t be shy with the seasoning – every inch of that meat should be coated so the flavors penetrate deeply during cooking.
Step 2: Prepare the Instant Pot
Pour a half cup of water into the Instant Pot. This water is crucial because it creates the steam that cooks the ribs evenly and quickly under pressure. Next, stack the ribs loosely inside the pot with the bone side facing down. Give them some breathing room to ensure the steam circulates well, which helps them become tender and juicy.
Step 3: Pressure cook the ribs
Seal the Instant Pot lid securely and set it to cook on high pressure using the Manual or Pressure Cook function for 25 minutes. Once the cooking cycle finishes, allow the pressure to release naturally for about 15 minutes. This slow release process lets the meat relax and keeps it from drying out. If there’s still pressure after 15 minutes, you can safely do a quick release before opening the lid.
Step 4: Broil the ribs (optional)
If you want to add a little crisp to your ribs, transfer them to a rimmed baking sheet, bone side down, and place them under a preheated broiler on high. Broil for about 5 minutes or until the meat develops a crackling, browned exterior. Keep a vigilant eye to avoid burning. This final touch adds a beautiful texture contrast to the tender ribs and makes for an even more irresistible presentation.
How to Serve Instant Pot Beef Ribs with Ancho Chili Rub Recipe
Garnishes
A sprinkle of fresh chopped cilantro or green onions adds a burst of color and freshness to these smoky ribs. For a hit of brightness, serve with lime wedges you and your guests can squeeze over the ribs right before digging in. These simple garnishes elevate the dish and balance the deep, spicy flavors.
Side Dishes
Since these ribs are so rich and flavorful, pairing them with fresh, light sides is a great idea. Think crisp coleslaw with a touch of tangy vinegar, grilled corn on the cob brushed with lime butter, or a simple cucumber salad to cool the palate. Creamy mashed potatoes or roasted sweet potatoes also complement the smoky notes beautifully.
Creative Ways to Present
For a fun dinner party, serve the ribs on a large wooden cutting board with all the sides arranged family-style. Alternatively, build individual plates with a couple of rib pieces, a small heap of slaw, and a drizzle of your favorite barbecue sauce for a colorful and inviting presentation. The rich red color of the ancho chili rub really makes the dish stand out visually.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover ribs in an airtight container and refrigerate for up to 4 days. Because these ribs retain moisture from pressure cooking, they reheat well without drying out, making them a perfect next-day treat.
Freezing
If you want to save some for later, wrap the ribs tightly in foil or plastic wrap, then store them in a freezer-safe container or bag. They can be frozen for up to 3 months without losing flavor or tenderness. Just thaw them overnight in the fridge before reheating.
Reheating
For the best results when reheating, warm the ribs gently in the oven at 300°F (150°C) covered with foil, or use a low setting in the Instant Pot with a bit of water to steam them until heated through. Avoid microwaving directly as it can toughen the meat. You can also briefly broil them again to restore some crispness.
FAQs
Can I use a different cut of beef instead of back ribs?
Absolutely! While back ribs offer great flavor and tenderness, short ribs or even chuck ribs can work well in this recipe. Just keep an eye on cooking times and adjust if necessary.
Do I need to soak the ribs before cooking?
There’s no need to soak the ribs here since the Instant Pot’s pressure cooking locks in moisture and thoroughly tenderizes the meat. Simply seasoning and cooking is enough to achieve amazing results.
Can I make this recipe on the stovetop?
You could simmer ribs on the stove, but it would take much longer to get them tender. The Instant Pot speeds up the process and still gives you that fall-apart texture you want.
Is the ancho chili powder very spicy?
Not at all! Ancho chili powder is mild with a lovely sweet and smoky flavor. If you want extra heat, you could add a pinch of cayenne pepper, but the rub as is has a pleasant warmth.
What if I don’t have an Instant Pot?
If you don’t have an Instant Pot, a pressure cooker or slow cooker can also work. Just adjust cooking times accordingly – longer for slow cooker and similar to Instant Pot for other pressure cookers.
Final Thoughts
This Instant Pot Beef Ribs with Ancho Chili Rub Recipe is my go-to when I want a quick yet deeply satisfying beef dish that impresses without stress. The combination of spices, tenderness from pressure cooking, and that optional broil for crispiness is unbeatable. I hope you’ll give it a try and fall in love with these ribs the way I have. Trust me, once you taste them, they’ll become a delicious staple in your recipe collection!
Print
Instant Pot Beef Ribs with Ancho Chili Rub Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes pressure cooking + 15 minutes natural release + 5 minutes broiling
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
Tender and flavorful beef back ribs cooked quickly in an Instant Pot and optionally finished under the broiler for a crispy exterior. This recipe uses a simple spice rub with sea salt, black pepper, and Ancho chili powder to enhance the rich taste of the ribs, making it an easy yet impressive meal perfect for any occasion.
Ingredients
Beef Ribs
- 7 to 8 bones beef back ribs (about 3 pounds), cut into 2-bone pieces
Spice Rub
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Ancho chili powder
For Pressure Cooking
- ½ cup water
Instructions
- Season the ribs: In a small bowl, combine the sea salt, freshly ground black pepper, and Ancho chili powder to create the spice rub. Sprinkle this mixture evenly over both sides of the beef rib pieces, ensuring each piece is well coated to maximize flavor.
- Prepare the Instant Pot: Pour ½ cup of water into the Instant Pot or any electric pressure cooker to generate the steam needed for pressure cooking. Stack the ribs loosely inside the pot with the bone side facing down to allow even cooking.
- Pressure cook the ribs: Seal the Instant Pot lid and set it to cook on high pressure for 25 minutes using the Manual or Pressure Cook setting. After cooking, allow the pressure to release naturally for about 15 minutes until the pressure valve drops. If any pressure remains, perform a quick release before opening the lid.
- Broil the ribs (optional): To add a crispy finish, preheat the broiler to high. Transfer the ribs bone side down onto a rimmed baking sheet and broil for about 5 minutes until the meat starts to brown and crackle. Watch closely to prevent burning. Remove from the broiler and serve immediately.
Notes
- Cut ribs into manageable 2-bone pieces for even cooking.
- Do not skip the natural pressure release to keep ribs tender and juicy.
- Broiling is optional but recommended for added texture and flavor.
- Use an electric pressure cooker or Instant Pot for best results.
- Adjust spice rub quantities based on personal preference or rib quantity.
