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
Scale
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.
