Okay, let's talk pressure cooker beef ribs! I've been perfecting this recipe for years, and let me tell you, nothing beats the tenderness and flavor you get from cooking ribs in a pressure cooker. Unlike traditional oven-baked ribs, the pressure cooker locks in moisture, resulting in ribs that are so tender they practically fall off the bone. It's almost magically delicious! Plus, it cuts down the cooking time significantly—meaning more time for you to enjoy these amazing ribs.
I remember the first time I made these ribs; my entire family was blown away. We usually get take out and the kids are picky. But we were ALL completely speechless. Even my mother-in-law, whose cooking is legendary, complemented my method! Honestly, I've tried countless ribs recipes over the years, from grilling to slow-cooking, but this pressure cooker method delivers unmatched results. It's fool-proof!
Required Equipments
- 6-quart pressure cooker
- Large bowl
- Meat thermometer
- Aluminum foil
- Tongs
Pressure Cooker Beef Ribs: Frequently Asked Questions
Pressure Cooker Beef Ribs
These pressure cooker beef ribs are unbelievably tender, flavorful, and easy to make. Get ready for fall-off-the-bone deliciousness!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prepare the ribs. Pat them dry with paper towels. This step helps the rub adhere better and creates a nice bark.
- Next up, generously apply your favorite BBQ rub to all sides of the ribs. Make sure to get into those nooks and crannies! (I like to use a mix of smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper-- but you do you!).
- Now, sear the ribs (optional but recommended!). Heat a little oil in a large skillet over medium-high heat. Sear the ribs for a couple of minutes on each side until you see nice brown bits. This step adds depth of flavor. If you're short on time or not too concerned about that extra wow-factor, skip it. No biggie.
- Transfer the seared ribs (or unseared ribs) to your 6-quart pressure cooker. Add about 1 cup of beef broth or water to the bottom of the cooker. This helps create steam and keeps the ribs from drying out.
- Secure the lid of your pressure cooker and set the valve to sealing. Cook on high pressure for 35-45 minutes, depending on the thickness of your ribs. If using thicker ribs, lean towards the higher end of the time range. Don't forget to always add a little extra time if you're cooking at higher altitudes!
- Once the cooking time is up, allow for a natural pressure release for at least 15 minutes before manually releasing any remaining pressure. Be careful when releasing the pressure, as steam can be quite hot and cause burns.
- Carefully remove the ribs from the pressure cooker using tongs. Use the meat thermometer to check the internal temperature, it should read at least 195°F (91°C).
- Now comes the fun part. Wrap each rack of ribs tightly in aluminum foil. If you're feeling fancy, add a bit more BBQ sauce to the foil before wrapping. This step allows the ribs to rest and become even more tender, and the extra sauce helps give them extra flavor
- Let the ribs rest for at least 30 minutes. This is a crucial step that allows the juices to redistribute throughout the meat, leading to amazingly juicy and tender ribs.
- Finally, unwrap the ribs and serve. You can brush them with extra BBQ sauce if desired. And that's it-- your amazing, fall-off-the-bone pressure cooker beef ribs are ready to be devoured!
📝 Notes
- Adjust cooking time based on rib thickness. Use a meat thermometer to ensure an internal temperature of at least 195°F (91°C).
- For extra flavor, add a splash of apple cider vinegar to the cooking liquid.
- Feel free to experiment with different types of BBQ rubs to find your favorite flavor profile!
🍎 Nutrition
Calories: 500 kcal
Protein: 40 g
Fat: 35 g
Carbohydrates: 20 g
Fiber: 2 g
Calcium: 100 mg
