Instant Pot Country Style Ribs – These Instant Pot Country Style Ribs are so tender and flavorful! Â They start with a simple dry rub, are smothered in bbq sauce, and cooked up in your Instant Pot pressure cooker for a delicious and easy meal!
Yes, you guys! Â Back in action with the Instant Pot!
After I used it to make the Instant Pot Spaghetti, I couldn’t wait to put more delicious foods up in this bad boy.
We’re also back in action with back to school.
I feel like moms and dads everywhere are torn on whether they’re happy to have their kids head back to class or not.
I’m in the “not” category this year. Â Summer just went by way too fast!
Can they just go back in October or something? Â Because, I mean, it IS really warm here still.
It should be illegal to send people back to school when it’s still warm enough out to go swimming.
Right?? Â Right.
CHECK OUT OUR VIDEO FOR THIS RECIPE BELOW!
Ok, back to your regularly scheduled food programming here.
I decided to go with country style pork ribs because they are so very meaty!
I do like baby back ribs as well, but I’ve definitely bought them, then been disappointed at the measly amount of meat I got out of it.
Using country style ribs ensures that everybody leaves the table satisfied!
Depending on your grocery store, sometimes these ribs are sold bone in, and sometimes bone out. Â Mine were bone out. Â But, either one will work just fine!
I love how easy these are and that I can have some tasty BBQ ribs on the table in about an hour.
Yes, I said an hour, but pretty much all of that time is hands off for you because the ribs are cooking to super tender perfection in the Instant Pot!
The dry rub for these babies is made up of spices that you most likely already have at home.
You slather the dry rub on. Â Get some beef broth in the bottom of your Instant Pot. Â Put the ribs in and pour on your favorite BBQ sauce. Â Then, let it do it’s thing!
These boneless pork ribs will melt in your mouth, and become a new family favorite!
~Nichole
Instant Pot Country Style Ribs
Ingredients
- 3 Pounds Country Style Pork Ribs
DRY RUB:
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Salt, Paprika, Garlic Powder, Onion Powder, Pepper, Cumin.
- 1/4 Teaspoon Cayenne Pepper, Optional
- 3/4 Cup Beef Broth, Water can be substituted
- 1/2 Cup BBQ Sauce, Plus more for serving
Instructions
- In a small bowl mix together the dry rub ingredients until well combined. Spread the dry rub evenly on both sides of the ribs and massage into the meat.
- Pour the beef broth into the bottom of your Instant Pot. Add the ribs to the Instant Pot and pour over the BBQ sauce.
- Lock the lid on the pressure cooker. Cook on manual, high pressure, for 45 minutes. After cooking is finished, use the natural release method. This will take about 15-20 minutes.
- Remove ribs and serve immediately with extra BBQ sauce as desired!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post may contain affiliate links all opinions stated are my own**
Great recipe…I used boneless country style ribs and cooked exactly as you suggested. Used the meat for pulled pork sandwiches and pulled pork nachos for the football game. Big hit!
YUM, I love pulled pork nachos! Thanks for letting me know you enjoyed these 🙂
I just made these. OMG!! I did a little modification of swapping the beef broth for red wine since I was too lazy to run to the store, and WOW!! These came out fantastic! I might make them again tomorrow, and the next day, and the next day…..
I tried this recipe and I liked it. Next time no cumin!!!!! It ruined it for me. Personally cumin has its place.
I’m curious, what is cumin’s place for you?
I was thinking the exact same thing. I’m going to take a wild guess and say that Shirley is not from the SW or Louisiana, or any other part of the South!
I picked up three packages of beef country style ribs today at Aldi’s.They had $4.00 worth of stickers on them so they were a great price. There is nothing wrong with the meat. It just has to get sold as the sell by date is tomorrow. Two of the packs went in the freezer and I used this recipe to make one. The meat was done excellent. So moist and fall off your fork tender! Thank you for sharing this recipe. It’s a keeper.
Fern, that’s awesome! I love finding meat on sale! Thanks for letting me know you enjoyed the ribs 🙂
Making these with bone in! I started abbot ago and the house smells incredible! A-Thank you!!!
Going with rice and baked beans! My dad just brought up the new pressure cooker and I’m hooked! Hard boiled eggs, stews, soup! Oh my… thank you so much soo much…
How much cook time would you add for frozen ribs? Somebody forgot to take them out of the freezer in time. ?
Hi, Jackie! Sorry, but I haven’t made ribs from frozen in my instant pot so without further recipe testing it’s difficult for me to give you a definite answer. My initial thought is that you would probably want to double the time listed.
Some references suggest adding 50% more time for frozen meat vs thawed. So 20 minutes thawed becomes 30 minutes for frozen
I did partially (mostly) frozen ribs in 60 minutes cook time. They were perfect.
How much extra time if the ribs are still frozen?
Hi, Valerie! I haven’t made these ribs in my instant pot from frozen. So, without further recipe testing, I can’t give a definite answer.
Any adjustment needed if ribs are boneless??
No adjustments needed for boneless 🙂
Making these tonight! Quick question, I have boneless ribs. Any adjustment needed in cook time or liquid added?
No adjustments needed, boneless are just fine! Hope you enjoy them, Sydney! 🙂
We have used the boneless ribs 3 times now and they were fantastic. Never knew that this inexpensive rib ($1.20 per lbs) meat could turn out so delicious. We used Bone Suck’in rub. The rub cost more than the ribs. ha ha
Would the liquid in the pot go good with rice?
It would! You could thicken it up with a cornstarch and water slurry too if you’d like.
How much cornstarch and water? And at what point would you add that in?
I’d start with equal parts, 1 Tablespoon of cornstarch and 1 Tablespoon of cold water. If it isn’t thick enough for your liking, you can always add more. You would do this at the very end, after the ribs are removed from the pot.