I absolutely love how the Instant Pot Beef Ribs with Broiled Crispy Bark Recipe transforms a tough, hearty cut of beef into something incredibly tender and flavorful in under an hour. Pressure cooking these beef ribs locks in that rich taste and melts the meat right off the bone, making it perfect for a comforting family dinner or impressing guests on a weeknight.
What makes this recipe really special is the final broil step that adds a beautifully crispy bark on the ribs, giving you that satisfying contrast to the juicy meat inside. When I first tried it, I was amazed at how quick and easy it was compared to slow roasting, yet with none of the usual fuss. You’ll find that the spice rub and broiling finish make all the difference in creating amazing flavor with minimal effort.
Why You’ll Love This Recipe
- Speedy Yet Tender: The Instant Pot cuts hours of cooking down to under an hour without sacrificing tenderness.
- Perfectly Crispy Bark: A quick broil turn the soft ribs into a crispy, flavorful treat that’s hard to resist.
- Simple Ingredients: You don’t need a ton of spices or complicated prep—just a few pantry staples.
- Ideal for Any Occasion: Great for casual family dinners or special meals that impress with minimal stress.
Ingredients You’ll Need
These ingredients work together to create a rich, savory base that’s quickly tenderized in the Instant Pot and then enhanced with a spicy crust under the broiler. When shopping, look for meaty beef back ribs with a good amount of fat marbling for the best flavor and juiciness.
- Beef back ribs: Look for ribs with bones cut into manageable 2-bone pieces for even cooking and easy serving.
- Fine sea salt: I prefer fine sea salt because it dissolves evenly and seasons the meat beautifully.
- Fresh ground black pepper: Freshly ground always packs more punch than pre-ground pepper.
- Ancho chili powder: This adds a subtle smoky sweetness without overwhelming heat—perfect for that deep flavor.
- Water: Necessary for the Instant Pot’s steam pressure to work its magic on the ribs.
Variations
I love that this Instant Pot Beef Ribs with Broiled Crispy Bark Recipe is so forgiving and easy to tweak based on what you have or your flavor preferences. Whether you want to dial up the heat or keep things mild for picky eaters, you can personalize it easily.
- Spice Variations: Sometimes I swap ancho chili powder with smoked paprika or add a pinch of cumin for a different smoky layer.
- Adding BBQ Sauce: If you’re a BBQ fan like me, brush your favorite sauce right before broiling for a sticky, tangy crust.
- Slow Cooker Option: Not using an Instant Pot? You can slow cook these ribs at low for 6-8 hours, then broil for the crispy finish.
- Cut Choices: Sometimes I use short ribs or even chuck ribs if I want something a bit meatier and fattier.
How to Make Instant Pot Beef Ribs with Broiled Crispy Bark Recipe
Step 1: Season the ribs and prep the Instant Pot
Start by mixing your salt, black pepper, and ancho chili powder in a small bowl to make a simple yet flavorful rub. Sprinkle this evenly on both sides of the beef ribs—you want every bite to be seasoned. Pour about half a cup of water into the Instant Pot, which is crucial for creating the steam that will cook the ribs through.
Step 2: Pressure cook the ribs
Stack the ribs loosely, bone side down, inside your Instant Pot. Don’t worry if they aren’t perfectly packed; the steam needs room to circulate. Seal the lid and set your cooker to high pressure for 25 minutes. When time’s up, I highly recommend letting the pressure release naturally for about 15 minutes—that slow release keeps the ribs tender and juicy.
Step 3: Broil for that crispy bark
This step truly makes the Instant Pot Beef Ribs with Broiled Crispy Bark Recipe shine. Carefully arrange the ribs bone side down on a rimmed baking sheet and place it under a hot broiler for about 5 minutes. Watch closely as your ribs develop a golden-brown, crackly bark—you want that crispy texture without burning. If you like, this is when you can brush on BBQ sauce for extra flavor before broiling.
Pro Tips for Making Instant Pot Beef Ribs with Broiled Crispy Bark Recipe
- Even Seasoning: I like to pat the ribs dry first so the rub sticks better and results in a more flavorful crust.
- Natural Pressure Release: Waiting to release pressure naturally helps keep the meat moist instead of tightening up from a quick release.
- Watch the Broiler Closely: Every oven is different, so stay nearby when broiling—the ribs can go from perfect to burnt quickly.
- Don’t Overcrowd the Instant Pot: You want space between rib pieces to let the steam circulate evenly and cook all ribs through properly.
How to Serve Instant Pot Beef Ribs with Broiled Crispy Bark Recipe
Garnishes
I often add a sprinkle of fresh chopped parsley or green onions on top for brightness and a pop of color. A squeeze of fresh lemon or lime juice can also help cut through the richness and balance the smoky spices. If you’re feeling adventurous, some pickled jalapeños on the side add a fun, tangy kick.
Side Dishes
To keep things casual and hearty, my family loves mashed potatoes or creamy coleslaw with these ribs. Roasted vegetables or a crisp garden salad are great if you want to brighten up the plate. And of course, classic cornbread or garlic bread rounds out the meal perfectly.
Creative Ways to Present
For special occasions, I like to serve the ribs on a wooden board lined with parchment, surrounded by roasted herbs and grilled lemon halves. Another fun idea is slicing the ribs into smaller bites and skewering them for a party platter. I’ve also layered the ribs on a sheet pan with veggies underneath, broiling everything together for a one-pan dinner display.
Make Ahead and Storage
Storing Leftovers
I wrap leftover ribs tightly in foil or store them in an airtight container in the fridge for up to 3 days. The meat actually tastes better the next day as the flavors deepen—just reheat gently to keep it tender. When I’ve had too many leftovers, I remove the meat from the bones to save space and make reheating easier.
Freezing
Freezing works great if you want to make a big batch ahead. I freeze the ribs in portions, wrapped tightly in plastic wrap and then foil or a freezer bag. They keep well for about 3 months. To thaw, I recommend moving them to the fridge overnight for slow thawing to prevent drying out.
Reheating
Reheat ribs gently covered in the oven at 300°F (150°C) for 15-20 minutes, or until warm. Alternatively, I’ve reheated them on the stovetop in a covered skillet with a splash of broth to add moisture. Avoid microwaving if you want to keep the texture nice and the meat juicy.
FAQs
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Can I use other types of ribs for this recipe?
Yes! While beef back ribs are ideal for their size and flavor, you can also use short ribs or chuck ribs with similar results. Just adjust cooking times slightly if your ribs are thicker or different in size.
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Is broiling necessary for these Instant Pot beef ribs?
Broiling isn’t strictly necessary, but I strongly recommend it to get that irresistible crispy bark that shines with flavor and texture. Skip it only if you’re really pressed for time or want softer ribs.
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Can I add BBQ sauce to the Instant Pot beef ribs?
Yes, definitely! The best time to add BBQ sauce is right before broiling—this lets the sauce caramelize nicely and stick to the ribs without burning inside the Instant Pot.
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How long do leftovers last in the fridge?
Stored properly in an airtight container, cooked beef ribs last about 3 to 4 days in the refrigerator. Always reheat thoroughly before eating.
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What if I don’t have an Instant Pot?
You can slow cook the ribs in a slow cooker on low for 6-8 hours or braise them in the oven at a low temperature for a few hours until tender, then finish under the broiler as instructed.
Final Thoughts
This Instant Pot Beef Ribs with Broiled Crispy Bark Recipe has become a go-to for me when I want something hearty, satisfying, and yet surprisingly easy. The magic of the pressure cooker combined with that last broil step really elevates these ribs to something special that your friends and family will rave about. I encourage you to give it a try—you’ll be so glad you discovered how simple it is to enjoy tender, crispy ribs at home anytime.
Print
Instant Pot Beef Ribs with Broiled Crispy Bark Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Ribs recipe delivers tender, flavorful meat that falls off the bone in just under an hour. Using a simple spice rub and pressure cooking technique, the ribs become juicy and rich with minimal effort. For added texture and flavor, the ribs can be finished under the broiler to create a crispy, caramelized bark. Perfect for a comforting meal that serves four.
Ingredients
Beef Ribs
- 7 to 8 bones of 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
Other
- 1/2 cup water
Instructions
- Season the ribs and prepare Instant Pot: In a small bowl, combine the fine sea salt, fresh ground black pepper, and Ancho chili powder to create a spice rub. Sprinkle the mixture evenly on both sides of the beef back ribs pieces. Pour ½ cup of water into the Instant Pot to create the necessary moisture for pressure cooking. Stack the ribs loosely inside the Instant Pot with the bone side down to allow even cooking.
- Pressure cook the ribs: Seal the Instant Pot and set it to cook on high pressure for 25 minutes using the Manual, Pressure Cook, or Pressure Cook – Custom mode. After cooking, allow the Instant Pot to naturally release pressure for about 15 minutes before opening. If pressure remains after this time, carefully quick release to open the pot.
- Broil the ribs (optional step): Remove the ribs from the Instant Pot and place them bone side down on a rimmed baking sheet. Position the baking sheet under a broiler set to high heat and broil the ribs for about 5 minutes, watching closely until the meat surface crackles and browns, creating a crispy bark. Remove from broiler and serve immediately.
Notes
- A rack of beef back ribs typically has 7 bones; cutting them into 2-bone pieces may leave a 1-bone piece which is perfectly fine.
- The ribs are tender and flavorful right from the Instant Pot, but broiling adds a delicious crispy texture to the exterior.
- For extra flavor, brush BBQ sauce on the ribs just before broiling.
