Instant Pot Country Style Ribs
User Reviews
5.0
36 reviews
Excellent
Instant Pot Country Style Ribs
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Quick and easy Country Style Ribs cooked in the pressure cooker and slathered with BBQ sauce.
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Ingredients
- 3 pounds country style pork ribs
- 3 Tablespoons prepared yellow mustard
- 1 cup beef broth
- 1 teaspoon liquid smoke
- ½ cup BBQ sauce
Dry Rub
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon dry mustard
Instructions
- In a small bowl mix together the dry rub ingredients until well combined.
- Place the country style ribs on a cutting board and rub yellow mustard over each piece. Then sprinkle the dry rub evenly on both sides of the ribs and massage into the meat.
- If possible refrigerate for 30 minutes up to 8 hours, but you can immediately cook them there just won’t be as much flavor.
- Pour the beef broth and liquid smoke into the bottom of the Instant Pot. The place ribs in the IP, stacking so they fit.
- Lock the lid on the pressure cooker. Cook on manual, high pressure, for 45 minutes. After the cooking time is finished, use the natural release method for 15 minutes. After 15 minutes release any additional pressure.
- Gently remove the ribs from the pressure cooker and place on a rimmed baking sheet lined with aluminum foil. Brush the ribs with BBQ sauce then broil on high for about 3 minutes or until the BBQ sauce is sticky.
Notes
- If your country ribs are tough, most likely they did not cook long enough. For this recipe, I use three pounds of ribs which are perfectly cooked after one hour. They cook at high pressure for 45 minutes and then continue to cook as the steam naturally releases.
- The best way to tell is to check the temperature. I think they’re best once the temperature is around 190°F. This means all of the fat has melted making them very tender. If you don’t have a thermometer, you can test them by checking the meat. It should pull away from the bone easily.
- You don’t have to, but I highly recommend it. Allowing them to chill gives the mustard and dry rub time to absorb into the meat. They will be more tender and more flavorful if you do this step. If you skip it, the ribs will still taste good but won’t have as much flavor.
- Keep the leftovers in an airtight container in the refrigerator. They will last for three to four days. Sometimes I use the leftover meat to make sandwiches – it’s so good!
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
22g
(7%)
Protein
45g
(90%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
1452mg
(61%)
Potassium
877mg
(25%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
502IU
(10%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 1452mg | 61% |
| Potassium | 877mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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