Instant Pot Country Style Ribs
User Reviews
5
Instant Pot Country Style Ribs
Description
The recipe begins by rubbing yellow mustard onto the pork ribs, then applying a dry rub made with brown sugar, salt, smoked paprika, garlic powder, chili powder, black pepper, and dry mustard powder. Allowing the ribs to rest with this rub enhances the flavor absorption.
Ribs are pressure cooked in the Instant Pot for 45 minutes at high pressure with beef broth and liquid smoke, followed by a natural 15-minute pressure release. This cooking method breaks down connective tissue, rendering the ribs tender.
After cooking, ribs are brushed with BBQ sauce and broiled briefly to caramelize the glaze. The resulting ribs have a tender texture with a flavorful, slightly smoky crust ideal for sandwiches or main courses.
Leftovers should be stored airtight in the refrigerator for 3-4 days. The ribs can be re-purposed in sandwiches or reheated directly.
Ingredients
- 3 pounds country style pork ribs
- 3 Tablespoons yellow mustard prepared
- 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 black pepper ground
- ½ teaspoon mustard powder dry
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
- Ribs that are tough likely need longer cooking; the target internal temperature is around 190°F for tenderness.
- Resting ribs with the mustard and dry rub for 30 minutes to 8 hours enhances flavor and tenderness but is optional.
- Leftovers keep well refrigerated for three to four days and can be used in sandwiches.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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