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Simple Instant Pot Beef Back Ribs

Simple Instant Pot Beef Back Ribs

These Instant Pot beef back ribs are tender and smothered in a tangy sauce made with fresh apple cider, bone broth, garlic and tons of spices! The secret ingredient to this recipe is fresh apple cider, which helps to tenderize the meat while the natural sugar keeps it from drying out. The ribs are marinated with paprika, onion powder, ground ginger, mustard powder and cinnamon to allow the flavors to fully develop. Drizzle this sauce over mashed potatoes, polenta or roasted cauliflower.

Shop 100% pasture-raised, grass fed and finished back ribs

Cooking Variations

Substitute different meat: This recipe is a great base and works well with a variety of meat. Use bone-in short ribs, pork butt or stew meat. Basically any kind of meat that requires low and slow cooking. Cooking time may vary depending on the type of cut.

How to get the ribs to become tender in the Instant Pot?
Please note beef back ribs will not become fall-apart tender; however, the meat will get tender. There’s so much connective tissue in beef back ribs it’s hard for them to fall off the bone in the Instant Pot. However, if you’re looking for them to fall off the bone, try braising low and slow in the oven for about 4 hours around 325F. When using the Instant Pot always allow for the natural release of 10 to 15 minutes. If you quick release the vent then the juices won’t soak back into the meat leading to dry, tough meat.

Should you remove the membrane off the back of the ribs?
If you're pressure cooking it’s always recommended to remove the membrane. However, if you’re cooking in a Dutch oven it will dissolve into the broth. Either way the ribs will be tasty. See instructions for membrane removal.

Keep the bones after cooking!
These beef bones make a great beef stock for cooking. Freeze bones after eating and use them to make a meaty stock or use a few to add flavor into beef bone broth along with knuckle, neck and marrow bones.

Instant Pot Beef Back Ribs

Prep time: 30 minutes (at least for marinade)
Cook time: 60 minutes (plus 20 minute natural release)
Total time: 1 hour and 50 minutes
Serves: 2-4

2-3 lbs beef back ribs or meat substitution*
1 ½ cup apple cider (unfiltered and unsweetened)
1 cup chicken or beef bone broth
1 tsp kosher salt
1 tsp ground black pepper
1 ½ tsp smoked paprika
1 tsp onion powder
½ tsp ground ginger
¼ tso mustard powder
½ tsp cinnamon
4 - 6 garlic cloves, grated
2 Bay leaves

Optional: Slurry to thicken sauce
2 tbsp warm water
1-2 tbsp arrowroot powder


  1. Open and remove the ribs from the packaging. Take the membrane off the back of the ribs. Place ribs on a cutting board and pat dry with paper towels. Turn the ribs over and use a knife to cut the membrane away from the bone. It will likely come off in multiple pieces. Throw away the membrane. Use a knife to cut the ribs in half (about 2 to 3 bone pieces). This way it’s easier to fit into the Instant Pot. Place the ribs in a large bowl, dish or ziploc bag. Set aside.
  2. In a large measuring cup, add the apple cider, bone broth, salt, ground black pepper, smoked paprika, grated garlic, onion powder, ground ginger, mustard powder and cinnamon. Mix well.
  3. Carefully pour the apple and spice mixture over the meat. Cover or seal the ziploc bag. Make sure the meat is completely covered with the mixture or flip the meat halfway through so all sides get the marinade. Let the meat marinate in the fridge for at least 30 minutes; however, the longer it sits the more flavorful the meat will become!
  4. Layer the beef ribs in the Instant Pot. Slowly pour the apple and spice mixture over the rib pieces. Using tongs make sure to lift the pieces so the mixture gets underneath all the ribs. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 60 minutes.
  5. When the 60 minutes are up, let the Instant Pot naturally release pressure for about 20 minutes before opening the steam valve and removing the lid. Please note: These ribs are not fall-apart tender; however, they do get tender. There’s so much connective tissue in beef back ribs it’s hard for them to fall off the bone in the Instant Pot. Remove the ribs and set on a cutting board.
  6. Optional step to thicken sauce: Turn the Instant Pot to the sauté function. In a small bowl make an arrowroot slurry to thicken the sauce. Add the arrowroot slurry into the Instant Pot and mix until well combined. When the sauce has reached the desired thickness, turn off the Instant Pot.
  7. Serve the ribs topped with sauce, along with mashed potatoes, coleslaw or roasted cauliflower.
  8. Store leftovers in an airtight container in the fridge for up to 4 days. Save eaten beef bones in the freezer to make a meaty stock.