Description
Pressure Cooker Boneless Beef Ribs with Carolina Gold Mustard BBQ are a deliciously easy way to enjoy BBQ all year long.
Ingredients
Scale
- 3 lbs boneless beef ribs (sometimes referred to as "Country beef ribs")
- 2 1/4 tsp sea salt
- 1 1/2 cups beef broth
- 1 cup Carolina Gold Mustard BBQ Sauce (plus more to top at the end if you like things saucy)
Instructions
- Atleast one-hour before (ideally the night before) pull out the boneless ribs and salt them liberally on each side.
- If salting more than an hour in advance, I like to wrap the ribs in parchment paper (3-4 per packet), stack them on a plate, and return them to the fridge. Pull the ribs out of the fridge one-hour before you intend to use them. If salting one-hour prior to cooking, leave the meat to rest on the counter at standard room temperature.
- Fit your electric pressure cooker with the rack insert. Add the beef broth to the bottom of the pot then lay the beef ribs on top of the rack, packing them next to each other in one layer, if possible, rather than piling them on top of each other.
- Secure the lid (and valve if your machine doesn't have an auto valve) and set the machine to high pressure for 45 minutes.
- When the pressure cooker has nearly finished it's cooking cycle, preheat your oven by setting it to the broil setting on high.
- When the cooking cycle has finished, quick release the pressure. Transfer the ribs to an oven-safe dish, leaving the broth behind in the pressure cooker.
- Using a basting brush, baste the ribs in BBQ sauce, taking care to coat them evenly.
- Though the meat cooks fully in the pressure cooker, I love to finish this dish with a quick turn under the broiler - OR - on top of the grill to produce just a little bit of the char and caramelization to the outside of the ribs.
- If broiling: Place the ribs in a high-heat oven-safe casserole dish or sheet pan. Broil on high for 4-8 minutes total or until ribs have reached your desired level of char. Broil temperate can vary between ovens, though most range between 500-550 degrees F / 260 – 290 C on high. Therefore, I like to check on them after about 4 minutes to gauge their progress -- and every 2 minutes thereafter until I'm happy with the way they look.
- If grilling: Bring your grill up to high heat (450-500 degrees F / 232-260 degrees C). Grill the ribs on one side for 2-4 minutes (depending on your preferred char level) with the grill lid open, then flip ribs and cook the opposite side for an additional 2-4 minutes.
- Once the ribs have reached your desired level of crisp edges and have been removed from heat, top them with additional bbq sauce, if desired.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1/2 lb
- Calories: 565
- Sugar: 4 g
- Sodium: 2180 mg
- Fat: 39 g
- Saturated Fat: 16 g
- Carbohydrates: 4 g
- Protein: 46 g
- Cholesterol: 152 mg