Beer braised ribs are made super quick with the use of a pressure cooker. After just 20 minutes of pressure cooking, the meat should be “fall-off-the-bone” tender. The broiling step is optional but a great way to get the beautiful, browned color and slightly crispy, sticky texture that sticks to your fingers.
Cooking the ribs on the trivet instead of in the liquid keeps the fat from melting off the ribs and keeps them tender and juicy.
If you don’t have beer you can use water, but I feel like the beer gives the ribs a more robust flavor.
This recipe is a modification of the recipe provided by the official Instant Pot website for Easy BBQ Instant Pot Ribs, but I’ve incorporated my favorite bbq spot’s spice rub mix, and some suggestions from bon apetit’s glazed and grilled ribs recipe and the kitchn.
- 8 servings
- 5 mins
- 25 mins
- 30 mins
- 2-3 pounds St. Louis Spare Ribs or Baby Back Ribs, on the bone
- 8 oz beer
- spice rub
- 1/2 cup barbecue sauce
Roll the rack of ribs over so the bone side is up and use a sharp knife to remove the end of the translucent membrane and peel off.
Flip the rack of ribs back over and season liberally with a spice rub. You can use a premade spice rub, or you can your make your own, a mix of garlic powder, salt, brown sugar, mustard powder, paprika, onion powder, and cayenne.
- Set the steaming trivet into the Instant Pot and pour 8 ounces of beer into the bottom.
Coil the ribs and rest on the trivet, with the thick side of the rib rack towards the bottom.
- Set the pressure cooker to pressure cook for 20 minutes on high. Quick release the pressure when the time is up.
- Transfer to a lined baking sheet with tongs, with the bone side down.
Use a brush to evenly distribute barbecue sauce on the top of the ribs.
Broil on medium-high heat for 5 minutes until the sauce on top is browned and sticky.
Transfer to a cutting board and let rest for 5-10 minutes.
Cut between the ribs in either 1 rib or 2 rib segments. Serve immediately.