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Pressure-Cooker Barbecued Beef Ribs

These tender, tangy ribs taste slow-cooked but are a cinch to make. They’re great for picnics as well as a family dinner.—Erin Glass, White Hall, Maryland
  • Total Time
    Prep: 15 min. Cook: 45 min. + releasing
  • Makes
    8 servings


  • 2 tablespoons canola oil
  • 4 pounds bone-in beef short ribs, trimmed
  • 1 large sweet onion, halved and sliced
  • 1/2 cup water
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup plum preserves or preserves of your choice
  • 2 tablespoons packed brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground cloves


  • Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure.
  • In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

Test Kitchen tips
  • Add 1/4 cup of additional water before sealing pressure cooker.
  • Try the slow cooker version.
  • Nutrition Facts
    1 serving: 359 calories, 14g fat (5g saturated fat), 55mg cholesterol, 860mg sodium, 40g carbohydrate (33g sugars, 0 fiber), 18g protein.

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    Average Rating:
    • Tom
      Sep 18, 2020

      I only recently purchased an Instant Pot as I was never a fan of pressure cooked foods, especially meat, but the reviews were rave so I made the plunge. My first couple of meals were stews or pastas, but this was my first really meat meal. I don't think anyone could make a pressure cooked meat of any kind I would enjoy. There is no bark on these ribs, just mushy barbecued flavored stew-like consistency. I made 4 and have two left. Think I'll let them sit overnight and try oven roasting tomorrow, but I hold out little hope for improvement. I wonder if chicken would hold up better?

    • menglish63
      Dec 29, 2018

      First time using my Instapot and I made this. It was awesome. I didn't change a thing!