1Tablespoonwater(this is just to thin out the sauce a bit to make it easier to brush but is optional)
Instructions
Remove the membrane from the back of the ribs, I find using a paper towel to hold the membrane while I pull easier since it can be slippery.
Pat the ribs dry, then brush all over with the mustard.
Rub in the brown sugar all over, followed by the bbq seasoning.
Place the trivet into the instant pot. Add the beef broth and apple cider vinegar.
Place the ribs, meat side out, into a 6 or 8 quart instant pot, it will curl around the inside of the pot.
Place the cover on the instant pot and turn the vent knob to close.
Place on high pressure for 24 minutes. It will take about 11-12 minutes for the instant pot to come to pressure and then it will start to cook the ribs.
Once they are cooked, allow the instant pot to naturally release for 15 minutes. After that time, manually release any more pressure in the pot.
Open the lid and gently remove the ribs and place them onto a sheet tray. I find lifting them out with the trivet the easiest way to do this. They are extremely tender at this point, so they may break apart some.
In a small bowl, stir together the bbq sauce and water. Brush this all over the ribs, if you think they may break apart if you try to sauce the bottom side, then just sauce the top.
Place the ribs under the broiler for a couple of minutes to glaze the ribs. Keep an eye on them so they don’t burn. Serve immediately.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
We used a premade bbq seasoning for this, just use your own favorite brand or you can use 2 tablespoons of your favorite homemade bbq rub.
A lot of people use water with the apple cider vinegar to the pot, but I think adding the beef broth adds more flavor. But, you can use water in its place with no problem.
You can add a couple of drops of liquid smoke to the liquid in the bottom of the pot if you want a little touch of smoke flavor to the ribs.
To reheat, I would make a sealed foil packet and place some beef broth or water, about 3 tablespoons worth into the pack and reheat in the oven until warmed through.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.