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Home » Blog » Recipes » Pressure Cooker Grass Fed Beef Back Ribs

Pressure Cooker Grass Fed Beef Back Ribs

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Pressure cooker ribs are the quick solution to a tasty dinner!

Pressure cooker ribs sliced on a plate.

Grass fed beef back ribs are normally cooked low and slow for many hours to break down the collagen in the tough meat. What if I told you you could get the same results in less than an hour in a pressure cooker? Seriously. Don’t be afraid of your pot exploding. If you get a good pressure cooker AND follow directions, you’ll save time and energy PLUS get kickass results. If you don’t…it was nice knowing you.

My Favorite Rub for Ribs

I love Chili 9000 on all sorts of stuff, but it’s my go-to dry rub for ribs.

A bottle of Chili 9000 from Penzey's Spices.

Time to make Pressure Cooker Grass Fed Beef Back Ribs!

Serves 4

Ingredients:

  • 1 rack of grass fed beef back ribs (~ 3.5 pounds)
  • Dry rub of choice (I used Penzeys Chili 9000)
  • Kosher salt
  • ¾ cup water
  • 4 ounces of unsweetened applesauce
  • 2 tablespoons coconut aminos
  • 1 teaspoon fish sauce

Method:

Grab a rack of grass fed beef back ribs and pat them dry with a paper towel. Then, sprinkle it liberally on both sides with the dry rub and kosher salt.

Raw racks of ribs seasoned liberally with salt.

Wrap it up in foil to marinate for at least two hours and up to a day.

Crimped edges of aluminum foil wrapped around the ribs.

When you’re ready to cook the ribs, preheat the broiler with the rack positioned 4-6 inches from the heating element.

Grab the rack from the fridge and cut it so it’ll fit in your pressure cooker. If you’ve got a 6-quart pot, cut the rack into three even pieces. Put the ribs on a wire rack in a foil-lined, rimmed baking sheet.

Raw and seasoned ribs placed on a wire rack to be pressure cooked.

Broil the ribs for 1-2 minutes on each side to get a nice char. Keep the broiler on because you’ll be broiling these meaty bones again at the end.

Broiled ribs on a wire rack that will be pressure cooked.

Add the water, applesauce, coconut aminos, and fish sauce to the pressure cooker. Stir to combine and add a rack to the pot.

Water, applesauce, coconut aminos, and fish sauce in a pressure cooker.

Pile the ribs into the pressure cooker and lock on the lid.

The braised ribs are placed in the pressure cooker.

Crank the heat to high and when the pot reaches high pressure, turn down the heat to maintain high pressure on the lowest setting possible. Cook on high pressure for 20 minutes and let the pressure come down naturally or release it quickly.

Pressure cooked ribs in a pressure cooker.

Remove the ribs and place them back on a wire rack atop a foil-lined, rimmed baking sheet.

Pressure cooked ribs on a wire rack set to cool.

Simmer the cooking liquid until it is reduced to 2 cups (~5 minutes). Skim off the excess fat at the top if desired and adjust seasoning.

Braising liquid for pressure cooked ribs in a liquid measuring cup.

Baste the racks with the braising liquid…

Someone basting the pressure cooked ribs with braising liquid.

…and broil them for about a minute to get some crunchy bits.

Pressure cooked ribs on a wire rack ready to be broiled.

With a minimal investment in time, you’ve got some finger-lickin’ tender ribs. Try it!

A plate of pressure cooked ribs with sides of vegetables.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

 

Slow roasted beef back ribs on top of a pan.
Print Recipe
4.75 from 4 votes

Pressure Cooker Grass Fed Beef Back Ribs

Grass fed beef back ribs are normally cooked low and slow for many hours to break down the collagen in the tough meat. What if I told you you could get the same results in less than an hour in a pressure cooker? Seriously.
Prep Time2 hrs 15 mins
Cook Time45 mins
Total Time3 hrs
Course: Dinner
Cuisine: American
Keyword: gluten-free, low carb, paleo, Primal, Whole30
Servings: 4
Calories: 860kcal

Ingredients

  • 3.5 pound grass fed beef back ribs 1 rack
  • dry rub of choice (I used Penzeys Chili 9000)
  • Diamond Crystal kosher salt 
  • 3/4 cup water
  • 4 ounce unsweetened applesauce
  • 2 tablespoon coconut aminos
  • 1 teaspoon fish sauce
US Customary - Metric

Instructions 

  • Grab a rack of grass fed beef back ribs and pat them dry with a paper towel. Then, sprinkle it liberally on both sides with the dry rub and kosher salt.
  • Wrap it up in foil to marinate for at least two hours and up to a day.
  • When you’re ready to cook the ribs, preheat the broiler with the rack positioned 4-6 inches from the heating element.
  • Grab the rack from the fridge and cut it so it’ll fit in your pressure cooker. If you’ve got a 6-quart pot, cut the rack into three even pieces.
  • Put the chopped up ribs on a wire rack in a foil-lined, rimmed baking sheet.
  • Broil the ribs for 1-2 minutes on each side to get a nice char. Keep the broiler on because you’ll be broiling these meaty bones again at the end.
  • Add the water, applesauce, coconut aminos, and fish sauce to the pressure cooker. Stir to combine and add a rack to the pot.
  • Pile the ribs into the pressure cooker and lock on the lid.
  • Crank the heat to high and when the pot reaches high pressure, turn down the heat to maintain high pressure on the lowest setting possible.
  • Cook on high pressure for 20 minutes and let the pressure come down naturally or release it quickly.
  • Remove the ribs and place them back on a wire rack atop a foil-lined, rimmed baking sheet.
  • Simmer the cooking liquid until it is reduced to 2 cups (~5 minutes). Skim off the excess fat at the top if desired and adjust seasoning.
  • Baste the racks with the braising liquid and broil them for about a minute to get some crunchy bits.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 860kcal | Carbohydrates: 5g | Protein: 50g | Fat: 100g | Fiber: 1g | Sugar: 2.5g
35

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Reader Interactions

Comments

  1. Lisa Chin says

    November 16, 2020 at 2:21 am

    I found the instructions for the pressure setting confusing. Crank the heat to high means What? Manual high pressure setting? When does it reach high pressure? And then how do you turn the heat down? Mine only has either high or low pressure and there’s no adjustment range for either setting.

    Reply
    • Michelle Tam says

      November 17, 2020 at 4:20 am

      I wrote this recipe for a stovetop pressure cooker. If you have an Instant Pot, just program it to cook for 20 minutes under high pressure.

      Reply
  2. Cherrie says

    December 9, 2020 at 6:49 am

    I have a 2.5lb beef back ribs. How long should I program the instant pot?

    Reply
    • Michelle Tam says

      December 10, 2020 at 1:32 am

      Same amount of time!

      Reply
  3. Michael Schindelman says

    December 11, 2020 at 1:13 am

    5 stars
    Excellent recipe! I had an Applewood store-bought rub that I added a bunch of spices to to make it better and ,actually, ended up letting the ribs sit in the refrigerator for 2 days before cooking. I cut up some fresh apples since i didn’t have applesauce, too. But, wow, the flavor and texture of the meat was outstanding!

    Reply
  4. Julianne says

    July 4, 2022 at 12:42 am

    This recipe was delicious! My husband and I totally enjoyed it. Thank
    you for posting it. 100% will be making it again.

    Reply
  5. Katia says

    August 5, 2022 at 6:28 pm

    5 stars
    Delicious! I’ve made this many times and always come back to this recipe. Thank you!

    Reply

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