Instant Pot BBQ Short Ribs Recipe: Set-and-Forget Smoky Richness

I developed this method after years of slow-smoking ribs, adapting my pitmaster techniques for the Instant Pot. The pressure cooker delivers tender, fall-off-the-bone meat in a fraction of the time.

You’ll achieve deeply flavored short ribs with a smoky BBQ glaze that rivals any smoker. This set-and-forget approach makes rich, restaurant-quality ribs accessible for weeknight dinners.

Ingredients for Instant Pot Bbq Short Ribs

Rich, smoky, and fall-off-the-bone tender with minimal effort. Pantry staples do the heavy lifting here.

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The short ribs are non-negotiable here. Bone-in beef short ribs give you that melt-in-your-mouth texture—boneless just won’t cut it. Look for pieces with good marbling (about 1.5 inches thick) at Costco or your local butcher. I always ask them to trim the excess fat for me. The rub spices? Penzeys has the best smoked paprika, but store brands work in a pinch.

No BBQ sauce on hand? Ketchup plus molasses and liquid smoke gets surprisingly close. Swap beef broth for vegetable broth if that’s what you’ve got. Out of apple cider vinegar? White vinegar works at half the amount. Skip the liquid smoke if you’re sensitive to the flavor (or just can’t find it). The cornstarch can be swapped for arrowroot powder at the same ratio.

Ribs taste even better the next day once the flavors meld. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stovetop with a splash of water to keep them moist.

Step-by-Step Instructions for Instant Pot BBQ Short Ribs

Here’s the method. Straightforward, tested, works every time.

Step 1: Season and Sear the Beef Short Ribs

Pat the 3 lb Beef Short Ribs dry with paper towels. In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, and 1 tsp Onion Powder. Rub this mixture evenly over all sides of the ribs, pressing it into the meat so it adheres well.

Set your Instant Pot to the “Sauté” function and add the 2 tbsp Olive Oil. When the oil shimmers, add the ribs in a single layer (work in batches if needed) and sear for 3-4 minutes per side until deeply browned. This creates a flavorful crust and locks in juices. Transfer the seared ribs to a plate and set aside.

Step 2: Deglaze and Build the Sauce Base

With the Instant Pot still on “Sauté,” pour in the 1 cup Beef Broth, 2 tbsp Apple Cider Vinegar, 1 tbsp Worcestershire Sauce, and 0.5 tsp Liquid Smoke. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot—this is where a ton of flavor hides.

Stir in the 2 tbsp Brown Sugar and 1.5 cups BBQ Sauce until the brown sugar dissolves completely. Let the mixture come to a gentle simmer, then turn off the “Sauté” function. The sauce should be fragrant and slightly thickened at this point.

Step 3: Pressure Cook to Tender Perfection

Return the seared ribs to the Instant Pot, arranging them in a single layer as much as possible. Secure the lid, set the valve to “Sealing,” and cook on “High Pressure” for 35 minutes. The ribs are done when they’re fork-tender and the meat easily pulls away from the bone.

Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully open the lid, and you’ll be greeted with the rich, smoky aroma of fall-off-the-bone ribs.

Step 4: Thicken the Sauce and Finish

Remove the ribs from the Instant Pot and set them aside. In a small bowl, whisk together the 1 tbsp Cornstarch and 0.5 cup Water until smooth. Stir this slurry into the sauce in the pot.

Set the Instant Pot back to “Sauté” and let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Return the ribs to the pot, spooning the sauce over them to coat evenly. Let them warm through for 2 minutes, then serve hot with extra sauce on the side.

Serving Suggestions for This Recipe

Family-Style Presentation

I love serving these ribs on a large wooden board, letting everyone dig in. Arrange the 3 lb Beef Short Ribs in a pile, then drizzle extra sauce over the top. Garnish with fresh parsley for color. The rustic look reminds me of those backyard cookouts from my childhood. 🔥

Classic BBQ Sides

Pair with creamy coleslaw and cornbread for a traditional spread. The cool crunch of slaw balances the richness perfectly. I always grab my coleslaw mix from the local farmers market for that fresh, crisp bite.

Lighter Options

For a fresher take, serve with grilled corn on the cob and a cucumber-tomato salad. The acidity from the salad cuts through the smoky sweetness. I like to brush the corn with a little olive oil before grilling.

Bread for Sauce

Don’t forget something to soak up that incredible sauce. Crusty garlic bread or buttermilk biscuits work wonderfully. I often make my biscuits from scratch, but store-bought works in a pinch.

Beverage Pairings

An iced sweet tea or craft lager complements the smoky flavors beautifully. For something non-alcoholic, try a sparkling lemonade with a sprig of mint. The bubbles cleanse your palate between bites. ✨

Leftovers Tip

These ribs make fantastic sandwiches the next day. Shred the meat, pile it on a toasted brioche bun, and top with pickles. It’s my favorite way to enjoy the leftovers—if there are any!