Instant Pot BBQ Boneless are The Truth!

These Instant Pot bbq boneless ribs will quite possibly change your life. Seriously. They are, as my friend said, “The Truth. They should be put in the Bible.” His words, not mine.

The wife and I saw these in Costco and we were talking about what we could do with them. After running through plenty of options, like stabbing it with my large skewer sword or marinating them in a lime/cilantro situation, we settled on using the pressure cooker and hoped it would turn out good. And it was – crazy good. Crazy AF.

“This is the The Truth. They should be put in the Bible.”

– A. Webb

Boneless beef ribs are also known as country-style ribs and they come from the chuck area. So you know what that means – flavor and tremendous tenderness.

Perfect for the weather right now, especially around my house. It’s already in the mid 90s and firing up that grill on the reg is just hard. This gives the flavor of grilling but without the sweat.

I like to use boneless beef ribs in this, but if you’re a pork fan, boneless pork ribs will work too. Same time, same everything, you may get a little more grease. Just skim it off. And if you’re pressed for time, browning the meat is optional. I like to brown it, but I’ve tested not browning and it’s still The Truth. Also, you can quick release these to shave off a few minutes as well. Again, I’ve tested this – do not fear the quick release! It still comes out perfect!

But don’t skimp on the butter and brown sugar – that’s where the magic happens!

Instant Pot BBQ Boneless are The Truth! A true dump and go recipe that yields tender, magical goodness!
4.85 from 13 votes

BBQ Boneless Ribs

Course Main Course


  • 2-3 pounds boneless beef ribs
  • 1 cup beef broth
  • 1/2 cup apple juice
  • 1/4 tsp liquid smoke
  • BBQ seasoning
  • BBQ sauce
  • brown sugar
  • butter
  • oil for searing, optional


  1. If you're browning the ribs, which is optional, turn your pressure cooker on to the saute feature. When it gets hot, add some oil to the pot.

    Season your ribs on both sides with your favorite BBQ seasoning. Add to the pot in batches and brown on each side. Remove to a plate when browned and add the remaining ribs until all are browned.

  2. Turn off your pressure cooker. Add in the beef broth, apple juice and liquid smoke. Stir to combine and scrape the bottom very well to remove all browned bits (deglaze). Add all the ribs back to the pot.

    If your pot tends to run very hot when sauteing like mine does, let the pot sit in the off mode for about 5 minutes. If your pot doesn't run hot, keep on trucking.

  3. Cook the ribs on HIGH pressure for 30 minutes. When done, let the pressure come down naturally for 10 minutes and the carefully quick release the remaining pressure.

  4. Turn your oven broiler on to high.

    Remove the ribs to a foil lined baking dish or an aluminum pan, leaving the juice in the pot. Put your favorite BBQ sauce over the ribs. Add slivers/slices of butter over the ribs. Sprinkle brown sugar on top of the butter.

    Place under the broiler until the butter melts and it gets a little bit bubbly. Watch it carefully, it can go from good to burned in no time with a high broiler setting.

    Remove and enjoy!

Instant Pot BBQ Boneless are The Truth!

Need a side for these badgers? Creamed Corn, collard greens, cider vinaigrette beets or green beans and potatoes!

Boneless BBQ Beef Ribs - Instant Pot

45 thoughts on “Boneless BBQ Beef Ribs – Instant Pot”

  1. Currently waiting for this in the instant pot…everyone is drooling and saying how good it smells in here!! That never happens!!! 4 mins to go – hope it’s as yummy as it smells!!! Thx for sharing!!!

  2. OH my Oh my…the grandson asked that this a regular on the menu weekly! They were perfect in every way! Thanks for sharing this recipe.

  3. 4 stars
    Trying to cut down on sugar, sautéed the boneless ribs, cooked in seasoning and beef broth. Didn’t have apple juice and don’t like the liquid smoke. Came out great. Took them out and emptied out the juices. Added the meat back and used g Hugh’s smoky sugar free honey flavored BBQ sauce on the meat and back in the instant pot for 15 minutes to cook together. Turned out great and tasty. Less calories , sugar, and fat. Still delicious!

  4. 5 stars
    I used your recipe for pork ribs tonight and they were delish! I did have one slight problem though. While under the broiler, the butter melting (I guess) caused sizzling and spattering, flying up and hitting the flame. It set off the smoke alarm so I moved it down a level and it did the same. How do I keep that from happening? I assume it was the butter that caused it.

    1. It may have been the pork ribs themselves. I use beef ribs in this, which is less fatty. The pork ribs may have been too fatty, along with the butter, caused the splattering.

  5. Have made these a few time and they are amazing.
    Wondering if anyone has done them or something similar in a dutch oven? Going to the cottage this weekend and can’t bring every appliance!! LOL
    I guess mostly wondering about timing after browning.

  6. 5 stars
    Omg life changing ribs!! Will never cook any ribs any other way!! Thank you for the “TRUTH”!! Paired with turnip greens and corn on the cob and went to heaven-THANK YOU!

  7. Excellent meal! Didn’t have apple juice so substituted 1/4 cup apple cider vinegar. First time having beef rib fingers. Tender and tasty!

  8. 5 stars
    Funny how I found this recipe just after going to Costco and buying the same beef ribs ! Yes, it WAS life changing! We both LOVED this – and even though I cannot eat traditional tomato based barbecue sauce, I paired it with my own no tomato sauce and it sure was great! I’m making this a second time today – sure this will be in my fav list

      1. Yes – I’d love to hear about the no tomato sauce recipe, too, as I have a really annoying nightshade sensitivity so I have to avoid tomatoes, potatoes, peppers, and eggplant. Ugh.

  9. 5 stars
    Hot d*mn! This morning I started out not even knowing what finger ribs were, but I had bought some ribs from Costco this week, not really paying attention and also in a non-English speaking country.

    Definitely a great-tasting southern American dish to remind me of home. Great dish and super easy to make. Thank you!

    p.s. – I think I might have killed my non-American husband, he’s currently snoring on the couch after our heavy meal . That’s how you know it’s good!

    1. Directly in the pot Dee. And as a bonus, you don’t have to brown them if you don’t want to or are short on time. We noticed no taste or texture difference whatsoever. (I have a video at the bottom of the post where I did both browned and not browned).
      These are craaaaazzzyyy good!!!

  10. 5 stars
    Oh Yeah! This works so well. Wondering what do you, or others, do with the remaining ‘juice’? Looking for ideas as I plan on making this more than once.

    1. Either thicken it with a cornstarch slurry or I like to freeze it for chilis, brunswick stew, beef stew, or soups.

      1. GOOD TO KNOW!!! So glad someone asked and someone replied to this as I’ve often wondered what to do with leftover sauce; looking forward to utilizing from now on!!

        1. If you get a ice cube silicon tray (Walmart, Ross, TJ Max, etc)….. the bigger ones, not for regular ice….I freeze the leftover sauce in 1 inch cubes. Store beef stock cubes in freezer safe container. I grab 1 or 2 for when I need a little bit of beef stock. Instead of buying a box of beef stock. I never need an entire box for 1 recipe so it works.

  11. 5 stars
    You don’t want to let the Instant Pot cool after browning the meat. It will just go up to pressure a little bit faster if it’s already hot. Besides, adding the liquids will cool it down some. Your recipe sound great. I’m going to try it for sure.

    1. You don’t have to “cool” it, no. I like to reduce spattering and sputtering. It’s not a make or break step for this recipe. You can the liquids straight away or just toss everything in the pot at one time and not even worry about deglazing or cooling down.

    1. No, same time. I always used to remember the time conundrum in this way: If I bake a dozen cookies or 3 cookies, the time does not change. It still takes the same time for those cookies to get delicious. Same principle.

    1. I’ve made these twice now with pork and beef ribs definitely like the beef ribs better probably cuz they were more meaty going to make it again with pork ribs but they’re baby back so it’s going to be without browning first crossing my fingers you said it didn’t matter and I definitely will be short on time I love can I say love again this recipe

      1. So glad you love it! It’s a favorite here too! I don’t notice any difference with browning or not browning – perfect for when you’re short on time!

  12. 5 stars
    Your ribs will be amazing and I can’t wait to try them! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  13. 5 stars
    Thank you for the inspiration! My store today had bone-in beef ribs—not short ribs, but good, ole ribs (each about 6”-7” long). They always have country style (boneless) pork ribs , but not sure they’ve ever even carried boneless beef ribs. Didn’t matter-the bone-in beef worked just fine. I seasoned as directed, browned (sauté setting) then cooked (in the broth per the recipe) for the 30 mintues + 10 minutes NR. Perfectly tender. Rather than finish in the oven, though, we finished on the grill. Put on a light coating of BBQ sauce and sprinkled with the brown sugar. Didn’t add the butter as we were going to be turning them several times and figured it would just slide off. End result was phenomenal!!! Thank you for a great, and simple, recipe!!! Goes in permant file!

    1. Glad it worked out for you Mindy! Yeah! You’re right, the butter would have definitely slid off.

  14. 4 stars
    I have a rack of pork ribs with bones. Would this recipe work for them or would time/ingredients need to change?

    1. I wouldn’t follow the same time. Check out my pork rib recipe as for the time that I use, but to be honest, it’s really a personal thing with bone-in ribs I’ve found. The time I give for bone in pork ribs will yield ribs that still have a bite, not fall off the bone. I like to eat my meat while it’s on the bone, but that’s just a person thing. So depending on how you like your ribs, if you want fall off the bone, I would a bit of searching around to find a time that matches your preference.

    1. Putting me on the spot here Doreen! Just kidding – I use a lot of different ones, but to be honest, my ABSOLUTE favorite is Rouses store brand Memphis BBQ Seasoning. I’m in lower Alabama, so if you’re on the Gulf Coast or ever travel there, I would seek out a Rouses grocery store to pick some up. I put it on everything. Ribs, pork, chicken, but not just meats…brussels sprouts, leeks, potatoes…you get the idea. Other than that one, Kosmos makes a great one. Smokehouse Bayou’s Bayou Dust, Rich’s River Dirt, and all kinds of other ones I pick up when I’m at convenience stores or out of town. Cuisinart makes a couple of good ones – I’ve gotten those at Wal-Mart. Sorry to go on and on, but asking me about BBQ seasoning is like asking Bubba Gump his favorite way to eat shrimp. lol

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