Ribs and gravy are the easiest, most delicious country-style-tastes-like-home-I-want-to-die-in-this-gravy thing you’ll make in your Instant Pot. And simple! I’m talking explain it to me like a 3 year old simple.
Remember not too long ago I shared my boneless BBQ ribs? Well, it’s almost that very same recipe. It was actually born at the very same time on the same day. We did the ribs for that recipe and removed them to a pan to dress it and put it under the broiler.
But then we looked in the pot and saw this liquid goodness left in the pot. What to do with it? The wife said she would throw in in a veggie soup. That sounded like a plan, after all Souper Sunday was just a couple days away. I tasted it and right then I knew it would make a bomb ass gravy!
We added a cornstarch slurry, simmered it a bit and wouldn’t you know, a silky bomb ass gravy was born. We took a couple of the ribs we cooked out of the pan and poured the gravy over it. BAM! It was on!
So what we do now is we cook the boneless ribs and use half the ribs for these ribs and gravy and the other half we put in the fridge to use in a couple days for the BBQ butter sugar goodness.
This gravy is perfect over rice, mashed potatoes and we like it over roasted potatoes or tater tots!
The ONLY real difference in the two recipes is that in the BBQ boneless ribs browning is optional and doesn’t make a difference to the end results. With these ribs and gravy you must brown them. It gives the gravy a depth and color that you can’t achieve without browning.
Ribs and Gravy – Instant Pot
- 2-3 pounds boneless beef ribs
- BBQ seasoning
- 1 cup beef broth
- 1/2 cup apple juice
- 1/4 teaspoon liquid smoke
- 2 tablespoons cornstarch
- 3 tablespoons water
Turn your pressure cooker on saute/brown mode.
Season the boneless ribs with your favorite BBQ seasoning.
When the pot is hot, add some oil to the bottom. Brown the meat on each side in batches. When browned, removed from the pot onto a plate. Continue until all the meat is browned and removed to a plate.
Turn the pot off. Add the beef broth, apple juice and liquid smoke. Scrape the bottom of the pot to remove all the brown bits (deglaze). Be sure to get all you can off so the pot will come to pressure.
When you've deglazed add the ribs back to the pot.
Pressure on HIGH for 30 minutes. Let the pressure come down naturally for 10 minutes. Release the remaining pressure.
Remove the ribs to a plate.
Mix together the corn start and water to form a slurry. Turn on the saute feature. Add the slurry to the liquid in the pot. Stir until you reach the desired consistency. Add the ribs back to the pot.
Serve with rice, potatoes, polenta, whatever!