Ingredients

The following ingredients have 6 Servings
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 pounds beef spare ribs
  • 1 Tbsp canola, vegetable or olive oil
  • 1 cup beef broth
  • 1 Tbsp tomato paste
  • 1 Tbsp apple cider vinegar
  • Optional: 2 Tbsp cornstarch + 2 Tbsp cold water

Instruction

  • In a small bowl combine the salt, pepper, garlic powder and onion powder. Cut the ribs into 4 or more smaller sections so that they will fit inside the Instant Pot. Rub the seasonings on the ribs.
  • Turn your Instant Pot to the saute setting. When the display says HOT add in the oil. Brown the meaty side of each of the ribs for 3 minutes.
  • Remove the ribs with tongs and set on a plate or cutting board. Deglaze the pot with the beef broth. Add in the tomato paste and the vinegar. Place a trivet* in the Instant Pot and then place the ribs on top of the trivet (we lined ours up side by side, like books on a shelf).
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 40 minutes.
  • Allow enough time for a full natural pressure release. When the pin drops, open the pot and remove the ribs with tongs. Set aside.
  • If you want, make a gravy with the juices that remain in the pot. Turn the pot to the saute setting. In a small bowl, stir together 2 Tbsp of cold water with 2 Tbsp of cornstarch until smooth. Whisk the mixture into the pot until the sauce thickens.
  • Serve ribs with gravy.