I had such a busy and awesome Memorial Day weekend.  I barely had any time to cook.  But I somehow managed to squeeze in a super duper easy-peezy recipe.  It’s super quick, super yummy, and just plain super all around!
Usually, when Summer starts to roll around, I start to cook less.  I’m not sure why either.  I actually dislike hot weather immensely, it makes me feel lethargic and just all-around LAZY.  And this Summer is going to be a crazy one cause I’m going to start my hardcore wedding diet and workout regime!  I won’t be able to cook all the yummy stuff I love to cook and gobble them down like I usually do.  All for the sake of fitting into my wedding dress later this year. Grrrrr………

In between two failed attempts of trying to watch the HANGOVER 2 movie, the dining out with friends and some crazy dancing at a wannabe rave event, I managed to stop by the market to buy some beef ribs.  Then on Monday, I crawled out of bed after dancing late into the night.  Every part of my body was aching!  But I had a BBQ Potluck event to attend in just a few hours, so I had to get a move on with cooking my contribution.

This recipe is actually very similar to the BBQ Beef Sliders.  The ingredients are pretty much the same except for the beef ribs replacing the brisket.

3 lbs. Beef Ribs
2 Cups BBQ Sauce
2 Tbsp. Pepper Jelly
1/2 Cup Beef Broth (Not Pictured)

Season the ribs with some salt and pepper first.  Pour the BBQ Sauce and beef broth into the main cooking pot of the pressure cooker.  Mix it well so the sauce is kind of a soupy consistency.  Add the pepper jelly and mix as well.  Coat each rib in the sauce thoroughly, then leave in the pot unless your ribs are too big and you don’t have room to coat the sauce.
When you’re done giving each rib a nice sauce bath, shut the lid and turn it to lock it into position. Program the cook time for 15-minutes and press START. That’s it.  That’s all this recipe needs you to do.

When the cooking cycle is complete, let the machine drop down in pressure on its own.  That will take about 10-minutes or so.  The yellow flashing light will become a solid light when the pressure has all released.  But just in case, you can set the Pressure Valve to Exhaust before opening the lid.
Using a pair of tongs, take out each rib carefully and put it onto a platter.  Spoon some of the remaining sauce over the ribs.  You can serve it immediately or you can do what I ended up doing.

I had to leave for my friend’s BBQ right when the ribs were done.  So I put them all into a Tupperware and jet out of the house.  I didn’t even get to do the dishes!  At my friend’s house, we didn’t eat right away so the ribs got cold.  But I ended up having my friend put the ribs onto the actual BBQ grill to warm it up and also give it that extra special bbq char.  The pressure cooker cooked the meat quickly to the point where it was falling off the bone.  Then the BBQ grill added that final finishing touch that most guys like on their grilled meat.  It was a success!  Delicious and finger-licking-good!  Every last rib was gobbled up. 


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  1. Faye @ GreenOrganicMama.com on the 24. Jul, 2011 remarked #

    Looks easy and super good! We’ll be making a batch of these for sure!

    Thanks for the great recipes :)

  2. sandy on the 30. Oct, 2011 remarked #

    thank God for your ideas…but one question…a rack! where would I get a rack for my 8 qt. elite plat. cooker…I didnt come with one… dont you kinda need one sometimes?

  3. Sue Green on the 26. Feb, 2012 remarked #

    Your website was very helpful to me. Thank you.

  4. Matt on the 26. Apr, 2012 remarked #

    Thank you for sharing this recipe! I’m looking forward to christening my first pressure cooker with it! I wanted to share a solution I had, too, just in case it helps you. I hate hot weather as well and it used to make me feel the same way. I found that by simply carrying an insulated water bottle with some ice and water in it everywhere I went I was able to actually be comfortable and learned to LOVE the hot weather. Not sure if it will work for everyone, but wanted to repay the favor somehow and that’s all I’ve got! Thanks again!

  5. Sarah on the 19. Nov, 2012 remarked #

    I wanted to see if there were any suggestions on how to use a non-electric pressure cooker/canner for this recipe. It sounds delish & I’ve been looking for a recipe that would use some of my home canned pepper jelly! :D

  6. Christopher on the 16. Mar, 2014 remarked #

    Question, I just got the Elite Platinum 8 qt, used the pork rib recipe and cooked under the rib selection/not meat selction and used 1 cup beer instead of chicke/beef stock. It cooked for 30 minutes and still wasn’t falling off the bone like you and HSN says. I don’t understand, what I’m doing wrong. They were ok, but wasn’t impressed with them.


    • patee333 on the 17. Mar, 2014 remarked #

      How much did you make?

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