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! 😀

    • Peggy on the 06. Sep, 2015 remarked #

      hi your asking about not using a pressure cooker, why not use a large pot , or frying pan with a lid , get all your ingredients together in the pot , once , start put the pot on the required temperature , on medium heat on the burner . If you cook this way be close to your pot , so nothing sticks , or burns . Once it’s warm ,lower the heat . Stir frequently now and then ,peek at how it’s cooking frequently . If getting to thick add some liquids , so it can boil again , for a bit ,till you desired the recipe is done . Taste and check , if a little to watery , for jelly add more fruit , or gelatine . You can use. Only put a it a small amount , till desired thickness for your jelly
      Yes you can use a pot instead of a pressure cooker. Enjoy !

  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?

  7. Laura Nathan-Perone on the 25. Mar, 2015 remarked #

    Should I cook this recipe on the meat selection or rib selection?

    I have the Elite Platinum 8 quart.

    And for how long?…some say 30 minutes, 60 minutes, 90 minutes??? Whaddyou say?

    Thanks so much!
    p.s. First-time user, so I’m a little nervous…and I want to get it just right. *smile*

    • patee333 on the 25. Mar, 2015 remarked #

      Follow the instructions I give with the recipe. I don’t use the Meat or Ribs Pre-programmed buttons. I use the manual cook times I put in myself.

  8. Ronald on the 26. Jul, 2015 remarked #

    When reading your recipes, you call for 2cups of BBQ sauce for the pot roast.
    My question is, 2cups is that
    the normal measure cup of 8oz?
    Because my pressure cooker came
    with a plastic cup to use with the pressure cooker. It’s completely smaller. I did try
    one time using a regular 8oz cup and it turned out that is
    was way to much juice. I’m new
    at this pressure cooker stuff.
    Thanks Ron

    • patee333 on the 26. Jul, 2015 remarked #

      Use generic 8oz cup. Not the cup that came with your machine.

  9. Kim on the 06. Jan, 2016 remarked #

    Mine were still pretty tough at 20 minutes…is there a certain pressure we need to set it to???

  10. Nana on the 23. Mar, 2016 remarked #

    I’m trying this recipe in my Power Pressure Cooker XL 8 qt. Though I’m using this recipe, I’m using the setting and cook time in this cooker’s recipe book for ribs, which is Soup/Stew for 40 minutes. It just now came up to pressure so I’ll report back and let you know how they come out.

  11. Cathy on the 01. Jan, 2017 remarked #

    Loved the recipe I hit the sauté and reduced the sauce before the grill…. loved it. Before my daughter in law gave us the instinsta pressure cooker never used a pressure cooker or a slow cooker. At yearly 70 learning a new way to cook….

  12. Lisa Gardner on the 12. Jul, 2017 remarked #

    I have a cook essentials 4qt. Pressure cooker and I lost my book. Ican’t get it to work. Can you please help me. On the front of it on/off Steam. Delay Timer button on the right side. In the middle it has High Pressure. Low Pressure.. Right under the two buttons it has a (+) and (-) button..On the left side it has Keep Warm. Brown. Slow Cook.

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