Instantpot Boneless Beef Ribs

Instantpot Boneless Beef Ribs

About 2 1/3 pounds boneless beef ribs
1 cup water
 Charles Vargo's Rendezvous seasoning or rub of your choice
BBQ sauce, optional

Season ribs with salt
Place ribs in Instantpot and pour 1 cup water on them
Select meat/stew setting for 40 minutes
When timer beeps, unplug cooker and throw a cold wet towel on lid.  Release pressure.
Sprinkle Rendezvous seasoning on ribs and serve.

BBQ Country Style Ribs

 
BBQ Country Style Ribs

I will post the traditional, slow version, and the crockpot version in this same post.
This is probably my favorite comfort meal.

You will need:

4 pounds Country Style Ribs
1 onion, quartered
2 t. salt
1/4 t. pepper

Cover Ribs with water in large dutch oven. Boil until tender. Drain off liquid.

Barbecue Sauce:
3/4 c cider vinegar or plain white vinegar. Whatever you have in the house
1/2 t. dry mustard
2 T. finely chopped onion
1 T. brown sugar
1/4 c. Worcestershire sauce
3/4 c. catchup
1 T. lemon juice
1 clove garlic

Place ribs in pan, cover with sauce at 325 degrees for 25-30 minutes, cover ribs with sauce several times while baking.
Sauce may be thickened with corn starch or you may reduce sauce in saucepan. I prefer to thicken with corn starch, faster. lol


Crockpot BBQ Country Style Ribs
Season the ribs with salt, pepper and garlic, and onion, or Seasoned salt for the lazy people in us.
Place in the bottom of a greased crockpot.
Mix together the sauce as directed above and pour on top of ribs.
Cook on low for 8-10 hours, until the meat is tender and the bones fall away from the meat.
Remove ribs from crock and let them rest under a tin foil tent for about 10 minutes.
While the meat is resting, pour the sauce and juices from the crock into a medium sauce pan and place over medium high heat.
Bring to a boil.
In a container with a tight fitting lid, place some of the sauce in it along with 2 Tbsp. Starch. Shake to mix.
Add to the boiling mixture and mix with a whisk.
Pour some of the sauce onto the ribs, and reserve some sauce to pass around the table.


*Note: I often double the sauce recipe so there is plenty to add to dipping bowls.
This sauce can be used on chicken as well.

I often serve this with mashed tatters and green beans.

Paul and Bev's Go German Country Pork Ribs with Sauerkraut, Apples and Onion

Pre-heat oven to 450 f
Layer sauerkraut with fresh sliced apple and onion in a roasting pan.
Top with layer of country pork ribs.
Top ribs with layer of your favorite bacon.
Sprinkle bacon with fresh-cracked black pepper.
Put lid on. Put in oven for 30-40 minutes, then turn down heat to 225 f.
Let it cook for a couple hours or more. The flavors will mingle, and the meat will be super-tender.
Meanwhile, cook-up any potato dish that you like, and even a salad if you are in the mood.

Family Verdict:
The meat was fall apart tender. Both me and Ian loved it.
my son said it was the best pork ribs ever. He didn't like the sauerkraut though. I knew he wouldn't. I did though. Hubby was away on the road as usual. I saved him some though.
I think this method would work with a beef roast. Start at a high temp, then turn it down low for a couple hours. I'm going to try that one of these days.
This was delicious and takes few ingredients and minimal prep. All it takes is your time.
Thanks for the recipe Paul and Bev!