Description
These Carolina Mustard BBQ Sauce Instant Pot Beef Short Ribs are tender, flavorful, and cooked to perfection in just under an hour. The tangy and slightly sweet mustard-based sauce infuses the ribs with a classic South Carolina BBQ flavor, enhanced by a touch of heat and balanced by apple cider vinegar and honey. Using the Instant Pot makes this traditionally slow-cooked dish quick and easy, ideal for a comforting family meal or special gathering.
Ingredients
Scale
Beef Short Ribs
- 4-5 lbs beef short ribs
- 1 tbsp olive oil
- Salt and pepper, to taste
Carolina Mustard BBQ Sauce
- 1 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Short Ribs: Pat the beef short ribs dry with paper towels. Season generously with salt and pepper on all sides to enhance flavor.
- Sear the Meat: Select the ‘Sauté’ function on your Instant Pot. Add the olive oil and heat until shimmering. Brown the short ribs in batches, ensuring each side is well-seared for about 2-3 minutes per side. Remove ribs and set aside.
- Make the BBQ Sauce: In a bowl, whisk together yellow mustard, apple cider vinegar, honey, brown sugar, Worcestershire sauce, ketchup, hot sauce (if using), garlic powder, onion powder, cayenne pepper (if using), and additional salt and pepper to taste.
- Pressure Cook: Pour a small amount of the BBQ sauce into the Instant Pot to deglaze the bottom, scraping any browned bits with a wooden spoon. Return the short ribs to the pot, then pour the remaining sauce over the meat, making sure it’s well coated.
- Set Cooking Time: Secure the lid and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ on high pressure for 45 minutes.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Serve: Remove short ribs carefully from the pot. Optionally, skim off fat from the sauce left in the pot and simmer it with the ‘Sauté’ mode for a few minutes to thicken. Serve the ribs hot, topped with the thickened mustard BBQ sauce.
Notes
- For a spicier kick, increase the cayenne pepper and hot sauce according to your preference.
- If you don’t have an Instant Pot, these ribs can be slow-cooked on low for 6-8 hours or braised in the oven at 300°F for 3 hours.
- Use bone-in short ribs for best flavor and texture.
- Leftover ribs and sauce freeze well for up to 3 months.
- Pair this dish with coleslaw and baked beans for a traditional BBQ feast.
