• 3 lbs boneless beef ribs (sometimes referred to as “Country beef ribs”)
  • 2 1/4 tsp sea salt
  • 1 1/2 cups beef broth
  • 1 cup Carolina Gold Mustard BBQ Sauce (plus more to top at the end if you like things saucy)


  1. Atleast one-hour before (ideally the night before) pull out the boneless ribs and salt them liberally on each side.
  2. If salting more than an hour in advance, I like to wrap the ribs in parchment paper (3-4 per packet), stack them on a plate, and return them to the fridge. Pull the ribs out of the fridge one-hour before you intend to use them. If salting one-hour prior to cooking, leave the meat to rest on the counter at standard room temperature.
  3. electric pressure cooker
  4. oven-safe dish
  5. basting brush

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