- 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)
- Atleast one-hour before (ideally the night before) pull out the boneless ribs and salt them liberally on each side.
- 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.
- electric pressure cooker
- oven-safe dish
- basting brush