A Fork-Tender, Budget-Friendly Freezer Meal Packed With Flavor!
There’s nothing better than knowing dinner is already handled, and that’s exactly what this recipe does.
It’s part of our budget freezer meal collection, the system that helps me run a business from home while still getting a hot dinner on the table.
One of the most overlooked cuts of pork is the boneless country-style rib. These thick cuts aren’t actually ribs at all, but they cook up beautifully.
They’re moist, fork-tender, and soak up flavor in a way that makes them taste like you splurged when really you stretched your grocery budget further. Master country-style ribs and you’ve found yourself a true budget jackpot!
Now, Mississippi-style flavors aren’t what you’d expect on ribs, but trust me, they work.
The pepperoncini bring a tangy heat that cuts through the richness and makes the sauce unforgettable. Combine that with a pressure cooker, and you’ll have meat that practically melts in your mouth.
And before you stress over sides, hear me out. Pinterest might make you feel like you’re failing if you don’t serve homemade sourdough alongside your dinner.
Truth is, a can of green beans and a scoop of instant mash still counts as a hearty, frugal meal.
You’re feeding your family, staying on budget, and avoiding takeout. That’s a win. Give future you a gift and stock this in your freezer now!
Equipment
You don’t need much, just the basics:
- Instant Pot (I use the Instant Pot Pro) or another pressure cooker
- Knife
- Freezer bag (large slider bag works best)
- Measuring cups and spoons
- Large bowl or platter for serving the ribs
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Ingredients for the Freezer Meal
- 2 lbs boneless country-style pork ribs
- ¾ cup water
- 2 beef stock cubes
- 4–8 whole pepperoncini peppers
- ½ cup pepperoncini juice (from the same jar)
- 3 tbsp (or 1 oz packet) ranch seasoning mix
- 3 tbsp (or 1 oz packet) brown gravy mix
- 2 tbsp butter, cut into small pieces
- Salt and pepper, to taste
Additional Ingredients on Day of Cooking
- Cornstarch slurry (1 tbsp cornstarch + splash of water)or
- 1–2 tbsp Bisto beef gravy granules (my British go-to tip!)
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How to Assemble the Freezer Meal
- Place all ingredients into a large freezer bag.
- Squeeze out as much air as possible, seal, and label the bag with the recipe name and cooking instructions.
- Freeze flat for up to 3 months.
How to Cook from Thawed
Step 1: Thaw the bag in the fridge overnight.
Step 2: Empty into Instant Pot, seal lid, set to High Pressure for 25 minutes. Make sure it’s on sealing, not venting.
Step 3: Allow a natural release for at least 20 minutes. I often leave it on keep-warm for longer if I’m juggling other parts of dinner, it just gets more tender!
Step 4: Remove ribs and peppers, place on a serving dish.
Step 5: Switch pot to Sauté. Once the liquid bubbles, whisk in the cornstarch slurry or sprinkle in Bisto granules until gravy thickens to your liking.
Step 6: Pour the gravy over the ribs and serve with your sides. Enjoy!
Cooking from Frozen
- Run the sealed bag briefly under cold water to loosen.
- Place contents directly in the Instant Pot with an extra ½ cup water.
- Cook on High Pressure for 45 minutes.
- Continue with the same finishing steps as above.
Make this in your Slow Cooker!
Why not check out our Slow Cooker version of this recipe HERE!
FAQ
Can I use bone-in ribs instead? Yes, but increase cooking time by 5 minutes.
How spicy is it? Not very. The pepperoncini bring more tang than heat, but you can use fewer peppers if you prefer mild.
Can I double this recipe? Yes, but don’t exceed the Instant Pot max fill line. Cooking time stays the same.
Storage Notes
- Leftover cooked ribs keep 3 to 4 days in the fridge.
- Freeze cooked ribs in gravy for up to 2 months. Thaw and reheat gently on the stove or microwave.
Instant Pot Budget Freezer Meal Mississippi Style Country Ribs Recipe!
September 15, 2025Ingredients
Equipment
Method
- Place ribs, water, stock cubes, pepperoncini peppers and the juice, ranch and gravy mixes, cubed butter, and salt and pepper to taste all into your freezer bag.
- Squeeze as much air out as you can and be sure to write on the bag the name of the recipe and the cooking instructions so you don't have to hunt them down the day you pull it out to cook!
- Freeze flat for up to 3 months.
- Take the freezer meal out the night before you want to cook it and thaw it on your counter, or 24 hours before if you'd like to thaw it in the fridge.
- Empty whole contents of freezer bag into Instant Pot, seal lid, set to High Pressure for 25 minutes. Make sure it’s on sealing, not venting.
- Allow a natural release for at least 20 minutes. I often leave it on keep-warm for longer if I’m juggling other parts of dinner, it just gets more tender!
- Remove ribs and peppers, place on a serving dish.
- Switch pot to Sauté. Once the liquid bubbles, whisk in the cornstarch slurry or sprinkle in Bisto granules until gravy thickens to your liking.
- Pour the gravy over the ribs and serve with your sides – enjoy!
Notes
Cooking from Frozen
- Run the sealed bag briefly under cold water to loosen.
- Place contents directly in the Instant Pot with an extra ½ cup water.
- Cook on High Pressure for 45 minutes.
- Continue with the same finishing steps as above.
Storage Notes
- Leftover cooked ribs keep 3–4 days in the fridge.
- Freeze cooked ribs in gravy for up to 2 months.
- Thaw and reheat gently on the stove or microwave.
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This freezer meal is hearty, thrifty, and packed with flavor that feels like comfort food with a twist. It’s proof that budget cuts of meat, cooked well, can be unforgettable.
Keep a few bags in your freezer, and you’ll always be one step ahead of the weeknight chaos!
What to Read Next
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Last update on 2026-03-08 / Affiliate links / Images from Amazon Product Advertising API
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