SERVES: 5
SERVING SIZE: 1⁄3LB (150G)
PREP: 6 MINUTES
PRESSURE: 35 MINUTES
TOTAL: 1 HOUR 10 MINUTES
SETTING: PRESSURE COOK
RELEASE: NATURAL
These tender boneless ribs are coated in a warm spiced dry rub and then covered in a sweet and smoky low-carb barbecue sauce. They taste slow cooked, but they’re made fast in the Instant Pot!
11⁄2 cups beef broth
2lbs (900g) country-style boneless pork ribs
FOR THE SAUCE
11⁄2 tbsp unsalted butter
1 cup no-sugar-added tomato sauce
1 tbsp apple cider vinegar
11⁄2 tsp liquid smoke
1⁄2 tbsp Worcestershire sauce
1⁄2 tsp blackstrap molasses
2 tbsp erythritol granular sweetener
1 tsp garlic powder
1⁄2 tsp fine grind sea salt
1⁄2 tsp onion powder
FOR THE DRY RUB
1 tsp fine grind sea salt
1 tsp ground black pepper
11⁄2 tsp smoked paprika
11⁄2 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1⁄8 tsp cayenne pepper
1 Make the sauce by adding the butter to a small saucepan placed over medium heat. Once the butter is melted, add the tomato sauce, vinegar, liquid smoke, Worcestershire sauce, molasses, sweetener, garlic powder, sea salt, and onion powder. Stir until the ingredients are well combined and then remove from the heat. Set aside.
2 Make the dry rub by combining the sea salt, black pepper, paprika, onion powder, garlic powder, cumin, and cayenne pepper in a small bowl. Mix well to combine. Set aside.
3 Add the beef broth to the inner pot and place the steam rack in the pot.
4 Generously sprinkle the dry rub over the pork and gently rub the spices into the meat. Stack the seasoned ribs on the steam rack.
5 Pour half the barbecue sauce over the ribs, reserving the remaining sauce for serving.
6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 35 minutes.
7 When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
8 Open the lid and use tongs to carefully transfer the ribs to a serving plate. Using a pastry brush, brush the reserved sauce over the ribs. Serve warm.
tip To make this recipe dairy-free, substitute 1 tbsp avocado oil for the butter in the sauce.
CALORIES: 398 FAT: 23g NET CARBS: 7g PROTEIN: 36g
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