AIP Instant Pot BBQ Ribs
Ingredients:
Ribs
- 2 racks Baby Back Ribs
- 1 tsp Garlic Powder
- 2 tbsp Smoked Salt
- 1 tsp Onion Powder
Sauce
- 1 c Onions diced
- .5 c Apple Cider Vinegar
- .5 c Applesauce unsweetened
- .25 c Coconut Aminos Or Tamari
- 2 tbsp Coconut Aminos Or Tamari
- .25 c Honey
- 2 tbsp Honey
- .25 c Balsamic Vinegar
- .25 c Pureed Pumpkin
- 2 tbsp Molasses blackstrap
- 2 cloves Garlic minced or pressed
- 2 tbsp Ground Ginger
- 1 tsp Ground Ginger
- 1 tbsp Smoked Salt
- .25 c Bacon Grease optional
Instructions:
Sauce
- Add all sauce ingredients except the bacon grease to a blender or food processor and process until smooth and combined, scraping down the sides a few times as needed. Set aside
Ribs
- Cut your ribs in half and if the ribs have a membrane, remove it. Place the ribs on a cookie sheet.
- Season ribs with garlic powder, smoked salt, and onion powder.
- Pour half of the sauce all over ribs and rub all over to coat.
- Place your trivet inside the instant pot. Set ribs on top of the trivet so the ribs are vertical. Pour the bacon grease over the ribs.
- Close Instant Pot and ensure it is set to Sealing.
- Cook on High Pressure for 24 minutes (add 2-3 minutes if your ribs are bigger than normal).
- Let Instant Pot natural release for 5 minutes and then manually release according to the manufacturer’s instructions.
- Remove ribs from Instant Pot and place on a cookie sheet, meat side up.
- Brush with the remaining sauce to coat.
- Set your broiler to High and place under the broiler for 2-3 minutes per side.
Nutrition
Calories: 978kcal | Carbohydrates: 50g | Protein: 58g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 210mg | Sodium: 6829mg | Potassium: 1103mg | Fiber: 2g | Sugar: 42g | Vitamin A: 2445IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 4mg
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