Barbecued ribs in less than an hour?! That’s right! Meaty, smoky, sticky, and sweet ‘n’ savory, these instant-pot pork ribs with a feisty, delicious keto barbecue sauce are just as good, if not better, than those made on the grill or smoker. Don’t have an Instant Pot? Don’t worry! Instead, place the spice-rubbed ribs in a baking dish, add 1 tablespoon of the apple cider vinegar and 1/4 cup water that would otherwise go in the Instant Pot, cover tightly with foil, and bake in a 300°F (150°C) oven for 2½ hours.
Instant Pot Keto Barbecue Pork Ribs
Ingredients List
- 4 tsp smoked paprika, divided
- 1 3-lb rack baby back pork ribs
- 2 Tbsp apple cider vinegar, divided
- 2 Tbsp olive oil
- 2 Tbsp finely diced shallot
- 1 tsp ground cumin
- 1/2 cup sugar-free ketchup (such as Primal Kitchen Organic Unsweetened Ketchup)
- 1 Tbsp erythritol-based brown granulated sweetener (like Swerve)
- 1 Tbsp hot sauce (such as sriracha)
- sea salt and freshly ground pepper
Instructions
- In a small bowl, combine 1 tablespoon salt, 3/4 teaspoon pepper, and 3 teaspoons of the smoked paprika. Rub the mix all over the ribs.
- In a 6 or 8-quart Instant Pot, combine 1 tablespoon of the apple cider vinegar and 1/4 cup water. Place the rib rack upright in the Instant Pot insert, curving it into a cylinder. Select the manual setting, adjust the pressure to high, and set the time for 30 minutes. Once cooked, let the Instant Pot sit unopened for 10 minutes, then quick-release the pressure following the manufacturer’s directions. Reserve the ribs and liquid in the bottom.
- Meanwhile, make the barbecue sauce: Heat the olive oil in a saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Stir in the cumin and remaining 1 teaspoon smoked paprika and cook for 1 minute more. Add the ketchup, sweetener, hot sauce, and the remaining 1 tablespoon apple cider vinegar. Stir to combine, cook for 1 minute, then set aside.
- Line a rimmed baking sheet with foil. Place an oven rack about 6 inches from the broiler, then preheat the oven to broil. Carefully transfer the rib rack to the prepared baking sheet, bone side up.
- Whisk 1/2 cup of the rib braising liquid into the barbecue sauce. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Brush some of the sauce over the back side of the ribs, then broil the ribs until the sauce is caramelized and browned, 3 to 4 minutes. Flip the ribs so they’re meat side up, baste with sauce, and broil until the sauce is caramelized, 3 to 4 minutes.
- Cut the rib rack into individual ribs and serve with the remaining barbecue sauce on the side.
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Credits
RecipeEric Lundy
PhotographyErin Ng
I made this and it was perfect.
How long will the left over barbecue sauce last in fridge?
We’re so glad you liked it! The barbecue sauce will last about 5 days in the fridge or up to 1 month in the freezer.
This is crazy good and so easy in the Instant Pot! The meat just melts off the bone and the BBQ sauce is better than any keto recipe I’ve tried.
First time making ribs (ever). Love the instant pot for this. I did need to add more water as I got a ‘burn’ message as the instant pot was heating. Added another 1/2 c. water and everything was good. Bone side broiled in 4 minutes. Meat side needed 15 minutes but it was pretty meaty – Yum! BBQ sauce – another first making that – turned out really good. I did replace the sugar alcohols with stevia for an easy exchange. Thank you Keto Mojo for another great recipe.
Great recipe. This has come out the best so far out of all the Instant Pot to broiler/grill approaches I’ve tried. The sauce is very savory with some sweet and spicy that my wife and kid both loved. I too got the “burn” message and added another 1/3 cup to get the IP to cook. We used the extra liquid to blend with the leftover BBQ sauce for dipping the ribs into and our table looked like a cave midden when we were done.
I know this might sound crazy, but it is true. Trying this recipe took a HUGE leap of faith on my part. My husband wanted something different – tired of the same old dishes I’ve been preparing this last year. He LOVES BBQ anything (practically), but I’m anaphylactic allergic to mustard, which are in 99.9% of the BBQ recipes I’ve reviewed. So, he ONLY gets BBQ meals when he goes out for dinner. Hmmm… Not Any Longer!
This meal started with my looking online for a ‘different’ recipe, something I’ve never tried that John would love. Having previously tried (with success) a few recipes from the Keto-Mojo website – I decided to check there after not finding anything for an hour. Okay – so this recipe stood out, but yes – my fear of anything with a BBQ sauce came forward. Deep Breath…. Look at the ingredients. First hurdle – it called for Primal Kitchen Organic Ketchup. Most commercial Ketchups have both sugar in them and Mustard. I looked this product up online, and the ingredients did NOT list mustard. Hm… I then emailed Primal Kitchen from their website, and not only did they reply right away stating their ketchup did Not contain mustard, they listed ALL the herbs/spices it did contain! What an awesome company – top tier!
So…, I made one batch for my husband and myself in the Instant Pot. Please understand, I’ve never tasted anything with BBQ sauce, so I didn’t know how to compare it to anything. But my husband LOVED these, and so did I. SCORE!
Note, the ribs fell off the bone, were moist, had a mild kick to them, and did not leave you with a greasy feeling in your mouth. Suggest you use paper napkins or paper towels, as you will enjoy getting messy.
Wow – my FIRST BBQ meal ever – in 64 years!