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Instant Pot Keto Barbecue Pork Ribs
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.
Servings: 4 One Serving: 1/4 of a 4 serving recipe
Ingredients
- 4 tsp smoked paprika, divided
- 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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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.
Nutritional Information - Macros
- 550 Calories
- 31 g Fat
- 62 g Protein
- 4 g Total Carbs
- 0 g Fiber
- 4 g Net Carbs