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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
- 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.
Nutritional Information - Macros
- 550 Calories
- 31g Fat
- 62g Protein
- 4g Total Carbs
- 0g Fiber
- 4g Net Carbs