Ribs are the easiest way to my daughter’s heart. She orders them whenever we go out to eat, so I’ve started making them at home, too. I like to serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

　　

Ingredients

4 servings

　　¾ cup chicken broth

　　3 tablespoons fresh lime juice, divided

　　2 to 2½-pound rack baby back ribs

　　2 tablespoons chili powder

　　2 tablespoons minced fresh ginger

　　3 cloves garlic, minced

　　1½ teaspoons fine Himalayan pink salt

　　1 teaspoon black pepper

　　Simple slaw, to serve (optional; recipe follows)

　　

For the sauce:

¼ cup coconut aminos, tamari, or soy sauce

　　4 tablespoons butter

　　2 teaspoons toasted sesame oil

　　1 teaspoon grated lime zest

　　¼ cup sliced green onion

　　2 teaspoons sesame seeds

　　

For the slaw:

½ pound green or red cabbage, shredded

　　Juice of ½ lime

　　1 to 2 tablespoons avocado oil mayonnaise

　　Pinch of fine Himalayan pink salt

　　

Step 1

Place a trivet with handles in the Instant Pot. Add the broth and 1 tablespoon of the lime juice. Pat the ribs dry with paper towels. Remove the thin membrane from the back of the ribs. Cut the ribs into 4 sections. In a small bowl, combine chili powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.

　　

Step 2

Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, use a natural release to depressurize.

　　

Step 3

Meanwhile, make the sauce: In a small saucepan, combine the coconut aminos, butter, sesame oil, lime zest, and remaining 2 tablespoons lime juice. Cook the sauce over medium-low heat just until the butter melts, about 2 minutes.

　　

Step 4

Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil.

　　

Step 5

Open the Instant Pot and transfer the ribs, meaty-side down, to the prepared baking sheet (discard the cooking liquid from the pot). Brush the ribs with some of the sauce. Broil until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Broil until browned and slightly charred, 3 to 4 minutes more.

　　

Step 6

In a small bowl, toss together all ingredients for the slaw.

　　

Step 7

To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.

　　From Keto in an Instant: More Than 80 Recipes for Quick & Delicious Keto Meals Using Your Pressure Cooker © 2020 by Jen Fisch. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.