It's officially barbecue season and of course that means ribs. Now just because it's barbecue season doesn't mean we have to use the grill. Enter the Instant Pot. I love, love the pressure cooker and slow cooker in the summer months so I don't have to heat up the house with the oven. These sticky, saucy, fall-off-the-bone, tender Paleo Hawaiian Instant Pot Ribs are sweet with a little heat and all the flavors of summer.
HOW TO MAKE INSTANT POT RIBS
The Instant Pot is a great tool for meats like ribs that usually require a long cook time. Typically made in the slow cooker or in the oven, ribs usually take anywhere from 1 ½ to 8 hours to get tender. This recipe only takes 25 minutes of actually pressure cooking time and a bit more for preheating/pressure release time.
THE BEST EVER RUB FOR PORK RIBS
To fit the ribs into the pressure cooker, you'll have to split the rack into 3 sections or so before applying the rub. This rub is a simple, smokey one that is
HAWAIIAN PALEO BARBECUE SAUCE
This sauce is really sweet, considering there's no added sugar. The recipe calls for honey or maple syrup, but I've made it with or without and it's great both ways. So anyone on Whole30, skip that ingredient without concern it won't be sweet enough.
The key to the sweet heat is the apple cider vinegar and pineapple puree. I think coconut
CHECK OUT THESE OTHER INSTANT POT RECIPES
- Instant Pot Carnitas
- Instant Pot Apple Cinnamon Oatmeal
- Instant Pot Mexican Chicken Hash
- Instant Pot Baked Potato Soup
HOW TO LAYER RIBS INTO AN INSTANT POT
The key to getting all the ribs fully coated with the sweet, sticky sauce is the layering. After cooking the ribs for an initial 15 minutes, you'll pull the ribs and drain the Instant Pot. Next, layer the sauce and ribs respectively so that each rib is completely coated in sauce. Finally, cook them
Hawaiian Paleo Instant Pot Ribs
- 3 pounds pork back ribs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dry mustard
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 cup water
- 1 cup fresh pineapple pieces
- ⅓ cup apple cider vinegar
- ¼ cup coconut aminos (or low sodium soy sauce)
- 2 sugar free bacon slices (cut into ½-inch pieces)
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh minced ginger
- 1 tablespoon honey or maple syrup (omit for Whole30)
- ¼ cup tomato paste
- ¾ cup tomato sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
- ¼ cup sliced green onion, (for garnish)
- CUT RIBS INTO 3 EVEN sections so that they fit into the instant pot
- IN A SMALL BOWL, COMBINE all dry ingredients for the ribs and then rub over all surfaces of the rib sections.
- ADD SEASONED RIBS TO INSTANT POT with water and cook on meat/stew setting (or manual on high) for 15 minutes.
- WHILE THE RIBS COOK, puree pineapple, vinegar and coconut aminos together in a blender or food processor until almost smooth.
- HEAT A SMALL SAUCEPAN over medium head and add bacon; cook for around 2 minutes or until the bacon just starts to crisp. Add the onion and garlic and cook an additional 3 minutes.
- ADD REMAINING SUACE INGREDIENTS to the sauce pan and simmer for 5-10 minutes until thick.
- ONCE THE RIBS HAVE FINISHED COOKED, release any additional pressure and remove the ribs onto a plate and drain the liquid from the instant pot.
- POUR A LAYER OF THE SUACE (around ¾ cup) on the bottom of the instant pot and then add a section of ribs, repeat this process twice more, until all sections of ribs have been coated in sauce and ½-1 cup of sauce remains for serving.
- COOK THE RIBS ONCE MORE on the meat/stew setting (or manual on high) for 10 minutes. After the ribs have finished cooked, allow the steam to release (natural release take about 20 minutes, but you can use the manual release option) and remove ribs onto the plate and allow to cool for 3-5 minutes.
- ONCE THE RIBS ARE COOL ENOUGH to handle, cut them into individual ribs and serve warm with additional sauce.
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