Hawaiian Paleo Instant Pot Ribs

Hawaiian baby back ribs are sweet, tangy with a little heat and can be cooked in no time in the Instant Pot. This recipe has no added sugar and is made with all real ingredients so it is Paleo compliant with a Whole30 option.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

preheat/pressure release time 45

Total Time 45

Servings servings

Calories 490kcal

Author Lauren

Ingredients

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

SAUCE:

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

Instructions

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.

Nutrition