INSTANT POT GINGER-LIME BABY BACK RIBS

Instant Pot Ginger-Lime Baby Back Ribs image

Provided by Jen Fisch

Yield 4 servings

Number Of Ingredients 19

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)
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
½ pound green or red cabbage, shredded
Juice of ½ lime
1 to 2 tablespoons avocado oil mayonnaise
Pinch of fine Himalayan pink salt

Steps:

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.
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.
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.
Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil.
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.
In a small bowl, toss together all ingredients for the slaw.
To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.