Instant Pot ginger-lime baby back ribs recipe for tender flavour

Ingredients for Instant pot ginger-lime baby back ribs

• 180 ml chicken stock

• 45 ml fresh lime juice, divided

• 900–1,020 g rack of baby back ribs

• 30 g chili powder

• 30 g minced fresh ginger

• 3 cloves garlic, minced

• 9 g fine Himalayan pink salt

• 5 g black pepper

• Simple slaw, to serve (optional; recipe follows)

• 60 ml coconut aminos, tamari, or soy sauce

• 90 g butter, softened

• 10 ml toasted sesame oil

• 5 g grated lime zest

• 40 g sliced spring onion

• 10 g sesame seeds

• 225 g green or red cabbage, shredded

• Juice of ½ lime

• 15–30 g avocado oil mayonnaise

• Pinch of fine Himalayan pink salt

How to make Instant pot ginger-lime baby back ribs

1. Place a trivet with handles in the Instant Pot. Add the broth and 1 tablespoon of lime juice. Pat the ribs dry with paper towels and remove the thin membrane from the back. Cut the ribs into 4 sections.

2. In a small bowl, combine the chilli powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.

3. 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, allow a natural release to depressurise.

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

5. Adjust an oven rack to 15 cm from the heat source and preheat the grill. Line a large baking tray with foil.

6. Open the Instant Pot and transfer the ribs, meaty-side down, to the prepared baking tray, discarding the cooking liquid from the pot. Brush the ribs with some of the sauce. Grill the ribs until browned, about 3–4 minutes.

7. Turn the ribs over and brush with more sauce. Grill until browned and slightly charred, about 3–4 minutes more.

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

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

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.