Instant Pot Ginger-Lime Baby Back Ribs

Ingredients for Instant Pot Ginger-Lime Baby Back Ribs

• 180ml chicken broth

• 45ml fresh lime juice, divided

• 2 to 1.1kg rack baby back ribs

• 2 tablespoons chilli powder

• 2 tablespoons minced fresh ginger

• 3 klyftor vitlök, hackad

• 1 1/2 teaspoons fine Himalayan pink salt

• 1 tesked svartpeppar

• Simple slaw, to serve (optional

• recipe follows)

• 60ml coconut aminos, tamari, or soy sauce

• 60ml butter

• 2 teskedar rostad sesamolja

• 1 teaspoon grated lime zest

• 35g sliced spring onion

• 2 teskedar sesamfrön

• 230g green or red cabbage, shredded

• Saften av 1/2 lime

• 1 to 2 tablespoons avocado oil mayonnaise

• Pinch of fine Himalayan pink salt

How to make Instant Pot Ginger-Lime Baby Back Ribs

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 chilli 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 grill. 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. Grill until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Grill 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 spring onion and sesame seeds. Serve with slaw.

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