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Low Carb Instant Pot Barbecue Pork Ribs Recipe

Prep Time

15 minutes

Total Time

55 minutes

Yield

4
servings

Ingredients

  • 3 pounds rack of baby back pork ribs
  • 4 teaspoons smoked paprika
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons shallot (finely diced)
  • 1 teaspoon ground cumin
  • ½ cup sugar-free ketchup (such as Primal Kitchen Organic Unsweetened Ketchup)
  • 1 tablespoon granulated erythritol (such as Swerve)
  • 1 tablespoon hot sauce
  • 1 tablespoon salt
  • ¾ teaspoon pepper

Nutrition Info Per Serving

Serving Size

7 ribs

Carbohydrates

4
g

Protein

21
g

Fat

53
g

Calories

577

Looking for the greatest instant pot pork ribs recipe? Craft this scrumptious recipe next time you have a craving for low carb pork ribs. Made with only a few ingredients, this low carb instant pot barbecue pork ribs recipe is quick to make and really mouthwatering while also a ideal choice for a low carb diet.

Instructions

  1. In a small bowl, combine 1 tablespoon salt, ¾ teaspoon pepper, and 3 teaspoons of the smoked paprika. Rub the mix all over the ribs.
  2. In a 6 or 8-quart Instant Pot, combine 1 tablespoon of the apple cider vinegar and ¼ cup water. Place the rib rack upright in the Instant Pot insert, curving it into a cylinder. Select the manual setting, adjust the pressure to high, and set the time for 30 minutes. Once cooked, let the Instant Pot sit unopened for 10 minutes, then quick-release the pressure following the manufacturer’s directions. Reserve the ribs and liquid in the bottom.
  3. Meanwhile, make the barbecue sauce: Heat the olive oil in a saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Stir in the cumin and remaining 1 teaspoon smoked paprika and cook for 1 minute more. Add the ketchup, sweetener, hot sauce, and the remaining 1 tablespoon apple cider vinegar. Stir to combine, cook for 1 minute, then set aside.
  4. Line a rimmed baking sheet with foil. Place an oven rack about 6 inches from the broiler, then preheat the oven to broil. Carefully transfer the rib rack to the prepared baking sheet, bone side up.
  5. Whisk ½ cup of the rib braising liquid into the barbecue sauce. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Brush some of the sauce over the back side of the ribs, then broil the ribs until the sauce is caramelized and browned, 3 to 4 minutes. Flip the ribs so they’re meat side up, baste with sauce, and broil until the sauce is caramelized, 3 to 4 minutes.
  6. Cut the rib rack into individeual ribs and serve with the remaining barbecue sauce on the side.