Since I finally got my new Instant Pot out of the box and started using it a few weeks ago, I’ve become a little obsessed! People have been going on and on about how great the Instant Pot is, and now I finally understand what all the fuss is about!
After polling some people on the IBIH Facebook Page, I learned that a lot of you have (or are planning to get) one, and are interested in low carb recipes that can be made in the Instant Pot. For that reason, I’ve made it my mission to translate some of my low carb favorites into Instant Pot friendly recipes.
Since I’m a huge fan of pork ribs, one of the first things I wanted to tackle was how to make ribs in the Instant Pot.
One of the best things about the Instant Pot in my opinion is how fast it transforms fatty cuts of beef and pork into tender, meltingly delicious perfection! I’ve never made ribs in less than an hour before – and these pork ribs cooked in the Instant Pot were just as good if not better than any I’ve made in the past on the grill, smoker, or in the oven.
I opted to eat these right out of the Instant Pot and they were great, but to make the flavor even more authentic, or to get some char on the outside for texture, you can finish them on the grill or under the broiler of your oven for a few minutes.
The recipe itself will outline all the steps for how to make ribs in the Instant Pot in detail, but I’ll show you how easy it is in just a few photos:
1. Season your ribs with the spice mixture.
2. Layer the seasoned ribs in the Instant Pot.
3. Pour the sauce over the ribs.
4. Cover and set your instant pot for 35 minutes.
5. After cooking, release pressure and remove the top.
6. Remove the cooked ribs carefully to a platter. Cook the sauce down in the Instant Pot for 10 minutes and whisk in the xanthan gum.
7. Pour the sauce over the ribs and serve.
Making low carb ribs in the Instant Pot couldn’t be easier or more delicious – that fact that you can go from start to finish in less than an hour total is just a bonus!
Serve these delicious pork ribs with my Easy Keto Broccoli Slaw and Jalapeño and Cheddar Cauliflower Muffins, and you my friend will be winning at life!
You can also make these low carb ribs in a slow cooker – just put everything inside and cook on low for 8 hours or high for 4 hours. Then remove the ribs and cook the sauce down and thicken on the stove before pouring over the finished ribs.
If you don’t yet have an Instant Pot, you can get product information, read reviews, and get a great deal on the one I got if you decide to buy, (which I wholeheartedly recommend btw) over on Amazon!
I’m excited for you!
How to Make Ribs in the Instant Pot – Low Carb
- Yield: 6 servings 1x
- Category: Instant Pot Recipe
- Cuisine: American
Description
If you’ve ever wondered how to make ribs in the Instant Pot, then this post is for you! Easy and delicious low carb ribs in less than an hour total – it’s a dream come true!
Ingredients
- ~ 5 pounds of pork ribs (country style) cut into sections
For the dry rub:
- 1.5 Tbsp kosher salt
- 1 Tbsp erythritol or other sweetener
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp allspice
- ½ tsp ground coriander
For the sauce:
- 1/2 cup reduced sugar ketchup
- 2 Tbsp erythritol or other sweetener
- 2 Tbsp red wine vinegar
- 1/2 cup water
- 1/4 tsp liquid smoke
- 1/2 Tbsp ground mustard
- 1/2 Tbsp ground allspice
- 1/2 tsp onion powder
- 1/4 tsp xanthan gum (optional)
Instructions
- Season the ribs with the dry rub ingredients on all sides.
- Stack the rib sections in the Instant Pot (or slow cooker.)
- Combine the ketchup, sweetener, vinegar, water, liquid smoke, mustard, allspice, and onion powder in a small bowl and whisk to combine.
- Pour the sauce mixture over the ribs.
- Seal the Instant Pot and use the Manual setting to set the time to 35 minutes on high pressure.
- After the cooking is done, release the pressure per manufacturer’s instructions and remove lid.
- Remove the ribs to a platter and keep warm.
- Whisk the xanthan gum into the sauce, then use the saute function to cook the remaining liquid in the pot for 10 minutes. Pour the sauce over the ribs and serve.
If using a slow cooker, cook on low for 6-8 hours or on high for 4 hours. Then cook the liquid down on the stovetop until thickened before pouring over the ribs.
Notes
Approx nutrition info for 3 ribs: 387 calories, 29g fat, 2g net carbs, 27g protein
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Cindy H says
This is my go-to. I’ve made them probably 1-2x monthly since I found the recipe. I make more dry rub and a little more of the sauce – tweaked it a tad for my taste. The first time I made them they were so fatty, tender and delicious that I couldn’t believe I actually cooked them! The recipe is very forgiving as well. I always buy a bunch of country style ribs when they’re on sale and separate the packages, vacuum seal and freeze. YUUUUUUUMMMMMMMMMMMMMMM
★★★★★
Bob Reiber says
The robs in the pot seem to be individual. Are those the country style? If I do regular spare ribs do I just cut a rack in half or thirds to fit in the pot?
Cindy H says
That’s what I did, Rob when I used spare ribs instead.
Mike says
Just checking. The recipe list states country style/boneless ribs but all the photos show bones. Which did you cook since it affects the cooking time?
Susan says
Making these today, is it natural release or quick release? I have searched through and must be just missing this part of the instructions. Thanks! Looking forward to having them for dinner.
Cynthia says
Natural or quick release? I guess I’ll try quick first. 🤷🏻♀️
Mellissa Sevigny says
Natural will yield more tender ribs, especially if yours are on the larger side!
Ande says
Thanks for the recipe! I made these tonight. Hubby and I both get a little weirded out by homemade ribs but only because I hadn’t found the right recipe. These were perfect. I used a rack of ribs. They were very tender and flavorful. Will be making again!!
★★★★★
Kristan Lamb says
What accommodations would need to be made of your ribs are frozen? (Forgot to take them out).
Faith says
Incredibly easy and tasty! I used regular babyback ribs (have the bone), and it was amazingly tender! I didn’t finish it off on the grill because it was very good without it. Also, it is so tender that the meat could fall between the grill grates so maybe use the broiler if you want to finish it off?
★★★★★
Tasty Diva says
This was the very first recipe I followed to Christian my IP. I have since used my IP atleast 4 times this week alone. I loved this short ribs that I made it again last week. The first time I made it , it smelled so good when I opened my IP lip that my 3 year old wanted to sample it before I even took it out of the pot. Then once I had it on the dinner table he went for seconds and thirds. It was delicious, flavorful and veery very tender . Thank you for all your recipes.
Fiorella says
Should we use rack in instant pot or just insert in pot? I have a IP-Lux. Thanks :)
Faith says
No rack!
Susan says
I just got my instant pot, it’s an ultra 6 quart, and this was going to be my first meal in it but my manual says that I must have at least two cups of liquid. And this only comes up to one cup plus a couple of tablespoons of vinegar. Is this really okay? LOL I don’t want to blow my kitchen up.
Mellissa Sevigny says
You can use more liquid Susan if necessary – just go to the minimum but you may have to simmer it down longer uncovered after the ribs are done to get it to thicken!
Calvin says
These look so good my mouth is watering. Now all I need is an instant pot..
Kim says
Made these, and hubby and I loved them! Now a question, the ingredient list actually says country style ribs, which would be boneless. Is there a difference in cooking time for boneless? I want to make these again today, but country style is what was cheaper at the supermarket. Thanks!
★★★★★
Doreen B. says
Thank you for posting. I made some adjustments to the sauce flavorwise, because I like some heat with my sweet but it was easy to do. Great start to my 2018.
★★★★
Mellissa Sevigny says
Glad you enjoyed them Doreen! Thanks for taking the time to let me know!
Mike says
Do you use the Instant Pot instant release or natural release with these? I made these once before and they were awesome! I just can’t remember which kind of pressure release I did. Thank you!
Stephanie says
I’m having a difficult time calculating the nutrition on this. Everywhere I search online is telling that 5lbs of raw country pork ribs is almost 5,000 calories alone so the recipe comes in at over 900kcals per serving. Did anyone have this issue?
Tammi says
Just finished eating these. Man, woman, and child — these were fantastic! Thank you for this! I tried to click on the 5-stars, but it doesn’t seem iPhone compatible. Totally great recipe regardless! :)
Ross says
Will this work with regular pork back ribs as opposed to country style?
Thanks!
Mellissa Sevigny says
I don’t see why not!