Ribs are the easiest way to my daughters heart. Anytime we go out to eat and she sees them on a menu, she orders them, so Ive started making them at home, too. I like to serve these mouth-watering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise. This is a really solid yet simple meal that will keep your macros in line and make you feel like youre not giving up a thing.

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Serves 4

Active prep time: 15 minutes

Cook time: 35 minutes

  • 3/4 cup chicken broth

  • 3 tablespoons fresh lime juice

  • 2- to -2 1/2 pounds rack baby back ribs

  • 2 tablespoons chili powder

  • 2 tablespoons minced fresh ginger

  • 3 cloves garlic, minced

  • 1 1/2 teaspoons fine Himalayan pink salt

  • 1 teaspoon black pepper

  • 1/4 cup coconut aminos, tamari, or soy sauce

  • 4 tablespoons butter

  • 2 teaspoons toasted sesame oil

  • 1 teaspoon grated lime zest

  • 1/4 cup sliced green onion

  • 2 teaspoons sesame seeds

  • Simple Slaw (optional, recipe down below)


  1. 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, salt and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.

  2. 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.

  3. Meanwhile, 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.

  4. Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil.

  5. Open the Instant Pot and transfer the rubs, 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.

  6. To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. If desired, serve with slaw.

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  • 1/2 pound green or red cabbage (I love mixing them), shredded

  • Juice of 1/2 lime

  • 1 to 2 tablespoons avocado oil mayonnaise

  • Pinch of fine Himalayan pink salt

  1. In a large bowl, toss everything together.

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4 servings, per serving:

  • Calories: 354

  • Fat: 26g

  • Protein: 25g

  • Total Carbs: 6g

  • Fiber: 1g

  • Net Carbs: 5g

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