Tender baby back ribs cooked in the Instant Pot and finished under the broiler for a caramelized finish, paired with a sweet and spicy mango chipotle BBQ sauce. This recipe is gluten-free, paleo, and Whole30 compliant, offering a delicious and nutritious twist on classic barbecue ribs.
Ingredients: 2 racks baby back ribs. 1 cup diced mango. 2 tablespoons chipotle peppers in adobo sauce. 1/4 cup apple cider vinegar. 2 tablespoons honey. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste.
Instructions: Diced mango, chipotle peppers, apple cider vinegar, honey, olive oil, garlic powder, onion powder, paprika, salt, and pepper should all be put into a blender. To make the BBQ sauce, blend everything together until it's smooth. The racks of ribs need to be cut up into smaller pieces that will fit in the Instant Pot. Add salt and pepper to the ribs. Add one cup of water to the Instant Pot. Set the trivet inside the Instant Pot and arrange the ribs on top of it. Start the 25-minute high pressure timer and close the lid. After the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, quickly let go of any remaining pressure. Warm up the broiler in the oven. Move the cooked ribs carefully to a baking sheet that has been lined with foil. Spread a lot of the ready-made mango chipotle BBQ sauce on the ribs. Put the ribs under the broiler for three to five minutes, or until the sauce turns sweet and a little charred. Take it out of the oven and serve it hot. If you want, you can top it with chopped cilantro.
Prep Time: 15 minutes
Cook Time: 35 minutes
Anna Kerkhof
