It is no secret I am obsessed with my Instant Pot. Just this week alone I used it to make my Maple Bacon Balsamic Pulled Pork, Corned Beef, white rice, and these amazing Maple Tamarind Ribs! I LOVE how it doesn’t get my kitchen hot unlike the stove or oven and is literally a one-pot clean up. For me, it’s even more low maintenance cooking than a crockpot because it pretty much requires zero meal planning on my part. I can go to Whole Foods at 4 pm, buy a giant chuck roast that would typically take 10 hours in the slow cooker, and get tender pulled beef that feeds us for days in 90 minutes!! Definitely one of those kitchen appliances that I don’t know how I survived without until now. My mom, sister, and multiple friends and family members have also jumped aboard the pressure cooker train after watching me cook with it!
I also have an obsession with ribs, and it’s so hard living in BBQ Capital of America (Austin, Texas… I don’t know if it’s actually the BBQ Capital, but there are dozens and dozens of BBQ places here taunting me with their nightshade-laden ribs!) Now I’m someone who requires fall-off-the-bone ribs. I am also someone who is incredibly impatient and dislikes the idea of waiting for something to cook.
Hence, Instant Pot love affair. Since my rib craving got out of hand when we moved here, I decided it couldn’t hurt to throw a rack in the ol’ IP and see what happens. Yes, fall off the boners (inappropriate use of a suffix, sorry) in less than 2 hours and also less than half the time it takes to stand in line at Franklin’s. I’m not comparing these to Franklin’s BBQ ribs. That would be stupid. But they’re really damn good, whether or not the Food Network says so. Sweet, tangy, tender, duh.
If you don’t have an Instant Pot, I supposeeeee you can just use your crockpot on a low setting until tender, but don’t ask me how long that takes. No clue. By the way, I use the 6-in-1 Instant Pot which is the older, less expensive model. You can get it on Amazon for a steal! They also have a 7-in-1 model that has a yogurt and pasteurization setting which is pretty neat!
You can get this recipe + 140 more Instant Pot recipes in THE PALEO AIP INSTANT POT COOKBOOK!
Sticky & sweet fall-off-the bone ribs in no time flat! YES!
- 1 rack of baby back pork ribs
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 cup liquid (broth or water)
- 2 tablespoons maple syrup
- 1 tablespoon tamarind paste
Mix together the salt, garlic and thyme and rub on both sides of the rack of ribs until well seasoned.
Slice the rack of ribs into three equal-sized portions and lay them in the bottom of the Instant Pot. Pour the liquid around (not on top) of the ribs. Set the Instant Pot to cook on the “Manual” setting for 50 minutes. Let pressure release naturally when timer goes off.
Whisk together the maple and tamarind until combined and heat your oven broiler to 425 degrees. Arrange the top oven rack 6 to 8 inches away from the broiler element.
Place the cooked ribs on a rimmed baking sheet meaty side up and baste with half of the maple-tamarind sauce. Broil for 5 to 7 minutes until bubbling and caramelized, remove from oven, and baste with additional maple-tamarind sauce. Broil for another 3 to 5 minutes until caramelized. Season with additional sea salt and serve immediately.
- Serving Size: 1/4 rack