Instant Pot Ginger-Lime Baby Back Ribs

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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This recipe for ginger-lime baby back ribs offers a vibrant, zesty twist on a classic barbecue favourite. Using a pressure cooker ensures the meat is perfectly tender in a fraction of the time, while the combination of fresh ginger, lime, and toasted sesame oil creates a sophisticated savoury glaze. It is an excellent choice for those looking for a lower-sugar alternative to traditional sticky ribs, replacing heavy shop-bought sauces with fresh aromatics and nourishing fats.

As a diabetes-friendly main course, these ribs are high in protein and served with a crisp, refreshing cabbage slaw rather than sugary sides. The addition of coconut aminos or tamari provides a deep umami flavour without the need for refined syrups. Serve this dish as a satisfying weekend dinner for the family or as a highlight for a healthy mid-week meal that does not compromise on taste.

Ingredients for Instant Pot Ginger-Lime Baby Back Ribs

180ml chicken broth
45ml fresh lime juice, divided
2 to 1.1kg rack baby back ribs
2 tablespoons chilli powder
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1 1/2 teaspoons fine Himalayan pink salt
1 ملعقة صغيرة فلفل أسود
Simple slaw, to serve (optional
recipe follows)
60ml coconut aminos, tamari, or soy sauce
60ml butter
2 ملعقتان صغيرتان من زيت السمسم المحمص
1 teaspoon grated lime zest
35g sliced spring onion
2 teaspoons sesame seeds
230g green or red cabbage, shredded
عصير نصف ليمونة
1 to 2 tablespoons avocado oil mayonnaise
Pinch of fine Himalayan pink salt

How to make Instant Pot Ginger-Lime Baby Back Ribs

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 chilli powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.

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.

Meanwhile, make the sauce: 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.

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

Open the Instant Pot and transfer the ribs, meaty-side down, to the prepared baking sheet (discard the cooking liquid from the pot). Brush the ribs with some of the sauce. Grill until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Grill until browned and slightly charred, 3 to 4 minutes more.

In a small bowl, toss together all ingredients for the slaw.

To serve, brush the ribs with any remaining sauce and sprinkle with the spring onion and sesame seeds. Serve with slaw.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.