- 2 Tbs. olive oil, lard, or other cooking fat
- 1 large onion, sliced
- 2–2.5 lbs. boneless pork ribs (“country style”)
For the rub:
- 2 tsp. salt
- 1/2 tsp. white pepper (or black is fine if you don’t have white)
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1/2 tsp. coriander
- 1/2 tsp. thyme
- 1/4 tsp. allspice
For the sauce:
- 1 c. tomato sauce
- 1 c. stock (beef or chicken) or water
- 2 Tbs. red wine vinegar
- 2 tsp. mustard powder
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. dried ginger powder
- Turn the Instant Pot on to “Saute.” Add the oil, and when it’s hot, add the onion.
- Stir that around for at least 5 minutes, although 10 would be better to get it brown/caramelized.
- Meanwhile, mix the spice rub by blending the pepper, garlic powder, smoked paprika, coriander, thyme, and allspice. , white
- If the onions seem to be cooking along too fast, hit the “cancel” button. You can go back to sauteeing at any time if you think it needs more.
- Once the onions look and smell delicious, rub the spice blend on the pork and put it all into the IP on top of the onions. (I plunked the pork in the pot and poured the spices over and moved them around with my spoon because I don’t like getting another bowl out and digging my hands into raw meat. Whatever works!)
- Mix the sauce together in a bowl or glass measuring cup: tomato sauce, stock or water, vinegar, mustard powder, salt, garlic powder, and dried ginger.
- Pour the sauce into the bottom of the Instant Pot, trying not to pour the spices off your meat.
- Close and lock the lid and make sure the valve is closed.
- Press the “Meat/Stew” button, which is 35 minutes on high pressure (with about 15-20 minutes to get to pressure).
- Allow for natural pressure release at the end of the cook time.
- The ribs should be just falling apart. Serve over rice, noodles, or mashed potatoes, or for Whole30/Paleo, serve with lots of sauteed or roasted veggies and a big old baked white or sweet potato.
- You’ll have lots of juices leftover, which go awesome on rice as a side dish in a future meal, as a sauce for a veggie saute, or as the start for a leftover soup with your meat and some other ingredients.
**Just use regular paprika if you don’t have smoked. If you have liquid smoke, add that to get more of the BBQ flavor.
**Surely could be done in a slow cooker for 8 hours on low. Skip the water/stock as it wouldn’t be needed, and saute the onions separately if you want that flavor (or use dried onion if you don’t care!).
- Calories: 514
- Sugar: 4.8g
- Sodium: 2130mg
- Fat: 17.8g
- Saturated Fat: 4.5g
- Carbohydrates: 9.2g
- Fiber: 2.4g
- Protein: 76.3g
- Cholesterol: 207mg