These Whole30-friendly and Paleo Instant Pot Ribs served with tangy and creamy white barbecue sauce is the perfect, hearty meal any time of the year!
While I have several rib recipes on this blog, this is the first time I attempted to make it in the Instant Pot, and the result is a fall-off-the-bone meal in 30 minutes! But the sauce… that’s what really makes this recipe shine.
I never actually knew about white barbecue sauce until I graduated from college and went to a bbq joint with a friend in New York City. I was intrigued when I saw it on the menu, so decided to try it out, and it was tangy, creamy, a little spicy, and so so delicious.
Ever since then, I basically forgot about it because it’s not a common menu item, and back then, I didn’t try to recreate every delicious restaurant meal at home like I do today. However, when I was making ribs recently, something made me think of that barbecue sauce and I was determined to make a paleo version of it and it turned out even better than I expected.
If you’ve never had white barbecue sauce and feel weirded out by it, you really need to try it out before judging. I loved it so much that I just might favor it over regular barbecue sauce. I actually had leftovers of the sauce and have been putting it on my stir fry, veggies, and salads.
I was surprised at how quickly these Paleo Instant Pot Ribs came together, and how tasty they were. And I loved that I could use the Instant Pot because there’s been a heat wave in Southern California recently so I didn’t have to leave the oven on for hours, which is how I’ve been making my other ribs like this one. This much shorter cook time still yielded tender and crispy ribs that my husband and I couldn’t stop eating, so I hope you try out this recipe!
White Barbecue Sauce Paleo Instant Pot Ribs
- 1 cup of water
- 1/4 cup apple cider vinegar
- 3-4 lb rack of spare ribs (pork or lamb)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
White Barbecue Sauce
- 2 13.5 oz can of full-fat coconut milk
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 2 tbsp whole grain mustard
- 4 garlic cloves, minced
- 1 tsp honey (Omit for Whole30 or RESTART)
- 1 tsp sea salt
- 1 tsp ground black pepper
- A dash of hot sauce or more, to taste
- Optional: water
Place the steam rack on the bottom of the Instant Pot and pour water and apple cider vinegar on top.
Pat the ribs dry. Sprinkle garlic, onion, salt, and pepper evenly on the ribs.
Place the ribs vertically in the Instant Pot on top of the steam rack, so they are standing on their side and coiling around the inside of the pot.
Close the lid and make sure that the pressure valve is set to "sealing."
Set to cook on Manual for 25 minutes under high pressure, let it naturally come to pressure for 10-15 minutes.
In the meantime, Pour coconut milk into a saucepan and heat over medium high heat. Once it start boiling, turn heat to low and let simmer for about 10-15 minutes until it's thick and you can see the milk solids separating from the oil.
Take off heat and add the rest of the ingredients for the White Barbecue Sauce to the saucepan, then whisk until smooth.
Preheat oven to broil.
Remove the ribs from the Instant Pot and place on a baking sheet so they curve down
Brush the ribs with the White Barbecue Sauce.
Broil for 3-5 minutes until the ribs form a dark, bubbly crust, keeping a close eye on it.
Remove from oven and cut into sections. Serve with more White Barbecue Sauce.