Instant Pot Ginger-Lime Baby Back Ribs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 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
45 मिली ताजा नींबू का रस, विभाजित
2 to 1.1kg rack baby back ribs
2 बड़े चम्मच मिर्च पाउडर
2 tablespoons minced fresh ginger
3 लौंग लहसुन, कटा हुआ
1 1/2 teaspoons fine Himalayan pink salt
1 चम्मच काली मिर्च
Simple slaw, to serve (optional
recipe follows)
60ml coconut aminos, tamari, or soy sauce
60ml butter
2 चम्मच टोस्टेड तिल का तेल
1 teaspoon grated lime zest
35g sliced spring onion
2 teaspoons sesame seeds
230g green or red cabbage, shredded
1/2 नींबू का रस
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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.