Lime juice and ginger add a bright freshness to these zesty ribs! Serve the mouthwatering, tangy ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

Ingredients:

For the ribs:

• ¾ cup chicken broth
• 3 Tbsp. fresh lime juice, divided
• 2-2½ lbs. rack baby back ribs
• 2 Tbsp. chili powder
• 2 Tbsp. fresh ginger, minced
• 3 cloves garlic, minced
• 1½ tsp. Himalayan pink salt, fine ground
• 1 tsp. black pepper
• Simple slaw, to serve (recipe below)

For the sauce:

• ¼ cup coconut aminos, tamari, or soy sauce
• 4 Tbsp. butter
• 2 tsp. toasted sesame oil
• 1 tsp. grated lime zest
• ¼ cup sliced green onion
• 2 tsp. sesame seeds
• For the slaw:
• ½ pound green or red cabbage, shredded
• Juice of ½ lime
• 1 to 2 tablespoons avocado oil mayonnaise
• 1 pinch Himalayan pink salt, fine ground

 Directions:

1. Place a trivet with handles in an Instant Pot. Add the broth plus 1 tablespoon of lime juice. Pat ribs dry with paper towels. Remove thin membrane from back of ribs. Cut ribs into 4 sections. In a small bowl, combine chili powder, ginger, garlic, pink salt, and pepper. Rub spice mixture evenly over the ribs. Arrange ribs on trivet.
2. Secure lid on pot and close pressure-release valve. Set pot to HIGH pressure for 25 minutes. At the end of cooking time, use a natural release to depressurize.
3. While the ribs are cooking, combine the coconut aminos, butter, sesame oil, lime zest, and remaining 2 tablespoons lime juice in large saucepan. Cook sauce over medium-low heat just until butter melts, about 2 minutes.
4. Adjust oven rack to 6 inches from heat source. Preheat the broiler. Line a large baking sheet with foil.
5. Open Instant Pot and transfer ribs, meaty-side down, to prepared baking sheet (discard the cooking liquid from pot). Brush ribs with sauce, reserving half. Broil until browned (3-4 minutes). Turn ribs over. Brush with remaining sauce. Broil until browned and slightly charred (3-4 minutes more).
6. In a small bowl, toss together all ingredients for the slaw.
7. To serve, brush ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.

The post Ginger-Lime Baby Back Ribs Recipe appeared first on Yarden.