Instant Pot Ginger-Lime Baby Back Ribs

Name: Instant Pot Ginger-Lime Baby Back Ribs
Total time: 1 h 16 min
Yield: 4 servings
Ingredients: ¾ cup chicken broth; 3 tablespoons fresh lime juice; 2¼ pound baby back ribs; 2 tablespoons chili powder; 2 tablespoons minced fresh ginger; 3 cloves garlic; 1½ teaspoons Himalayan pink salt; 1 teaspoon black pepper; 1 serving simple slaw; ¼ cup coconut aminos; 4 tablespoons butter; 2 teaspoons toasted sesame oil; 1 teaspoon grated lime zest; ¼ cup sliced green onion; 2 teaspoons sesame seeds; ½ pound cabbage; ½ lime lime juice; 1½ tablespoons avocado oil mayonnaise; 1 pinch Himalayan pink salt

Tender baby back ribs cooked in an Instant Pot with an Asian-inspired ginger-lime sauce, finished under the broiler for a perfectly caramelized exterior. Served with a simple cabbage slaw, these ribs feature a delicious blend of chili, ginger, and garlic flavors complemented by a buttery lime-sesame sauce.

4 servings

1 hr 16 min

Published October 4, 2025

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Instant Pot Ginger-Lime Baby Back Ribs - Delicious recipe from Recipe Notes

Ingredients

•¾ cup chicken broth
•3 tablespoons fresh lime juice
•2¼ pound baby back ribs
•2 tablespoons chili powder
•2 tablespoons minced fresh ginger
•3 cloves garlic
•1½ teaspoons Himalayan pink salt
•1 teaspoon black pepper
•1 serving simple slaw
•¼ cup coconut aminos
•4 tablespoons butter
•2 teaspoons toasted sesame oil
•1 teaspoon grated lime zest
•¼ cup sliced green onion
•2 teaspoons sesame seeds
•½ pound cabbage
•½ lime lime juice
•1½ tablespoons avocado oil mayonnaise
•1 pinch Himalayan pink salt

Cooking Instructions

1.
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 chili powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.
10 min
2.
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.
40 min
3.
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.
5 min
4.
Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil.
5 min
5.
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. Broil until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Broil until browned and slightly charred, 3 to 4 minutes more.
8 min
6.
In a small bowl, toss together all ingredients for the slaw.
5 min
7.
To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.
3 min

Instant Pot Ginger-Lime Baby Back Ribs

4 servings

1 hr 16 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¾ cup chicken broth

•3 tablespoons fresh lime juice

•2¼ pound baby back ribs

•2 tablespoons chili powder

•2 tablespoons minced fresh ginger

•3 cloves garlic

•1½ teaspoons Himalayan pink salt

•1 teaspoon black pepper

•1 serving simple slaw

•¼ cup coconut aminos

•4 tablespoons butter

•2 teaspoons toasted sesame oil

•1 teaspoon grated lime zest

•¼ cup sliced green onion

•2 teaspoons sesame seeds

•½ pound cabbage

•½ lime lime juice

•1½ tablespoons avocado oil mayonnaise

•1 pinch Himalayan pink salt

Cooking Instructions

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

10 min

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.

40 min

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.

5 min

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

5 min

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. Broil until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Broil until browned and slightly charred, 3 to 4 minutes more.

8 min

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

5 min

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

3 min