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Pat the rack of ribs dry with a paper towel. Rub the ribs lightly with the oil. Add 2 tablespoons erythritol, 1 tablespoon paprika, 1 teaspoon chili powder, ¼ teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon salt to a small bowl. Generously sprinkle the dry rub all over the ribs, ensuring every inch is well coated.
Place the wire trivet in the bottom of the InstantPot or pressure cooker. Pour in 1 and a half cups water and 3 tablespoons of apple cider vinegar. Carefully stand the ribs on the trivet on their side, wrapping the rack of ribs rack around the inside of the pot.
Cover the Instant Pot and set the valve to seal. Pressure cook on high for 23 minutes. For more than 2 racks of ribs, or if your ribs are very meaty, increase the timer to 25 minutes. Allow natural pressure to release for 10-15 minutes. You will know it is done when the pressure pin drops.
Make the BBQ sauce as the ribs are cooking. Add 3 tablespoons tomato paste, 1 tablespoon water, 2 tablespoons erythritol, 2 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, 1/2 teaspoon cayenne, 1 teaspoon smoked paprika, 1 tablespoon dry mustard, 2 cloves garlic(minced), 1/2 teaspoon sea salt, 1/2 teaspoon black pepper and 1 tablespoon apple cider vinegar. Use a whisk to combine thoroughly.
When the ribs are done, carefully transfer to a baking tray. Generously brush the ribs with the BBQ sauce.
Place the ribs in the upper third of the oven and set it to broil. Broil for 6-8 minutes or until the sauce begins to sizzle and caramelize. Serve hot with a side of choice.