If you’re searching for a rib recipe that’s incredibly tender and bursting with a unique, tangy-sweet flavor, you’ve found it! These Apple Cider Pork Ribs are a game-changer, and the best part? Your pressure cooker does most of the heavy lifting. We’re talking fall-off-the-bone perfection in under an hour. The apple cider vinegar cuts through the richness of the pork, while a savory blend of soy sauce, spices, and fresh vegetables creates a sauce you’ll want to spoon over everything. It’s a comforting, impressive meal perfect for any night of the week.
Ingredients
• 2 lbs / 907 g pork ribs, cut into smaller pieces
• 2 medium green bell peppers, sliced
• 2 celery stalks, chopped
• ¼ cup / 15 g celery leaves, chopped for garnish
• 1 medium onion, finely chopped
• 2 large eggs
• ¼ cup / 60 ml light soy sauce
• 3 tbsp / 45 ml apple cider vinegar
• ¼ cup / 60 g canned tomatoes, sugar-free
• 1 cup / 240 ml beef broth
• ¼ cup / 48 g Swerve or other erythritol sweetener
• 2 tsp / 12 g salt, divided
• 1 tsp / 3 g chili powder
Instructions
1. Directions
2. Place the pork ribs into the pressure cooker pot and pour in just enough water to cover them. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on High Pressure using the ‘Meat’ setting for 20 minutes.
3. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid and transfer the tender ribs to a large bowl. Place them in the refrigerator to chill slightly while you prepare the sauce.
4. In a separate bowl, whisk together the eggs, apple cider vinegar, soy sauce, Swerve, chili powder, and 1 teaspoon of salt to create a smooth glaze.
5. Pour the glaze over the chilled ribs, tossing gently to ensure every piece is evenly coated. Set aside to marinate for at least 10 minutes.
6. Discard the water from the pressure cooker pot and dry it thoroughly. Select the ‘Sauté’ function. Add the chopped onion, sliced bell peppers, and chopped celery stalks. Cook for 8-10 minutes, stirring frequently, until the vegetables have softened.
7. Season the vegetables with the remaining 1 teaspoon of salt. Stir in the canned tomatoes and pour in the beef broth. Continue to cook on ‘Sauté’, allowing the sauce to simmer and reduce until it has thickened slightly.
8. Add the marinated pork ribs back into the pot with the vegetables and sauce. Stir gently to coat the ribs completely.
9. Press the ‘Cancel’ button to turn off the heat. Garnish with the fresh, chopped celery leaves and let the dish rest for a few minutes before serving.
Nutritional Information
• Nutrition Facts
• Calories: 321
• Total Fats: 8.6g
• Net Carbs: 6.1g
• Protein: 51.7g
• Fiber: 1.3g
• Per Serving
Pro Tips
• For a deeper, richer flavor, brown the ribs on the ‘Sauté’ function before pressure cooking. Remove them, deglaze the pot with a splash of broth, then proceed with step 1.
• To achieve a crispy, caramelized finish, transfer the sauced ribs to a baking sheet after step 7 and broil in the oven for 2-4 minutes until the glaze is bubbly.
• If you prefer a thicker, stickier sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot during the final minute of sautéing.
FAQ
Q: Can I make these ribs without a pressure cooker
A: Yes, you can adapt this recipe for an oven or slow cooker. For an oven, bake the ribs at a low temperature (around 275°F / 135°C) for 2-3 hours until tender before proceeding with the sauce. For a slow cooker, cook on low for 6-8 hours.
Q: How do I get a crispy caramelized glaze on my ribs
A: For a crispy, caramelized finish, follow the pro tip provided. After coating the cooked ribs in the sauce, place them on a baking sheet and broil in the oven for 2-4 minutes. Watch them carefully until the glaze is bubbly and slightly charred.
Q: Is this a keto or low-carb rib recipe
A: Yes, this recipe is designed to be keto-friendly. It uses a sugar substitute like Swerve (erythritol) and has only 6.1g of net carbs per serving, making it an excellent choice for anyone following a low-carb or ketogenic diet.
Q: What if my sauce is too thin
A: To easily thicken the sauce, you can create a cornstarch slurry as mentioned in the pro tips. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce during the final minute of cooking until it thickens.
