Posts Tagged instant pot
It’s been interesting and fun playing with recipes for our new ketogenic lifestyle. Particularly as I was recently gifted with an Instant Pot by my amazing sister, Bridget. I spent the first six months using the Instant Pot exclusively for bone broth – cuz it makes it really, really well. But thought that was kind of a waste of a cool tool, so started experimenting with real recipes.
I’ve never been a big “rib” eater. It just seemed like so much work for such little reward. But the Vino Man had a craving and I thought it would be fun to put the Instant Pot to the test. The Instant Pot did great. But the challenge was trying to find a delicious rib sauce that worked with a keto diet. For those of you that haven’t read the label on your barbecue sauce, you should check it out. The most popular barbecue sauce in my Google Search was Sweet Baby Rays. It has a total of 18 grams of carbs in 2 Tablespoons. Yikes, that’s half my carb allotment for the day.
I’m going to point out here that this sauce is keto-ish. It includes tomato paste, which does have carbs in it, but you don’t use very much and it goes along way. If you can find Thrive Organic Market tomato paste – it has a total of 3 grams net carbs in 2 T. I tried several different combinations of flavors before I hit the jackpot. I call this my Universal Yum Yum sauce because it’s great on ribs. Awesome on barbecue. Fantastic on roasted salmon and makes an amazing Stir Fry sauce. Keto or non-keto, frankly, you could put it on rocks and it would make them delicious. Here’s the recipe. Enjoy.
2/3 c. Coconut Aminos or Wheat Free Low Sodium Soy Sauce* (please see note below)
1/3 c. Red Wine – I used our Bella Rossa
2 T Tomato Paste – the lowest carb version you can find
1-3 T Swerve sweetener (powdered sugar version as it dissolves best)* see same note below
1T Balsamic Vinegar
It doesn’t get much easier than this. Put everything in a small saucepan. Heat it over medium-low heat until it starts to simmer. Let it simmer for 10 minutes (depending on how thick your coconut aminos are) or until it thickens. Watch it, because it will scorch.
(note: I’ve discovered that different brands of coconut aminos have very different flavor profiles. I’ve also discovered that when you are keto, your taste buds get quite sensitive to sweet flavors. So. Start the sauce with 1 T of sweetener. You can always add more. For most of the coconut aminos I’ve tried, I use 1 – 1.5 T of Swerve. For soy sauce, which is much saltier – even in the low sodium versions, I typically use the full 3T.
Instant Pot Ribs with Universal Yum Yum Sauce
3 lbs baby back ribs (my butcher does a rib he calls “sweet & sour” ribs. They are baby, baby backs and they are delicious)
2 T garlic powder
1 T your favorite seasoned salt – check the label, many contain sugar
2 C. chicken broth or water
1/4 C. cider vinegar
2 bay leaves (if you have them. If not, it still works great)
Rub the ribs with the seasoned salt and garlic powder. Refrigerate them for 2 hours or overnight. My Instant Pot requires 18 ounces of fluids to use the pressure cooker mode. If yours is different, adapt the amount of liquid to fit your device. Add the liquid to the IP. Place the trivet in the bottom of the insert. No trivet? Make a couple of lemon sized balls of aluminium foil and put them in the bottom. You are just trying to keep the ribs out of the cooking liquid. Coil the racks of ribs around the inside of the pot. Place the top on the IP, make sure the valve is set to sealing. Use high pressure mode and set for 45 minutes. Let ‘er rip. When the cooking is complete, let the pressure release naturally for 15 minutes. Then go ahead and carefully vent. Preheat your broiler. Pull the ribs out carefully with tongs because they are a) hot and b) fall off the bone tender. Put them on a cookie sheet and brush each rack with about 1/4 c. Yum Yum. Pop under the broiler for two to three minutes to let the sauce carmelize a bit and the ribs brown. Put another couple of tablespoons of Yum Yum on the plate, then put the ribs on top. Any left over yum yum sauce can be put in a pint jar and kept in the fridge for several days. Try it to glaze salmon. Or stir fry some chicken, pork or beef and your favorite veg – then add the Yum Yum at the end and stir to heat through.
This recipe makes me so happy.