Instant Pot Paleo Spare Ribs - Dump and Go Dinner
4
Servings
11
Ingredients
7
Comments
Savory and saucy these Instant Pot Paleo Spare Ribs are fall off the bone delicious! Cooked to tender perfection this is one quick and easy freezer meal you'll want to have on hand often.
4
Servings
11
Ingredients
7
Comments
Ingredients
- ½ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- 2 pounds Beef Baby Back Ribs
- 1 cup dice Onion
- 1 teaspoon mince Garlic, Cloves
- ½ cups Beef Bone Broth/Stock
- ⅓ cups Tomato Sauce
- 1 ½ tablespoons Coconut Aminos
- 3 teaspoons Worcestershire Sauce, Paleo
- 1 tablespoon Honey
- ½ individual Thyme, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Sprinkle salt and pepper over ribs.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Sprinkle salt and pepper over ribs.
- Add ribs, onions and garlic to Instant Pot.
- In a bowl, whisk together beef broth, tomato sauce, coconut aminos, Worcestershire sauce, and honey.
- Pour sauce in Instant Pot, making sure everything is evenly coated. Add fresh thyme sprigs.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 20 minutes.
- Let pressure naturally release for 5 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 776
- Total Fat
- 65g
- Saturated Fat
- 29g
- Trans Fat
- 4g
- Cholesterol
- 170mg
- Sodium
- 717mg
- Total Carbohydrates
- 11g
- Fiber
- 1g
- Sugar
- 7g
- Protein
- 37g
- WW Freestyle
- 28
7 Comments
Join the discussionWhat is the quantity of thyme?
1/2 of a sprig of thyme
this was AMAZING. I would serve this to dinner guests, it was so good.
Alot of my meat is bought frozen. Isn’t it dangerous to thaw, prep, and then refreeze meat, then to cook later? If so, can I do all the prep on meat while it’s frozen? What do you guys think?
According to the USDA, it is safe for you to fully thaw your meat in the refrigerator, use it to make your freezer meals, and then refreeze. However, when doing dump and go meals, it’s also fine to throw in frozen meat (chicken breasts for example). I hope that helps!
Thank you!
I plan to try this recipe. I’m sure it will work nicely with any rib you choose to use. I just want to clarify there is no such thing as “beef baby back ribs”
There are-
Pork spareribs.
Pork baby back or just pork back ribs.
Pork country style ribs, both boneless and bone in.
Beef back ribs.
Beef short ribs, both boneless and bone in.
Beef flanked style ribs, thin cut short ribs.