Prep Time: 5 minutes, Cook Time: 45 minutes, Total Time: 50 minutes, Pressure: High, Release: Natural

Gluten Free, Dairy Free, Soy Free, Kid Friendly


This delicious entrée provides protein, iron, B12, and much more. The ribs are also a breeze to make, and are definitely one of my favorite Instant Pot recipes. Pair with cauliflower rice or a bowl full of dark leafy greens for a perfect dinner.


  • 1 cup grass-fed bone broth
  • 1 tablespoon crushed red pepper
  • 1 tablespoon chili powder
  • 1/4 cup yellow mustard
  • 1 teaspoon hot sauce
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin, ground
  • 2 racks baby back ribs (about 2 to 3 pounds)
  • Barbecue sauce (Tessemae’s, or other keto-approved brand) to serve


Pour bone broth into the Instant Pot.

In a large bowl, mix the red pepper, chili powder, mustard, hot sauce, oregano, salt, black pepper, and cumin together thoroughly.

Rub mixture over ribs, then place the ribs in the Instant Pot, on a rack, with the meatier part of the ribs facing outward.

Secure lid, and cook in Meat/Stew mode for 45 minutes (or until desired tenderness), with valve sealed.

Switch the pressure release to Venting, remove ribs, and brush lightly with barbecue sauce.

NOTE: You can also place the ribs on a baking sheet, and perform the additional step of finishing them in the oven. They should take about 5 minutes, per side.

Nutrition Facts

Amount per serving

Calories 762

Total Fat 57g

Total Carbohydrates 5g

Dietary Fiber 0.5g

Sugars 2g

Protein 39g