Whole30-Approved Baby Back & Dry Rubbed Ribs Recipes

This episode of Prep School combines three of our favorite things: Whole30®, ribs, and an Instant Pot as Megan Mitchell shows us how to make Whole30-approved ribs. Her two recipes—one for BBQ lovers and another for those who prefer a dry rub—are quick, simple, and can be made in an Instant Pot. We suggest preparing them on Sunday so you can eat them throughout the week.

Dry Rub Baby Back Ribs

A dry rub is one of the best ways to amp up flavor so we coated our baby back ribs with foolproof spices like paprika, cumin, chili powder, and garlic powder. After letting them rest (up to overnight if you really want to let the flavors develop) the ribs go into a pressure cooker until they’re extra tender.

Yield: 3 servings
Active time: 5 minutes
Total time: 1 hour

Ingredients

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sea salt
½ teaspoon cayenne pepper
1 cup apple cider vinegar
2 racks pastured baby back pork ribs

Instructions

Whisk spices in a small bowl. Place ribs on a sheet pan and rub well with the spice mixture; let sit 1 hour or up to overnight. Pour apple cider vinegar into the pot of a pressure cooker and place trivet inside. Arrange ribs on top of the trivet so they wrap around the entire pot. Lock lid into place and turn valve to seal. Press the “meat/stew” button and set for 35 minutes on high pressure; let steam release naturally. Remove ribs to cutting board and slice in between bones to separate before serving. If you prefer crispier ribs, remove ribs from pressure cooker, then place on sheet tray and broil for 5 minutes.

Recipe by: Megan Mitchell

BBQ Sauce Baby Back Ribs

Pull out your pressure cooker for this extra easy, one-pot meal. You’ll have tender ribs ready for dinner in about an hour.

Yield: 3 servings
Active time: 5 minutes
Total time: 1 hour

Ingredients

2 racks pastured baby back pork ribs
1 (12-ounce) bottle The New Primal Nobel Made Classic BBQ Sauce

Instructions

Remove silver skin from the back of the ribs. Stand ribs up on their side and slice in between the bones to separate. Add ribs to inner pot of pressure cooker and pour in bottle of BBQ sauce; stir to cover. Lock lid into place and turn valve to seal. Press the “meat/stew” button and set for 35 minutes on high pressure; let steam release naturally. Remove ribs to plate. If sauce is too thin, hit cancel, then press sauté and reduce sauce for 5 minutes, or until thickened slightly. Spoon sauce over ribs and serve.

Recipe by: Angela Gaines