Easy to make in the Instant Pot, and finger-lickingly good, these Sticky Pork Ribs are definitely worth staying in for. The meat falls off the bone. Apples, prunes and molasses dissolve into the cooking juices, and the reduced sauce coats the ribs in natural goodness. Seriously, these are one of the best things you’ll ever put into your mouth. Scroll down for the recipe.
Sticky Pork Ribs with Dissolved Apples and Prunes
Just want the recipe? Scroll all the way down.
Here, summer is slowly fading. In the hills heading up towards the high plains, the palette of colours is slowly changing. Lush, vibrant and dense greens are giving way to sunburnt yellows and crisp, dry browns, but we’re still a few weeks away from seeing the forests ablaze in full autumn glory. The nights are too cool now for sleeping under a single sheet, so we’ve covered the bed with Lina’s gorgeous, hand-knitted bedcover, and the last couple of nights I’ve worn bed-socks.
Along with the comfort of extra layers, soups, stews and all things steaming are being welcomed back into our kitchen. These Sticky Pork Ribs are high on our list of meals worth staying in for. They’re worth buying an Instant Pot for. You sort of can’t believe that the sticky richness is all a result of apples, prunes and molasses, which melt and dissolve into the fat of the ribs. You’ll think that a kilo – 2 pounds – of ribs is a lot, but they reduce down, and we find it’s easy enough for the two of us to polish off the lot in one sitting. It makes a lot of sauce, so you can use any left overs in another dish – it makes for an excellent breakfast if you mix it though your vegetable Breakfast Base and add bacon.
I haven’t yet tried doubling the ribs, adding a layer on top of the first in the pot, but I imagine you could. Why not? Shall we give it a try? Pop over to our house – maybe on a Friday night. After chowing down on Sticky Pork Ribs, I propose we have Perfect Paleo Icecream with stewed fruit for dessert , and then we can kick back on the couch for a good film. When are you free?
The Paleo AIP Instant Pot Cookbook
Sticky Pork Ribs with Apples and Prunes is one of my contributions to The Paleo AIP Instant Pot Cookbook.
This landmark E-Cookbook comprises over 140 recipes by 37 of your favourite Paleo and AIP bloggers. Over half the recipes are exclusive, and all recipes (apart from 4 in the ‘Extra’s section) comply to the elimination phase of the Autoimmune Protocol. They all use the Pressure Cooker function of the Instant Pot, which means they’re fast and easy to prepare. There are modifications for Special Diets, clear explanations of the Paleo Autoimmune Protocol and advice for the safe use and maintainance of your Instant Pot.
The book is divided into 9 recipe sections: Broths, Sauces and Condiments, Vegetables, Poultry, Meat, Seafood, Offal, Dessert and Extras.
The Paleo AIP Instant Pot Cookbook is a life-enhancing, health promoting resource that you don’t want to be without.
The Paleo AIP Instant Pot Cookbook – Buy Here
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Slow Simmered Cabbage with Apples and Spice – A wonderful side-dish, perfect with pork.
Double Dish Pork with Lemon and Sage – Two dishes for the effort of one, you’ve got to love that. First, the fragrant broth, and then the simmered pork. Truly lovely.
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- 1 tablespoon olive oil
- 1 heaped tablespoon minced garlic
- 1 heaped tablespoon minced fresh ginger
- 1½ cups chopped celery
- 2 teaspoons iodised coarse sea salt
- 1 large apple, peeled, cored and chopped
- 10 large prunes, pips removed and chopped in half
- 1 tablespoon blackstrap molasses
- ½ cup beef broth (or water)
- 1 kilo / 2 pounds pork short ribs
- 1 tablespoon arrowroot or tapioca starch
- Set the ‘Sautè’ function of the Instant Pot on ‘low’. Add the oil, garlic and ginger and stir for half a minute, then add the celery. Continue stirring for 2 minutes so that the celery begins to soften.
- Add the salt, apple, prunes, molasses and broth, and continue stirring until all is simmering, about 2 minutes. Press the ‘Keep Warm / Cancel’ button.
- Add the pork ribs to the pot, squeezing them into the sauce in a single layer. Put on the lid and lock it, turning the valve to the ‘Sealing’ position. Set the ‘Manual’ function to 10 minutes.
- After the timer sounds, wait for the valve to fall using Natural Release Method (or wait 10 minutes and then use the Quick Release Method). Take off the lid and remove the ribs.
- Set the ‘Sautè’ function of the Instant Pot to ‘Normal’. Place the arrowroot into a small bowl, and add a tablespoon of the liquid from the pot, stirring it to make a smooth slurry. Add another tablespoon of the liquid, stir well, and then pour the lot into pot. Keep stirring until the liquid has reduced and the sauce has thickened.
- Return the ribs to the pot and turn them gently, so that each rib is coated with sauce.
- Serve and Enjoy!