Description
A delicious Ribs with Chimichurri recipe, made quickly in the Instant Pot or on the grill! Ketogenic, low carb, gluten free, paleo
Ingredients
Scale
For the ribs:
- 1 or 2 racks pork ribs
- salt and pepper
- 1/2 c apple cider vinegar
- 1 cup water
- 2 lemons
- 2 limes
- 2 tbsp minced garlic
- 1/4 olive oil
For the Chimichurri:
- ½ cup cilantro
- ½ cup parsley
- ¼ cup oregano
- 2 tsp red pepper flakes
- ¼ cup red wine vinegar
- 1 tbsp garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
Instructions
For the Ribs:
- Trim the ribs, if necessary, particularly the silver skin on the back. Generously rub salt and pepper all over the ribs.
- Add the juice of the lemons and limes to a bag or container, then add in the garlic and finally the ribs. Allow to marinate for at least 1 hour, up to overnight.
If cooking in the Instant Pot:
- Add trivet to the bottom of the Instant Pot. If you don’t have a trivet, place some foil balls in the bottom. This helps keep the ribs off the liquid.
- Add the water and apple cider vinegar into the Instant Pot then put the ribs inside in a circle.
- Click meat and set timer for 20 minutes. Once cooked, let release for 10 minutes then manually release the rest of the way.
- Finish ribs under the broiler or on the grill.
- Transfer ribs to a baking sheet with a rack on top. Place under broiler on high for 5-10 minutes until ribs start to brown and get a nice color.
- On the grill, grill each side for 2 minutes until you get a nice color.
For the chimichurri:
- Combine cilantro, parsley, oregano, red pepper flakes, garlic in a food processor. Chop until small and well combined.
- Add in red wine vinegar and olive oil. Season with salt and pepper. Refrigerate for at least 2 hours before using.
- Serve ribs with chimichurri.