¼cuptamari or gluten-free soy saucesubstitute coconut aminos
⅛cuppineapple juiceor water
¼cupbrown sugar
1large clovegarlicpressed or finely minced
½Tablespoonfresh gingerfinely grated on a microplane
⅛teaspooncayenne pepperoptional
½Tablespoongrated orange peel
½Tablespoontoasted sesame oil
¼teaspoonglucomannan or xanthan gumoptional thickener
Instructions
Spice Rub
Heat the sesame seeds, poppy seeds, ginger, black pepper, seaweed and chili powder in a small skillet over low heat just until fragrant. Set aside.
Place the steam rack/trivet in the bottom of your Instant Pot inner pan, and pour in one cup of water and 1/4 cup apple cider vinegar.
Rub the spice mixture all over the ribs.
Place the seasoned ribs on top of the trivet either by coiling or stacking them.
Lock on the lid in place, set the venting knob to “Sealing”, and set Instant Pot to Manual – High Pressure for 27 minutes using the + and – buttons (30 minutes for fall off the bone, 25 for tender by intact). {Your Instant Pot will take 10 to 12 minutes to pressurize before it starts cooking}
Teriyaki Glaze
Add the brown sugar, tamari, water, garlic, ginger and cayenne to a saucepan.
Bring to a boil, then reduce heat and simmer for 10 - 15 minutes.
Whisk in the orange zest, sesame oil and glucomannan/xanthan gum and continue cooking for a minute or so until the sauce starts to thicken. Set aside.
When the timer is finished, use the Natural Pressure Release for 15 minutes
Unlock the lid and remove ribs from the Instant Pot and place them on a foil lined baking sheet.
Brush the teriyaki glaze over the ribs and place them under the broiler for 4 to 5 minutes to caramelize.
To Make in the Oven
Start by placing your two sliced onions on a baking sheet, then place the rack of seasoned ribs on top. Add 1 1/2 cups of water, water mixed with pineapple juice, or stock to the pan.
Cover completely with aluminum foil.
Place in a preheated 300 degree oven and cook for 2 hours, until tender and they start to pull away from the bone.
Remove ribs from pan and place on a clean baking sheet or large platter. Brush on the teriyaki glaze and place under the broiler for 4 to 5 minutes to caramelize.
Notes
Keto - Use Swerve brown sugar. Using pineapple juice is completely up to you and your personal macros. (glaze is 3 carbs for 2 Tablespoons with swerve and pineapple juice)
Whole30 - no sugar for you.
Paleo - substitute 2 Tablespoons of date paste for the brown sugar.