Apple cider pork ribs come out of the Instant Pot fall-apart tender, then get rubbed and tossed through a tangy pepper and tomato sauce. The ribs pressure-cook first while an apple cider, soy, and swerve glaze builds in the same pot. It is a hands-off braise with a sticky, sharp-sweet finish that tastes like an all-day project.
Apple Cider Pork Ribs
(Total Time: 55 MIN| Serves: 5)
Ingredients:
2 lbs (907 g) pork ribs, cut into smaller pieces
2 green bell peppers, sliced
2 celery stalks, chopped
¼ cup celery leaves, chopped
1 onion, finely chopped
2 eggs, whole
¼ cup light soy sauce
3 tbsp (45 ml) apple cider vinegar
¼ cup canned tomatoes, sugar-free
1 cup (240 ml) beef broth
Spices:
¼ cup swerve
2 tsp (10 ml) salt
1 tsp (5 ml) chili powder
Directions:
Place ribs in the pot and pour in enough water to cover. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button and set the timer for 20 minutes on high pressure
When done, perform a quick release and open the lid. Transfer the ribs to a deep bowl and chill for a while.
Remove the water press the ‘’Saute’’ button.
Now, whisk together eggs, apple cider, soy sauce, swerve, salt, and chili powder. Rub the meat with this mixture and let it sit for a while.
Add celery stalks, onions, and peppers to the pot and cook for 8-10 minutes, stirring constantly. Season with some more salt and add tomatoes. Pour in the broth and continue to cook until most of the liquid has evaporated.
Now add the prepared pork and coat well with vegetables.
Press the ‘’Cancel’’ button and sprinkle with fresh celery leaves. Let it sit for a while before serving.
Per Serving (Calories 321| Total Fats: 8.6g | Net Carbs: 6.1g | Protein: 51.7g |Fiber: 1.3g)
Pro Tips
- Pressure-cook the ribs first, then chill them briefly — cold meat holds together when you rub on the glaze instead of sliding apart.
- The egg in the rub is what makes the glaze cling; whisk it into the cider mixture thoroughly before it touches the meat.
- Let the braising liquid reduce on Sauté until it's nearly gone before the ribs go back in — that concentration is where the flavour lives.
- Cut the ribs between the bones before cooking so they fit the pot and every piece gets a lacquered edge.
Frequently Asked Questions
Can I use another vinegar instead of apple cider vinegar?
White wine vinegar works in a pinch, but apple cider vinegar is what gives the ribs that fruity tang against the soy and swerve.
How do I store leftover pork ribs?
Refrigerate them in the sauce for up to three days and reheat covered at 300°F, spooning the sauce over halfway through so they stay moist.
What cut of pork ribs should I buy?
Baby back or spare ribs both work — cut them into two- to three-rib sections so they nest in the pot and cook evenly.
Is this recipe spicy?
Mildly, from a teaspoon of chili powder. Leave it out entirely for kids or double it if you like the heat against the sweet glaze.
Recipe Card
Ingredients
Method
- Place ribs in the pot and pour in enough water to cover. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button and set the timer for 20 minutes on high pressure When done, perform a quick release and open the lid.
- Transfer the ribs to a deep bowl and chill for a while.
- Remove the water press the ‘’Saute’’ button. Now, whisk together eggs, apple cider, soy sauce, swerve, salt, and chili powder. Rub the meat with this mixture and let it sit for a while.
- Add celery stalks, onions, and peppers to the pot and cook for 8-10 minutes, stirring constantly.
- Season with some more salt and add tomatoes.
- Pour in the broth and continue to cook until most of the liquid has evaporated. Now add the prepared pork and coat well with vegetables. Press the ‘’Cancel’’ button and sprinkle with fresh celery leaves.
- Let it sit for a while before serving. Per Serving (Calories 321| Total Fats: 8.6g | Net Carbs: 6.1g | Protein: 51.7g |Fiber: 1.3g)
