I’ve cracked two codes with this BBQ pork spare ribs recipe! These are fall-off-the-bone tender pork spare ribs that don’t take all day to cook with an easy but delicious AIP compliant sauce. Most of the cooking is done in a pressure cooker but you can finish them like I did on an outdoor grill and enjoy them at your summer gatherings, or make them year round and finish them under the broiler in your oven.

This post is going live at the start of my favorite month… JULY! It happens to be my birthday month and I love the warm weather and the celebrations and vacation time. This year I’m trying to embrace it even more by making a “bucket list” of 22 fun things to do during the part of the month when I am home in the Washington, DC area and later in the month when we are visiting my parents in Wisconsin. Here is my list so far…

  1. Spend a day at a beach
  2. Visit a national park
  3. Pick fruit directly off of a tree
  4. Practice yoga outdoors
  5. Catch a fish
  6. Tour a historic site
  7. Read poetry
  8. Go on a hike
  9. Jump in a lake (even if it is cold!)
  10. Volunteer for a good cause
  11. Read a book that was written in 1776
  12. Read a book that was written in 1975 (my birth year)
  13. Make a new friend
  14. Reconnect with an old friend
  15. Watch a sunrise
  16. Have a picnic lunch on an island

Any ideas for fun things I should add? Let me know in the comments! And be sure to watch for my new recipe post the first week of August when I report back on everything I did.

Tools for BBQ rib perfection

Of course, you don’t see any specific entries on that list that relate to cooking experimentation, since that is something I would do anyway! This recipe uses three kitchen gadgets that are in almost constant use this time of year, one mechanical and two electronic.

First, to easily remove the pits from fresh cherries, I rely on this gizmo. It’s especially useful if you have large quantities and are making my cherry ice cream recipe!

Second, a pressure cooker is a game changer for making fall-off-the-bone ribs. If you don’t already have a multi-purpose pot like an InstantPot, now is the time to get one because they have come way down in price. I still have my entry-level original from 2015 and use it constantly.

Finally, you need some kind of blender to turn the cooked fruit into a sauce. An immersion blender will work and so would a basic canister blender.

AIP BBQ Pork Spare Ribs Recipe

5 from 1 reviews
Pork Spare Ribs with Peach Cherry BBQ Sauce (AIP, SCD, InstantPot)
 
Author:
Recipe type: Entree
Cuisine: Barbecue
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
Fall of the bone pork ribs in just over an hour? Plus an AIP-compliant barbecue sauce? This recipe has them both!
Ingredients
  • 4 racks pork spare ribs (about 2.5 pounds total)
  • salt to taste
  • ½ cup bone broth
  • 1 tablespoon coconut oil
  • 1 cup chopped onions
  • 2 garlic cloves
  • 1 cup fresh or frozen cherries
  • 2 cups fresh peaches, chopped
  • ½ teaspoon salt
  • ¼ cup apple cider vinegar
  • ¼ cup honey
Instructions
  1. Sprinkle rib racks with salt and place in Instant Pot with bone broth. Seal pot and cook under high pressure for 50 minutes. Allow to natural release for 15 minutes and then release remaining pressure.
  2. While ribs are cooking, make the sauce. In a saucepan, heat coconut oil over medium high heat until shimmering. Cook onions and garlic, stirring frequently, until soft and onions are starting to become translucent (3-5 minutes).
  3. Add cherries and peaches to saucepan with onions and garlic and cook until all are soft and juices have begun to release (15 minutes).
  4. Add salt, apple cider vinegar, and honey and then blend until smooth. Return sauce to pan and simmer until slightly thickened and darker (about 10 minutes). Taste and adjust seasonings and set aside.
  5. Preheat outdoor grill or broiler.
  6. Carefully remove rib racks from InstantPot, trying to keep them intact as best you can. Brush both sides with some of the sauce and grill or broil on each side just until browned. Time needed will depend on the intensity of the heat source, so watch carefully.
  7. Serve with remaining sauce.

 

 

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