Instant pot ribs with baked beans and brussels

Macros (makes 6 servings):

Protein: 60
Carbs: 77
Fat: 42
Calories: 926

Grocery List:

  • Pork loin back ribs (3 lbs)
  • Apple cider vinegar (1/3 cup)
  • Worcestershire sauce (2 TBSP)
  • Brown sugar (4 TBSP – I used Domino pourable light brown sugar)
  • BBQ sauce (one 18 oz container – I used Sticky Fingers Carolina Sweet)
  • Brussel sprouts (600 g)
  • Olive oil (2 TBSP)
  • Baked beans (two 28 oz cans ­– I used Bush’s Brown Sugar Hickory)
  • Seasonings: salt, pepper, oregano, cayenne, chili powder, paprika, Memphis rendezvous seasoning


  1. Remove ribs from the package, season them thoroughly (including the brown sugar!), and then cut into thirds
  2. Add water (2 cups), apple cider vinegar (1/3 cup), and Worcestershire sauce (2 TBSP) to the instant pot along with the ribs.
  3. Cook the ribs in your instant pot on high for 20 mins (note: you can also use a slow cooker for 4 hours)
  4. While the ribs are cooking, add the baked beans to a large pot and bring to a light boil. Remove from heat and set aside.
  5. Pre-heat oven to 400 ºF
  6. Cut brussels sprouts in half
  7. Add to a large bowl along with olive oil (2 TBSP). Add salt & pepper to taste.
  8. Line a baking tray with foil and spray with non-stick spray
  9. Place seasoned brussels on the tray face down and cook at 400 ºF for ~ 25 mins
  10. Once the ribs are done cooking, remove from the instant pot and add to a baking sheet lined with foil. Baste both sides of the ribs with barbecue sauce
  11. Turn your oven to broil
  12. Cook ribs on high broil for 4-6 minutes (check every minute or so to make sure they don’t burn!)

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