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Export 16 ingredients for grocery delivery
Step 1
Place a trivet with handles in the Instant Pot. Add the broth and 1 tablespoon of the lime juice. Pat the ribs dry with paper towels. Remove the thin membrane from the back of the ribs. Cut the ribs into 4 sections. In a small bowl, combine chili powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.
Step 2
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, use a natural release to depressurize.
Step 3
Meanwhile, make the sauce: In a small saucepan, combine the coconut aminos, butter, sesame oil, lime zest, and remaining 2 tablespoons lime juice. Cook the sauce over medium-low heat just until the butter melts, about 2 minutes.
Step 4
Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil.
Step 5
Open the Instant Pot and transfer the ribs, meaty-side down, to the prepared baking sheet (discard the cooking liquid from the pot). Brush the ribs with some of the sauce. Broil until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Broil until browned and slightly charred, 3 to 4 minutes more.
Step 6
In a small bowl, toss together all ingredients for the slaw.
Step 7
To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.
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