Never heard of white barbecue sauce? You will be spreading the good word—and making this dish again and again—after tasting it. The vinegary mayo-based sauce is a specialty of northern Alabama and tastes not unlike the ever-popular ranch dressing.
Serves 4
Prep: 15 minutes
Closed Pot: 1 hour
Total: 1 hour 20 minutes
For the Ribs
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 rack pork spareribs or baby back ribs (about 4 pounds), membrane removed (see Tip) and cut into 4 portions
¼ cup cider vinegar
For the Sauce
½ cup Whole30-compliant avocado mayonnaise or Basic Mayonnaise (page 295)
2 tablespoons cider vinegar
½ teaspoon Whole30-compliant hot sauce
½ teaspoon coconut aminos
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
For the Collard Greens
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bag (1 pound) cleaned and chopped collard greens or 2 bunches collard greens, stemmed and chopped
1 tablespoon cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes
Make the ribs: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Sprinkle over the ribs. In a 6-quart Instant Pot, combine 1 cup water and the vinegar. Add the rack and place the ribs on the rack. Lock the lid in place.
Select Manual and cook on high pressure for 20 minutes. Use natural pressure for 10 minutes, then quick release the remaining pressure. Remove the rack and discard the cooking liquid.
Make the sauce: Meanwhile, in a small bowl, whisk together the mayonnaise, vinegar, hot sauce, coconut aminos, onion powder, garlic powder, salt, and pepper.
Preheat the broiler. Place the ribs on a foil-lined large rimmed baking sheet, meaty sides up. Spoon the sauce on the ribs. Broil until bubbly and starting to brown, about 3 minutes.
Make the collard greens: On the Instant Pot, select Sauté and adjust to Normal/Medium. Add the olive oil. When it’s hot, add the garlic and cook, stirring, for 30 seconds. Add the collard greens. Use tongs to toss the greens with the oil and garlic. Press Cancel. Add 1 cup of water to the pot. Lock the lid in place.
Select Manual and cook on high pressure for 3 minutes. Use quick release. Drain and discard the liquid. Use tongs to transfer the collard greens to a bowl. Toss with the vinegar, salt, and red pepper flakes. Serve the ribs with the collard greens.
Tip To remove the membrane (silver skin) from the back of the ribs, start at one end of the rack and slide a table knife under the membrane. Lift and loosen the membrane. Use a paper towel to grab the edge of the membrane and pull it off. Or you can ask your butcher to do this for you.