These little riblets are so tasty that there is no need to douse them in a thick barbecue sauce. Sweet and simple helps enhance the natural flavor. Smaller than traditional beef or pork ribs, these also make a great finger food for guests.
• Hands-On Time: 5 minutes
• Cook Time: 15 minutes
Serves 2
1/2 teaspoon sea salt
1/2 teaspoon garlic salt
1 teaspoon smoked paprika
11/2 pounds lamb riblets
2 tablespoons avocado oil
1 (14.5-ounce) can crushed fire-roasted tomatoes, including juice
1 In a small bowl, combine sea salt, garlic salt, and paprika. Massage into lamb riblets.
2 Press the Sauté button on the Instant Pot® and heat oil. Add riblets and sear on each side for a total of 4–5 minutes. Add tomatoes, including juice. Lock lid. Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
3 Transfer ribs to a plate and serve warm.