Season the ribs on both sides with the salt, pepper and chipotle powder. Place ribs in the instant pot.
Add all of the sauce ingredients into a high powered blender or food processor and puree until smooth.
Pour the sauce over and around the ribs. Using tongs or spoons, mix the ribs to coat with the sauce.
Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 45 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
Manually release any remaining pressure and remove the lid.
Spoon some of the sauce from the instant pot and optional toppings (just combine mayo and hot sauce in a small bowl and drizzle) if desired on top of the ribs for serving.
For the slow cooker:
Season the ribs on both sides with the salt, pepper and chipotle powder. Place ribs in the slow cooker.
Follow steps 2 & 3 above.
Cook on low for 8-10 hours. Spoon some of the sauce from the slow cooker on top of the ribs for serving. Add any optional toppings if desired. We just combine the mayo and hot sauce in a small bowl and drizzle on top.
Notes
Recipe adapted from Nom Nom Paleo.Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.