Place coconut oil in a 6 quart Instant Pot and press Saute. Once melted, add onions and the ginger and sauté for 3 minutes or until onions are soft. Add garlic and sauté another minute. Add salt and pepper.

Place ribs, tamari, beef broth And sweetener into the Instant Pot. Seal and press Manual for 12 minutes or until ribs are very tender. Once finished, press Natural Release.

Slow cooker: Place all of the ingredients into a 6 quart slow cooker. Cover and cook on Low for 8 hours or High for 4 hours or until ribs are very tender.

Serve: Shred ribs with 2 forks and stir. Taste; add more salt or sweetener, if desired.Ladle the soup into bowls, garnish with sliced scallions, and serve.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

To reheat, place the soup in a saucepan over medium heat for a few minutes, until warmed through.