Instant Pot Asian Ribs + Video
Make Instant Pot Asian ribs for a flavorful, hearty and simple dinner. It's a Thai-inspired meal of tender pork ribs in a rich curry sauce.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lbs pork loin ribs ((See Note 1))
- 3/4 cup brown sugar
- 1 tbsp curry powder ((See Note 2))
- 1 tbsp cinnamon
- 1 tbsp salt
- 2 tsp white pepper
- 1 tsp black pepper
- 4 tbsp vegetable oil
- 1 medium white onion (diced)
- 13 oz coconut milk
- chicken stock
- cilantro for garnish chopped
Instructions
- 1
In a bowl whisk together the brown sugar, curry powder, cinnamon, kosher salt and both peppers. Dice the onion and set aside.
- 2
If your butcher hasn't already done this, remove the thin, papery membrane from the back of each rack by inserting the tip of a knife under it. The best place to start is on one of the middle bones. Use a paper towel or pliers to secure a grip and peel off and discard the membrane.
- 3
Slice the ribs and place in a large bowl. Sprinkle the dry rub over, tossing to coat each rib all over. Cover the bowl with plastic wrap or place in a Ziploc bag. Marinate for at least an hour (overnight is better).
- 4
To the Instant Pot add some vegetable oil and brown the dry rubbed pork ribs on all sides. Do this in batches to brown the ribs, not steam them. You want that browned meat.
- 5
Add a little more vegetable oil to the pressure cooker if needed and brown the onions, scraping the bottom of the pan to pick up all the tasty bits.
- 6
Add the ribs, coconut milk and enough chicken stock to cover. Place the lid on, set the Instant Pot vent to "Sealing", and use Manual Pressure function to set timer for 20 minutes for chewier ribs and 25 minutes for fall-off-the-bone tender ribs.After pressure cooking, allow the Instant Pot to go through a Natural Pressure Release for 10 minutes, then quick-release the remaining pressure. Alternatively, cook the ribs in a slow cooker for 4 hours on High or 8 hours on Low.
- 7
Carefully remove ribs from pot and keep warm on platter covered with foil.
- 8
Thicken the remaining sauce by cooking on Saute for 10 minutes using a slurry mixture of 2 tablespoons of cornstarch combined with 1/4 cup of water. Alternatively, pour the sauce into a saucepan over medium heat and thicken using a slurry mixture of 2 tablespoons of cornstarch with 1/4 cup of water. Stir to thicken and cook for 5 minutes.
- 9
Pour sauce over ribs when serving with steamed rice and garnish with chopped cilantro.