Thai Red Curry Baby Back Ribs (Instant Pot) Recipe

Step 1

Cut the ribs into sections of three bones each and sprinkle them all with kosher salt.

Step 2

Whisk together 1/4 cup of the coconut milk, curry paste, brown sugar, ginger, fish sauce, soy sauce, garlic, lime zest, and lime juice. Pour the marinade into shallow bowl or ziplock bag and toss in the ribs to coat. Cover or zip the bag closed and refrigerate to marinate for 15 minutes, and up to 8 hours.

Step 3

Arrange the rib pieces, meat side up, in circles in the pressure cooker. Add the rest of the marinade as well as the rest of the coconut milk to the pressure cooker. Cover with the lid and cook on high pressure for 27 minutes. Let the pressure release naturally for 15 minutes.

Step 4

Heat the oven to broil and line a sheet pan with foil. Place the ribs, meat side down, on the foil. In the meantime, use the sauté function on the multi-cooker to cook the remaining sauce until thickened, about 15 minutes.

Step 5

Once the sauce is ready, brush it over the ribs. Broil the ribs on one side, until slightly charred, about 4 minutes. Flip the ribs over, brush them with more sauce, and broil for an additional 3 to 4 minutes.

Step 6

Serve with more sauce and the peanuts and cilantro garnish.