Thai Red Curry Baby Back Ribs (Instant Pot)

 Easy and delicious fall-off-the-bone ribs made in your Instant Pot! Prep the ribs in the morning and pop them in the Instant Pot when you get home. 

These ribs are worth getting your hands all sticky when eating them.

It just takes 27 minutes to cook them in the pressure cooker (plus the time it takes for the multi-cooker to reach pressure). You won't believe how tender they are with such a short cooking time. 

Garnish these ribs with chopped peanuts when serving for a wonderful added crunch!

Ingredients you will need to make these red curry ribs:

• 4 to 5 pounds of baby back ribs (2 racks)
• Salt - I used kosher salt
• Coconut milk
• Red curry paste: It usually comes in a small jar in the Asian food section of the grocery store. There is both green and red. The last time I used it was for a delicious coconut red curry halibut. 
• Light brown sugar
• Fresh ginger
• Fish sauce
• Soy sauce
• Garlic 
• Lime juice and zest
• Chopped peanuts and cilantro for garnish

How to make these ribs in the pressure cooker:

First, cut the ribs into sections and marinate them for at least 15 minutes and up to 8 hours in a mixture of all of the ingredients except the peanuts and cilantro. You will reserve some of the coconut milk to add to the Instant Pot before cooking. 

Next, stack the ribs in the pressure cooker and add all of the remaining marinade and the rest of the coconut milk. Pressure cook the ribs on high for 27 minutes and let the pressure release naturally for 15 minutes before opening the lid. 

Remove the ribs from the pressure cooker and place them on a foil-lined baking sheet. Cook the remaining sauce on the sauté function until it has thickened, about 15 minutes. 

Finally, brush the ribs with the sauce and broil them on both sides. 

These ribs are so incredibly tender, and leftovers are just as good as the ones fresh from the broiler. Because the meat just falls off the bones, I was able to pull some of the leftover pork off the ribs, toss it with some barbecue sauce, and use it to make tasty pork sliders. So good! 

What if you don't have an Instant Pot? 

You can also make these ribs in a slow cooker/Crock Pot. Follow the recipe up to the point where you add them to the pressure cooker, and instead add them to a slow cooker. 

Cook the ribs on low for 7 to 8 hours, and then continue with the recipe instructions. To simmer the sauce, transfer it to a sauce pan and simmer it over the stove. 

P.S. Speaking of slow cooker ribs, for another great recipe for ribs in the slow cooker (and super easy), you can also try Slow Cooker Baby Backed Barbecue Ribs. 

If you can't find jarred Thai red curry, you can actually make your own. While I haven't tried it myself, ingredients include lemongrass, garlic, galangal, chiles, coriander, and other herbs and spices, depending on the recipe. 

Serve these ribs with extra sauce along with chopped salted peanuts and cilantro leaves with a salad and a side of rice for an amazing and delicious meal. 

Welcome to another month of Multi-Cooker Monday, hosted by Sue of Palatable Pastime! Be sure to check out everyone's recipes, including recipes using the air fryer, Instant Pot, slow cooker, and toaster oven. 

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More

• Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
• Chicken Chickpea Masala - Instant Pot from Food Lust People Love
• Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
• Instant Pot Ragu from Making Miracles
• Slow Cooker Beef Oxtails from Palatable Pastime
• Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Thai Red Curry Baby Back Ribs (Instant Pot) Recipe

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Yield: 6 servings

Author: Karen Kerr

Easy and delicious fall-off-the-bone ribs made in your Instant Pot! Prep the ribs in the morning and pop them in the Instant Pot when you get home.

Ingredients:

• 2 racks baby back ribs, 4 to 5 pounds total
• 1 1/2 teaspoons kosher salt
•  cup coconut milk
• 1/4 cup Thai red curry paste
• 2 tablespoons packed light brown sugar
• 1 tablespoon freshly grated ginger
• 1 tablespoon fish sauce
• 1 tablespoon fish sauce
• 2 teaspoons minced garlic
• Zest and juice of one lime
• Chopped peanuts and cilantro for garnish

Instructions:

1. Cut the ribs into sections of three bones each and sprinkle them all with kosher salt. 
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. 
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. 
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. 
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. 
6. Serve with more sauce and the peanuts and cilantro garnish. 

https://www.karenskitchenstories.com/2020/09/thai-red-curry-baby-back-ribs-instant-pot.html

Karen's Kitchen Stories

Instant Pot, pork, ribs, curry

Main dish

Thai

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Recipe adapted from Cook Real Food Every Day, Summer, 2019