Make Coconut Curried Pork Ribs in an Instant Pot for a flavorful, hearty meal. Featuring tender, fall-off-the-bone meat and rich curry sauce!
Whether they're pork or beef, ribs are a comfort food meal that is perfect for the cool weather season. The meal is hearty without being heavy, and the meat is tender and juicy.
Pair those facts with the pressure cookers ability make short work of the cook time, and you've got a winning meal in store!
Ingredients for curried pork ribs
- pork loin ribs- You'll find information on these below.
- brown sugar- Light or dark brown sugar will work. If you happen to be out of it, you can easily make your own brown sugar. Simply stir 2 tablespoons of molasses into 1 cup of white sugar.
- curry powder- I use a Japanese curry powder, under the S&B brand. It is usually sold at most Asian markets. Otherwise, you can purchase it online, through sites such as Amazon.
- spices- You'll need ground cinnamon, white and black pepper, and kosher salt
- cooking oil- I use vegetable oil but any high smoke point oil will be fine. Good choices are avocado, canola, and grape seed oil
- white onion- You can substitute yellow onion for the white
- canned coconut milk- If you have a coconut allergy, you can use heavy cream instead. Just know that the flavor of the final dish will be slightly different
- stock or broth- I prefer chicken stock but beef or vegetable stock/broth will also work
- cilantro- If you need a substitute, Italian leaf parsley may be used instead.
What are loin ribs?
You may be familiar with other common names for pork loin ribs, which are back ribs, or baby back ribs.
The are taken from the top of the rib cage, just below the loin muscle. There is meat both between and on top of the bones.
In comparison to spare ribs (also known as country ribs), loin ribs are shorter, curved, and tend to be meatier.
1. Make the dry rub.
This is just a simple combination of spices. Add the brown sugar, cinnamon, curry powder, white and black pepper and kosher salt to a bowl. Then, just whisk to combine and set it aside.
2. Clean and prep the pork ribs.
Specifically ask your butcher to remove the thin membrane from the back of the ribs for you. This will save you prep time. Otherwise, I have a post that explains how to remove the membrane from baby back ribs.
3. Marinate the meat.
After cleaning, you will slice the rack, then make a marinade with sugar and spices. Place everything into a zip top plastic bag to marinate for an hour minimum. If you have time to marinate them overnight, that is even better!
How to make pork ribs in Instant Pot
1. Sear the meat.
Use the saute or brown setting of your Instant Pot (or other electric pressure cooker). It's important to avoid crowing the pot, so you may need to sear the ribs in batches.
2. Saute the onion and create the sauce.
Add a little more oil to the pressure cooker to coat the bottom of the pan if necessary. Then, saute the onions until they are slightly soft and browned.
Next, add the ribs, the coconut milk, and enough chicken stock to just about cover all the ribs. Stir to pick up any of the browned bits and lock the lid onto your Instant Pot.
3. Cook, thicken sauce, and serve!
Depending on the thickness of your ribs, manually set to cook on high for 20-25 minutes. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Remove the curried pork ribs from the Instant Pot and set them on a plate to rest. Cover the plate with foil to keep them warm while you thicken the sauce.
Serve over steamed rice and a garnish of chopped cilantro.
Coconut Curried Pork Ribs in Instant Pot
- 2 lbs pork loin ribs
- ¾ cup brown sugar
- 1 tbsp curry powder (See Note 1)
- 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
- In a bowl whisk together the brown sugar, curry powder, cinnamon, kosher salt and both peppers. Dice the onion and set aside.
- Remove the thin, papery membrane from the back of each rack by inserting a knife under it if your butcher hasn't already. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off and discard the membrane.
- 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 an hour (overnight is better).
- 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.
- 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.
- Add the ribs, coconut milk and enough chicken stock to cover. Place the lid on and select Manual Pressure and set timer for 20 minutes (24 minutes depending if they’re extra meaty). Once done, allow the Instant Pot to go through natural release for 10 minutes, then quick-release the remaining pressure. OR use a Slow Cooker 4 hours on High or 8 hours on Low.
- Carefully remove ribs from pot and keep warm on platter covered with foil.
- Thicken the remaining sauce by cooking on Saute for 10 minutes using a mixture of 2 tablespoons of cornstarch with ¼ cup of water. You can also pour into saucepan over medium heat and thicken using a mixture of 2 tablespoons of cornstarch with ¼ cup of water. Stir to thicken over medium heat and cook for 5 minutes.
- Pour sauce over ribs when serving with steamed rice and garnish with chopped cilantro.
- I like to use a Japanese curry powder, under the S&B brand that's been produced since 1923 by Minejiro Yamazaki. It can be found in most Asian markets or online. It's a well-balanced and sweetly aromatic curry powder.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.