Pork Vindaloo - Pork Ribs in Spicy Garlic Chili Sauce

Goan cuisine features a fair amount of pork, with Pork Vindaloo being the signature offering. For this recipe, I was inspired by a stove-top version by noted Goan chef Floyd Cardoz, and decided to make it with ribs instead. I simplified the list of ingredients and the Instant Pot® cut down the cooking time considerably. If you are a fan of meat and spices, this recipe is for you.

Cuisine

Indian

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4-6 servings, baby back ribs, brown sugar, chopped green onions, cinnamon stick, contributed, cook 35 min, crushed red pepper, cumin seeds, gluten free, ground turmeric, indian, kashmiri red chili powder, low-sodium chicken or vegetable broth, main course, medium, minced garlic, minced ginger, minced red onion, oil, prep 10 min, pressure cook, red wine vinegar, Rinku Bhattacharya, salt, sauté, whole cloves, whole dried red chilies

Prep Time

10 min

Cook Time

35 min

Servings

4-6 servings

Ingredients

1 tbsp salt
1 1/2 lb baby back ribs
2 whole dried red chilies
1 tbsp cumin seeds
2 whole cloves
1 cinnamon stick
2 tbsp kashmiri red chili powder
1 tsp ground turmeric
3 tbsp oil
1 cup minced red onion
3 tbsp minced Garlic
1 tbsp minced ginger
1/4 cup red wine vinegar
3/4 cup low-sodium chicken or vegetable broth
3 tbsp brown sugar
Chopped green onions
crushed red pepper

Instructions

Sprinkle salt over the ribs. If needed cut the ribs into smaller pieces to fit in the Instant Pot®. Set aside while continuing with the rest of the prepping.
Place the dried chilies, cumin seeds, cloves, cinnamon stick, Kashmiri red chili powder, and turmeric in a spice mill or coffee grinder and grind to a powder.
Set the Instant Pot® to Sauté mode, and heat the oil for about 1 minute. Add the red onion, garlic, and ginger and sauté for about 2 minutes. Stir in the ground spice mixture and vinegar. Add the ribs and cook, stirring, until the ribs are coated and the mixture is a rich reddish-brown color, about 3 minutes. Add the chicken or vegetable broth and brown sugar and stir well. Bring the mixture to a simmer.
Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on the Meat/Stew mode for 25 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 minutes, then use Quick Release for any residual pressure.
Once the pressure is released, open the lid and set the Instant Pot® to Sauté mode and simmer to thicken the liquid. Drain off any excess fat.
Garnish with the green onions and crushed red pepper and serve with steamed rice or crusty bread.