Pork Vindaloo - Pork Ribs in Spicy Garlic Chili Sauce

By: Instant Indian Cookbook - Rinku Bhattacharya

Pork Vindaloo - Pork Ribs in Spicy Garlic Chili Sauce
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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, Instant Indian Cookbook - Rinku Bhattacharya, 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, salt, sauté, whole cloves, whole dried red chilies

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon 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.
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