Cinnamon Coconut Curry Pork Ribs
These curry pork ribs are dry rubbed with brown sugar, curry, cinnamon and white and black pepper then drenched in coconut milk before going in the pressure cooker for super tender ribs!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 2 servings
- 1 rack pork loin ribs 1 1/2 -2 lbs
- 3/4 cup brown sugar
- 1 tbsp curry powder (See Note 1)
- 1 tbsp cinnamon
- 1 tbsp kosher salt
- 2 tsp white pepper
- 1 tsp black pepper
- 4 tbsp vegetable oil
- 13 oz can coconut milk
- chicken stock
- chopped cilantro for garnish
In a bowl whisk together the brown sugar, curry powder, cinnamon, kosher salt and both peppers.
Clean and slice the ribs. Cover and rub all over with dry rub. Place in a Ziploc bag and marinate for an hour (overnight is better).
In a pressure cooker 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.
Chop the onion and set aside.
Add a little more vegetable oil to the pressure cooker 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 pressure cooker lid on and cook per manufacturers instructions for 25 minutes.
Serve with sauce over steamed rice and garnish with chopped cilantro.
- I use Madras Curry Powder which typically is hot, but feel free to use whatever curry powder you prefer.
Calories: 1103kcal | Carbohydrates: 98g | Protein: 19g | Fat: 76g | Saturated Fat: 62g | Cholesterol: 44mg | Sodium: 385mg | Potassium: 892mg | Fiber: 8g | Sugar: 86g | Vitamin A: 30IU | Vitamin C: 5.7mg | Calcium: 158mg | Iron: 5.6mg