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 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 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. 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 or pour into saucepan over medium heat and thicken using a mixture of 1 tablespoon of cornstarch with 3 tablespoons of water. Stir to thicken and cook for 5 minutes.
Pour sauce over ribs when serving with steamed rice and garnish with chopped cilantro.
Notes
I use Madras Curry Powder which typically is hot, but feel free to use whatever curry powder you prefer.