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Red Curry Ribs

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Ingredients

Adjust Servings:
2 (2- to 2½-pound) racks baby back ribs (4 to 5 pounds total)
teaspoons kosher salt
1 cup coconut milk, divided
¼ cup red curry paste
2 tablespoons firmly packed light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons finely chopped garlic
1 lime, zested and juiced
Garnish
roughly chopped minced, chopped roasted salted peanuts

Red Curry Ribs

Features:
  • Gluten Free
Cuisine:

Ingredients

  • Garnish

Directions

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Steps

1
Done

Cut ribs into sections of 2 to 3 bones each (depending on size). Sprinkle with salt.

2
Done

In a small bowl, whisk together ¼ cup coconut milk, curry paste, brown sugar, ginger, fish sauce, soy sauce, garlic, and lime zest and juice. Brush marinade all over ribs. Refrigerate for at least 15 minutes or up to 8 hours.

3
Done

Arrange ribs, meaty side up, in concentric circles in Instant Pot. Add any remaining marinade and remaining ¾ cup coconut milk. Cover and lock lid. Pressure cook on high for 27 minutes. Natural release pressure for 15 minutes. Carefully release remaining pressure.

4
Done

Preheat oven to broil. Line a sheet pan with foil. Place ribs, meat side down, on prepared pan.

5
Done

Select SAUTÉ feature on Instant Pot. Cook cooking liquid, whisking frequently, until thickened, about 15 minutes. Brush ribs with sauce.

6
Done

Broil until lightly charred, about 3 minutes. Turn ribs, and brush with sauce. Broil until sticky and lightly charred in spots, 2 to 3 minutes more. Serve immediately with extra sauce. Garnish with cilantro and peanuts, if desired.

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Ground Beef Fried Rice
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Pulled Pork Lettuce Wraps
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Ground Beef Fried Rice
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Pulled Pork Lettuce Wraps

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