Ingredients

The following ingredients have 5 Servings
  • 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-inch) )
  • 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 (for garnish)
  • crushed red pepper (for garnish)

Instruction

  • 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.