Pork Vindaloo – Pork Ribs in Spicy Garlic Chili Sauce
Goan cuisine features a fair amount of pork, with Pork Vindaloo being the signature offering. For this recipe, I was inspired by a stove-top version by noted Goan chef Floyd Cardoz, and decided to make it with ribs instead. I simplified the list of ingredients and the Instant Pot® cut down the cooking time considerably. If you are a fan of meat and spices, this recipe is for you.
Servings Prep Time
4-6servings 10minutes
Cook Time
35minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
35minutes
Ingredients
  • 1tbsp salt
  • 1 1/2lb baby back ribs
  • 2 whole dried red chilies
  • 1tbsp cumin seeds
  • 2 whole cloves
  • 1 cinnamon stick(2-inch)
  • 2tbsp kashmiri red chili powder
  • 1tsp ground turmeric
  • 3tbsp oil
  • 1cup minced red onion
  • 3tbsp minced Garlic
  • 1tbsp minced ginger
  • 1/4cup red wine vinegar
  • 3/4cup low-sodium chicken or vegetable broth
  • 3tbsp brown sugar
  • Chopped green onionsfor garnish
  • crushed red pepperfor garnish
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on the Meat/Stew mode for 25 minutes.
  5. When cooking time is complete, allow for Natural Pressure Release for 10 minutes, then use Quick Release for any residual pressure.
  6. 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.
  7. Garnish with the green onions and crushed red pepper and serve with steamed rice or crusty bread.