Pressure Cooked Tandoori BBQ Ribs
- ½ cup plain Greek yogurt
- 2 teaspoons tomato paste
- Splash of lemon juice (to taste)
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon paprika
- 1 Tablespoon turmeric
- 2 Tablespoons salt, separated
- 1 Tablespoon cayenne pepper
- 2 pounds pork baby back ribs
- 2 bay leaves
- 1" ginger, roughly chopped
- 5 cloves garlic
- 3 cups water, or as needed
- 1 Tablespoon vegetable oil
- Mix ground ginger, cumin, coriander, paprika, turmeric, and one tablespoon of salt in a bowl to make spice mix.
- Cut rib slabs to fit in the pressure cooker and position them in the cooker as flat as possible.
- Add bay leaves, chopped ginger, garlic, one tablespoon of salt, and two tablespoons of the spice mix.
- Pour in enough water to cover the ribs, 3-4 cups.
- Close and lock the lid of the pressure cooker. Bring to high pressure and cook for 15 minutes.
- Remove from heat and wait 10 minutes for pressure to naturally release. After 10 minutes, release any remaining pressure with the valve.
- Carefully remove ribs from the pressure cooker and lay them on a cutting board. Cover with foil and let stand for 5 minutes. Save the liquid from the pressure cooker and make rice with it!
- Pat ribs dry and lightly oil them. Sprinkle more spice mix on the ribs, about one tablespoon total. Let ribs sit an additional 5 minutes.
- Grill, broil, or barbecue for about 5 minutes per side.
- Mix yogurt, tomato paste, lemon juice, and ¼ teaspoon of the spice mix in a separate bowl and serve as dipping sauce for ribs!
I can't think of anything I'd change in this recipe right now. It's spicy but not too spicy, and the flavors all mix together REALLY well.
Minor edit to add saving the liquid to make rice with. Some of the most flavorful rice I've ever cooked, and there was no extra work to make it flavorful because the work was already done in step 5.