Prepare the Ribs

Divide the ribs into sections of two or three bones each, based on their size. Place the sections in a large bowl, sprinkle with 1 teaspoon of salt, and set aside to allow the seasoning to permeate the meat.

Create the Sauce

In a small bowl, whisk together tamarind paste, orange juice, honey, soy sauce, lime zest, lime juice, and the star anise. Set this mixture aside to meld the flavors.

Sauté Aromatics

Activate the sauté function on the pressure cooker and heat the neutral oil. Add the diced shallots, cooking until they begin to caramelize, approximately 5 minutes. Incorporate the ginger and garlic, cooking for another minute until aromatic. Stir in the prepared tamarind mixture and bring it to a gentle simmer. Transfer this sauce to the bowl containing the ribs, ensuring they are evenly coated.

Arrange and Cook

Position the ribs upright along the outer perimeter of the pressure cooker, forming a circular arrangement with the meat side facing outward. Continue layering the ribs to create concentric circles, pouring any remaining sauce over them. Seal the lid and cook on high pressure for 32 minutes, allowing the pressure to release naturally afterward.

Broil and Reduce Sauce

Preheat the broiler. Remove the ribs and place them meat-side down on a rimmed baking sheet. Switch the pressure cooker back to the sauté function, reducing the remaining sauce until thickened, about 15 minutes. Skim off excess fat, adjust the sweetness with additional honey if needed, and brush the sauce generously over the ribs.

Char and Serve

Broil the ribs for 1 to 3 minutes on each side, brushing with additional sauce before flipping. Once charred to your liking, serve the ribs immediately, accompanied by any extra sauce on the side.