How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Transfer ribs to inner pot of a 6-quart Instant Pot®. Repeat procedure with remaining ribs.
Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 6 hours cook time.
Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Skim fat from surface of cooking liquid. Stir 1/4 teaspoon salt, 1/8 teaspoon pepper, lime rind, and lime juice into cooking liquid. Shred rib meat with 2 forks; discard bones. Serve rib meat and sauce over cooked rice. Garnish with cilantro, if desired.