Wash and pat dry the pork ribs.
Apply salt and fry in a tsp of oil till both sides are slightly browned.
Pressure cook with a cup of water and ginger-garlic paste for about 20 mins (put it on simmer after 2 whistles). Depending on your meat-to-fat ratio the cooking time may differ. Cook till it is of the consistency you like. Let it cool on its own before you open the lid of the cooker.
Separately dry roast the cumin, sesame seeds, chillies, pepper, whole garlic cloves and curry leaves in a frying pan making sure they don’t burn.
Cool slightly, then grind it to a paste with the tamarind pulp, sugar and Parsi sambhar masala. Add a little water to make it saucy.
Add the ribs along with the stock from the cooker into a frying pan, add the masala paste and cook on high heat till the sauce is thick & sticky, about 3 mins.
Garnish with fried curry leaves if you want.