Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion -- minced
3 cups chicken broth
1 tablespoon coriander seed -- finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant -- cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika
Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.
Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.
Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.
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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.
