Curried Spareribs Recipes

CURRY-ORANGE COUNTRY PORK RIBS

Steps:

• Combine the orange juice, onion, garlic, brown sugar, curry powder, ginger and red pepper.
• Place the ribs in a large glass pan and pour the marinade over. Cover and refrigerate about 8 hours or overnight, turning ribs over a couple of times.
• Preheat oven to 325°F.
• Coat a large baking pan with rack with non-stick cooking spray.
• Remove the ribs from the marinade; reserve the marinade.
• Place the ribs on rack in baking pan, cover with foil and bake 1 hour.
• Uncover and sprinkle with the salt and pepper and continue baking another 45 minutes, basting occasionally with the marinade.
• Serve with Spicy Peanut Sauce.
• SPICY PEANUT SAUCE:.
• Stir together peanut butter, yogurt, soy sauce, sesame oil, hot chili oil and curry powder. Slowly add boiling water, stirring until smooth.
• Serve immediately.

THAI GREEN CURRY RIBS

Steps:

• Have the butcher cut the ribs across the bone in to 2 inch wide strips. Remove the membrane from the underside of the ribs and discard. Cut each two inch wide strip into three sections. Set aside.
• Combine the chicken broth, coconut milk and the fish sauce. Set aside.
• In a small skillet, heat the cloves, peppercorns, coriander seeds, caraway seeds and cumin seeds over medium heat until the spices just begin to smoke (about 1 minute).
• Using a spice grinder, pulverize the spices and set aside. In a food processor, add the garlic cloves, shallot and chiles and pulse a few times. Add the basil, cilantro and salt and pulse several more times. Add the ground spices and pulse several more times. Through the feed tube, pour the vegetable oil with the machine on so that a paste can be formed. Place into a small bowl and set aside.
• In a large dutch oven, heat the 1/4 cup vegetable oil over medium-high heat. When the oil starts to smoke a little, add the ribs and fry until they are lightly browned (about 5 minutes). Don't forget to have your kitchen fan turned on high. Remove the ribs and drain the cooking oil. Add the ribs back to the pot and pour in the curry paste. Stirfry the ribs and curry paste over medium heat for 30 seconds.
• Add the coconut milk mixture and bring to a low boil. Cover and reduce heat to low/simmer. Cook the ribs until the meat is tender (about 1 hour). Stir the pot every 15 minutes.
• Temporarily remove the ribs from the pot. Using paper towels, remove the oil floating on the surface of the sauce and discard. Return the ribs to the sauce and simmer for 5 minutes to heat them again. If you are not planning on serving the dish within the hour, cool completely, refrigerate covered for no more than 24 hours and then reheat when ready to serve.
• Mix the cornstarch with equal amount of cold water until smooth. Stir into sauce until sauce is slightly thickened. You can keep the ribs warm for up to one hour on simmer/low heat before serving. Serve over cooked rice.

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 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. Cover and cook on LOW for 6 hours.
• Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
• Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.