| 2 12 lb Pork backrib | | 1/4 cup Oil | | 1 cup Onion, minced | | 3 cup Chicken broth | | 1 tbl Coriander seed, finly crushed | | Salt, pepper | | Chili oil | | 1 x 6 1/2 ounce roasted shelled peanuts | | 1 x Eggplant, cubed | | Juice 1/2 lemon | | Steamed carrots and green beans | | 2 tsp 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. | | 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. |
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