Ribs in Peanut Sauce Recipe
The problem with cooking ribs is that everyone is so competitive that they never really enjoy anyone else's ribs, because while eating them they're so busy thinking about how yours are different from theirs, and what yours are missing. They barely notice the ribs on the plate in front of them. These ribs, with peanut butter, eggplant and coriander, end up being so far outside the norm of what everyone else's ribs are that they will indeed actually get noticed. This is an "African-inspired" dish. You can round at the taste at the end with some chile-flavoured oil or Tabasco sauce to give it more pep, if desired.
- Broil (aka grill in the UK) the ribs until browned (no need to cook them any longer than that at this stage.)
- While they are broiling, mince the onion and set aside. Mince the garlic and set aside.
- Cube the eggplant (don't peel, just wash) and set aside.
- Heat 4 tablepoons of the oil in a frying pan. Add the cubes of eggplant, cook for a few minutes to brown them, stirring often. Remove with a slotted spoon; set aside, leave the frying pan on.
- Add the onion and the garlic to the frying pan, cook until tender.
- At this point, transfer the onion and garlic to either a Dutch oven or a crock-pot.
- Add the hot water and the coriander seed. Add the ribs, cover. Cook in a Dutch over for about 1 hour; in a crock pot about 3 hours on low.
- When the ribs are tender, stir in the peanut butter, the eggplant, the lemon juice and the paprika. Simmer until the eggplant is tender and the sauce has thickened a bit.
- Adjust taste with salt, pepper, and any other flavouring you wish.
Nice served with some rice and green beans and / or carrots on the side