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Ingredients
| 2 1/2 | pounds | Pork backrib | | 2 | fl oz | Oil | | 5 1/4 | oz | Onion; minced | | 24 | fl oz | Chicken-broth | | 1 | tablespoon | Coriander seed; finly crushed | | | Salt, pepper | | | Chili oil | | 1 | | 6 1/2 ounce roasted shelled peanuts | | 1 | | Aubergine; cubed | | | Juice 1/2 lemon | | 2 | teaspoons | Paprika |
Instructions
Grill 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 to ribs along with aubergine, lemon juice and paprika. Simmer
until aubergine in tender stirring occasionally. Adjust salt and pepper to
taste.
Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.
Serve the pork ribs with peanut sauce with, green beans, carrots, steammed rice or French bread.
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Wed 23 Jan 2008
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