I have been experimenting with different foods these past few months. Boneless pork ribs are a meat I had never cooked before. They usually are very tender and can be substituted for pork chops in any recipe. They are a little fattier than a center-cut pork chop, so I would not recommend eating them daily.
- 16 ounces of pork ribs
- ¼ tsp pepper
- ¼ tsp salt
- 1 tbsp canola coil
- 1 tbsp mild curry paste
- ¼ tsp dried ginger
- 1 small onion, diced
- 1 large carrot, sliced
- 1 cup chicken broth
- 2 tbsp raisins
- 2 cups cooked brown rice
- Heat oil over medium heat in a large skillet. Place pork ribs in the oil and then push to the sides. Sprinkle ribs with salt and pepper and with the spatula, press in the spices. Cook for 1-2 minutes on each of the 4 sides, or until lightly browned.
- Remove pork from the heat and place in a container. Sprinkle with ginger.
- In the skillet, add the onion and curry. Cook until the onion is tender. Add the broth, onion and pork to the skillet. Bring to a boil and then cover and reduce heat so just simmering. Simmer for 5-10 minutes, so the pork is cooked throughout – the pork will read 160F when it is done.
- Remove the pork again. Increase heat to medium high. Add rice, raisins, honey, and garlic. Cook for 5 minutes.
- Mix the rice mixture with the pork and serve.