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July 2018
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Curry Boneless Country Styled Pork Ribs

Photo Credit Pexa

This is a wonderful use of boneless country styled pork ribs.  It is spicy and tangy and the curry puts a nice glow on ones soul.  Serve over rice or with a baked potato and add your favorite veggie or leafy salad for a perfect meal!

  • 1 lb boneless country styled pork ribs
  • ½ onion sliced
  • Few glugs of olive oil
  • Some flour for dredging
  • 1 tbls. peach or apricot preserve
  • 1 tsp. brown sugar
  • 1 tbls. hot curry powder (use regular if you don’t want it to spicy)
  • 1 dried chilly crushed (or hot pepper flakes to taste)
  • Salt and pepper to taste
  • One light (in color) lager beer (I like pils for this one) sub dry white wine or chicken broth if desired


Slice onion thinly, in a frying pan over medium high heat add a glug or two of oil and brown the onion.   To brown onion cook on medium high for 2 – 4 minutes or until softened, then reduce heat to low and cook for 10 or 15 minutes, until a nice brown camel color has developed, stir frequently all the while.

While the onions are cooking, coat ribs with salt and pepper, dredge in flour and shake off any excess.  When onions are done, remove from pan and set aside.  Add a glug of olive oil if needed turn to medium heat and brown ribs on all sides, 6 minutes or so.  Add 4 to 5 oz of beer to deglaze pan (I used New Belgium’s Blue Paddle Pilsner) and continue to cook on medium low heat for 20 minutes.  Mix rest of ingredients with an ounce or two of beer and mix well, should be a thick pasty consistency, incorporate onions while you drink the rest of beer (the best part of cooking with beer).  Add to pan and cook for 5 more minutes, plate with onion-curry mixture over the top of the ribs.  Eat with a second cold one!

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