Spare Ribs & Cabbage

Click to Enlarge	Spareribs & Cabbage Africa - West, Central & South
Click to Enlarge	Serves Effort: Sched: DoAhead:	4 main *** 2 hr Yes		Tasty and satisfying, this African stew is considerably more healthy than many spare rib recipes. I have increased the amount of ribs from the original to be more in keeping with American expectations. Serve with plenty of steamed long grain rice.

2
1-1/2
6
10
5
1
1
3/4
1/3
2/3

#
#
oz
oz
oz

cl
t
c
c

Pork Ribs
Cabbage, white
Onion
Tomatoes
Bell Pepper
Chili, fresh(1)
Garlic
Salt
Peanut Butter (2)
Water

Prep

Trim PORK RIBS of any removable fat. Cut them into lengths of about 2 inches (a sharp Chinese cleaver knife and soft faced mallet are perfect for this).
Lightly oil a large skillet. Add the ribs and brown them lightly over very moderate heat, tumbling often, to melt out most fat. Drain ribs on paper towels and discard fat.
Meanwhile: Core CABBAGE and cut into narrow wedges.
Chop ONION small.
Chop TOMATOES, BELL PEPPER and CHILI small. Crush GARLIC and chop fine. Mix all with Salt.
Mix Peanut Butter with 2/3 cup Water.
Lightly crush Roasted Peanuts for garnish.
Run (1-1/2 hr)
Place prepared Pork Ribs in a stew pot and add enough water to mostly cover. Simmer them for about 45 minutes.
Stir in All items except garnish. Continue to simmer until ribs are tender, about another 45 minutes,
Serve hot with plenty of steamed long grain rice (also see Note-3).

NOTES:

Chilis: One Chili Serrano will provide a noticeable bite, adjust to your preference. See my Chili Page for details.
Peanut Butter: Use only pure, all natural peanut butter, not one of those kid pleasing salted and sugar loaded concoctions like Skippy. I use Laura Scudders All Natural Smooth.
Serving: As well as having about half the amount of ribs I list here, the original recipe was garnished with crushed toasted peanuts. I've never liked crushed peanuts as a garnish so I used parsley.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch