Spare Ribs & Cabbage

Click to Enlarge	Spareribs & Cabbage Africa - West, Central & South
Click to Enlarge	Serves Effort: Sched: DoAhead:	4 *** 2-1/4 hr Yes		This African stew is not only tasty but considerably less fattening than many spare rib recipes. I have increased the rib content significantly 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
-- Garnish
Roasted Peanuts

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). Brown them lightly in a pan or broiler to melt out most fat. Drain ribs on paper towels and discard fat.
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 1 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 garnished with Roasted Peanuts and accompanied by plenty of steamed long grain rice.

NOTES:

Chilis: One Chili Serrano will provide a noticeable bite, adjust to your preference. See my Chili Page for more information.
Peanut Butter: Use only pure, all natural peanut butter, not one of those kid pleasing salted and sweetened concoctions like Skippy. I use Laura Scudders All Natural Smooth Unsalted.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch