Ginger-Curry Pork Ribs

14 Mar

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. 

Curry paste is a great staple to have in your kitchen. It has all the flavors of India and requires no effort. You can get it from the cultural section of your grocery store.  We have used it on chicken and pork since we have purchased it. I will be blogging the chicken recipe soon. The paste does have a strong aroma, so you will definitely smell it the next time you come home. 

This recipe was quick and easy. I would recommend it for a weeknight meal. You can adjust the spice by adding more or less curry paste.

Ginger-Curry Pork Ribs
Adapted from the Ginger-Curry Pork and Rice from “The best of Cooking Light, Everyday Favorites” cookbook. 


  • 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
  • Honey
  • Garlic
  • 2 cups cooked brown rice


  1. 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.
  2. Remove pork from the heat and place in a container. Sprinkle with ginger.
  3. 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.
  4. Remove the pork again. Increase heat to medium high. Add rice, raisins, honey, and garlic. Cook for 5 minutes.
  5. Mix the rice mixture with the pork and serve. 

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Posted by on March 14, 2009 in Grains, Pork


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