WHAT'S COOKING?

Curry Ribs

Rustenburg – Regrettably, one cannot capture aromas when writing down recipes. This recipe was handed to Susan Moolman by her friend’s mother – many years ago when she was a newlywed. At the time, tannie Louise had two sons at university who shared a flat. She used to prepare economical meals in bulk for the ever-hungry students, packed it in portion size containers, and froze it. All her sons had to do was reheat and enjoy.
This recipe is enough for six persons or four hungry students! 
•    Prep time: 20 minutes
•    Cook time: 90 min to 2 hours

Ingredients 

1 - 1.5kg ribs 
(or pork rashers if you prefer) 
1 large or 2 medium onions chopped
1 clove of garlic crushed
12.5 ml curry powder according to taste (mild or hot)
5 ml turmeric
5ml salt
30 ml sultanas
75ml vinegar
1 – 2 bay leaves
250 ml water
30ml chutney or apricot jam 

Instruction for Meringue Nest

• Have ribs or rashers cut into bite size pieces. One can also use pre-cut riblets. If using pork ribs remove the rind.  
• In a roasting pan, brown ribs in some oil until brown and put aside.  
• Remove excess fat and oil from the roasting pan and sauté onion and garlic in the rendered fat and oil. Add the spices and condiments and cook slowly for 5 minutes.
• Add meat back into the roaster pan and bake with lid on for 90 minutes. 
• Remove lid and bake open for approximately 30 more minutes until done.
• Serve with rice and sambal. 
• Oh, and don’t forget the wine. Riesling/ chardonnay/ sauvignon blanc or even gewürztraminer might just enhance the experience.