Simple Supper Friday: Curried Country Style Ribs with Stewed Plums

 

pork-ribs-with-stewed-plumsHappy Friday the 13th, everyone! I actually didn’t even realize it was that special day until I saw it all over Facebook this morning. As a kid, Friday the 13th really freaked me out, but as an adult, not so much. The idea of Jason coming into my house with a hockey mask and machete has pretty much ceased in my mind. I do have fond memories of it scaring me though. Funny what we overcome, isn’t it?

Meanwhile, pull out your slow cookers! This one takes a little planning ahead due to the cooking time, but everything is incredibly easy. I made this recipe before coming home to Michigan and featured the Italian plums from my back yard once again. The plums with the slow cooked pork go together like peas n’ carrots.

Speaking of Michigan, today is my last full day here and will be my last night too. Time really does fly when you’re having fun. See you tomorrow, Portland.

Curried Country Style Ribs with Stewed Plums

For the pork ribs:

  • 1 Tbsp grass-fed butter
  • 2 lbs country style boneless pork ribs
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, minced
  • Sea salt and pepper to taste
  • 2 Tbsp curry powder
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp water

Directions:

  1. Melt butter in a large pan over medium heat. Add the onion and garlic; stir. Meanwhile, season the pork ribs with sea salt and pepper.
  2. Continue to cook onion and garlic a few minutes, stirring occasionally. Once softened, pour into the bottom of the slow cooker. Then, add the ribs to the same pan over medium heat. Brown about three minutes per side.
  3. Once ribs are browned, add to the slow cooker with the curry, apple cider vinegar and water. Stir and place the lid atop of the slow cooker. Cook on low for 8 hours or high for 5-6 hours.

pork-with-plumsFor the stewed plums:

  • 6 Italian plums, pitted and quartered
  • 1 Tbsp fresh lemon juice
  • 1-2 Tbsp water
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cardamom
  • Dash of Himalayan salt
  • 2-3 tsp raw honey
  • 1 Tbsp grass-fed butter

Directions:

  1. Add the quartered plums to a large saucepan over medium heat. Add everything, but the butter and stir well.
  2. Continue to cook plums for about 7-10 minutes, stirring occasionally. The plums are done when they’re soft, but still have their shape. Don’t cook them too long or they’ll turn to mush.
  3. Once plums are softened, remove from heat and stir in the grass-fed butter.
  4. Serve warm atop of the pork ribs.
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