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


  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


  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.

Spiced Plum Gelatin

Spiced plum gelatin

Jesse and I are blessed with a wonderful Italian plum tree in our back yard and right now, its branches are loaded with fruit ready to be plucked. I’ve picked a lot already, but can only eat so many plums. Generally, I like to make something with the plums, versus eat them on their own. Over the years, I’ve just realized that these particular plums are better for cooking.

Because of the bounty of our tree, these pretty gems have definitely had their place in my kitchen lately, and this healing gelatin recipe is just one of the things I experimented with. It is slightly tart, a little sweet and rich in flavor. I think I could eat this gelatin with just about every meal! To get the most from the nutrients, make sure to choose a high-quality, grass-fed gelatin.


On another note, the winner of the Paleo Wraps giveaway has been chosen! Kymber, who left the comment below, was the chosen winner. Kymber, please email me with your mailing address at! Thanks to everyone who entered!

“Oh my gosh…its a toss up on what I would make first. I LOVE Mexican food…so a burrito or taco would be first for dinner and a breakfast burrito the next morning!”

Spiced Plum Gelatin


  • 4 cups Italian plums, pitted and quartered
  • 1 large lemon, juiced
  • 3 Tbsp water
  • 2 cinnamon sticks
  • 1 tsp ground ginger
  • Dash of Himalayan salt
  • 2 Tbsp raw honey
  • 2 Tbsp grass-fed gelatin (I use this brand. Read more about grass-fed gelatin here.)

Plum gelatin 2


  1. Heat a large saucepan over medium heat. Add the plums, lemon juice, water and raw honey. Stir and let cook down for about 4-5 minutes.
  2. Next, add the cinnamon sticks, ginger and Himalayan sea salt. Stir well and bring to a simmer over medium-low heat. Continue to simmer 15-25 minutes or until plums have broken down and the mixture is saucy.
  3. Remove cinnamon sticks and pour in the gelatin powder. Stir continuously for a couple minutes, until gelatin is completely dissolved.
  4. Remove from heat and pour into a large bowl or into individual dishes. Refrigerate for a few hours or overnight to set.