Best Curried Spareribs Recipes

CURRIED SPARERIBS

Steps:

• Combine ribs with 4 Tbs onion and peppercorns in a large pot.
• Cover with water and simmer for 45 minutes.
• Meanwhile, slowly cook curry powder in butter for 2 minutes.
• Add remaining ingredients plus 2 Tbs water.
• Place ribs in single layer on a grill (10 inches from coal).
• Brush with curry sauce.
• Grill turning often and brushing with sauce for 45 minutes or until tender and browned.

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
• Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
• Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

MASSAMAN CURRY SHORT RIBS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
• Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
• Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
• Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

COCONUT-CURRY SHORT RIBS

Steps:

• Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
• In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side.
• Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours.
• Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.

THAI GREEN CURRY RIBS

Steps:

• Have the butcher cut the ribs across the bone in to 2 inch wide strips. Remove the membrane from the underside of the ribs and discard. Cut each two inch wide strip into three sections. Set aside.
• Combine the chicken broth, coconut milk and the fish sauce. Set aside.
• In a small skillet, heat the cloves, peppercorns, coriander seeds, caraway seeds and cumin seeds over medium heat until the spices just begin to smoke (about 1 minute).
• Using a spice grinder, pulverize the spices and set aside. In a food processor, add the garlic cloves, shallot and chiles and pulse a few times. Add the basil, cilantro and salt and pulse several more times. Add the ground spices and pulse several more times. Through the feed tube, pour the vegetable oil with the machine on so that a paste can be formed. Place into a small bowl and set aside.
• In a large dutch oven, heat the 1/4 cup vegetable oil over medium-high heat. When the oil starts to smoke a little, add the ribs and fry until they are lightly browned (about 5 minutes). Don't forget to have your kitchen fan turned on high. Remove the ribs and drain the cooking oil. Add the ribs back to the pot and pour in the curry paste. Stirfry the ribs and curry paste over medium heat for 30 seconds.
• Add the coconut milk mixture and bring to a low boil. Cover and reduce heat to low/simmer. Cook the ribs until the meat is tender (about 1 hour). Stir the pot every 15 minutes.
• Temporarily remove the ribs from the pot. Using paper towels, remove the oil floating on the surface of the sauce and discard. Return the ribs to the sauce and simmer for 5 minutes to heat them again. If you are not planning on serving the dish within the hour, cool completely, refrigerate covered for no more than 24 hours and then reheat when ready to serve.
• Mix the cornstarch with equal amount of cold water until smooth. Stir into sauce until sauce is slightly thickened. You can keep the ribs warm for up to one hour on simmer/low heat before serving. Serve over cooked rice.