Boneless Asian-Style Country Ribs with Spicy Cashew Basil Coconut Curry

I am happy to say I’ve just acquired a new vegetarian housemate. Oh, I was quite happy with my previous housemate/friend – also a vegetarian – but he moved back to India a couple weeks ago. In hindsight, it’s obvious that I’d been focusing much more on vegetarian dishes in the blog in past months, in part due to the fact that I wanted to be able to share my meals.

However, last night, I also had some carnivorous friends as dinner guests, so I made a “segregated” meal that it could be enjoyed by the carnivore or vegetarian: boneless asian-style ribs accpompanied by a thai-inspired spicy coconut curry with cashews and whole basil leaves.

The curry is nearly identical to my previous Spicy Cashew and Basil Curry, except that I used coconut cream instead of tahini in the sauce, substituted carrot for red pepper and black mushrooms for baby bellas. (Trader Joe’s was selling quite large containers of whole basil leaves for only $3. That’s quite a treat in the middle of winter!)

The ribs are similar to what might be served in American Chinese restaurants. They’re both convenient to make and to eat, because they bake for just a short time and are boneless.

Country, or “country-style,” ribs aren’t really ribs at all. They’re a leaner cut near the shoulder. (More info here.) But they’re an inexpensive and fair approximation and their awkward shape causes them to often be served similarly to small pieces of rib meat. (I bought 2 pounds for just $4, on a half-price special.)

Ingredients:

• boneless country ribs, ~2 pounds, cut into strips or pieces of desired size
• garlic, ~6 cloves, minced
• hoisin sauce, ~1/2 cup
• brown sugar, ~1/2 cup, packed
• soy sauce, ~1/3 cup
• chili garlic sauce and/or Sriracha hot sauce (optional – I used both), ~1-2 T.

Directions: Prepare a marinade from these ingredients in a bowl large enough to also accommodate the rib pieces, and place the rib meat into the marinade, coating well. If time allows, optionally marinate for 4 hours (refrigerated), as I did here. Lay the rib pieces out on a foil-lined jelly-roll pan or baking dish, and cover with remaining marinade. Cook 20-35 minutes in a 400° F oven, turning occassionally and covering again with marinade. Time varies based on size of pieces and thickness; the ribs should reach 140° F internally. I baked the ribs pieces (~1 inch thick max.) for about 35 minutes total.

These sweet country ribs were delicious and a nice option to accompany a vegetable curry. It might have been luck that the country ribs I bought were quite tender, since I baked them for so short a time, in contrast to the slow-cooker ribs recipes you often see.

So, with the current housemate, expect lots more vegetarian recipes from me… but a subset will still be reserved for us carnivores. :)

Here are the recipes on which this meal was based:

• Boneless Hoisin Country Ribs
• Spicy Cashew and Basil Curry