- Rib Ingredients:
- 1 rack of baby back ribs
- 3 bay leaves
- 1 Tablespoon cooking wine
- 1 teaspoon ground black pepper
- Curry Ingredients:
- 2 Tablespoons oil
- 2 large or 4 small carrots, very finely diced
- 2 small potatoes, peeled and very finely diced
- 1 onion, finely diced
- 1 1/2 packs (or 6 individual) curry cubes – I use Golden Curry Hot from S&B
- 1 liter of water
- 1 green onion, sliced
- Recipe:
- cut a slit on the back of the ribs
- feel for the very thin layer of membrane and peel it off
- slice the rack of ribs between each of the bones to separate each rib
- fill a large pot with water and add all the rib ingredients
- boil on high heat for about 20 minutes
- remove the ribs and rinse under running water to remove all the gunk and blood
- heat a large pot on high heat
- add oil and the diced carrot, potato, and onion
- stir-fry until the onions are translucent
- add the ribs and water and bring to a boil
- chop up the curry cubes and mix it in
- decrease the heat to medium-low and cover the pot
- let it simmer for about 20 minutes
- fish out the curry-covered ribs and put them in the air fryer at 375°F for 20 minutes, flipping them over once halfway
- place them on a plate, pour some curry on top, and garnish with green onion to serve!
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