Ingredients

2 1/2 pound pork back rib
1/4 C. oil
1 C. onion minced
3 C. chicken broth
1 Tbsp. coriander seed finely crushed
salt, pepper
chili oil
1 6 1/2 ounce
1 eggplant cubed
juice 1/2 lemon
steamed carrots and green beans
2 tsp. paprika
1 can roasted shelled peanuts

Cooking Instructions

Broil ribs till brown. Heat 3 Tbls. oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt, pepper, chili oil. bring to boil. Add ribs, then simmer covered, for 1 hour or until ribs are tender. Place peanuts in blender with remaining 1 Tbls. oil. Blend until finely ground. Add to ribs along with eggplant, lemon juice and paprika. Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)