Boneless Pork Ribs With Curry Powder

"Easy and fabulous...but, each major step takes longer than the recipe suggests. Country-style ribs are a must (pork loin is not tender enough). Used 3+ pounds of ribs and found that the 2 medium onions were not enough. Caramelize them over low heat (uncovered) for around 30 minutes; YES, a half-hour. Trim the pork of excess fat, leaving enough (possibly a llittle more than enough) to make sure that the ribs don't burn. Added 4 medium cloves of garlic (much better) to the caramelized onions for the last 5 to 10 minutes (rather than mixing with the other ingredients). You can skip the brown sugar entirely; with only the peach preserves, the dish was ""plenty sweet."" Add the onions/garlic, preserves, water, and curry powder (mild) directly to the skillet/pork and cook, covered, for at least an hour. Regarding the cooking time...taste regularly to reach your desired level of tenderness."