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Boneless Pork Ribs With Curry Powder

User Rating 5 Star Rating (5 Reviews)


Country-Style Ribs With Onions and Curry

Country-Style Ribs With Onions and Curry

Diana Rattray
Tasty and meaty boneless country-style ribs make a quick and easy skillet meal for any night of the week. Serve these flavorful country-style ribs with roasted or mashed potatoes and your favorite vegetables.


  • 2 medium onions, halved and thinly sliced
  • 3 to 4 tablespoons olive oil, divided
  • 2 pounds boneless country-style pork ribs
  • Salt and pepper
  • 1/4 cup flour
  • 1/2 cup chicken broth
  • 1/3 cup peach or apricot preserves
  • 1 tablespoon brown sugar, packed
  • 2 tablespoons water
  • 2 to 3 tablespoons curry powder
  • 1 clove garlic, finely minced


In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until softened. Turn down to low and continue cooking, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Remove onions to a plate and set aside.

Add 1 to 2 tablespoons of olive oil to the skillet and set over medium-high heat. Sprinkle pork with salt and pepper; dredge in the flour. Cook pork, turning frequently, until browned on all sides, about 10 minutes. Add chicken broth to the skillet, cover, and continue cooking over medium-low heat for 20 minutes. Meanwhile, combine the preserves, brown sugar, water, curry powder, and garlic in a bowl; stir in the onions. Add the onion mixture to the skillet and continue cooking, uncovered, for 5 minutes.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This Is a Keeper, Member pearlgage

My husband loved this and he is hard to please, because he is a good cook himself (and Italian biased to boot). I didn't have enough apricot jam, but I did have a gift pack from Harrods that had a variety of jams that were in very small sample sizes, so I used the apricot jam and lemon curd. I also didn't read the instructions correctly and mixed the chicken broth in with the onions, etc. instead of adding it to the ribs to use in the simmering, so I just threw in some water for that part instead, while the pan was hot and it deglazed the pan, then simmered. When I added the curry-onion-garlic mix with the misplaced chicken broth I just cooked off the extra liquid. Turned out TERRIFIC. I agree with the comments that to brown the onions correctly it will take 30 minutes and 4 cloves of garlic is better than one. I used 2 T of curry powder.

2 out of 2 people found this helpful.

See all 5 reviews

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