Slow Cooked Curry Ribs is a stew or braised ribs in tomato base and rich and savory curry spice. This is an easy and simple recipe yet flavorful way to cook ribs.

This dish is cooked with carrots, potatoes, green peas, green and red pepper.

Slow Cooked Curry Ribs is Today's Delight. — Lean, tender, juicy ribs.

As much as I love to grill ribs, it is too hot and humid to be out there. Either I wake up early or grill after sunset which is around 8 pm.

Slow cooking ribs in a skillet is good as well. It is tender and juicy with creamy flavorsome curry sauce.

How to Prepare Ribs Before Cooking

I get a full slab of baby back ribs, washed and pat dried with paper towel. I prefer baby back ribs as it is tender and leaner that St. Louis cut.

If frozen, thaw it in the fridge overnight.

Some people skipped removing the membrane thinking it is complicated to do or just not aware that you could remove it.

If you look at the underside of baby back ribs, you will notice a thin translucent film attached to the meat. This is called the membrane which is tough and chewy, if not removed. It doesn’t soften even when cooked.

Also, removing the membrane yields a tasty ribs. Leaving it attached, seasonings cannot penetrate or infuse the meat thus a less flavorful ribs.

So take the time to remove the membrane. Flip the ribs over, insert a knife on either end to loosen the membrane. It is a thin layer of tissue covering the back of ribs.

Once edge of membrane is detached from meat, it takes a minute to pull it off with your fingers from the whole ribs. Discard the membrane and season the underside.

What is Curry?

Curry powder is a mixture of spices. Cumin, coriander and turmeric are the main ingredients of most curry powder.

In this recipe, I am using an Oriental Curry Powder which includes the main ingredients above and a few more spices like all-spice.

You can get this curry powder in most Asian stores. I’m not sure if local grocers carry it.

There are many variations of curry depending on the geographical region.

Curry is a versatile spice and goes well with meat, fish, beans or vegetable. Coconut milk and curry pairs well together.

In fact, you can also add coconut milk with this recipe.

How to Slow Cooked Curry Ribs

As always, I wash my meat before cooking. Pat dry with paper towel.

Remove the membrane of ribs, more details above.

Slice each ribs in between bones.

Fry carrots, potatoes, red and green pepper separately to keep it crisp and not soggy.

Fry and brown ribs. Sprinkle with garlic powder while frying.

Push the ribs on one side and saute onion, garlic, tomato sauce and pureed tomatoes. Add fish sauce and 1 cup water. Note: I pureed tomatoes in a blender otherwise finely chop tomatoes.

After cooking for 2 minutes, combine ribs with sauce and braise until ribs are tender. Stir-in curry powder.

Once tender, add cooked carrots, potatoes, green and red pepper and frozen green peas.

Season with salt of fish sauce to taste. If preferred, add ground black pepper.

Simmer for a few minutes. Turn of heat.

Try Other Tomato Based Dishes

Chicken Afritada
Pork Afritada
Mechado
Menudo

Recipe

Slow Cooked Curry Ribs

Slow Cooked Curry Ribs is braised ribs in a rich and savory curry spice with vegetables.

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Course: Main Course, Stew

Cuisine: Asian

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 930kcal

Ingredients

3 - 4 pounds full slab of baby back ribs
1 medium onion chopped
4 cloves garlic minced
1 8 oz 227 g tomato sauce
2 big tomatoes pureed
1 cup water
2 teaspoons Oriental curry powder
3 red potato diced
1 medium carrot diced
1 small green bell pepper diced
1 small red bell pepper diced
½ cup frozen green peas
1 tablespoon fish sauce
1 teaspoon garlic powder
salt or fish sauce to taste
3 tablespoons oil

US Customary - Metric

Instructions

Wash ribs and pat dry with paper towel.
Remove the membrane at the back of ribs.
Slice ribs in between bones. Set aside
Heat oil in pan over medium heat.
Fry potatoes until cooked through. Remove from pan and set aside.
Fry carrots until cooked through, remove and set aside.
Stir-fry red and green peppers for 2 minutes keeping it crisp. Remove and set aside.
Fry and brown ribs for about 4 minutes. Sprinkle with garlic powder while frying.
Push the ribs on one side and saute onion until soft.
Stir-in garlic and cook until golden.
Add fish sauce.
Pour tomato sauce, pureed tomatoes and water. Continue cooking for 2 minutes.
After cooking for 2 minutes, combine ribs with sauce and braise until ribs are tender.
Stir-in curry powder.
Once tender, add cooked carrots, potatoes, green and red pepper and green peas.
Season with salt or fish sauce to taste.
Simmer for a 2 to 3 minutes. Turn off heat. Serve while hot.

Video

Notes

More details of removing membrane in the blog.
Fry potatoes, carrots, green and red pepper to keep it crisp and not soggy. If you like to avoid these extra steps you can add these ingredients 15 minutes before ribs are fully tender but it will be soggy.

Nutrition