African Ribs with Peanut Sauce

1/4 cup oil, divided
1 cup onion, minced
1 clove garlic, minced
3 cup chicken broth
1 tbsp coriander seed, finely crushed
salt, pepper
chili oil
2 1/2 lb pork back rib
6 1/2 ounce roasted shelled peanuts*
1 eggplant, cubed
juice 1/2 lemon
2 tsp paprika
steamed carrots and green beans

Broil ribs till brown.

Heat 3 tbsp of the oil in large pot. Saute onion and garlic until tender.

Add chicken broth and coriander seeds. Season to taste with salt, pepper, and chili oil. Bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbsp 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 carrots and green beans before serving or serve vegetables alongside with stew.

*1/2 cup creamy peanut butter may be substituted for roasted peanuts and oil. Stir into sauce after eggplant is cooked.

Serve with steamed rice.