African Ribs with Peanut Sauce

2 1/2 lb pork backrib
1/4 cup oil, divided
1 cup onion; minced
garlic
3 cups chicken broth
1 tbsp coriander seed; finely crushed
salt, pepper
chili oil
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 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 green beans and carrots before serving or serve vegetables alongside with stew.

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

Notes: Eggplant simmers along with the ribs, and beans and carrots are either cooked with the meat or on the side. You can serve in small bowls as an appetizer. All you need to turn this in to a substantial meal is steamed rice and/or French bread.