Recipe

Japanese Curry Ribs with Korean Sweet Potatoes and Sweet Mustard Thai Greens

Screen Shot 2021 04 16 at 9.14.48 PMScreen Shot 2021 04 16 at 9.14.48 PMAuthorSuneeta WilliamsYields4 ServingsCategoryTags,
Cook Time1 hr 10 mins

Listen, I created this recipe for the vegan BLACK FOODIE Battle using my Smackin ribs and it's so good. You have to make this tonight!

Ingredients

For the Japanese Curry Ribs
 1 Quarter slab of Smackin' Ribs
 1 Yellow Onion, diced
 1 Bell pepper, diced
 50 Leven cloves of garlic
 510 Thai or Serrano Chilis, optional (chilli flakes can substitute; save some chilis for garnish)
 1 Package of Japanese curry cubes
 Chef Cutie Pie Sazon
 1 Can of full fat coconut milk
 Oil, to sauté
For the Korean Sweet Potatoes
 3 Korean Sweet Potatoes
Sweet Mustard Thai Greens
 12 Bags of baby bak choy
 1 tsp Sweet n Spicy Chinese Mustard
 1 Package of Thai basil
 1 Clove of garlic
 Salt and pepper, to taste

Directions

1

Preheat oven to 425.

2

Wash potatoes and place on a cookie sheet.

3

Mind your business for 45-50 mins turning halfway.

4

While potatoes bake, grab a small soup pot and saute onions, peppers, chilis, garlic, and ginger in oil until soft.

5

Then add in curry cubes and dissolve.

6

Lastly, add a can of coconut milk and stir.

7

Simmer until the sauce is cohesive.

8

While sauce is cooking, rinse and chop baby bak choy.

9

In a small frying pan, add garlic, Thai basil, mustard, and baby bak choy to the pan

10

Saute for about 5 mins then turn off the heat.

11

Cut ribs into cubes and add to the curry sauce. Let simmer for about 10 mins or until ribs absorb curry flavour.

12

At this time potatoes should have 10-15 more minutes to cook.

13

When the potatoes are done, plate up and enjoy.

Ingredients

For the Japanese Curry Ribs
 1 Quarter slab of Smackin' Ribs
 1 Yellow Onion, diced
 1 Bell pepper, diced
 50 Leven cloves of garlic
 510 Thai or Serrano Chilis, optional (chilli flakes can substitute; save some chilis for garnish)
 1 Package of Japanese curry cubes
 Chef Cutie Pie Sazon
 1 Can of full fat coconut milk
 Oil, to sauté
For the Korean Sweet Potatoes
 3 Korean Sweet Potatoes
Sweet Mustard Thai Greens
 12 Bags of baby bak choy
 1 tsp Sweet n Spicy Chinese Mustard
 1 Package of Thai basil
 1 Clove of garlic
 Salt and pepper, to taste

Directions

1

Preheat oven to 425.

2

Wash potatoes and place on a cookie sheet.

3

Mind your business for 45-50 mins turning halfway.

4

While potatoes bake, grab a small soup pot and saute onions, peppers, chilis, garlic, and ginger in oil until soft.

5

Then add in curry cubes and dissolve.

6

Lastly, add a can of coconut milk and stir.

7

Simmer until the sauce is cohesive.

8

While sauce is cooking, rinse and chop baby bak choy.

9

In a small frying pan, add garlic, Thai basil, mustard, and baby bak choy to the pan

10

Saute for about 5 mins then turn off the heat.

11

Cut ribs into cubes and add to the curry sauce. Let simmer for about 10 mins or until ribs absorb curry flavour.

12

At this time potatoes should have 10-15 more minutes to cook.

13

When the potatoes are done, plate up and enjoy.

Japanese Curry Ribs with Korean Sweet Potatoes and Sweet Mustard Thai Greens

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