Ribs

Description
This recipe works well for ribs or any meat that benefits from slow moist-heat cooking.

Ingredients

 * enough oil for frying
 * one onion, finely chopped
 * two cloves of garlic, minced
 * three cups chicken broth or chicken stock, or beef broth or beef stock (or Maggi® cubes and water, or Maggi® sauce and water)
 * juice of one lemon
 * one teaspoon ground coriander
 * salt, black pepper, paprika, and cayenne pepper or red pepper (to taste)
 * two to three pounds beef short ribs or pork spareribs
 * one eggplant (also called aubergine, or guinea squash), peeled and cubed
 * carrots, chopped (optional)
 * one cup peanut butter, or one cup fresh peanuts

Directions

 * 1) If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:Remove the peanuts shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins.
 * 2) Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often.
 * 3) Reduce heat.
 * 4) Crush peanuts with a potato-masher.
 * 5) Heat oil in dutch oven or any large covered pot.
 * 6) Sauté the onion and garlic until the onion is tender.
 * 7) Add the broth or Maggi and water and bring to a boil.
 * 8) Add lemon juice and spices.
 * 9) Add ribs, cover and reduce heat.
 * 10) Simmer for one to two hours or until ribs are nearly cooked.
 * 11) Add vegetables, stir, and continue to simmer for an additional twenty minutes.
 * 12) Add peanut butter or peanut paste.
 * 13) Cover and simmer on very low heat until vegetables are tender and meat is done.
 * 14) Use a meat thermometer to check for doneness.
 * 15) Serve with Ugali, Rice, or bread.