Thai Red Curry Ribs with Bok Choy and Lentils - Innit

Ingredients

4 Servings

Meat & Seafood

  • Pork Back Rib 3 pounds

Canned/Bottled Goods

  • Canned Coconut Milk 1 cup

Produce

  • Thyme 0.3 ounce

  • Baby Bok Choy 6

  • Garlic 2 cloves

Spices

  • Kosher Salt 3 1/2 teaspoons

Dry Goods

  • Red Curry Paste 1 1/2 tablespoons

  • Red Lentil 1 cup

Pantry

  • Extra Virgin Olive Oil 3/8 cup

  • Dark Brown Sugar 2 teaspoons

Preparation

  1. Gather Ingredients

    Unbox your ingredients

  2. Preheat

    Preheat the oven to 425 F. Line sheet pan with foil.

    Connect Oven
  3. Bake Ribs

    Season ribs on all sides. Bake for 45 minutes, bone side up.

    • 1/2 tablespoon Kosher Salt
    • 2 tablespoons Extra Virgin Olive Oil
    • 3 pounds Pork Back Rib
    • 1 pinch Black Pepper
  4. Thai Red Curry Creation

    Heat olive oil in a small sauce pan over medium high heat; stir in half the curry paste & simmer for 2 minutes. Add remaining ingredients & simmer for another 4 minutes, stirring frequently.

    • 1/2 tablespoon Red Curry Paste
    • 1 can Canned Coconut Milk
    • 2 teaspoons Dark Brown Sugar
    • 2 tablespoons Extra Virgin Olive Oil
    • 1/2 teaspoon Kosher Salt
  5. Cook Lentils

    Bring ingredients to a boil. Reduce heat and simmer for 15 minutes.

    • 0.3 ounce Thyme
    • 2 cloves Garlic
    • 3 cups Water
    • 1 teaspoon Kosher Salt
    • 1/2 tablespoon Red Curry Paste
    • 1 cup Red Lentil
  6. Flip Ribs & Cook Bok Choy

    Prepare bok choy & season on sheet pan. Flip ribs to bone-side down. Baste with half the Thai Red Curry Sauce & place on top oven rack. Cook bok choy & ribs for 10 minutes.

    • 6, halved Baby Bok Choy
    • 2 tablespoons Extra Virgin Olive Oil
    • 1/2 teaspoon Kosher Salt
  7. Serve & Enjoy!

    Top ribs with Thai Red Curry Sauce. Serve with lentils and bok choy.

Nutrition

  Amount per
serving
Daily value percentage
Calories 990 kcal  
Total Fat 66.0 g 85%
Total Saturated Fat 26.0 g 131%
Unsaturated Fat 40 g  
Cholesterol 150 mg 49%
Sodium 2440 mg 110%
Total Carbohydrate 42 g 15%
Good Source: Fiber 10 g 36%
Sugars Total 4 g  
Excellent Source: Protein 57 g 114%
Excellent Source: Vitamin C 71 mg 80%
Calcium Ca 299 mg 25%
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By Innit Culinary Team