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Ribs

Ribs simmered in broth with peanut butter, spices, and optional vegetables.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Ribs

Ingredients

Directions

Prepare the peanut paste

  1. Make homemade peanut paste if using peanuts: roast peanuts, remove skins, boil with water, then crush with a potato masher.

Make the stew

  1. Heat oil in a Dutch oven or large covered pot; sauté onion and garlic until tender.

  2. Add broth or Maggi and water, bring to a boil, then add lemon juice and spices.

  3. Add ribs, cover, reduce heat, and simmer 1–2 hours until nearly cooked.

  4. Add vegetables, stir, and continue simmering for 20 minutes.

  5. Add peanut butter or peanut paste, cover, and simmer on very low heat until vegetables are tender and meat is done; check doneness with a thermometer.

Serve

  1. Serve with Ugali, rice, or bread.

Nutrition, whole recipe (rough)

1078Calories
95 gProtein
61 gFat
38 gCarbs

Counts 14 of 18 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Chicken100g cooked165
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Eggplant1 cup cubed (82g)35
Carrot1 medium (61g)25
Lemonjuice of 1 lemon (48ml)12
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0
Coriandernot in our table0
Pumpkinnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Lemon + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Garlic + coriandertop 3% of all pairs
    Smell alikemoderate
    Cooked together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peanut butter
Thickens the sauce and adds rich, nutty flavour and body.
Beef short ribs or pork spareribs
Main protein; slow simmering breaks down connective tissue for tender meat.
Onion
Sweetens and builds flavour as it softens in the hot oil.
Garlic
Adds aroma and savoury depth when sautéed.
Eggplant
Softens during simmering, adding body and mild earthy flavour to the stew.
Chicken broth or stock
Provides the liquid base and savoury flavour for the stew.

The step that matters

Simmering with the peanut paste. Peanut butter can scorch or separate if the heat is too high, so it should simmer gently on very low heat. Low heat keeps the sauce smooth while the meat and vegetables finish cooking.

Swap the clove

How well each one fits the dish's main ingredients (onion, garlic, chicken, lemon, coriander, pepper, beef):

  1. Cuminfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against onion, garlic, chicken, lemon, coriander, pepper, beef. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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