Step 1

Preheat your oven to 350°F.

Step 2

Season the pork ribs generously with the kosher salt and white pepper. Brown in a very hot cast iron skillet or frying pan with peanut oil or your favorite kind, on all sides. Peanut oil and grape seed oil take high heat.

Step 3

Remove from pan and set aside. Deglaze the pan with 1/2 cup chicken stock with the heat turned off. Scrape up all the bits and crispy pieces and reserve.

Step 4

Grease the baking pan or stoneware and arrange the browned ribs on their sides and nestled in between them the freshly chopped carrots and onions.

Step 5

In a small mixing bowl using a whisk combine the flour, curry and Chinese Five Spice powders. Slowly add the 2 cups chicken stock, deglazed pan juices and pour this mixture over the ribs and vegetables. Cover the pan with plastic wrap and then a layer of aluminum foil to seal.

Step 6

Bake for 3 hours or until meat pulls easily away from bones depending on the thickness of the ribs you have used. Spoon the curry sauce over the ribs and vegetables and serve.