1/2 cup vegetable oil
1 cup corned beef
1 onion, thinly sliced
1 medium head ginger root
1 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon dried parsley
2 tablespoons balsamic vinegar
2 tablespoons distilled white vinegar
1/2 pint beer
Heat oil in a large skillet over medium heat. Saute corned beef for 5 minutes, turning frequently, until no longer pink. Remove from oven; drain and set aside. Heat remaining oil in skillet over medium heat.
Stir in onions, ginger, onion powder, garlic powder, parsley, salt, black pepper, paprika, parsley, and vinegar. Mix thoroughly.
Dredge ribs in flour, then place in saucepan with onions, garlic powder, parsley, salt, black pepper, bread crumbs, parsley mixture, balsamic vinegar, and beer. Bring to a boil over high heat.
Reduce heat to medium-low; cover, reduce heat to low, and simmer 2 to 3 minutes.
Grill pork, then onions, garlic powder, parsley, and remaining 1/3 cup balsamic vinegar mixture on medium heat for 4 to 5 minutes, turning frequently.
Bring a large pot of lightly salted water to a boil. Add pork and onions and cook over medium heat for 5 minutes on each side, or until pork is no longer pink. Remove pork and onions from pan.
Slice pork and chop into quarters; remove ribs and cook over medium heat for 2 to 3 minutes each side, or until browned and no longer pink. Remove ribs and rice.
Remove ribs; place over medium heat. Sprinkle with butter/margarine drizzle; spread sliced pork and onions over each slice of rice.
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