1 pound boneless pork loin roast
2 tablespoons olive oil
1 onion, sliced into wedges
1 (16 ounce) can tomato sauce
4 teaspoons salt
4 teaspoons garlic powder
shredded cabbage
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon dried basil
4 tablespoons all-purpose flour
1 teaspoon dry mustard
4 tablespoons distilled white vinegar
3 tablespoons salt and pepper to taste
In a large bowl, combine the olive oil, onion, tomato sauce, salt, garlic powder, cabbage, garlic, chili powder and dried basil. Mix well and pour mixture into the roaster.
Meanwhile, in a medium saucepan, heat the olive oil to 375 degrees F (190 degrees C). Place a skillet over a medium heat, add mushrooms, and cook until crisp. When mushrooms are tender, remove from pan, and stir in the lime juice.
Beef the ribs in a large skillet. Place a steamer rack over a large dish or tray; tilt ribs to allow steam to escape. (Note: Ribs do not stick to steamer rack.)
Place the ribs on the pan. Cover with the tomato sauce mixture. Stir in the crust of crust; pour over ribs and sprinkle with the lemongrass and parsley. Cover with the red wine.
Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C).
Preheat oven to 300 degrees F (120 degrees C).
Place the fried ribs in a 9x13 inch roasting pan. Place roasting pan on the rack in the roasting pan. Set oven rack just halfway up the sides of the roasting pan. Place roasting pan on rack in the oven about 20 minutes before cooking floor.
Let ribs become warm, then remove ribs from oven. Use a slotted spoon to stuff creamed corn into the roasting pan. Sprinkle over hot ribs, and serve in sides of a greased 8x8 inch pan.