Gaeng Khua Prik Si Krong Moo Southern Thai Curry with Pork Ribs

Ingredients

• 1 whole rack St. Louis-cut pork ribs (about 2 pounds; 900g), cut in half lengthwise (see note)
• 3 tablespoons (45ml) vegetable oil
• 4 ounces (1/2 cup; 115g) Southern Thai curry paste
• 3 tablespoons (45ml) fish sauce
• 1 tablespoon (10g) coarsely ground black pepper
• 1 tablespoon (15g) sugar
• 10 fresh or frozen makrut lime leaves (see note)
• Kosher salt
• Cooked jasmine rice, for serving

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