Peanut-Crusted Pork Ribs
with Green Pea and Bok Choy Rice Pilaf
We've coated these tender pork ribs in a smoky peanut BBQ sauce and crusted them with with roasted peanuts. Add fried rice and garlicky bok choy and you've got a savoury meal with the perfect balance of texture and flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
56 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
1 unit(s)
Lime
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
2 unit(s)
Green Onion
¾ cup
Basmati Rice
56 g
Green Peas
2 unit(s)
Shanghai Bok Choy
2 unit(s)
Garlic, cloves
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450F.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, miso concentrate and vegetable stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat.
- Set aside, still covered.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- Thinly slice green onions, keeping white and green parts separate.
- Cut bok choy into 1/2-inch pieces. (Rinse bok choy leaves to wash away any dirt.)
- Mince or grate garlic.
- Remove ribs from packaging. To a small bowl, transfer BBQ sauce from package.
- On a foil-lined baking sheet, arrange ribs.
- Whisk BBQ sauce, half the garlic, lime juice and peanut butter and 1/4 tsp (1/2 tsp) salt together, until combined.
- Brush peanut BBQ sauce all over ribs and coat with peanuts, pressing firmly on top
- Roast ribs in the middle of the oven for 14-16 min, until warmed through.**
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- When the pan is hot, add peas, green onion whites, bok choy and remaining garlic.
- Cook for 4 min, stirring frequently, until peas are warmed through.
- Add rice, 1 tsp (2 tsp) lime zest and sesame oil.
- Cook for 3-4 min, stirring occasionally, until rice is fragrant. Season with salt and pepper. (TIP: Leave rice undisturbed for a 2-3 min so the bottom of the rice gets a bit crispy.)
- Divide rice between plates.
- Divide ribs between plates and sprinkle with remaining green onions.
- Squeeze lime wedge over ribs, if you like.