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.
Ingredients: Pork ribs (pork, BBQ sauce[sugars (sugar/glucose-fructose, refiners’ molasses), tomato paste, cayenne pepper sauce (cayenne red peppers, vinegar, water, salt, garlic powder), vinegar, modified corn starch, water, concentrated pineapple juice, spices and spice extracts (contains mustard), salt, smoke flavour, caramel colour, tamarind, sodium benzoate, garlic powder, onion powder], smoke) (mustard) • Bok choy • Basmati rice • Limes • Peanuts • Green peas • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame oil • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Egg, Gluten, Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, 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, Sesame, Wheat, Peanuts)
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans, 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 and cut in half. 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.
