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Asian Recipes
Sweet and Sour Ribs

Sweet and Sour Ribs

with Seasoned Rice and Spicy Bok Choy

Special
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Asian-inspired sweet and sour ribs will have your lips smacking! Infused rice, tender garlicky chili-spiced bok choy, and green beans are the perfect sides. Put down the fork and get those hands messy!

Allergens:Mustard/MoutardeSoy/SojaSesame/SésameSulphites/SulfitePeanut/Cacahuète
Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

728 g

Pork Ribs

(ContainsMustard/Moutarde)

¾ cup

Jasmine Rice

2 tbsp

Hoisin Sauce

(ContainsMustard/Moutarde, Soy/Soja, Sesame/Sésame, Sulphites/Sulfite)

2 tbsp

Sweet Chili Sauce

(ContainsSulphites/Sulfite)

113 g

Baby Bok Choy

170 g

Green Beans

6 g

Garlic

2 tsp

Honey

1 unit

Red Chili

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1090 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate123 g
Sugar42 g
Dietary Fiber5 g
Protein42 g
Cholesterol105 mg
Sodium860 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium, tsp spicy and 2 tsp extra-spicy! Trim green beans, then cut in half. Peel, then mince the garlic. Thinly slice the chili (NOTE: Remove the seeds for less heat.)

2

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. When boiling, add rice to the pot. Reduce heat to low. Cook, covered, until rice is tender and liquid is absorbed, 12-14 min.

3

Pat the ribs dry with paper towels. Add the ribs to a foil-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Broil ribs in the middle of the oven until heated through, 8-9 min. **

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Add the bok choy, garlic, honey and 1/4 tsp chili. (NOTE: Reference Heat Guide.) Cook, stirring together, until tender-crisp, 2-3 min. Season with salt and pepper.

5

Add hoisin and sweet chili to a small bowl. Stir combine. When the ribs have finished cooking, spoon over glaze. Return the ribs to the oven for 2-3 min until glaze is sticky.

6

Fluff rice with a fork. Stir in the rice vinegar. Carve the ribs. Divide the rice, veggies and ribs between plates. Sprinkle the peanuts over the veggies.