Sweet and Sour Ribs

Sweet and Sour Ribs

with Seasoned Rice and Spicy Bok Choy

Read more

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


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

728 g

BBQ Pork Ribs, fully cooked


¾ cup

Jasmine Rice

2 tbsp

Hoisin Sauce

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

2 tbsp

Sweet Chili Sauce

113 g

Baby Bok Choy, chopped

170 g

Green Beans

6 g


1 tbsp


1 unit

Red Chili Pepper

1 tbsp

Rice Vinegar


28 g

Peanuts, chopped


Not included in your delivery


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4644 kJ
Calories1110 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate127 g
Sugar42 g
Dietary Fiber6 g
Protein44 g
Cholesterol105 mg
Sodium1050 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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, 1 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.)


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.


While the rice cooks, 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. **


While ribs cook, 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 green 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.


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


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. Serve the remaining glaze on the side.