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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 shine as the perfect sides. Put down the fork and get those hands messy!

Tags:Spicy
Allergens:Mustard/MoutardeSoy/SojaSesame/SésameSulphites/SulfitePeanut/Cacahuète

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

728 g

BBQ Pork Ribs, fully cooked

(ContainsMustard/Moutarde)

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

Garlic

1 tbsp

Honey

1 unit

Red Chili Pepper

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Pot
Measuring Cups
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Small Bowl
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, 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.)

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

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. **

4

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.

5

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

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. Serve the remaining glaze on the side.