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.
BBQ Pork Ribs, fully cooked(ContainsMustard/Moutarde)
Hoisin Sauce(ContainsMustard/Moutarde, Soy/Soja, Sesame/Sésame)
Sweet Chili Sauce
Baby Bok Choy, chopped
Red Chili Pepper
Salt and Pepper*
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.