Sweet and Sour Ribs

Sweet and Sour Ribs

with Seasoned Rice and Spicy Bok Choy

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Asian-inspired sweet and sour ribs will have your lips smacking! Infused rice, tender, garlicky, chili-spiced bok choy, and snap peas 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

¼ cup

Hoisin Sauce

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

2 tbsp

Sweet Chili Sauce

113 g

Baby Bok Choy

113 g

Sugar Snap Peas

6 g


1 tbsp


1 unit

Red Chili Pepper

1 tbsp

Rice Vinegar


28 g

Peanuts, chopped


2 unit

Green Onions

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1060 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate127 g
Sugar48 g
Dietary Fiber5 g
Protein44 g
Cholesterol105 mg
Sodium1210 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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 snap peas. Peel, then mince or grate garlic. Thinly slice green onions. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)


Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


Add 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.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring occasionally, until snap peas are tender-crisp, 5-6 min. Add 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.


Combine hoisin and sweet chili sauce in a small bowl. When the ribs are done, spoon over half the glaze. Return ribs to the oven until glaze is sticky, 2-3 min.


Fluff rice with a fork. Stir in vinegar and half the green onions. Carve ribs. Divide rice, veggies and ribs between plates. Sprinkle peanuts over veggies and remaining green onions over ribs. Serve any remaining sweet and sour glaze on the side, for dipping.