Our Plans
Sweet and Sour Ribs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet and Sour Ribs

Sweet and Sour Ribs

with Seasoned Rice and Spicy Bok Choy

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!

Tags:
Spicy
Allergens:
Mustard
Soy
Sesame
Sulphites
Peanuts

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

¾ cup

Jasmine Rice

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Sweet Chili Sauce

113 g

Bok Choy, chopped

113 g

Sugar Snap Peas

6 g

Garlic

1 tbsp

Honey

1 unit

Chili Pepper

1 tbsp

Rice Vinegar

(Contains Sulphites)

28 g

Peanuts, chopped

(Contains Peanuts)

2 unit

Green Onion

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Calories1060 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate127 g
Sugar48 g
Dietary Fiber5 g
Protein44 g
Cholesterol105 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Small Bowl

Instructions

Prep
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 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!)

Cook rice
2

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.

Cook ribs
3

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.

Cook veggies
4

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.

Glaze ribs
5

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.

Finish and serve
6

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.