Sweet and Sour Ribs
with Seasoned Rice and Spicy Bok Choy
Put down the fork and get those hands messy, because tonight Chinese-inspired sweet and sour ribs will have your lips smacking! But there's more! Infused rice; tender, garlicky, chili-spiced bok choy; and green beans make for delicious, flavour-packed sides.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
¾ cup
Jasmine Rice
¼ cup
Hoisin Sauce
(Contains: Mustard, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
113 g
Bok Choy, chopped
170 g
Green Beans
2 unit
Garlic, cloves
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*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy! Trim green beans. 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 chilis!)
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 the pot from heat. Set aside, still covered.
While rice cooks, arrange ribs on a foil-lined baking sheet. Drizzle with 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 green beans. Cook, stirring occasionally, until green beans are tender-crisp, 4-5 min. Add bok choy, garlic, honey and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring occasionally, until bok choy is tender-crisp, 2-3 min. Season with salt and pepper.
Combine hoisin sauce and sweet chili sauce in a small bowl. When ribs are done, spoon half the sweet and sour glaze over ribs. 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 remaining sweet and sour glaze on the side for dipping.
