Sweet and Sour Ribs
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Sweet and Sour Ribs

Sweet and Sour Ribs

with Seasoned Rice and Spicy Sugar Snap Peas

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 snap peas; and edamame make for delicious, flavour-packed sides.


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

Preparation Time35 minutes
Cooking Time


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

Sugar Snap Peas

113 g


(Contains Soy)

2 unit

Garlic, cloves

1 tbsp


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


0.19 tsp


0.06 tsp



Nutrition Values

Calories1170 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate131 g
Sugar51 g
Dietary Fiber7 g
Protein48 g
Cholesterol105 mg
Sodium1450 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.


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



Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy, 1 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 chilis!)

Cook rice

Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. 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.

Cook ribs

Meanwhile, 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.**

Cook veggies

Meanwhile, 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, 3-4 min. Add edamame, garlic, honey and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.

Glaze ribs

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

Finish and serve

Fluff rice with a fork. Stir in half the green onions and vinegar, to taste. 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.