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.
BBQ Pork Ribs, fully cooked
(Contains Soy, Sesame, Mustard)
Sweet Chili Sauce
Sugar Snap Peas
Not included in your delivery
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!)
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.
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.**
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.
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.
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.