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 green beans are the perfect sides. Put down the fork and get those hands messy!
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
2 tbsp
Hoisin Sauce
2 tbsp
Sweet Chili Sauce
113 g
Bok Choy, chopped
170 g
Green Beans
2 unit(s)
Garlic, cloves
1 unit(s)
Honey
1 unit(s)
Chili Pepper
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
Nutrition Values
Utensils
Cooking Steps
Trim green beans, then cut in half. Peel, then mince the garlic. Thinly slice the chili (NOTE: Remove the seeds for less heat.)
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. When boiling, add rice to the pot. Reduce heat to low. Cook, covered, until rice is tender and liquid is absorbed, 12-14 min.
Pat the ribs dry with paper towels. Add the 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 green beans. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Add the 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.
Add hoisin and sweet chili to a small bowl. Stir combine. When the ribs have finished cooking, spoon over glaze. Return the ribs to the oven for 2-3 min until glaze is sticky.
Fluff rice with a fork. Stir in the rice vinegar. Carve the ribs. Divide the rice, veggies and ribs between plates. Sprinkle the peanuts over the veggies.
