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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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!)
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.
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.
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.
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.
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.
