Sticky pork ribs with vegetable rice
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- 1 tsp sunflower oil
- 1kg pack Butcher's Selection Pork Ribs
- 4 tbsp Amoy Low Salt Soy Sauce
- 4 level tbsp redcurrant jelly
- 1 garlic clove, crushed
- 1 tbsp cider vinegar
- 2 level tsp Dijon mustard
- 2 tbsp Asda Sweet Chilli Sauce
- 1 tbsp clear honey
- 300g long grain rice
- 300g Asda Frozen Mixed Vegetables
Pre-heat the oven to 200C/180C Fan/Gas 6. Grease a large roasting tin with the oil and then place the ribs inside it evenly. Cook in the oven for 40 minutes, turning them over halfway through.
Put 2 tbsp soy sauce in a pan with the redcurrant jelly, garlic, vinegar, mustard, sweet chilli sauce and honey. Heat gently, stirring until melted and evenly mixed.
Pour over the ribs, making sure they are all coated. Return to the oven and cook for another 10 minutes, turning the ribs in the sauce and basting them after 5 minutes.
Put the rice in a saucepan with 1.3L water and bring to the boil. Cover and simmer for 8 minutes.
Add the frozen veg and bring back to the boil. Simmer for another 4-5 minutes or until the rice is cooked. Drain and stir in the remaining soy sauce. Serve with the pork ribs.