Sticky pork ribs with vegetable rice

Sticky pork ribs with vegetable rice

The delicious glaze in this recipe also works well with chicken wings and drumsticks.

By , 21 September 2015
Sticky pork ribs with vegetable rice
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.66 per serving
Nutritional Info
Each 450g serving contains
  • Fat high
    29.3g
    42%
  • Saturates high
    9.6g
    48%
  • Sugars low
    16.6g
    18%
  • Salt high
    3g
    49%
  • Energy 3199KJ 764KCAL
    38%
of your reference intake.
Typical energy values per 100g: 711kJ/170kcal.
Ingredients
  • 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
Method
  • 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.