Pork ribs, vegetables and rice 

Pork ribs, vegetables and rice
2725 kcal


Preparation:75 min
Ready in:435 min
1 serving contains (Percentage of daily recommendation)
Calories2725 kcal(136%)
Protein159 g(318%)
Fat193 g(241%)
Carbohydrates82 g(32%)
Added Sugar17 g(19%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

For the spare ribs
71 ouncesSpare rib
4 tablespoonsPlum sauce
4 tablespoonshoney
4 tablespoonssoy sauce
fresh Ginger root peeled and grated
4 tablespoonssesame oil
4 tablespoonsRice vinegar
1 teaspoonfive spice powder
For the vegetables
3 tablespoonsvegetable oil
1 tablespoonbutter
7 ouncesshiitake mushrooms stalks removed
2red chile peppers deseeded and finely chopped
2 clovesgarlic finely chopped
1red Bell pepper deseeded and sliced
1green Bell pepper deseeded and sliced
4scallions sliced
½ cupspine nut
2 tablespoonssoy sauce
To serve
1 cupBasmati rice cooked according to packet instructions
2 tablespoonstoasted Sesame seeds


1 For the spare ribs, place the ribs in a large pan of salted water, bring to a boil and simmer for 40 minutes or until the meat is tender. Drain well and place in a large bowl.
2 Mix the remaining ingredients together and mix into the ribs, ensuring they are evenly coated. Set aside to marinate for at least 6 hours.
3 Heat the oven to 220ºC (200ºC fan) 425ºF, gas 7.
4 Place the ribs and the marinade in a roasting pan and roast in the oven for 15 - 20 minutes, basting from time to time.
5 Meanwhile, cook the vegetables. Heat the oil and butter in a wok or deep skillet and gently fry the mushrooms until they have softened. Turn the heat to high and add the chile peppers, garlic, bell peppers and scallions.
6 Stir fry for 5 minutes then add the pine nuts and soy sauce.
7 Serve the ribs and vegetables with the sesame seeds scattered over and the rice alongside.


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