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Pork Ribs, Vegetables and Rice

Recipe author: EAT SMARTER
Pork Ribs, Vegetables and Rice
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2725
calories
Calories
1 hr 15 min.
Preparation
7 h. 15 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
For the spare ribs
71 ounces
4 tablespoons
4 tablespoons
4 tablespoons
fresh Ginger root (peeled and grated)
4 tablespoons
4 tablespoons
1 teaspoon
For the vegetables
3 tablespoons
1 tablespoon
7 ounces
shiitake mushrooms (stalks removed)
2
red chile peppers (deseeded and finely chopped)
2 cloves
garlic (finely chopped)
1
red Bell pepper (deseeded and sliced)
1
green Bell pepper (deseeded and sliced)
4
scallions (sliced)
½ cup
2 tablespoons
To serve
1 cup
Basmati rice (cooked according to packet instructions)
2 tablespoons
toasted Sesame seeds
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Preparation steps

Step 1/7
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.
Step 2/7
Mix the remaining ingredients together and mix into the ribs, ensuring they are evenly coated. Set aside to marinate for at least 6 hours.
Step 3/7
Heat the oven to 220ºC (200ºC fan) 425ºF, gas 7.
Step 4/7
Place the ribs and the marinade in a roasting pan and roast in the oven for 15 - 20 minutes, basting from time to time.
Step 5/7
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.
Step 6/7
Stir fry for 5 minutes then add the pine nuts and soy sauce.
Step 7/7
Serve the ribs and vegetables with the sesame seeds scattered over and the rice alongside.