Marinated pork ribs with pilaf

Asian flavours will have you licking your fingers after tasting these sweet and sticky pork ribs.

Recipe «Marinated pork ribs with pilaf» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.3kg rack American pork spare ribs, 1/2 cup soy sauce, 1/4 cup hoisin sauce, 2 tbsp mirin, 1 tbsp sweet chilli sauce , 2 tbsp honey, 1 tbsp olive oil, 1 large brown onion, finely chopped , 5cm piece ginger, peeled, finely chopped, 2 garlic cloves, crushed, 3 cups Massel chicken style liquid stock, 1 1/2 cups white long-grain rice, well rinsed, 1 cup frozen peas.

Ingredients:

• 1.3kg rack American pork spare ribs 
• 1/2 cup soy sauce 
• 1/4 cup hoisin sauce 
• 2 tbsp mirin 
• 1 tbsp sweet chilli sauce 
• 2 tbsp honey 
• 1 tbsp olive oil 
• 1 large brown onion, finely chopped 
• 5cm piece ginger, peeled, finely chopped 
• 2 garlic cloves, crushed 
• 3 cups Massel chicken style liquid stock 
• 1 1/2 cups white long-grain rice, well rinsed 
• 1 cup frozen peas 

Instructions

1. Make marinade: Combine soy sauce, hoisin sauce, mirin, sweet chilli and honey in a large ceramic ovenproof dish.
2. Add ribs to marinade and turn to coat. Cover and refrigerate for at least 8 hours. Remove ribs from fridge 30 minutes before cooking.
3. Preheat oven to 200°C. Roast ribs, basting with marinade every 10 minutes, for 30 minutes or until cooked through.
4. Make pilaf: Meanwhile, heat oil in a large saucepan over medium heat. Reduce heat to low and add onion. Cover and cook for 10 minutes or until onion is soft. Add ginger and garlic and cook for 2 minutes. Add stock and bring to the boil over medium heat. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in peas. Allow to stand, covered, for 5 minutes.
5. Cut rack into portions and serve with pilaf.