Prep 20 mins
Cook 1 hr 30 mins
I've always found the color of saffron rice to be quite attractive, haha. Prep time doesn't include marinating.
- 2 lbs lean pork spareribs
- 2 garlic cloves, finely chopped
- 1 inch piece gingerroot, grated
- 1 green chili pepper, seeded and finely chopped
- 2 tablespoons hoisin sauce
- 3 tablespoons catsup
- 3 tablespoons clear honey
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 onion, chopped
- 1 cup long grain rice
- 3 saffron strands, soaked in
- 2 1⁄2 cups chicken bouillon, hot
- salt and pepper
- 2 oranges, peeled and sectioned and sliced
- 1⁄4 cup sliced almonds
- Place the ribs in a large pan. Mix together the garlic, ginger, chili, hoisin sauce, tomato catsup, honey, soy sauce, mustard and Worcestershire sauce and pour over the ribs. Leave to marinate for 2-3 hours.
- Cook in a preheated oven at 400°F for 1 hour, turning 2-3 times. Reduce to 350°F for a further 15-20 minutes, until tender.
- Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
- Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
- Season, stir in the oranges and almonds and heat gently.
- Garnish the ribs and serve with the rice.