Spareribs With Saffron Rice

I've always found the color of saffron rice to be quite attractive, haha. Prep time doesn't include marinating.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
4. Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
5. Season, stir in the oranges and almonds and heat gently.
6. Garnish the ribs and serve with the rice.