Spareribs With Saffron Rice

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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