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.