Tender pork ribs are doused in Chinese five-spice before being basted with a sweet & smoky Asian BBQ sauce. Fresh chilli and sesame seeds are sprinkled over the top for extra kick and crunch, while fried rice loaded with carrot flecks and fresh coriander is served alongside.
Chinese Five-spice Pork Ribs
Chinese Five-spice Pork Ribs
with jasmine fried rice & smacked cucumber salad
Hands on Time: 20 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Asian BBQ Sauce
- Carrot
- Chinese Five-Spice
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Jasmine Rice
- Pre-marinated Pork Ribs
- Soy Vinaigrette
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Tinfoil
- Sugar/Sweetener/Honey
RIGHT IN THE RIBS
Preheat the oven to 200°C. Coat the ribs in seasoning and the Chinese five-spice. Place on a baking tray and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the BBQ sauce. Return to the oven for the remaining time. On completion, the ribs should be sticky and cooked through.
LET’S ROLL WITH THE RICE
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot.
SMACKED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine the soy vinaigrette and 1 tbsp of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber pieces and ½ of the sliced chilli (to taste), and toss until fully coated. Set aside to marinate until serving.
OPTIONAL EGG & FRIED RICE
When the ribs have 10 minutes remaining, crack an egg into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the diced carrot and fry for 3-4 minutes, until slightly softened. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice, the chopped coriander, and the remaining sliced chilli (to taste). Remove from the pan, season to taste, and cover to keep warm.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the juicy pork ribs and sprinkle over the sesame seeds. Side with the loaded rice and the smacked cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
Pre-marinated Pork Ribs - 250g
Chinese Five-Spice - 10ml
Asian BBQ Sauce - 65ml
Jasmine Rice - 100ml
Cucumber - 100g
Soy Vinaigrette - 22,5ml
Fresh Chilli - 1
Carrot - 120g
Fresh Coriander - 4g
White Sesame Seeds - 5ml
RIGHT IN THE RIBS
Preheat the oven to 200°C. Coat the ribs in seasoning and the Chinese five-spice. Place on a baking tray and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the BBQ sauce. Return to the oven for the remaining time. On completion, the ribs should be sticky and cooked through.
LET’S ROLL WITH THE RICE
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot.
SMACKED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine the soy vinaigrette and 2 tbsp of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber pieces and ½ of the sliced chilli (to taste), and toss until fully coated. Set aside to marinate until serving.
OPTIONAL EGG & FRIED RICE
When the ribs have 10 minutes remaining, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the diced carrot and fry for 3-4 minutes, until slightly softened. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice, the chopped coriander, and the remaining sliced chilli (to taste). Remove from the pan, season to taste, and cover to keep warm.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the juicy pork ribs and sprinkle over the sesame seeds. Side with the loaded rice and the smacked cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
Pre-marinated Pork Ribs - 500g
Chinese Five-Spice - 20ml
Asian BBQ Sauce - 125ml
Jasmine Rice - 200ml
Cucumber - 200g
Soy Vinaigrette - 45ml
Fresh Chilli - 1
Carrot - 120g
Fresh Coriander - 8g
White Sesame Seeds - 10ml
RIGHT IN THE RIBS
Preheat the oven to 200°C. Coat the ribs in seasoning and the Chinese five-spice. Place on a baking tray and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the BBQ sauce. Return to the oven for the remaining time. On completion, the ribs should be sticky and cooked through.
LET’S ROLL WITH THE RICE
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot.
SMACKED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine the soy vinaigrette and 3 tbsp of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber pieces and ½ of the sliced chilli (to taste), and toss until fully coated. Set aside to marinate until serving.
OPTIONAL EGG & FRIED RICE
When the ribs have 10 minutes remaining, crack 3 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the diced carrot and fry for 4-5 minutes, until slightly softened. Add the whisked egg (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice, the chopped coriander, and the remaining sliced chilli (to taste). Remove from the pan, season to taste, and cover to keep warm.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the juicy pork ribs and sprinkle over the sesame seeds. Side with the loaded rice and the smacked cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
Pre-marinated Pork Ribs - 750g
Chinese Five-Spice - 30ml
Asian BBQ Sauce - 170ml
Jasmine Rice - 300ml
Cucumber - 300g
Soy Vinaigrette - 67,5ml
Fresh Chillies - 2
Carrot - 240g
Fresh Coriander - 12g
White Sesame Seeds - 15ml
RIGHT IN THE RIBS
Preheat the oven to 200°C. Coat the ribs in seasoning and the Chinese five-spice. Place on a baking tray and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the BBQ sauce. Return to the oven for the remaining time. On completion, the ribs should be sticky and cooked through.
LET’S ROLL WITH THE RICE
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot.
SMACKED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine the soy vinaigrette and 4 tbsp of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber pieces and ½ of the sliced chilli (to taste), and toss until fully coated. Set aside to marinate until serving.
OPTIONAL EGG & FRIED RICE
When the ribs have 10 minutes remaining, crack 4 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the diced carrot and fry for 4-5 minutes, until slightly softened. Add the whisked egg (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice, the chopped coriander, and the remaining sliced chilli (to taste). Remove from the pan, season to taste, and cover to keep warm.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the juicy pork ribs and sprinkle over the sesame seeds. Side with the loaded rice and the smacked cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
Pre-marinated Pork Ribs - 1kg
Chinese Five-Spice - 40ml
Asian BBQ Sauce - 250ml
Jasmine Rice - 400ml
Cucumber - 400g
Soy Vinaigrette - 90ml
Fresh Chillies - 2
Carrot - 240g
Fresh Coriander - 15g
White Sesame Seeds - 20ml
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