Tender pork ribs are doused in Chinese five-spice before being basted with a sweet & smoky 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 & smashed cucumber salad
Hands on Time: 25 - 40 minutes
Overall Time: 55 - 70 minutes
Ingredients:
- BBQ Sauce
- Carrot
- Chinese 5-Spice
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Jasmine Rice
- Pork Ribs
- Soy Vinaigrette
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Egg/s (optional)
- Tinfoil
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
- Paper Towel
START THE RIBS
Preheat the oven to 180°C. Pat the Pork ribs dry with paper towel. Coat the ribs with a drizzle of oil, the 5-spice, ½ of the BBQ sauce, and seasoning. Wrap with tinfoil and place on a roasting tray. Roast in the hot oven until cooked through, 40-45 minutes. In the final 3-4 minutes, open the tinfoil, baste with the remaining BBQ sauce and roast uncovered for the remaining time.
LET’S ROLL WITH THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED 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 [2]|#7DA0D7 tbsp of sweetener until fully dissolved. Add the cucumber pieces and ½ of the chilli (to taste). Toss and set aside.
FRIED RICE & OPTIONAL EGG
When the ribs have 10 minutes remaining, crack 1 [2]|#7DA0D7 egg/s (if using) into a bowl, whisk, season and set aside. Place a pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the Carrot and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Mix in the rice, the coriander, and the remaining chilli (to taste). Remove from the pan, season, and cover.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the the loaded rice, top with the juicy Pork ribs and sprinkle over the sesame seeds. Side with the smashed Cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
START THE RIBS
Preheat the oven to 180°C. Pat the Pork ribs dry with paper towel. Coat the ribs with a drizzle of oil, the 5-spice, ½ of the BBQ sauce, and seasoning. Wrap with tinfoil and place on a roasting tray. Roast in the hot oven until cooked through, 40-45 minutes. In the final 3-4 minutes, open the tinfoil, baste with the remaining BBQ sauce and roast uncovered for the remaining time.
LET’S ROLL WITH THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED 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 [2]|#7DA0D7 tbsp of sweetener until fully dissolved. Add the cucumber pieces and ½ of the chilli (to taste). Toss and set aside.
FRIED RICE & OPTIONAL EGG
When the ribs have 10 minutes remaining, crack 1 [2]|#7DA0D7 egg/s (if using) into a bowl, whisk, season and set aside. Place a pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the Carrot and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Mix in the rice, the coriander, and the remaining chilli (to taste). Remove from the pan, season, and cover.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the the loaded rice, top with the juicy Pork ribs and sprinkle over the sesame seeds. Side with the smashed Cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
START THE RIBS
Preheat the oven to 180°C. Pat the Pork ribs dry with paper towel. Coat the ribs with a drizzle of oil, the 5-spice, ½ of the BBQ sauce, and seasoning. Wrap with tinfoil and place on a roasting tray. Roast in the hot oven until cooked through, 50-55 minutes. In the final 4-5 minutes, open the tinfoil, baste with the remaining BBQ sauce and roast uncovered for the remaining time.
LET’S ROLL WITH THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED 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 [4]|#7DA0D7 tbsp of sweetener until fully dissolved. Add the cucumber pieces and ½ of the chilli (to taste). Toss and set aside.
FRIED RICE & OPTIONAL EGG
When the ribs have 10 minutes remaining, crack 3 [4]|#7DA0D7 eggs (if using) into a bowl, whisk, season and set aside. Place a pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the Carrot and fry until slightly softened, 4-5 minutes (shifting occasionally). Add the whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Mix in the rice, the coriander, and the remaining chilli (to taste). Remove from the pan, season, and cover.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the the loaded rice, top with the juicy Pork ribs and sprinkle over the sesame seeds. Side with the smacked Cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
START THE RIBS
Preheat the oven to 180°C. Pat the Pork ribs dry with paper towel. Coat the ribs with a drizzle of oil, the 5-spice, ½ of the BBQ sauce, and seasoning. Wrap with tinfoil and place on a roasting tray. Roast in the hot oven until cooked through, 50-55 minutes. In the final 4-5 minutes, open the tinfoil, baste with the remaining BBQ sauce and roast uncovered for the remaining time.
LET’S ROLL WITH THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHED 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 [4]|#7DA0D7 tbsp of sweetener until fully dissolved. Add the cucumber pieces and ½ of the chilli (to taste). Toss and set aside.
FRIED RICE & OPTIONAL EGG
When the ribs have 10 minutes remaining, crack 3 [4]|#7DA0D7 eggs (if using) into a bowl, whisk, season and set aside. Place a pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the Carrot and fry until slightly softened, 4-5 minutes (shifting occasionally). Add the whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Mix in the rice, the coriander, and the remaining chilli (to taste). Remove from the pan, season, and cover.
THERE WON’T BE ANY SPARE RIBS HERE!
Plate up the the loaded rice, top with the juicy Pork ribs and sprinkle over the sesame seeds. Side with the smacked Cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chinese Five-spice Pork Ribs?
The preparation time for Chinese Five-spice Pork Ribs with jasmine fried rice & smashed cucumber salad is between 25 and 40 minutes.
What is the total time required to make Chinese Five-spice Pork Ribs with jasmine fried rice & smashed cucumber salad?
The total time required to make Chinese Five-spice Pork Ribs with jasmine fried rice & smashed cucumber salad is between 55 and 70 minutes.
How many servings does Chinese Five-spice Pork Ribs provide?
4 servings
What are the main ingredients in Chinese Five-spice Pork Ribs?
BBQ Sauce, Carrot, Chinese 5-Spice, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Jasmine Rice, Pork Ribs, Soy Vinaigrette, White Sesame Seeds
What is the nutritional information of Chinese Five-spice Pork Ribs?
Calories: 1268, Carbs: 128 grams, Fat: grams, Protein: 52.1 grams, Sugar: 42.7 grams, Salt: 1603 grams
How do I prepare Chinese Five-spice Pork Ribs?
SMASHED 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 [2]|#7DA0D7 tbsp of sweetener until fully dissolved. Add the cucumber pieces and ½ of the chilli (to taste). Toss and set aside. START THE RIBS: Preheat the oven to 180°C. Pat the pork ribs dry with paper towel. Coat the ribs with a drizzle of oil, the 5-spice, ½ of the BBQ sauce, and seasoning. Wrap with tinfoil and place on a roasting tray. Roast in the hot oven until cooked through, 40-45 minutes. In the final 3-4 minutes, open the tinfoil, baste with the remaining BBQ sauce and roast uncovered for the remaining time. LET’S ROLL WITH THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. FRIED RICE & OPTIONAL EGG: When the ribs have 10 minutes remaining, crack 1 [2]|#7DA0D7 egg/s (if using) into a bowl, whisk, season and set aside. Place a pan (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, add the carrot and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the whisked egg (if using) and fry until cooked through and scrambled, 1-2 minutes (shifting constantly). Mix in the rice, the coriander, and the remaining chilli (to taste). Remove from the pan, season, and cover. THERE WON’T BE ANY SPARE RIBS HERE!: Plate up the the loaded rice, top with the juicy pork ribs and sprinkle over the sesame seeds. Side with the smashed cucumber salad. Garnish with any remaining chilli (to taste). Well done, Chef!
What should be prepared from my kitchen to make Chinese Five-spice Pork Ribs?
BBQ Sauce, Carrot, Chinese 5-Spice, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Jasmine Rice, Pork Ribs, Soy Vinaigrette, White Sesame Seeds
How many calories does Chinese Five-spice Pork Ribs have?
1268 calories
How much fat content does Chinese Five-spice Pork Ribs have?
grams
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