Sticky Pork Ribs with egg fry rice

Serves 2
Ingredients for Ribs:
1 Tbsp. Chinese 5 spice
1 Tbsp. grated ginger
1 Tbsp. Apple Vinegar
1 Garlic cloves, finely chopped (s)
3 Tbsp. Honey (7.5 syns/4= 1.8syns per person)
150ml passata (s)
400g Pork rib rack (28syns/4=7 syns per person)


Cut the rack of ribs into individual ribs.
Mix all the ingredients in a bowl & drop the ribs in, marinate for as long as possible.
Pre heat the oven to 200C.
Using a roasting tin add a small amount of water to help keep the ribs moist then place a wire rack either in the tin or on the top & place the ribs on top, cook for 10 mins then remove & turn over, coat with the remaining marinade then return to the oven for a further 10 cooking, repeat until the marinade has all gone & the ribs are sticky.

Ingredients for Egg fried rice

3 Eggs (p)
50g Frozen peas (p) (f)
100g Easy cook rice


Pre-cook the rice, drain then set aside & allow it to cool.
When you have put the ribs in for their last 10 mins then heat a wok up, add frylight, when hot break the eggs in.
Using a wok scoop keep on turning the eggs until they are all broken up & they are all scrambled.
Now add the rice & keep stirring until mixed then add the peas, cook until the rice is hot then serve with the ribs.

Credit: Pete’s Recipe Book

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