Sticky Asian ribs with rice

Sticky Asian ribs with rice

Preparation time:
30 minutes

Cooking time:
180 minutes


  • Marinated pork loin ribs 300 g
  • Spring onions 2
  • Worcestershire sauce 50 g
  • Cane sugar 1 teaspoon
  • Rind and juice of 1 lemon
  • Honey 1 spoon
  • EVO oil 30 g
  • Tabasco a few drops
  • Salt and pepper to taste
  • Basmati rice 300 g



In the oven

Pre-heat the static oven to 160 °C, place the ribs in an oven dish with all the sauce and cook for around 3 hours. The ribs will become tender.

Pilaf rice

Heat a little oil in a large pan and fry 1 chopped spring onion. Toast the basmati rice and pour in all the water. Cover and cook over a medium-low heat until all the water is absorbed. Add salt and a little lemon rind.

Sauce and second cooking

Heat the Worcestershire sauce in a small pan with the cane sugar, honey, tabasco, the remaining oil, lemon rind and salt. Boil until it is all well mixed. Put the ribs back in the oven: at 200 °C, covered with plenty of sauce, for 10 minutes. Serve with the rice.