Spareribs With Saffron Rice Recipe

Name: Spareribs With Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean pork spareribs; 2 garlic cloves, finely chopped; 1 inch piece gingerroot, grated; 1 green chili pepper, seeded and finely chopped; 2 tablespoons hoisin sauce; 3 tablespoons catsup; 3 tablespoons clear honey; 2 tablespoons soy sauce; 1 tablespoon mustard; 1 tablespoon Worcestershire sauce; 2 tablespoons butter; 1 onion, chopped; 1 cup long grain rice; 3 saffron strands, soaked in; 2 1/2 cups chicken bouillon, hot; salt and pepper; 2 oranges, peeled and sectioned and sliced; 1/4 cup sliced almonds

Servings: persons

2 lbs lean pork spareribs
2 garlic cloves, finely chopped
1 inch piece gingerroot, grated
1 green chili pepper, seeded and finely chopped
2 tablespoons hoisin sauce
3 tablespoons catsup
3 tablespoons clear honey
2 tablespoons soy sauce
1 tablespoon mustard
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 onion, chopped
1 cup long grain rice
3 saffron strands, soaked in
2 1/2 cups chicken bouillon, hot
salt and pepper
2 oranges, peeled and sectioned and sliced
1/4 cup sliced almonds

1
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.
2
Cook in a preheated oven at 400u00b0F for 1 hour, turning 2-3 times. Reduce to 350u00b0F for a further 15-20 minutes, until tender.
3
Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
4
Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
5
Season, stir in the oranges and almonds and heat gently.
6
Garnish the ribs and serve with the rice.

1244

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 lbs lean pork spareribs, 2 garlic cloves, finely chopped, 1 inch piece gingerroot, grated, 1 green chili pepper, seeded and finely chopped, and more.

Yes, Spareribs With Saffron Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spareribs With Saffron Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions