Sticky Pork Ribs With Grean Beans and Rice

19
Ingredients

40m
Prep Time

2h
Cook Time

2h 40m
Ready In

Recipe: #15708

November 08, 2014

Categories: Ribs - Pork Rice, Asian, Oven Bake, more

recipe by:
ImPat

"As cooked by Kane and Lee on My Kitchen Rules. HAVE NOT included marinating time in the times."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1160.3 g)
Calories 1574.7
Total Fat - 66.2 g
Saturated Fat - 24.3 g
Cholesterol - 403.9 mg
Sodium - 5355.1 mg
Total Carbohydrate - 76.4 g
Dietary Fiber - 7.3 g
Sugars - 11.5 g
Protein - 169.4 g
Calcium - 538.1 mg
Iron - 32.2 mg
Vitamin C - 32.5 mg
Thiamin - 1.7 mg

Step 1

Whisk together barley malt, vinegar, soy sauce and shaoxing wine in a large bowl.

Step 2

Using a mortar and pestle, grind the chilli flakes, Sichuan peppers, ginger and salt until a paste forms and stir paste into barley malt mixture and then add pork ribs and turn to coat in mixture and then cover with plastic wrap and refrigerate for at least 2 hours.

Step 3

Preheat the oven to 150°C.

Step 4

Transfer pork ribs into a large baking dish.

Step 5

Mix stock into remaining marinade and pour over and cook for 1 1/2 hours or until meat is tender and falling off the bones.

Step 6

Transfer ribs to a shallow dish and cover with foil to keep warm.

Step 7

Transfer remaining liquid to a medium saucepan and simmer over a medium heat until thick and syrupy (don't over reduce as the sauce will become too salty).

Step 8

Meanwhile cook the rice according to packet instructions.

Step 9

To prepare the green beans, heat oil in a wok until hot and add green beans and fry for 3 to 4 minutes or until beans start to wilt and wrinkle and then using a slotted spoon remove beans from the wok and set aside.

Step 10

Discard most of the oil, leaving 2 tablespoon in the wok and add garlic and chilli to the wok and stir-fry for 1 minutes and then return beans with a pinch of salt and stir fry for 2 minutes.