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Chinese Style Ribs With Prawn Fried Rice & Steamed Pak Choi

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Cooking time

Prep: 10 minutes Cook: 1 hour Ideally marinate for 24 hours but 4 hours as a minimum.

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Serves 2

Just Like The Real Thing But Better!

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  • 1Kg Pork Ribs-I like the "Meaty" outdoor reared pork ribs off Tesco's meat counter.
  • 3 Tablespoons Hoisin Sauce
  • 3 Tablespoons Tomato Ketchup
  • 2 Tablespoons Chinese Rice Wine or Dry Sherry
  • 3 Tablespoons Light Soy Sauce
  • 1 Heaped Teaspoon Chinese 5 Spice Powder
  • Hot Chilli Sauce To Taste (Optional)
  • 2 Fat Cloves Of Garlic Finely Minced
  • 2 Tablespoons Runny Honey
  • 1 Pack Tilda Microwave Egg Fried Rice
  • 200 Grammes Raw King Prawns
  • 2 Spring Onions Chopped On The Diagonal
  • 1 Pack of Pak Choi


  1. put the hoisin,ketchup,rice wine/sherry,soy,garlic,5 spice & hot sauce in a bowl & mix well with a hand whisk.pour half the mixture into a sealeable freezer bag,add the ribs,the rest of the sauce,seal & massage the rib/sauce mix in the bag for a couple of in the fridge to marinate for,ideally,24 hours but for 4 hours minimum.

  2. pre-heat your oven to 180c/350f.remove the ribs from the marinade,place in a roasting tin & cook in the centre of the oven for 45 to 60 mins,depending on the size of the ribs.baste with the honey 15 minutes before the end of the cooking time.

  3. the pak choi only requires 3 to 5 minutes in the steamer.if you've got any oyster sauce,drizzle some over the pak choi before steaming.

  4. while the pak choi is steaming,stir fry the prawns/spring onion in a little oil,in a hot wok,until cooked then add the pack of egg fried rice to heat through.

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