• 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


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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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