Braised Pork Ribs with Asian Vegies


This is so delicious, economical and all cooks in one pot Рbrilliant! I use a large saute pan for this.

1kg pork belly ribs (also known as thick pork rashers)

1 onion diced

5cm piece fresh ginger grated

2 cloves garlic crushed

1/2 cup soy sauce

1/4 cup sweet chilli sauce

2 tablespoons honey

1 large red pepper cut into large dice

1 bunch (2-3 heads) bok choy roughly choppped

Basmati rice to serve

Preheat oven to 160/140 fan forced.

Lightly spray a large flameproof casserole and preheat on high. Cook the ribs until well browned on all sides. Remove to a plate and drain the fat from the pan.

Cook onion, garlic, ginger until onion is soft. Return ribs to pan. Combine sauces, honey and 1/2 cup water and pour over ribs. Bring to the boil and then cover and place in the oven to bake for one hour.

Remove ribs from pan and keep warm. Skim any fat from the braising liquid. Add the pepper and let the sauce simmer for 5 mins to let the pepper soften.

Add the bok choy and turn up the heat so that it wilts.

Serve the ribs and sauce on a bed of rice in large bowls – just divine!

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