Sticky ribs with rice & beans

- English
- Afrikaans

6 Warm & Delicious Brunch Recipes

Gwyneth Paltrow & supertrainer Tracy Anderson share their slimming secrets

Home > Recipes > Family Meals > Sticky ribs with rice & beans

Ribs can be marinated and stored in the fridge up to a day ahead. Make sure you use a non-reactive container such as a glass bowl or plastic food-storage box

Serves: 4
Total Time: 55 min
Prep Time: 15 min

Ingredients

125g tomato sauce
1½ tbsp soya sauce
1½ tbsp white-wine vinegar
3 tbsp honey
1½ tsp mixed spice
½ tsp hot chilli powder
1,5kg individual uncooked pork spare ribs
250g basmati rice
400g can kidney beans, drained and rinsed large handful fresh coriander, chopped

Directions

Preheat oven to 200°C. Line a large roasting tin with a double layer of foil. In a large bowl, mix together the first six ingredients. Add the ribs to the bowl and stir to coat completely, then empty the ribs and glaze into the lined roasting tin and spread out evenly.
Cover with foil and cook for 20 minutes. Uncover, then turn the ribs and return to the oven for 30 to 35 minutes until they’re dark and sticky, turning them in glaze occasionally. (Most of the liquid should have evaporated.)
Meanwhile, cook the rice according to the instructions on the packet, adding the kidney beans for the final 2 minutes of cooking. Drain well and stir in the coriander. Serve the rice with the ribs and a green salad.

EACH SERVING 1877kJ, 7g fat (3g saturated), 82g carbohydrates (16g total sugars)