SunRice

Sticky Pork Ribs with Brown Rice Pilaf

I am using:

Prep time

15min

Cook time

60min

Enjoy a delicious and easy to make dinner with this sticky pork ribs recipe! Served with brown rice pilaf, this tasty meal idea is full of flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Brown Medium Grain Rice (rinsed)

  • 3 tbsp Olive Oil

  • 3 tsp Smoked Paprika

  • 1½ kg Pork Ribs

  • ½ cup Barbecue Sauce

  • cup Tomato Sauce

  • cup Maple Syrup

  • 2 tbsp Brown Sugar

  • 2 tbsp Dijon Mustard

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 2 tsp Coriander (ground)

  • 1 tsp Cumin (ground)

  • 2 cup Chicken Stock

  • ½ cup Raisins

  • 2 tbsp Flat Leaf Parsley

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Sticky Pork Ribs with Brown Rice Pilaf

Method

  • Preheat oven to 130C fan forced. Pour 1/2 cup water into base of a large roasting pan. Combine 1 tablespoon oil and paprika, rub all over the ribs. Put them into the pan in a single layer. Cover tightly with foil. Cook for 11/2 hours. Remove the ribs to a tray and set aside to cool 1 hour.

  • Combine barbecue and tomato sauce, syrup, sugar and mustard. Spoon over the ribs, turning to coat. Preheat barbecue grill or flat plate on medium-high. Barbecue the ribs in batches for 10 minutes, turning and basting with the marinade often until lightly charred.

  • Meanwhile, for the rice pilaf; heat the remaining oil in a saucepan over medium heat. Add the onion, garlic and spices. Cook, stirring for 6-8 minutes or until onion is soft. Add the rice and stir to coat. Pour in the stock, bring to the boil over high heat. Reduce heat to medium-low, cover and simmer for 25 minutes or until rice is tender. Remove the pan from the heat, stir in raisins and parsley, and season. Cover, stand for 10 minutes. Serve with ribs.

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