Sticky Ribs
with Rice

Warm up your winter with this family favourite.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Servings: 4

• Ingredients

Ribs

1 kg American style long pork ribs
3 cloves garlic
3cm piece of ginger
250ml tomato sauce
125ml dry sherry
3 tbs sweet chilli sauce
3 tbs kecap manis
3 tbs honey
1 tbs soy sauce

Rice

3cm piece of ginger
5 spring onions
2 sticks lemon grass
1 lemon
750ml chicken stock
1½ cups Jasmine rice, washed until the water runs clear
1 tsp vegetable oil

• Directions

• Cut the ribs into smaller pieces with the TupperChef Utility Chef Knife.

  Prepare the garlic with the Garlic Wonder. Peel the ginger with the Universal Peeler and finely slice the ginger using the TupperChef Utility Knife.

  Place the garlic, ginger, tomato sauce, sherry, sweet chilli sauce, kecap manis, honey and soy sauce into the chef series 2.4 litre saucepan. Bring the sauce to the boil, stirring occasionally with the TupperChef Spatula.

  Add the ribs to the sauce and coat well. Partially cover saucepan and simmer ribs over a low heat for 15 minutes. Turn ribs occasionally to cook evenly. 

  Once cooked, place the ribs in the Season Serve to drain off excess sauce. Set aside to cool.

  Pour the remaining sauce from the saucepan into the TupperWave 1 Litre Jug and set aside to cool.

  Seal the ribs and sauce and refrigerate 2 - 3 hours or overnight.

  Heat the oil in the chefseries 30cm Grill Pan over a medium heat.  Add ribs and cook for 10 minutes or until lightly charred. Turn them regularly and baste with extra sauce using the TupperChef Baking Brush.

  Heat the sauce in the Jug in the microwave uncovered on High (800 watts) for 3 minutes or until thickened and reduced. Serve the sauce Insulated Sauciere with the Ribs and Rice.

   

  Method for Rice

  Peel the ginger with the Universal Peeler and chop using the TupperChef Utility Knife.

  Trim ends and tops of the spring onions and lemongrass with the Utility Knife. Cut the spring onions diagonally. Cut lemongrass in half lengthwise and peel off the outer layer and discard. Roughly chop the remaining tender part of lemongrass.

  Place the ginger and lemongrass into the Happy Chopper, cover and finely process.

  Using the Bake 2 Basics Citrus Wonder, zest and juice the lemon.

  Place chicken stock, rice, ginger and lemongrass into the TupperWave Stack Cooker 1.5 Litre container. Cover and microwave on high (800 watts) for 7 minutes. Uncover container and microwave on high for a further 5 minutes. Cover and stand.

  Heat the oil in the chefseries Frying Pan over a medium heat. Cook the spring onions for 1-2 minutes or until glossy. Toss half of the spring onions through the rice. Add remaining spring onion on top of rice when serving.