Speedy Char Siu Spare Ribs with Asian Greens and Jasmine Rice

Preheat oven to 200C. Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Remove ribs from packaging and place on a lined baking tray. Pour most of the char siu sauce over ribs and coat well. Place ribs in the oven and cook for 15-20 minutes, until heated through.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Heat a drizzle of oil in a frying pan over a medium high heat. Add pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide rice, Asian greens and char siu spare ribs between plates. Serve with any remaining char siu sauce. Enjoy!

Preheat oven to 200C. Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Remove ribs from packaging and place on a lined baking tray. Pour most of the char siu sauce over ribs and coat well. Place ribs in the oven and cook for 15-20 minutes, until heated through.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Heat a drizzle of oil in a frying pan over a medium high heat. Add pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide rice, Asian greens and char siu spare ribs between plates. Serve with any remaining char siu sauce. Enjoy!

Preheat oven to 200C. Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Remove ribs from packaging and place on a lined baking tray. Pour most of the char siu sauce over ribs and coat well. Place ribs in the oven and cook for 15-20 minutes, until heated through.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Heat a drizzle of oil in a frying pan over a medium high heat. Add pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide rice, Asian greens and char siu spare ribs between plates. Serve with any remaining char siu sauce. Enjoy!

Preheat oven to 200C. Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Remove ribs from packaging and place on a lined baking tray. Pour most of the char siu sauce over ribs and coat well. Place ribs in the oven and cook for 15-20 minutes, until heated through.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Heat a drizzle of oil in a frying pan over a medium high heat. Add pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide rice, Asian greens and char siu spare ribs between plates. Serve with any remaining char siu sauce. Enjoy!

Preheat oven to 200C. Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Remove ribs from packaging and place on a lined baking tray. Pour most of the char siu sauce over ribs and coat well. Place ribs in the oven and cook for 15-20 minutes, until heated through.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Heat a drizzle of oil in a frying pan over a medium high heat. Add pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide rice, Asian greens and char siu spare ribs between plates. Serve with any remaining char siu sauce. Enjoy!

Preheat oven to 200C. Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Remove ribs from packaging and place on a lined baking tray. Pour most of the char siu sauce over ribs and coat well. Place ribs in the oven and cook for 15-20 minutes, until heated through.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Heat a drizzle of oil in a frying pan over a medium high heat. Add pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide rice, Asian greens and char siu spare ribs between plates. Serve with any remaining char siu sauce. Enjoy!