Spareribs With Saffron Rice

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 lbs lean lamb spareribs
• 2 garlic cloves, finely chopped
• 1 inch piece gingerroot, grated
• 1 green chili pepper, seeded and finely chopped
• 2 tablespoons hoisin sauce
• 3 tablespoons catsup
• 3 tablespoons clear honey
• 2 tablespoons soy sauce
• 1 tablespoon mustard
• 1 tablespoon worcestershire sauce
• 2 tablespoons butter
• 1 onion, chopped
• 1 cup long grain rice
• 3 saffron strands, soaked in
• 2 1/2 cups chicken bouillon, hot
• salt and pepper
• 2 oranges, peeled and sectioned and sliced
• 1/4 cup sliced almonds

Recipe

• 1 place the ribs in a large pan. mix together the garlic, ginger, chili, hoisin sauce, tomato catsup, honey, soy sauce, mustard and worcestershire sauce and pour over the ribs. leave to marinate for 2-3 hours.
• 2 cook in a preheated oven at 400°f for 1 hour, turning 2-3 times. reduce to 350°f for a further 15-20 minutes, until tender.
• 3 meanwhile, melt the butter in a pan and soften the onion. add the rice and cook for 1 minute.
• 4 strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
• 5 season, stir in the oranges and almonds and heat gently.
• 6 garnish the ribs and serve with the rice.