Spareribs With Saffron Rice - cooking recipe

Ingredients

2 lbs lean pork 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

Preparation

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.
Cook in a preheated oven at 400\u00b0F for 1 hour, turning 2-3 times. Reduce to 350\u00b0F for a further 15-20 minutes, until tender.
Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
Season, stir in the oranges and almonds and heat gently.
Garnish the ribs and serve with the rice.