Korean Pork Ribs and Rice Tray with Cucumber

Ingredients

• 2 racks Linley Valley Pork Korean Pork Ribs
• 4 Tbsp grapeseed oil (or neutral vegetable oil)
• 2 tsp sesame oil
• 3 garlic cloves, crushed
• 4 spring onions, finely sliced
• 1 green capsicum, diced 5mm
• 1 bunch coriander, stems finely chopped / leaves reserved
• 2 cups medium grain rice
• 2 cups chicken stock
• ½ cup podded edamame (or frozen peas)
• 3 Lebanese cucumbers, quartered lengthways and chopped into 2cm pieces

To serve:

1 bunch coriander (from above) leaves roughly chopped

To prepare:

1. Preheat oven to 200°C fan-forced.
2. Cut each rack of ribs in half and lay flat in a lined baking tray with high sides. Drizzle with half the grapeseed oil.
3. Roast for 20 minutes, flip, then cook a further 20 minutes. The ribs should be looking caramelised with the meat starting to pull back from each end of the bone.
4. Meanwhile, heat a large pan with remaining grapeseed oil and sesame oil.
5. Add garlic and spring onion and cook, stirring, for 5 minutes.
6. Add capsicum and coriander stems and cook for 2 minutes.
7. Add rice and toss well through the vegetables.
8. Reduce oven to 160°C. Remove ribs from the tray.
9. Tip the rice mixture into the baking tray, scraping in all the tray juices, and spread evenly.
10. Scatter peas over the top and pour in the stock
11. Return ribs to the tray on top of the rice. Cover with baking paper and foil to seal in the steam and bake for 40 minutes, or until ribs are tender and rice is cooked.
12. Serve ribs on top of the rice with cucumber and coriander leaves for freshness.

Cooks Notes:

• Add finely sliced broccolini, string beans, celery or snow peas for extra colour and texture.
• Add chilli flakes to the rice or serve with chilli sauce if you like heat.
• Cooking ribs and rice together lets the juices soak into the grains – flavour gold!