BBQ sticky ribs and egg fried rice

Serves 4


For the ribs;

  • 1kg lamb or pork ribs
  • Salt & pepper
  • 1 tsp Chinese 5-spice (plus extra for seasoning)
  • 3 Spring onions (finely chopped)
  • 1 tablespoon white wine vinegar
  • 1 tsp ground ginger
  • Pinch of chilli flakes
  • 2 tablespoon Ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoon sweet cider
  • 2 garlic cloves (peeled and grated)
  • 2 tablespoons of honey
  • 3 tablespoons of hoisin sauce

For the rice

  • 4 handfuls of rice
  • Sesame oil
  • 2 teaspoon Soy sauce
  • 4 eggs
  • 2 handful of soy beans
  • 4 spring onions (finely sliced)


Season the ribs with a little salt & pepper and rub a little 5 spice into them. Place onto your BBQ or in the oven at 200 degrees Celsius and cook for 20 minutes, or until well browned.

Meanwhile mix together the rest of the ingredients well to form a glaze.

Remove the ribs from the BBQ/oven and brush liberally with the glaze. Put back on the BBQ/in the oven for 5-10 minutes, until the sauce thickens to form a sticky glaze

Remove the ribs and reapply the glaze, put back on the BBQ/in the oven for another 5 – 10 minutes.

Continue this as many times as you wish, until all the glaze is used up.

For the egg fried rice;

Cook and drain the rice.

Heat a little sesame oil and soy sauce in a frying pan and add the eggs. Cook for 30 seconds, on a medium heat, whilst whisking the eggs a little to break them up.

Add the beans and onions. Slowly, add a little rice at a time to the pan and mix into the egg. Ensure the rice is piping hot all the way through, before serving with the sticky ribs.

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