Informations supplémentaires
35 min.
|
869 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Finely grate the ginger. Cut the broccoli into pieces. Slice the cucumber into chunks and slightly smash them. Finely chop the garlic. Thinly slice the green onion.
2. Cook the ribs
Add the ginger, honey and 1 2P | 2 3P tsp. of rice vinegar to the sauce mixture. Set aside 2 2P | 3 3P tbsp. of sauce for the cucumbers. Place the ribs on a baking sheet lined with baking paper. Add 3/4 of the sauce to the meat. Bake in the oven for 18-22 minutes.
3. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat until tender.
4. Cook the broccoli
In a bowl, mix the broccoli with the garlic, a drizzle of oil, salt and pepper. Add to the baking sheet with the ribs and cook for 12-15 minutes. Alternatively, cook in a skillet over medium-high heat for 4-5 minutes.
5. Make the cucumber salad
Mix the cucumbers with the reserved sauce, the green onions and the sesame seeds. Season to taste.
6. Plate your dish
Brush the ribs with the remaining sauce and serve with the broccoli, rice and cucumber salad. Bon appétit!
2unitSpare Ribs
2unitGreen Onion(s)
250gFloret broccoli
2unitHoney
85mlSauce Mix (gochujang,ketchup,soy sauce,sesame oil)
1unitGinger
1unitGarlic Clove(s)
15gGrilled Sesame Seeds
2unitLebanese Cucumber(s)
140gJasmine Rice
What you need
sheet pan, bowls, pot
869 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
75g
25%
fat
43g
66%
cholesterol
134mg
45%
fiber
3g
12%
protein
43g
saturated
16g
80%
sodium
705mg
29%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg