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Sticky pork ribs with mango rice

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This sticky pork ribs recipe is dairy free, and has the perfect balance of rich and sweet flavours thanks to the addition of mango.

  • Serves4
  • Cook time1 hour 45 minutes
  • Prep time25 minutes, + cooling time
Sticky pork ribs with mango rice

Ingredients

  • 2 (about 1.5kg) Coles Australian Pork BBQ Rib Racks
  • 3/4 cup (185ml) barbecue sauce
  • 2 tbs apple cider vinegar
  • 2 tbs brown sugar
  • 1 tbs Worcestershire sauce
  • 3 tsp smoked paprika

Mango rice

  • 450g pkt microwavable basmati rice
  • 2 mangoes, stoned, peeled, cut into wedges
  • 2 spring onions, thinly sliced
  • 1 long green chilli, thinly sliced (optional)
  • 1/2 lemon, juiced
  • 2 tbs extra virgin olive oil
  • 1 tsp mixed spice
  • 1 garlic clove, crushed
  • 1 Lebanese cucumber, peeled into ribbons
  • 3/4 cup mint leaves

Nutritional information

Per Serve: Energy: 4136kJ/989 Cals (48%), Protein: 42g (84%), Fat: 46g (66%), Sat Fat: 15g (63%), Carb: 98g (32%), Sugar: 49g (54%), Dietary Fibre: 5g (17%), Sodium: 671mg (34%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place ribs in a large saucepan of cold water. Season. Bring to a simmer over medium heat. Cook for 50 mins or until tender. Drain. Set aside to cool slightly.

  2. Step 2

    Combine the barbecue sauce, vinegar, sugar, Worcestershire sauce and paprika in a small bowl. Season.

  3. Step 3

    Preheat oven to 200°C. Line a large roasting pan with foil. Arrange ribs in lined pan. Brush with three-quarters of the barbecue sauce mixture. Add ¼ cup (60ml) water to the pan. Cook, basting every 10-15 mins with remaining sauce, for 50 mins or until ribs are caramelised.

  4. Step 4

    To make the mango rice, heat the rice following packet directions. Set aside to cool slightly. Transfer the rice to a heatproof serving bowl with the mango, spring onion and chilli, if using. Toss to combine.

  5. Step 5

    Combine the lemon juice, oil, mixed spice and garlic in a small bowl. Season. Pour over the rice mixture and toss to combine. Top with cucumber and mint.

  6. Step 6

    Slice ribs and serve with mango rice.

Recipe tip

COOK. STORE. SAVE. 
Use it up: Remove the meat from any leftover ribs and store in the fridge for up to 3 days. Add to sandwiches, tacos or soups.

Sticky pork ribs with mango rice

Sticky pork ribs with mango rice
  • Serves4
  • Cook time1 hour 45 minutes
  • Prep time25 minutes, + cooling time
Ingredients
  • 2 (about 1.5kg) Coles Australian Pork BBQ Rib Racks
  • 3/4 cup (185ml) barbecue sauce
  • 2 tbs apple cider vinegar
  • 2 tbs brown sugar
  • 1 tbs Worcestershire sauce
  • 3 tsp smoked paprika

Mango rice

  • 450g pkt microwavable basmati rice
  • 2 mangoes, stoned, peeled, cut into wedges
  • 2 spring onions, thinly sliced
  • 1 long green chilli, thinly sliced (optional)
  • 1/2 lemon, juiced
  • 2 tbs extra virgin olive oil
  • 1 tsp mixed spice
  • 1 garlic clove, crushed
  • 1 Lebanese cucumber, peeled into ribbons
  • 3/4 cup mint leaves
    Description

    This sticky pork ribs recipe is dairy free, and has the perfect balance of rich and sweet flavours thanks to the addition of mango.

    Method
    1. Step 1

      Place ribs in a large saucepan of cold water. Season. Bring to a simmer over medium heat. Cook for 50 mins or until tender. Drain. Set aside to cool slightly.

    2. Step 2

      Combine the barbecue sauce, vinegar, sugar, Worcestershire sauce and paprika in a small bowl. Season.

    3. Step 3

      Preheat oven to 200°C. Line a large roasting pan with foil. Arrange ribs in lined pan. Brush with three-quarters of the barbecue sauce mixture. Add ¼ cup (60ml) water to the pan. Cook, basting every 10-15 mins with remaining sauce, for 50 mins or until ribs are caramelised.

    4. Step 4

      To make the mango rice, heat the rice following packet directions. Set aside to cool slightly. Transfer the rice to a heatproof serving bowl with the mango, spring onion and chilli, if using. Toss to combine.

    5. Step 5

      Combine the lemon juice, oil, mixed spice and garlic in a small bowl. Season. Pour over the rice mixture and toss to combine. Top with cucumber and mint.

    6. Step 6

      Slice ribs and serve with mango rice.