Asian Barbecued Ribs with Rice
8 precooked barbecued
pork ribs
2 medium carrots
˝ of a medium onion
1 small sweet yellow
pepper
2 Tbsp corn oil
1 teas hot chili oil
1 teas sesame oil
2 teas Penzey’s Smoked
Spanish Paprika
1 teas Penzey’s Cinnamon
1 teas Penzey’s Shallot
Salt
˝ teas Black Pepper
3 cups jasmine rice
15-20 large cashews
Directions
Reheat pork ribs in a 325
degree oven.
Chop onion, pepper and
carrot into medium sized pieces.
Pour corn oil, sesame oil
and hot chili oil into medium sized frying pan. Saute vegetables until onions begin to
carmelize.
Boil Water and prepare
jasmine rice according to instructions on rice packaging. Rice should be fluffy and light when
ready. (about 15-20 minutes)
As vegetables cook, toss
cashews into mixture and cook until cashews begin to brown on edges.
Season vegetable mixture with
Paprika, Cinnamon, Pepper and Shallot Salt during latter part of cooking
process.
Place pork ribs and
vegetable mixture over rice.
Serve Hot.
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