Glazed NZ Pork ribs with fried rice

Sticky and delicious NZ Pork ribs are served alongside a classic fried rice recipe for the ultimate weekend dinner

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Glazed pork ribs
  • 1 orange, finely grated zest and juice of
  • 1/4 cup honey
  • 2 tablespoon seeded mustard
  • 2 clove garlic, crushed
  • 750 gram NZ Pork spare ribs
  • 1/2 cup water, wine or stock (see notes)
Fried rice
  • 2 tablespoon vegetable oil
  • 2 eggs, beaten
  • 400 gram canned corn, drained and rinsed
  • 2 green onions, finely chopped
  • 3 cup cooked rice
  • 1 tablespoon soy sauce


Glazed pork ribs
  • 1
    In a large shallow dish, combine zest, juice, honey, mustard, garlic and liquid. Mix well. Add NZ Pork ribs, rubbing all over with marinade to coat. Cover and chill at least 30 minutes or overnight.
  • 2
    Preheat oven to very hot, 220°C. Line an oven tray with baking paper.
  • 3
    Arrange NZ Pork ribs on tray. Bake 35-40 minutes, until cooked through and sticky.
Fried rice
  • 4
    To make fried rice, heat 1 tablespoon vegetable oil in a wok or pan. Pour in eggs, swirling to coat base. Cook 1-2 minutes, until set. Remove and slice thinly. Set aside.
  • 5
    Heat 1 tablespoon oil in same wok. Add corn and green onions. Stir-fry 1 minute. Add cooked rice and and soy sauce. Stir-fry 4-5 minutes, until hot. Toss omelette through rice and serve with NZ Pork ribs.


Marinade needs 1/2 cup liquid. You can add water. wine or stock to make up quantity.

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