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Steamed buns with sticky ribs

Steamed buns with sticky ribs

This is so much more than the sum of its parts. The only effort is tossing cucumber in vinegar, so you have a fresh, tangy counterpoint to the luscious meat.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 544g pack slow-cooked sticky Chinese-style ribs
  • ½ tsp caster sugar
  • 2 tbsp rice wine vinegar
  • ½ cucumber (about 160g)
  • 168g pack Japan Menyū 6 steamed buns
  • 1 salad onion, finely sliced
  • ¼ x 25g pack coriander, leaves picked

Method

  1. Preheat the oven to 200ºC, gas mark 6, and cook the ribs according to pack instructions. Meanwhile, in a mixing bowl, make your quick-pickled cucumber: dissolve the sugar and a pinch of salt in the vinegar. Finely slice the cucumber and add to the vinegar mixture; set aside until ready to serve.

  2. Once the ribs are cooked, carefully remove the bones (discard). Heat the steamed buns according to pack instructions, then fill with the meat from the glazed ribs, some of the sauce, the salad onion and coriander. Serve with the cucumber.

Cook’s tip

Add finely sliced chilli, carrot or radish to the cucumber pickle.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,834kJ/ 676kcals

Fat

28.5g

Saturated Fat

11.3g

Carbohydrates

59.9g

Sugars

24.7g

Fibre

5g

Protein

42.4g

Salt

2.4g

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