8 pork spare ribs (1.3kg)
½ cup sweet chilli sauce
½ cup soy sauce
1½ cups long-grain white rice
1 bunch Chinese broccoli, trimmed
Fresh lime cheeks, to serve
Toss ribs in a large bowl with combined chilli sauce and soy sauce. Place in a single layer on an oiled wire rack in a large roasting pan lined with baking paper. Reserve remaining sauce mixture.
Cook in a hot oven (200C) for 25 minutes. Brush reserved sauce mixture over ribs, then pour any remaining sauce over ribs. Cook for a further 20 minutes. Remove from oven. Pour pan juices into a jug and skim off excess fat. Stir in enough boiling water to measure ½ cup.
Meanwhile, cook rice in a large saucepan of boiling water until tender. Drain. Boil, steam or microwave broccoli until tender. Drain.
Serve ribs with rice, broccoli, pan juices and lime cheeks.