Glazed Pork Ribs With Fried Rice

• 1 None orange, zested and juiced
• 1/3 cup honey
• 2 tbsp whole-grain mustard
• 2 cloves garlic, minced
• 1/2 cup white wine, stock or water
• 1 1/2 lb pork spare ribs
• None None FOR THE FRIED RICE
• 2 tbsp vegetable oil
• 2 None large eggs, beaten
• 1 (13.5 oz) can sweet corn, drained
• 2 None spring onions, finely chopped
• 10.5 oz long grain rice, cooked, cooled
• 1 tbsp soy sauce

1. Combine orange zest, orange juice, honey, mustard, garlic and wine. Coat ribs in marinade, cover and chill for at least 30 mins, or preferably overnight.
2. Preheat oven to 425u0b0F. Line a baking tray with parchment paper. Arrange ribs on tray. Bake for 35-40 mins, until cooked through and sticky.
3. To make the fried rice, heat 1 tbsp vegetable oil in a wok or frying pan. Add eggs, swirling to coat base. Cook for 1-2 mins, until set. Remove and slice thinly. Set aside. Add remaining oil to wok. Stir-fry corn and spring onions for 1 min. Add rice and and soy sauce. Stir-fry for 4-5 mins, until hot. Toss omelette through rice.
4. Serve fried rice with ribs.

orange, honey, garlic, white wine, pork spare ribs, rice, vegetable oil, eggs, sweet corn, spring onions, long grain rice, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/32041 (may not work)