Orange glazed ribs with cucumber tiger salad and rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Orange glazed ribs with cucumber tiger salad and rice

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Orange glazed ribs with cucumber tiger salad and rice

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 1100 Calories/Serving

Our Northern Chinese–inspired tiger salad with crisp veggies, spicy jalapeños, and a sweet, spicy, nutty dressing is served with orange-glazed spare ribs and jasmine rice for a dinner that roars with flavor.  

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Cooked pork spare ribs (about 1½ pounds)
  • Sunbasket orange glaze (orange juice - honey - coconut aminos - rice vinegar - toasted sesame oil - garlic - ginger)
  • ¾ cup jasmine rice
  • 1 organic cucumber
  • 2 to 4 organic celery ribs (about 4 ounces total)
  • 3 organic scallions
  • 4 to 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sunbasket Asian vinaigrette (rice vinegar - gluten-free tamari - maple syrup - toasted sesame oil - garlic - ginger)
  • ½ tablespoon toasted sesame seeds

Nutrition per serving

Calories 1100, Total Fat 56g (72% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 1170mg (51% DV), Total Carb. 100g (36% DV), Fiber 4g (14% DV), Total Sugars 19g (Incl. 13g Added Sugars, 26% DV), Protein 45g
Contains: Tree Nuts (coconut), Soybeans, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the ribs

Heat the oven to 400ºF. Line a sheet pan [2 sheet pans] with foil.

Place the pork spare ribs on a large sheet [2 large sheets] of foil and sprinkle with 2 to 3 tablespoons [4 to 6 TBL] water. Bring 2 opposite sides of the foil to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal. 

Place the foil packet[s] on the lined sheet pan[s], sealed side up, and cook for 18 to 20 minutes. Remove from the oven and carefully unwrap the foil. Spread the orange glaze over the ribs, return to the oven, and cook with the foil unwrapped until the ribs are heated through and glazed, about 5 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 165ºF. Remove the ribs from the oven and let cool slightly.

While the ribs are cooking, prepare the rice.


Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

While the rice is cooking, prepare the salad.


Make the salad

  • Peel the cucumber if desired; cut the cucumber in half lengthwise, then thinly slice crosswise on the diagonal.
  • Peel off the strings from the celery if desired; thinly slice the celery on the diagonal.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.
  • Coarsely chop the cilantro.
  • If using, slice the jalapeño in half lengthwise, remove the seeds, then thinly slice on the diagonal. Wash your hands after handling.

In a large bowl, toss the cucumber, celery, white parts of the scallions, cilantro, and as much jalapeño as you like with the Asian vinaigrette. Season to taste with salt.


Transfer the ribs, rice, and tiger salad to individual plates. Garnish with the sesame seeds and green parts of the scallions and serve.

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Toss the salad.
  • Garnish the dish.