Steamed buns with sticky ribs

Name: Steamed buns with sticky ribs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 544 g pack slow-cooked sticky Chinese-style ribs; ½ tsp caster sugar; 2 tbsp rice wine vinegar; ½ cucumber (about 160g); 168 g pack Japan Menyū 6 steamed buns; 1 salad onion, finely sliced; 25 g pack coriander, leaves picked

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

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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

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.
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.