Garlic Ribs and Rice with Carmelized Vegetables

Ingredients:
8 spare ribs
Mikee Garlic Stir-Fry & Marinade
1 T olive oil, plus more for vegetables
1 tsp salt
1 cup short-grain white rice
2 medium onions, sliced
6 oz shiitake mushrooms, sliced
2 carrots, thinly sliced
kosher salt

Preheat oven to 350 degrees. Place ribs in pan and brush with sauce. Leave at room temperature for at least half an hour to marinade. Cover tightly and bake in oven for 45 minutes to 1 hour 15 minutes until soft and tender.

Meanwhile, bring water, 1 T oil and salt to a boil. Add rice, stir and cover. Lower heat to very low flame and simmer for 20 minutes. When rice is cooked fluff with a fork. Cover to keep warm.

Drizzle olive oil in non-stick pan. Heat over medium flame and saute onions, mushrooms and carrots until onions are translucent and mushrooms and carrots are fully cooked.

To serve: place a heaping spoon of rice on place and top with caramelized vegetables. Place 2 ribs on the plate and drizzle ribs and rice with sauce from the pan.