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Hoisin and rice wine braised beef ribs

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1.5kg Beef ribs, well-trimmed
1 thumb sized piece Ginger, sliced
3 cloves Garlic, roughly chopped
½ cup Hoisin sauce, plus extra for serving
1 cup Rice wine
3 cups Beef stock
Sliced spring onion, cucumber batons and Chinese pancakes, to serve


1 Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Rub the ribs with vegetable oil and sear for 8 minutes or until well coloured on all sides.
2 Add the ginger and garlic and cook for 30 seconds or until fragrant. Add the hoisin sauce, rice wine and stock and bring up to the boil. Cover with a lid and place in the oven for 2½ hours or until the meat is very tender.
3 When cool enough to handle, shred the meat off the bone. Strain the sauce and skim off any fat. Mix the shredded meat with a bit of the sauce to keep it juicy.
4 Serve with sliced spring onions, cucumber batons, warmed Chinese pancakes and a dollop of hoisin sauce.


1 The ribs can be prepared a day or two early and gently warmed through to serve.
2 The best way to remove all fat from the sauce is to chill it and allow the fat to solidify before simply spooning it off.