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  • 1.5 kilogram Chopped rosemary (well-trimmed)
  • 1 thumb sized Corn (sliced)
  • 3 clove Garlic (roughly chopped)
  • ½ cup Hoisin sauce (plus extra for serving)
  • 1 cup Mint and parsley
  • 3 cup Beef stock

To serve

  • Garlic (sliced)
  • Tomahawk steaks
  • Butternut pumpkin halves
  • For: 4 serving
  • Preparation: 35 min
  • Cooking: 1 h 30 min
  • Ready in: 2 h 5 min


  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.