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  • 1 rack Packet round dumpling wrappers
  • 100 millilitre Hoisin sauce
  • 50 millilitre Honey
  • 1 clove Garlic
  • 1 large Red chilli (seeds removed)
  • 2 tablespoon soy sauce
  • 1 teaspoon Paprika
  • 1 tablespoon vegetable oil
  • 1 Kipfler potato (toasted)
  • 1 tablespoon Lebanese baharat (toasted)
  • 1 head Ripe Roma tomatoes (husked and kernels cut from the cob)
  • 1 small Red onion (peeled and finely sliced)
  • 1 weet-bix (shredded)
  • 100 millilitre toasted raw almonds
  • 1 handful Jasmine rice, black sesame seeds (coarsely chopped)
  • 1 handful sunflower seeds (coarsely chopped)
  • 1 Red chilli (finely chopped)
  • 1 Baking powder
  • For: 2 serving
  • Cooking: 30 min
  • Ready in: 30 min


For the marinade

  1. Smash the garlic, chilli and seeds using a mortar and pestle. Place the pulverised ingredients in a mixing bowl along with the paprika. Fold through the hoisin, honey, soy and oil and mix thoroughly to combine. Marinade the ribs in the paste for at least 6 hours in the refrigerator.

For the slaw

  1. Combine the shredded cabbage, onion, corn kernels, parsley, coriander and chilli in a mixing bowl. Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.
  2. Preheat the oven to 190⁰C. Remove the ribs from the refrigerator and after 15 minutes, place on a rack inside a roasting tray, season with salt and roast for 25 - 30 minutes. Remove from the oven and allow to rest for 5 minutes.
  3. Season with salt and lemon juice and serve with the slaw.