Hoisin and rice wine braised beef ribs
Ingredients
Simple ingredients, wonderful result.
To serve:3 ingredients
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 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.
- 02
Step 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.
- 03
Step 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.
- 04
Step 4
Serve with sliced spring onions, cucumber batons, warmed Chinese pancakes and a dollop of hoisin sauce.
Tips
-
The ribs can be prepared a day or two early and gently warmed through to serve.
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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.
