Slow-cooked back ribs with soy, orange and rosemary

Prep 0 h : 20 m
Cook 4 h : 0 m


  • (For 1.3kg beef back ribs, use 500g of sauce)

    1.3kg beef back ribs

    80ml hoisin sauce

    60ml honey

    50ml light soy sauce

    80ml dark soy sauce

    40ml oyster sauce

    80ml non-alcoholic mirin

    5g red chilli (chopped)

    20g spring onion (chopped)

    10g five-spice powder

    20g ginger (crushed)

    10g garlic (crushed)

    10g sugar

    5g coriander

    Rosemary, orange zest and bell pepper finely julienned, to serve


  • Place all liquid ingredients in a bowl and whisk.

    Add the rest of the ingredients to the mixing bowl and mix well.

    Cut individual ribs.

    Add the beef ribs to the marinade and ensure the marinade covers all ribs.

    Marinate for 24 hours.

    Place ribs in an ovenproof tray.

    Cover with cling wrap and cook in a combination oven at 100°C for four hours.

    Check that the meat is falling off the bone.

    Reduce the marinade sauce and glaze the ribs with it.

    Garnish with rosemary, orange and bell pepper.