Glazed Rib Hotpot
Glazed Rib Hotpot

Ingredients

Method

  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp chicken stock
  • 500g pork ribs, cut into individual ribs
  • 2 tbsp cornflour
  • 1 sliced garlic clove
  • 1 tbsp sesame oil
  • 1 tbsp ginger, grated
  • 4 spring onions, sliced
  • 1 red capsicum, sliced
  • 1 sweet potato, peeled and cut into chunks
  • 100g snowpeas
  • Mix together the hoisin, soy sauce, vinegar, and chicken stock in a bowl. Add the ribs, and leave to marinate for at least 30 mins. Heat the oven to 150C, drain the ribs (save the marinade) and toss in the cornflour. Heat the oil in a wok, and fry the ribs with the garlic, spring onion, and ginger until the meat is golden.
  • Season well, then pour in the marinade and 100ml of water. Tip the lot into a casserole, stir in the potato and capsicum, cover with the lid and cook for 50 mins in the oven. Add the spring onion, cook for 10 mins more, then serve. Delicious!
1 hr 15 mins
4 serving
This recipe pairs perfectly with the Chepstowe Vineyard Shiraz 2017 from Ballarat, Australia.

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