Hoisin Glazed 'Riverview ' Bison Ribs

Zesty back ribs that your sure to enjoy!

Serves 4 


  • 1 kg bison back ribs (portioned into 2 or 3 ribs) 
  • 1 onion (fine chopped) 
  • 2 garlic cloves (minced) 
  • 2 stalks of lemongrass (finely chopped) 
  • 1-2 minced fresh red chilies/jalapenos/2ml. of dried red chili flakes 
  • 200 ml Hoisin sauce 
  • 400 ml Oyster sauce 
  • 200 ml Madras curry powder 
  • 50 ml Canola/Peanut oil 
  • salt & pepper to taste 


  1. Combine onion, garlic, lemongrass, chilies, Hoisin sauce, Oyster sauce, curry powder and oil together. 
  2. Using only half of the marinade, brush liberally over ribs. Season with salt and pepper. 
  3. Wrap ribs in foil and let sit in fridge overnight. 
  4. Cook ribs in foil in a 149 c (300 F) preheated oven for 2 hours or until fork tender (bones should easily part from meat with slight pressure). 
  5. Remove ribs from foil, brush more Hoisin glaze and place ribs on broiler for 5-7 minutes. 
  6. Before serving, again brush more sauce onto ribs.

Sign up to our e-newletter today to keep up to date with us!

* indicates required