We made this from Sylvia Tan's Singapore Heritage Food, a really good read if you're interested in local comfort food like Hainanese pork chops and Har Lok. Her recipes are simple and she doesn't make you make everything from scratch!


1kg prime ribs (we got ours from Giant Parkway)
1 cup soya beans, soaked in water for 1 hr (also from Giant)

sesame oil, hua tiao jiu, black pepper
... and the secret ingredient: bottle of hoi sin sauce (we used the one from lee kum kee)


Place ribs on a baking tray lined with a piece of foil large enough to cover the ribs completely. Pour hoisin sauce over both sides of the ribs. We used about half the bottle. Drizzle the sesame oil (1tbsp) and hua tiao jiu (3-4tbps) and finally the black pepper. We used more hua tiao jiu then the recipe asked for but still didn't taste any of it in the ribs, so perhaps even more is needed.

2. Wrap the ribs up in the foil and leave aside for a few hours. Apparently the best thing to do is to leave them overnight in the fridge, but we didn't have time for that.

While all this is happening, the soya beans would have been soaking for about an hour in a pot that you can use for boiling (so you dont have to use 2 bowls/pots).

Boil the beans until they are tender. Make sure there's enough water in the pot as it could take an hour or so. Once done, mix the beans with the ribs.

4. Pre-heat oven at 200C for about 10 min. Then place the whole tray with ribs and beans still covered in the middle of the oven and roast for 15 min. Turn down temperature to 180 C and cook for another hour or so. During last 15 min, open up the foil to brown the top.