Tangy Asian Spareribs with Shiitake Mushrooms

Recipe ingredients

• Water as needed
• 4½ lb. (2 kg) spareribs
• Asian Marinade
• ⅓ cup (80 mL) plum sauce*
• ¼ cup (60 mL) honey*
• ¼ cup (60 mL) soy sauce*
• 2 Tbsp. (30 mL) chopped fresh ginger
• ¼ cup (60 mL) sesame oil
• ¼ cup (60 mL) Irresistibles rice vinegar*
• 1 orange, coarsely chopped
• 1 lemon, coarsely chopped
• 1 tsp. (5 mL) hot pepper paste
• 1 tsp. (5 mL) five-spice powder
• Salt and pepper to taste 
• Mushrooms
• ¼ cup (60 mL) unsalted butter*
• 14 oz. (400 g) shiitake mushrooms, sliced

Preparation

Trim fat from spareribs.
In a big pot, bring water to a boil. Add spareribs, and simmer, covered, over low heat for 45 minutes or until meat is tender. Skim the scum off from time to time.
Transfer meat to a glass baking dish.
Marinade: combine all marinade ingredients except butter and mushrooms.
Pour 2/3 of marinade over the spareribs and refrigerate for 4 to 24 hours.
Preheat barbecue to medium.
Lay meat on the oiled grill and barbecue 7 – 8 minutes per side. Brush with remaining marinade during cooking to glaze meat.
Preheat a skillet over medium-high heat. Melt butter and brown mushrooms. Season. Serve with spareribs.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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