Grill-Seared Spare Ribs with Ginger-Soya Glaze

Grill-Seared Spare Ribs with Ginger-Soya Glaze
  • 4 servings
  • 0:25 Preparation
  • 1:45 Cooking
  • 2:10 Total Time


Add all
  • 4 x 3/4-1 lbs
    (4 x 350-450 g)

    spare ribs

  • 1

    unpeeled garlic bulb

  • 6

    hot peppers

  • 2

    bay leaves

  • 2/3 cup
    (170 mL)

    soya sauce

  • 4 oz
    (115 g)

    sliced unpeeled fresh ginger

  • 1

    package demi-glace

  • 8 oz
    (225 g)

    sugar snap peas

  • 3 Tbsp.
    (45 mL)

    unsalted butter

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • Salt and pepper to taste


Preheat the barbecue to high.

Remove any excess fat on the ribs; season and oil lightly.

Sear the ribs on the grill.

In a large pot, place the ribs with the garlic bulb, 4 hot peppers, 2 bay leaves, 1/4 cup (60 mL) soya sauce and half the ginger. Cover with cold water and cook about 11/2 hours over medium heat.

In a large frying pan, prepare the demi-glace sauce according to package instructions.

Add 3/8 tasse (100 mL) soya sauce, the remaining ginger, and 2 hot peppers and cook gently over medium heat; add the ribs and glaze completely. When the sauce has reduced considerably, whisk in 5 tsp. (25 mL) of butter to give it shine. Set aside.

In a pot of boiling water with lots of salt, blanch the peas for about 3 minutes; drain well.

In a frying pan, place 25 mL (5 tsp.) of olive oil and 25 mL (5 tsp.) of butter; sauté the peas for about 2 minutes. They should still be crisp. Season and set aside.

In a plate, place the peas in the centre and the ribs on top. Drizzle a line of sauce around the meat and then some on the meat itself.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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