Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers

Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers
  • 6 servings
  • 0:50 Preparation
  • 1:00 Cooking
  • 1:50 Total Time


Add all
  • sunflower oil, as needed

  • 6 lb
    (3 kg)

    grain-fed veal spare ribs, in 6 sections

  • 3

    bacon, each cut into 6 pieces

  • 1

    white onion, quartered

  • 3

    cortland apples, peeled and thinly sliced

  • 1 cup
    (250 mL)


  • 1 cup
    (250 mL)

    delicious brown veal stock

  • 1 cup
    (250 mL)

    chicken broth

  • 3 Tbsp.
    (45 mL)

    whole grain mustard

  • 1/2 cup
    (125 mL)

    apple jelly

  • salad of crisp peppers

  • 2

    hot red chilli peppers, seeded and sliced length-wise

  • 1

    hot green pepper, seeded and sliced length-wise

  • 0.500

    orange pepper, julienned

  • 0.500

    red pepper, julienned

  • 0.500

    yellow pepper, julienned

  • 6

    basil, minced

  • 30

    fresh coriander

  • 0.500

    cortland apple, with skin, julienned

  • 4

    baby spinach leaves

  • Salt and pepper to taste

  • a little olive oil


Oven temperature: 170°C (325°F)

Heat 2 Tbsp. (30 mL) oil in large skillet. Brown rack of veal a few minutes per side, in three batches. Reserve.

Place bacon in casserole and pour in dollop of oil. Heat over medium high heat and let bacon cook until the bottom of the casserole is covered in oil. Add onions and apple and sauté for 10 minutes. Add cider, veal stock, chicken stock, whole grain mustard and half the apple jelly. Bring to boil. Add spare ribs. Cover and bake for 50 to 60 minutes, or until the ribs are very tender.

Transfer ribs to oiled baking sheet. Brush with remaining apple jelly. Return to oven for 20 minutes. While the ribs are in the oven, purée the mixture in the casserole until it is very smooth. Reduce sauce over medium heat for 15 minutes, or until thick and creamy.

Salad of Crisp Peppers:

Heat 1/4 cup (60 mL) oil in a large skillet. Toss in all the peppers, and sauté until nicely browned and crisp. Remove from heat and transfer to a bowl. Add the basil, coriander, julienned apples and spinach. Season with salt and pepper. Add a little olive oil, and toss.

Once the veal spare ribs are out of the oven, cut the ribs between the rib bones and arrange pieces on serving plates. Add some of the sauce and a mound of the pepper salad. Serve immediately.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007