Tangy Asian Spareribs with Shiitake Mushrooms

Tangy Asian Spareribs with Shiitake Mushrooms
  • 6 servings
  • 0:30 Preparation
  • 0:45 Cooking
  • 5:15 Total Time

Ingredients

Add all
  • water

  • 4 1/2 lb
    (2 kg)

    spareribs

  • asian marinade

  • 1/3 cup
    (80 mL)

    plum sauce

  • 1/4 cup
    (60 mL)

    honey

  • 1/4 cup
    (60 mL)

    soy sauce

  • 2 Tbsp.
    (30 mL)

    chopped fresh ginger

  • 1/4 cup
    (60 mL)

    sesame oil

  • 1/4 cup
    (60 mL)

    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

  • mushrooms

  • 1/4 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.

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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