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Grill-Seared Spare Ribs with Ginger-Soya Glaze https://www.metro.ca/userfiles/image/recipes/cotes-levees-gril-laquees-soya-gingembre-5252.jpg PT25M PT1H45M PT2H10M
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.
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4 x 3/4-1 lbs (4 x 350-454 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
Grill-Seared Spare Ribs with Ginger-Soya Glaze

Grill-Seared Spare Ribs with Ginger-Soya Glaze

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
1:45
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 3/4-1 lbs
    (4 x 350-454 g)
    spare ribs
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  • 1
    unpeeled garlic bulb
  • 6
    hot peppers
  • 2
    bay leaves
  • 2/3 cup
    (170 mL)
    soya sauce
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    FRANK'S REDHOT SAUCE

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    2 for $7.00

    354 ml SELECTED VARIETIES OR $3.99 EA.


  • 4 oz
    (115 g)
    sliced unpeeled fresh ginger
  • 1
    package demi-glace
  • 8 oz
    (225 g)
    sugar snap peas
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    MOLISANA PASTA

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    450 g SELECTED VARIETIES


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    SELECTED SIZES SELECTED VARIETIES


    SAVE $1.20
    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

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  • 3 Tbsp.
    (45 mL)
    unsalted butter
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    454 g SALTED OR UNSALTED


  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

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