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Tangy Asian Spareribs with Shiitake Mushrooms https://www.metro.ca/userfiles/image/recipes/cotes-levees-asiatiques-agrumes-vinaigre-riz-shiitake-5453.jpg PT30M PT45M PT5H15M
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.
6
water 4 1/2 lb (2 kg) spareribs
Tangy Asian Spareribs with Shiitake Mushrooms

Tangy Asian Spareribs with Shiitake Mushrooms

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:30
Preparation
0:45
COOKING
5:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bold & full flavoured

Bold & full flavoured

A texture you’ll appreciate.
A dark, full-bodied beer with a roasted malt flavour and hints of chocolate and coffee. Its taste is slightly to moderately sweet.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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