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.
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.
© Société des alcools du Québec, 2007
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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