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Grill-Seared Spare Ribs with Ginger-Soya Glaze
2013-08-06
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.
4
Chef Ian Perreault
4
7
5
2
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
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
1:45
COOKING
2:10
TOTAL TIME
Ingredients
-
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
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
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.
