Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers https://www.metro.ca/userfiles/image/recipes/cotes-levees-veau-braisees-cidre-salade-chilis-4588.jpg PT50M PT1H00M PT1H50M
Oven temperature: 170°C (325°F)Heat 2 Tbsp. (30 mL) oil in large skillet. Brown rack of veal a few minutes per side, in three batches. Reserve.Place bacon in casserole and pour in dollop of oil. Heat over medium high heat and let bacon cook until the bottom of the casserole is covered in oil. Add onions and apple and sauté for 10 minutes. Add cider, veal stock, chicken stock, whole grain mustard and half the apple jelly. Bring to boil. Add spare ribs. Cover and bake for 50 to 60 minutes, or until the ribs are very tender.Transfer ribs to oiled baking sheet. Brush with remaining apple jelly. Return to oven for 20 minutes. While the ribs are in the oven, purée the mixture in the casserole until it is very smooth. Reduce sauce over medium heat for 15 minutes, or until thick and creamy.Salad of Crisp Peppers:Heat 1/4 cup (60 mL) oil in a large skillet. Toss in all the peppers, and sauté until nicely browned and crisp. Remove from heat and transfer to a bowl. Add the basil, coriander, julienned apples and spinach. Season with salt and pepper. Add a little olive oil, and toss.Once the veal spare ribs are out of the oven, cut the ribs between the rib bones and arrange pieces on serving plates. Add some of the sauce and a mound of the pepper salad. Serve immediately.
6
5 1 5 5
sunflower oil, as needed 6 lb (3 kg) grain-fed veal spare ribs, in 6 sections 3 strips of bacon, each cut into 6 pieces 1 white onion, quartered 3 cortland apples, peeled and thinly sliced 1 cup (250 mL) cider 1 cup (250 mL) delicious brown veal stock 1 cup (250 mL) chicken broth 3 Tbsp. (45 mL) whole grain mustard 1/2 cup (125 mL) apple jelly
Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers

Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
6
servings
0:50
Preparation
1:00
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sunflower oil, as needed
  • 6 lb
    (3 kg)
    grain-fed veal spare ribs, in 6 sections
  • 3
    strips of bacon, each cut into 6 pieces
  • 1
    white onion, quartered
  • 3
    cortland apples, peeled and thinly sliced
  • 1 cup
    (250 mL)
    cider
  • 1 cup
    (250 mL)
    delicious brown veal stock
  • 1 cup
    (250 mL)
    chicken broth
  • 3 Tbsp.
    (45 mL)
    whole grain mustard
  • 1/2 cup
    (125 mL)
    apple jelly
  • salad of crisp peppers

  • 2
    hot red chilli peppers, seeded and sliced length-wise
  • 1
    hot green pepper, seeded and sliced length-wise
  • 0.500
    orange pepper, julienned
  • 0.500
    red pepper, julienned
  • 0.500
    yellow pepper, julienned
  • 6
    large leaves of basil, minced
  • 30
    stems of fresh coriander
  • 0.500
    cortland apple, with skin, julienned
  • 4
    handfuls baby spinach leaves

  • Salt and pepper to taste

  • a little olive oil
Imprimer ma sélection

Preparation

Oven temperature: 170°C (325°F)

Heat 2 Tbsp. (30 mL) oil in large skillet. Brown rack of veal a few minutes per side, in three batches. Reserve.

Place bacon in casserole and pour in dollop of oil. Heat over medium high heat and let bacon cook until the bottom of the casserole is covered in oil. Add onions and apple and sauté for 10 minutes. Add cider, veal stock, chicken stock, whole grain mustard and half the apple jelly. Bring to boil. Add spare ribs. Cover and bake for 50 to 60 minutes, or until the ribs are very tender.

Transfer ribs to oiled baking sheet. Brush with remaining apple jelly. Return to oven for 20 minutes. While the ribs are in the oven, purée the mixture in the casserole until it is very smooth. Reduce sauce over medium heat for 15 minutes, or until thick and creamy.

Salad of Crisp Peppers:

Heat 1/4 cup (60 mL) oil in a large skillet. Toss in all the peppers, and sauté until nicely browned and crisp. Remove from heat and transfer to a bowl. Add the basil, coriander, julienned apples and spinach. Season with salt and pepper. Add a little olive oil, and toss.

Once the veal spare ribs are out of the oven, cut the ribs between the rib bones and arrange pieces on serving plates. Add some of the sauce and a mound of the pepper salad. Serve immediately.

Source : Féd. des producteurs de bovins du Québec

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.