Mushroom Spare Ribs

I didn’t always love mushrooms, but lately I can’t seem to get enough. With so many varieties, each one brings its own flavor and texture.  In this dish they turn these ribs into something really rich umami and special.

Yield: 6–8 servings

Ingredients

4–5 lb bone-in spare ribs

2 tablespoons olive oil

12 oz assorted mushrooms (such as shimeji mushrooms, shiitake mushrooms, and cremini mushrooms), sliced

½ cup BBQ sauce (such as Sweet Baby Ray’s)

¼ cup hoisin sauce

1 cup beef broth

3 tablespoons soy sauce

4 cloves garlic, minced

1 tablespoon rice vinegar

2 tablespoons honey

Instructions

1. Preheat oven to 325°F.

   
   

2. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on both sides until nicely browned, about 3–4 minutes per side. Transfer to a 9x13 baking dish.

   
   

3. In the same pan, add the mushrooms and sauté for 5–7 minutes until softened and lightly caramelized.

   
   

4. Add the BBQ sauce, hoisin sauce, beef broth, soy sauce, garlic, rice vinegar, and honey to the pan. Stir to combine and bring to a gentle simmer.

   
   

5. Pour the mushroom sauce over the ribs, making sure they are well coated.

   
   

6. Cover the pan with parchment paper, then tightly with foil.

   
   

7. Bake for 3 hours, until the ribs are tender and the meat is pulling away from the bone.

   
   

8. Optional: For a thicker sauce, remove the ribs from the pan and transfer the sauce to a small pot. Bring to a simmer over medium heat. In a small bowl, whisk 1 tablespoon flour with 2 tablespoons water until smooth. Slowly pour the slurry into the simmering sauce, stirring constantly, and cook for 1–2 minutes until thickened. Return the sauce over the ribs

Recipe by Yocheved Shvarzblat

Photo by Sruly Fryde

Featured in Whisk by Ami Magazine