Asian cuisine

Barbecue ribs with soy sauce


  • ▪ 500g small ribs
    ▪ 10 fresh shiitake mushrooms
    ▪ 5 chicken thighs mushrooms
    ▪ 150g pumpkin
    ▪ 300g lettuce
    ▪ 1 cucumber
    ▪ 1/2 an onion
    ▪ 4 cloves of garlic
    ▪ 2 pieces of ripe pineapple
    ▪ 1/2 a pear

  • ▪ 20ml of honey
    ▪ 50ml red wine
    ▪ 120ml soy sauce
    ▪ 4ml Meizan sesame oil
    ▪ 50ml syrup
    ▪ 20g minced chili
    ▪ Ground ginger
    ▪ Pepper
    ▪ Chili powder


Step 1:

Cut off roots of the Shiitake and chicken thighs mushrooms, clean and slice them into 2-3 pieces. Wash the ribs with a mixture of water and salt. Chop the ribs into 4cm pieces. Use a knife to slice the meat and use the tip to score lines across the slices.

Step 2:

Peel the garlic, pear, and onion. Put them in a blender and blend. Pour the mix and combine with honey, wine, soy sauce, Meizan sesame oil, and sugar syrup, plus a pinch of pepper, ground ginger, and chili powder. Marinate the ribs with the blend you’ve just made, cover them completely and leave in the fridge for 2 hours. Wash and dry the lettuce. Wash the cucumber and slice.

Step 3:

Put the ribs on a baking tray and into an oven at 180°C for 25 minutes. Return to the oven for another 25 minutes to crisp the outside. Put the two types of mushroom, and diced pumpkin into the oven until golden and serve on a plate. Serve the barbecue ribs on a plate with the mushrooms, pumpkin, lettuce, and cucumber.

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