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Spareribs, homemade barbecue sauce and californian salad
Spareribs, homemade barbecue sauce and californian salad

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Spareribs, homemade barbecue sauce and californian salad

Preparation 45 minutes
Cooking time 2 hours
Servings 4


  • 2 kg (4 lb) pork spareribs
  • 1 onion, coarsely chopped
  • 3 garlic cloves, peeled
  • 1 bay leaf

Barbecue sauce:

  • 80 ml (1/3 cup) brown sugar
  • 60 ml (1/4 cup) lime or lemon juice
  • 45 ml (3 tbsp) soy sauce
  • 15 ml (1 tbsp) HP sauce
  • 160 ml (2/3 cup) ketchup
  • 5 ml (1 tsp) paprika
  • 5 ml (1 tsp) dried mustard
  • 5 ml (1 tsp) dried oregano
  • 1 ml (1/4 tsp) garlic powder


  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) lime juice
  • Salt and ground black pepper
  • 1 avocado, sliced
  • 1 orange, separated into segments
  • 1 grapefruit, separated into segments
  • 1 L (4 cups) lettuce of your choice, washed and torn into small pieces


  1. In a large saucepan, combine the spareribs, onion, garlic and bay leaf. Cover with water.
  2. Bring to a boil and let simmer for 1 hour and 15 minutes.
  3. Mix the barbecue sauce ingredients in a large, deep dish. Set aside.
  4. When the ribs are cooked, drain and place immediately in the sauce.
  5. Mix well to coat and let sit for at least 30 minutes.
  6. You can also cook the ribs in advance and marinate in the sauce for a few hours.
  7. Preheat oven to 200°C (400°F).
  8. Place the spareribs in an oven-safe dish.
  9. Brush with the sauce and cook in the oven for 20 to 30 minutes.
  10. Meanwhile, mix the oil and lime juice in a salad bowl. Season.
  11. Add the avocado, orange, grapefruit and lettuce.
  12. Toss gently and serve with the spareribs.
Availability in stores