Uploaded April 2026 | Updated September 2026, 2 weeks ago
Delicious history in the making. I finally cracked the code on my favorite dish (spareribs). I ate these all the time as a young chef and I'd put this in front of anybody as the meatiest, best tasting plant based ever. Here's the newest best seller for any restaurant menu.
dereksarno.com
northspore.com
LION'S MANE ‘Spare ribs’ Vegan fish sauce caramel glaze
Serves 2 to 4
INGREDIENTS
The mushroom
• 1 to 2 large lion's mane mushrooms, cleaned and trimmed
• Neutral oil for searing and frying
The garlic water
• 12 cloves garlic, finely chopped
• Pinch of kosher salt
• Hot water to cover
The marinade and glaze
• ½ cup vegan fish sauce, preferably the pineapple-label variety
• ¾ cup confectionary sugar
• 3 tablespoon gluten-free soy sauce
• 1 tablespoon beetroot powder
• 1-2 whole Thai chili pepper
The coating
• 1 cup potato starch
• 1 cup gluten-free all-purpose flour
To finish
• Reserved fried garlic
• Fresh red and green Thai chilies
• Sliced cucumber, to serve
PREPARATION (the video shows the method)
Step 1. Press the mushrooms
Step 2. Make the garlic water.
Step 3. Build the marinade.
Step 4. Marinate..
Step 5. Fry the garlic.
Step 6. Coat and fry the riblets.
Step 7. Make the glaze.
Step 8. Plate..
Delicious history in the making. I finally cracked the code on my favorite dish (spareribs). I ate these all the time as a young chef and I'd put this in front of anybody as the meatiest, best tasting plant based ever. Here's the newest best seller for any restaurant menu.
dereksarno.com
northspore.com
LION'S MANE ‘Spare ribs’ Vegan fish sauce caramel glaze
Serves 2 to 4
INGREDIENTS
The mushroom
• 1 to 2 large lion's mane mushrooms, cleaned and trimmed
• Neutral oil for searing and frying
The garlic water
• 12 cloves garlic, finely chopped
• Pinch of kosher salt
• Hot water to cover
The marinade and glaze
• ½ cup vegan fish sauce, preferably the pineapple-label variety
• ¾ cup confectionary sugar
• 3 tablespoon gluten-free soy sauce
• 1 tablespoon beetroot powder
• 1-2 whole Thai chili pepper
The coating
• 1 cup potato starch
• 1 cup gluten-free all-purpose flour
To finish
• Reserved fried garlic
• Fresh red and green Thai chilies
• Sliced cucumber, to serve
PREPARATION (the video shows the method)
Step 1. Press the mushrooms
Step 2. Make the garlic water.
Step 3. Build the marinade.
Step 4. Marinate..
Step 5. Fry the garlic.
Step 6. Coat and fry the riblets.
Step 7. Make the glaze.
Step 8. Plate..
