It took 10 tries to get the spareribs to the point that we’re ready to consider it a permanent part of our menu. 10 distinct, documented tries, blending different ratios of gluten’s and flours and pickles and onions and apples and vinegars and juices.

Because we want to show you an experience like one of our heroes and inspirations in Edmonton, Padmandi – vegan meats that aren’t just good vegan proteins – they’re good for the animal proteins and recipes they’re based on.

Take a look and tell us this isn’t something you want to try.

2 thoughts on “SpareRibs

  1. I was never a fan of the McRib, but I am sure your spareribs taste 1000% better. Looking forward to trying your dishes.


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