Asian Back Ribs Food

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SWEET AND SPICY ASIAN BARBECUED RIBS



Sweet and Spicy Asian Barbecued Ribs image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish

Steps:

  • Preheat a grill to approximately 250 degrees F.
  • Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
  • While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
  • After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHINESE BBQ RIBS WITH HOISIN SAUCE



Chinese BBQ Ribs with Hoisin Sauce image

Provided by Elaine

Time 5h

Number Of Ingredients 15

800 g ribs
black pepper
1 tbsp. toasted white sesame seeds for garnishing
2 cloves garlic (finely chopped)
1 tsp. cumin powder + 1 tsp. Chinese five spice powder as a dry dip mix (optional)
2 tbsp. hoisin sauce
2 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine or rose wine
1 tbsp. honey
1/4 tsp. Chinese five spice powder
1 thumb ginger (sliced)
1 tbsp. honey
1/2 tbsp. previous marinating sauce
1/2 tbsp. hot water

Steps:

  • Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
  • Whisk all of the marinating sauce in a bowl. Pour the marinating sauce to the ribs. Set aside for at least 4 hours or overnight in fridge.
  • Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C.
  • Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degree C. Continue roasting for around 10 minutes until well colored.

ASIAN-STYLE BABY BACK RIBS



Asian-Style Baby Back Ribs image

The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites! -Esther J. J. Danielson, San Marcos, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 17

1-1/2 pounds pork baby back ribs
4-1/2 teaspoons molasses
1 tablespoon garlic salt
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
GLAZE:
1/2 cup reduced-sodium soy sauce
3 tablespoons thawed pineapple juice concentrate
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 teaspoon lemon juice
1 teaspoon stone-ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
Chopped green onion

Steps:

  • Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender., In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

Nutrition Facts : Calories 787 calories, Fat 47g fat (17g saturated fat), Cholesterol 184mg cholesterol, Sodium 5848mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 43g protein.

ASIAN-SPICED BABY BACK RIBS



Asian-Spiced Baby Back Ribs image

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 15

1 orange
Kosher salt
3/4 cup packed light brown sugar
1 piece star anise
1 teaspoon pickling spice
2 slices ginger, plus 1 teaspoon grated peeled ginger
3 1-pound racks baby back pork ribs
2 teaspoons vegetable oil
1 clove garlic, grated
1/4 cup dry sherry
1/3 cup low-sodium chicken broth
1/3 cup balsamic vinegar
1/4 cup low-sodium soy sauce
Freshly ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve. Remove from the heat and add 4 cups cold water; let cool to room temperature.
  • Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off. Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight.
  • Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger; cook 1 minute. Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes. Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.)
  • Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
  • Remove the ribs from the brine and pat dry. Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour. Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes. Transfer to a cutting board and slice into ribs. Serve with the reserved sauce.

ASIAN BACK RIBS



Asian Back Ribs image

Hoisin sauce and chopped ginger and scallions bring an Asian-inspired flair to these tender, slow-roasted baby back ribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h20m

Yield 4

Number Of Ingredients 8

2 racks Smithfield® All Natural Fresh Pork Baby Back Ribs, cut into 3- to 4-rib sections
2 cups hoisin sauce
¼ cup rice wine vinegar
4 cloves garlic, minced
3 tablespoons minced fresh ginger
1 tablespoon red chili flakes
2 teaspoons brown sugar
3 tablespoons chopped scallions or green onions

Steps:

  • Mix together all ingredients except ribs and scallions. Place rib pieces in resealable plastic bag; pour about 3/4 marinade over ribs. Seal bag and refrigerate for 2 hours or up to overnight. The longer you can marinate, the longer the flavors have time to work into the ribs.
  • Heat oven to 325 degrees F. Remove rib pieces from marinade and place on a large enough piece of aluminum foil to loosely encase ribs. Spoon some of the marinade over the ribs; fold foil over ribs and seal.
  • Place rib package in roasting pan and place in the 325 degree F. oven. Cook until ribs are tender, about 2 hours.
  • Turn oven up to 450 degrees F. Remove ribs from foil and place back on roasting pan, meat side up. Return ribs to oven and roast until nicely browned and glazed.
  • Coat ribs with reserved marinade and sprinkle with scallions. Serve with jasmine rice.

Nutrition Facts : Calories 1263.3 calories, Carbohydrate 61.6 g, Cholesterol 279.2 mg, Fat 84.9 g, Fiber 4.4 g, Protein 59.6 g, SaturatedFat 30.5 g, Sodium 2308.1 mg, Sugar 37.3 g

CHINESE SPARERIBS



Chinese Spareribs image

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 2

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

Steps:

  • In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g

ASIAN RIBS



Asian Ribs image

My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. -Julie Ko, Rogers, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings (about 4 cups sauce).

Number Of Ingredients 11

6 pounds pork baby back ribs, cut into serving-size pieces
1-1/3 cups packed brown sugar
1 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup minced fresh gingerroot
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/4 cup cold water
Thinly sliced green onions and sesame seeds, optional

Steps:

  • Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.

Nutrition Facts : Calories 902 calories, Fat 51g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1891mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 0 fiber), Protein 48g protein.

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Provided by Lillian Chou

Categories     Blender     Garlic     Ginger     Pork     Bake     Broil     Quick & Easy     Fall     Winter     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

ASIAN RIBS



Asian Ribs image

Make and share this Asian Ribs recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs pork back ribs
1/2 cup hoisin sauce
1/3 cup ketchup
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sesame oil
2 teaspoons grated gingerroot
3 garlic cloves, chopped fine

Steps:

  • Cut ribs into 4 rib sections, place ribs in large saucepan or dutch oven.
  • Add water to cover and bring to boil.
  • Reduce heat, cover and simmer for 1 hour or until ribs are tender.
  • Drain.
  • Heat oven to 350°F.
  • Line 15x10x1-inch baking pan with foil.
  • Place wire rack in foil-lined pan.
  • Spray rack and foil with nonstick spray.
  • In a small bowl, combine all sauce ingredients, blend well.
  • Place ribs on rack, spoon most of the sauce over ribs.
  • Bake in 350°F oven for 30 minutes or until ribs are glazed and hot, basting with remaining sauce every 10 minutes.
  • (Ribs can be finished on barbecue).

STICKY ASAIN RIBS



Sticky Asain Ribs image

This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.

Provided by Jennifer Grissom

Categories     Main Course

Number Of Ingredients 16

2.25 pounds baby back pork ribs
1/2 cup brown sugar
1/2 teaspoon kosher salt - course
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup honey
1 tablespoon rice wine vinegar
1 tablespoon ginger, fresh grated
2 teaspoons sesame oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat the oven to 300 degrees Fahrenheit.
  • On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
  • Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
  • Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
  • Bake the covered ribs for 2 - 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.
  • Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.
  • When desired rib tenderness is reached, remove the foil.
  • Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize.
  • Garnish with any left over sauce, sesame seeds, and sliced green onions.

Nutrition Facts : Calories 642 kcal, Carbohydrate 66 g, Protein 34 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 2072 mg, Fiber 1 g, Sugar 62 g, ServingSize 1 serving

CHINESE SPARE RIBS RECIPE



Chinese spare ribs recipe image

A delicious Chinese style braised pork ribs that only take fifteen minutes to prepare.

Provided by KP Kwan

Categories     Main

Time 3h15m

Number Of Ingredients 16

1 stick of meaty spare rib, about 600g
4 g cornflour, mix with 1 tablespoon of water
Scallion to garnish
30 ml vegetable oil
15 g ginger, cut into slices
15 g chopped garlic, whole clove
2 stalks of scallion, about 15g
1 star anise, (about 7 star-point)
1 stick cinnamon, about 5 cm length
2 tablespoons fermented soybean paste
2 tablespoons light soy sauce
4 teaspoons oyster sauce
2 teaspoons sugar
1 teaspoon sesame oil
4 tablespoons Shaoxing wine
1500 ml water

Steps:

  • Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
  • Blanch for 5 minutes. Remove the pork rib and discard the water.
  • Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
  • Add ingredients C. Bring it to a boil.
  • Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
  • Turn over the spare rib occasionally.
  • After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
  • Remove the spare ribs and place it on a serving plate.
  • Pour the thickened sauce over the spare rib.
  • Garnish with scallion.

Nutrition Facts : Calories 2346 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 485 milligrams cholesterol, Fat 176 grams fat, Fiber 4 grams fiber, Protein 102 grams protein, SaturatedFat 45 grams saturated fat, ServingSize spare rib (600g), Sodium 4746 grams sodium, Sugar 56 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 92 grams unsaturated fat

ASIAN-STYLE BABY BACK RIBS



Asian-Style Baby Back Ribs image

There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding of ginger, lemongrass, and chile in the braising liquid and the subtly spiced hoisin glaze. Despite the ribs' refined taste, they're properly messy, perfect with beer -- and invariably met with demands for more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 18

3 tablespoons safflower oil
1 rack baby back ribs, split in half (about 3 1/2 pounds)
5 ounces fresh ginger (about 5 inches), thinly sliced
3 garlic cloves, sliced
1/4 cup finely chopped lemongrass
1 dried Thai chile
2/3 cup tamari or soy sauce
5 cups water
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup hoisin sauce
2 garlic cloves, minced
1/4 cup tamari or soy sauce
1/4 cup honey
1/8 teaspoon five-spice powder
1 dried Thai chile
1/2 teaspoon finely grated orange zest
2 tablespoons Champagne vinegar

Steps:

  • Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
  • Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
  • Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
  • Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)



Sticky Asian Ribs Recipe (in the OVEN!) image

Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.

Provided by Steph

Categories     Main Course

Yield 6

Number Of Ingredients 18

3 pounds baby back ribs (about 2 slabs)
1/2 cup brown sugar
1 Tablespoon dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon salt
1 teaspoon pepper
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon sriracha
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Tablespoon sesame seeds
2 green onions (diced)

Steps:

  • Preheat oven to 275 degrees.
  • Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
  • In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
  • Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
  • Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
  • While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
  • In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
  • Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
  • Top with sesame seeds and green onions.

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons chopped peeled gingerroot
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 lbs baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

CHINESE-STYLE GRILLED PORK RIBS



Chinese-Style Grilled Pork Ribs image

This Chinese-style pork rib recipe utilizes the deep flavors of hoisin and five-spice powder coupled with sweet honey and the saltiness of soy sauce.

Provided by Derrick Riches

Categories     Dinner     Entree

Time 48m

Yield 6

Number Of Ingredients 17

For the Ribs:
2 racks baby back ribs (trimmed and cut into individual ribs)
Garnish: 5 green onions (finely chopped)
Garnish: 2 to 3 tablespoons toasted sesame seeds
For the Marinade:
1/2 cup soy sauce
1/3 cup dry sherry
1/4 cup hoisin sauce
2 tablespoons brown sugar
2 tablespoons honey
3 cloves garlic (minced)
2 teaspoons ginger (minced)
2 1/2 teaspoons cider vinegar
2 teaspoons sesame oil
1 teaspoon chili paste
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon white pepper

Steps:

  • Gather the ingredients.
  • Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.
  • Gather the marinade ingredients.
  • In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.
  • Place the ribs into a resealable plastic bag (you might need to use 2 or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.
  • Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
  • Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.
  • Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.

Nutrition Facts : Calories 156 kcal, Carbohydrate 21 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 1504 mg, Sugar 14 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

More about "asian back ribs food"

EASY ASIAN BABY BACK RIBS RECIPE - THE MOM 100
easy-asian-baby-back-ribs-recipe-the-mom-100 image
I created this baby back ribs recipe as my Father’s Day gift to my husband Gary, who loves ribs more than any one else I know, with the …
From themom100.com
5/5 (1)
Category Main Course
Cuisine Asian
Total Time 1 hr 45 mins
  • In a food processor or blender, first finely mince the garlic and scallions. Add the hoisin, ketchup, vinegar, soy sauce, mirin or dry sherry, and honey and process until well blended.
  • Pour the sauce into a plastic container with a lid, large enough to hold the ribs, or it’s quite handy to marinate the ribs in a large heavy duty-zipper top bag. Add the ribs to the marinade and turn so they are well-coated. Marinate the ribs for at least 4 hours, and up to a day in the fridge (or not; see Note again).
  • To bake the ribs and finish them on the grill, preheat the oven to 300°F. (See above for directions on how to bake these ribs completely in the oven, or how to make these ribs completely on the grill.) Place the ribs meaty side up, in two rimmed baking sheets that have been lined with aluminum foil, (you do not want to skip this step). Bake the ribs for 1 hour. Shortly before the hour is up, preheat the grill to medium.
  • Arrange the ribs on the grill, meatier side down to start, and grill for about 20 minutes, turning the ribs frequently so they won’t burn, and basting them with any marinade that remains in the pan as you go. Don’t wander away. Remove the ribs from the grill and let them sit for about 5 or 10 minutes before slicing them. Serve hot or warm.


GLAZED ASIAN BABY BACK RIBS RECIPE - RATHA CHAU | FOOD …
glazed-asian-baby-back-ribs-recipe-ratha-chau-food image
Preheat the oven to 350°. In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt. Rub the spice mix on both …
From foodandwine.com
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Total Time 1 hr 30 mins
Servings 4
  • Preheat the oven to 350°. In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt. Rub the spice mix on both sides of the ribs and transfer them to a large rimmed baking sheet. Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet and cover with foil. Roast the ribs for about 1 hour, until just tender.
  • Meanwhile, in a blender, combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth. Transfer the glaze to a bowl.
  • Rinse out the blender. Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth. Season the cilantro sauce with salt and transfer to a serving bowl.
  • Remove the ribs from the oven. Preheat the broiler and position a rack 8 inches from the heat source. Pour off any liquid on the baking sheet. Brush half of the chutney glaze on the ribs and broil for about 4 minutes, until they are sizzling and browned. Turn the racks and brush with the remaining glaze. Broil for 4 minutes longer, until browned. Transfer the racks to a cutting board and cut in between the bones. Serve the ribs, passing the cilantro sauce on the side.


ASIAN BEEF RIBS RECIPE - A SPICY PERSPECTIVE
asian-beef-ribs-recipe-a-spicy-perspective image
Preheat the oven to 350 degrees F. Place the beef ribs in a large roasting pan and pat dry. Then mix the Musselman's Apple Butter, seasoned …
From aspicyperspective.com
5/5 (4)
Total Time 3 hrs 40 mins
Category Main Course
Calories 402 per serving
  • Then mix the Musselman's Apple Butter, seasoned soy, Sriracha, fish sauce, and garlic in a medium bowl. Brush half of the sauce over the ribs and save the rest for later. Cover tightly with foil and bake for 3 hours, until the meat easily pulls off the bone.
  • Preheat the grill to high heat. Allow the beef ribs to rest for 15 minutes, then cut them apart between the bones. Brush them with more sauce and grill the ribs for 5-10 minutes per side until and crust or "bark" forms on the outside. Sprinkle with green onions, and serve warm, with a side of kimchi.


ASIAN STICKY SLOW COOKER RIBS [+ VIDEO] - OH SWEET BASIL
asian-sticky-slow-cooker-ribs-video-oh-sweet-basil image
Filed under: Asian, Back To School, Dairy Free, Dinner, Family Reunion Food, Fathers Day, Football Food, Pork, Slow Cooker, Videos We are …
From ohsweetbasil.com
Ratings 63
Calories 771 per serving
Category 50+ Homemade Condiment Recipes


CHINESE FIVE-SPICE PORK RIBS RECIPE | BON APPéTIT
chinese-five-spice-pork-ribs-recipe-bon-apptit image
Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure …
From bonappetit.com
4.4/5 (53)
Servings 4-6
  • Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
  • Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100–115 minutes. If racks of ribs you're cooking are much smaller than called for, check early—they'll cook in less time.
  • Meanwhile, whisk ½ cup hoisin sauce, ½ cup soy sauce, 3 Tbsp. honey, and remaining 1 tsp. Chinese five-spice powder in a small saucepan to combine.
  • Peel and finely grate 4" piece ginger and 5 garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2–3 minutes longer. Cover pot; set aside until ribs are ready.


BEST-EVER STICKY ASIAN RIBS - APPLE OF MY EYE
best-ever-sticky-asian-ribs-apple-of-my-eye image
Bring to a boil and cook for 20 minutes. Drain and set aside. In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, …
From apple-of-my-eye.com
Estimated Reading Time 3 mins


10 BEST ASIAN STYLE PORK RIBS RECIPES | YUMMLY
10-best-asian-style-pork-ribs-recipes-yummly image
Asian Pork And Shrimp Noodles w/Cocomilk JeffersonFaudan. noodles, oyster sauce, minced onion, shrimps, minced garlic, salt and 9 more. Guided. Chinese Hoisin Pork Ribs Yummly. baby back ribs, chicken broth, …
From yummly.com


ASIAN-STYLE BABY BACK RIBS RECIPE - KATE HEDDINGS | FOOD ...
Set the ribs on the prepared baking sheets, meaty side down, and roast in batches for 30 minutes. Baste the ribs with the reserved marinade twice during baking and turn after …
From foodandwine.com
Servings 6
  • In a food processor, combine the garlic, ginger, red pepper jelly, hoisin sauce, soy sauce, cilantro, rice vinegar, lime juice, sesame oil and chili-garlic sauce. Pulse until smooth.
  • Set the racks in a large baking dish and slather with the marinade. Cover and refrigerate overnight. Bring to room temperature before proceeding.
  • Preheat the oven to 400°. Line 3 large rimmed baking sheets with foil. Remove the ribs from the marinade; reserve the marinade. Cut each rack in half so that each piece has 4 to 5 ribs. Set the ribs on the prepared baking sheets, meaty side down, and roast in batches for 30 minutes. Baste the ribs with the reserved marinade twice during baking and turn after 15 minutes.
  • Preheat the broiler. Baste the ribs again and broil 3 inches from the heat for about 3 minutes, or until nicely glazed. Let the ribs rest for 10 minutes, then cut down between them and serve.


SLOW COOKED ASIAN BABY BACK RIBS - TENDER & IRRESISTIBLE ...
Instructions. Preheat oven to 250º. Line rimmed baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet, meaty side up, and pour …
From thatskinnychickcanbake.com
4.9/5 (8)
Total Time 5 hrs 10 mins
Category Entrees
Calories 697 per serving
  • Preheat oven to 250º. Line rimmed baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet, meaty side up, and pour beer around perimeter. Cover top of ribs with foil and fold down around edges to seal. Bake for 5-6 hours.
  • Make glaze by combining the rest of the ingredients in a saucepan. Simmer 30-40 minutes, till reduced to a cup or less. Strain into a clean container and let cool. Glaze should become slightly thick and syrupy as it cools.
  • After 5 hours or so, remove the foil and brush the ribs with the glaze. Increase the oven temperature to 350º and continue to brush the ribs with the glaze every 10 minutes for 40 minutes or till glaze is almost gone and ribs are browned


EASY OVEN-BAKED ASIAN BABY BACK RIBS - LINDYSEZ | RECIPES
Instructions. Heat oven to 300°F. Set the rack of ribs onto a large piece of heavy-duty aluminum foil (large enough to fully wrap the ribs for baking), meaty side down. Use 1 …
From lindysez.com
Cuisine Lindysez Fusion
Category Pork
Servings 2
Total Time 2 hrs 10 mins
  • Set the rack of ribs onto a large piece of heavy-duty aluminum foil (large enough to fully wrap the ribs for baking), meaty side down. Use 1 teaspoon and spread the chili garlic sauce on the backside of the ribs, then spread 1 tablespoon of the black bean garlic sauce over all the meat. Mix the ginger and garlic together, and take 1/3 of the mixture and spread over the backside of the meat. Flip the meat over, and cover the meaty side, in the same order with the remaining ingredients.
  • Bring the foil together over the meat and roll to close, then roll and close the sides to fully enclose the meat. Place the packet on a cookie sheet and then cook in the oven for 2 to 2 1/2 hours.
  • Step 2Remove the cookie sheet from the oven and set the oven to broil. Place the rack to 5 inches from the flame. Open the foil fully, then brush the hoisin sauce over the top of the meat, stick under the broiler for about 2 - 3 minutes, or until the sauce begins to brown. Remove the ribs from the broiler and set onto a cutting board. Cut into servings sizes and garnish with green onions and sesame seeds, if desired.


INSTANT POT STICKY ASIAN RIBS 甘辛 ... - JUST ONE COOKBOOK
Line a baking sheet with aluminum foil and place a wire rack. Transfer the ribs from the Instant Pot to the wire rack. Brush with the sauce on both sides of the ribs. Place into oven …
From justonecookbook.com
4.5/5 (115)
Total Time 1 hr 25 mins
Category Main Course
Calories 838 per serving
  • In a small bowl, mix together all the dry rub ingredients: 2 tsp salt, 1 tsp freshly ground black pepper, 2 tsp shichimi togarashi, and ¼ tsp white pepper.
  • In a small saucepan, combine ¼ cup sake, ¼ cup mirin, ½ cup soy sauce, 1 Tbsp rice vinegar, 4 Tbsp brown sugar, and 3 Tbsp honey.
  • Place the metal steam rack into a 6-QT Instant Pot. Add 1 cup water and ¼ cup apple cider vinegar.


ASIAN GRILLED BEEF RIBS - IT'S WHAT'S FOR DINNER

From beefitswhatsfordinner.com
Cuisine Asian/Indian
Category Entrée
Servings 6
Total Time 2 hrs 30 mins
  • Combine ketchup, mustard, hoisin, jalapeño pepper, ginger and water in small bowl; whisk until blended. Reserve 1/2 cup marinade for basting; add brown sugar and set aside.
  • Place beef Ribs in shallow pan or extra large food safe plastic bag; add remaining marinade. Turn to coat. Cover pan tightly or close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally.
  • Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center.
  • Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender.


HOW TO MAKE SLOW COOKER ASIAN STYLE RIBS - CHEF SAVVY
Grill these Asian baby back ribs on the top rack of your grill with just the dry rub on them for about an hour, or until the meat is cooked and the meat inside reaches 145ºF. It’s a …
From chefsavvy.com
5/5 (1)
Total Time 8 hrs 10 mins
Category Main Course
Calories 509 per serving
  • Pat the ribs dry with paper towels to remove any excess moisture. Rub the ribs with the dry rub. Place in the slow cooker. You can either curl the whole rack in the slow cooker or cut into 4 pieces like I did.


CHINESE SWEET AND SOUR RIBS | HEALTHY NIBBLES BY LISA LIN
When purchasing back ribs, try to find ribs that are sold in long strips that are between 1 to 1.5 inches wide (see photo above). These strips of ribs are usually easier to find …
From healthynibblesandbits.com
Ratings 18
Calories 338 per serving
Category Side Dish
  • Before slicing the ribs into smaller pieces, check the bone side of the ribs and remove any membrane (or silverskin) that’s covering the bones (it’s a relatively thick white layer). The silverskin can turn leathery once cooked and it can prevent the marinade from penetrating the meat. Use your fingers to grab onto that membrane and rip it off.
  • Slice the strips of baby back ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl.
  • In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight). Periodically, give the ribs a stir to ensure that all the pieces are evenly marinated.
  • To cook the ribs, heat the canola oil in a wok (or sauté pan with a lid) over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.


ASIAN-FLAVORED BABY BACK RIBS - RESTAURANT BUSINESS
4 stalks lemongrass, chopped (white part and some pale green) 4 cloves garlic, crushed 2 shallots, finely chopped 1 (2-in.) piece gingerroot, grated (about 2 1/2 tbsp.)
From restaurantbusinessonline.com
  • In med. bowl, stir together all ingredients except ribs for marinade.Place ribs in heavy, resealable plastic bag; pour in marinade. Seal bag and refrigerate 4 to 6 hr. Turn ribs two or three times while marinating.Prepare an indirect med. fire in grill with a drip pan in center. For a gas grill, heat grill to med. and turn off any burners directly below where the food will go. (With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.)Remove ribs from marinade; discard marinade. Place rack of ribs on grill over drip pan, away from heat. Cover grill and grill ribs for 1 1/2 hr., until meat is very tender.For service, transfer ribs to cutting board and cut into serving portions.
  • 1. For watermelon-raspberry puree, combine raspberries, watermelon, sugar, lime juice, ginger, cayenne and salt in blender container. Cover and blend until creamy. 2. Pour mixture into popsicle molds and insert wooden stick into center of each. Freeze overnight. 3. To serve portion into dessert plates or shallow rocks glasses. Photo courtesy of National Watermelon Promotion Board
  • 1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight. 2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool. 3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving. 4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes. 5. Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed. Photograph courtesy of ASR Group
  • 1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. 2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside. 3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. 4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms. 5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. Photo courtesy of California Milk Advisor


CHINESE BABY BACK RIBS RECIPES ALL YOU NEED IS FOOD
CHINESE BARBECUED BABY BACK RIBS RECIPE - FOOD.COM. Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com. Total Time 1 hours . Prep Time 10 minutes. Cook Time 50 minutes. Yield 4 serving(s) Number Of Ingredients 7. Ingredients; 3 tablespoons chopped peeled gingerroot: 2 tablespoons chopped garlic: 1/3 cup soy sauce: 2 …
From stevehacks.com
5/5
Total Time 1 hr
Servings 4
Calories 1864 per serving


DUBRETON RECIPES - STICKY ASIAN BABY BACK RIBS
In a food processor, add 2 Tbsp. (30mL) salt, cloves, pineapple, anise, brown sugar, honey, canola oil, soy sauce, hoisin, bean paste, tomato paste, ketchup, plum sauce, Chinese 5 spice powder, pineapple juice, black pepper and paprika. Pulse several times until combined. Set the boiled ribs in a large roasting pan and evenly coat with marinade. Coverage and refrigerate for …
From dubretonrecipes.com


10 BEST CHINESE STYLE PORK RIBS RECIPES | YUMMLY

From yummly.com


BEST CHINESE BABY BACK RIBS - ALL INFORMATION ABOUT ...
Chinese Barbecued Baby Back Ribs Recipe - Chinese.Food.com best www.food.com. DIRECTIONS Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil. Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Arrange ribs, meaty sides down, in pan and ...
From therecipes.info


CHINESE STYLE FRIED BABY BACK RIBS RECIPE - FOOD NEWS
Asian Fried and Glazed Baby Back Ribs Recipe. Cut the baby back ribs into one bone pieces. Heat the oil to deep fry the ribs. Mix the flour and spices in a bowl and set aside. Dip the bones in buttermilk. Coat the bones with the flour mixture. Put 4 or 5 coated bones at a time in hot oil and fry to a golden brown. Toss in a bowl with the ...
From foodnewsnews.com


ASIAN BABY BACK RIBS RECIPES ALL YOU NEED IS FOOD
ASIAN BABY BACK RIBS RECIPES BABY BACK PORK RIBS – INSTANT POT RECIPES . Provided by Chop ... Number Of Ingredients 16. Ingredients; 1 rack baby back pork ribs (membrane removed) 1/4 cup brown sugar: 2 tbsp chili powder: 2 tsp dried parsley: 1 tsp salt: 1 tsp pepper: 1 tsp cumin: 1 tsp garlic powder: 1 tsp onion powder : 1/4 tsp cayenne ((optional)) …
From stevehacks.com


ASIAN BEEF BACK RIBS RECIPES
Asian Beef Back Ribs Recipes ASIAN-STYLE BRAISED SHORT RIBS. Provided by Food Network. Categories main-dish. Time 3h30m. Yield 4 servings. Number Of Ingredients 16. Ingredients; 5 pounds beef short ribs, cut into 4-ounce portions : 1 cup soy sauce: 1/4 cup rice wine vinegar: 3 cloves garlic, peeled and smashed: 1 (5-inch) stalk lemongrass, halved and …
From tfrecipes.com


ASIAN BACK RIBS RECIPE
Asian back ribs recipe. Learn how to cook great Asian back ribs . Crecipe.com deliver fine selection of quality Asian back ribs recipes equipped with ratings, reviews and mixing tips. Get one of our Asian back ribs recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


ASIAN STYLE BABY BACK RIBS ON M GRILLS M36 USING ...
OK Guys! Some different stuff here today! I decided to try some Asian style baby back ribs using the Lane's BBQ "Q-Nami" rub and finishing with the Bachan's ...
From youtube.com


ASIAN BABY BACK RIBS | SMITHFIELD
Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil.
From smithfield.sfdbrands.com


ASIAN BACK RIBS RECIPES
asian dry rub baby back pork ribs recipe on food52 2013-12-31 · Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered.
From tfrecipes.com


ASIAN PORK RIBS RECIPES / 37+ EBOOK RECIPE VIDEOS - FOOD SAVVY
Sep 02, 2015 · how to make sticky asian ribs: On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or. May 15, 2019 · the recipe from the key to chinese cooking was dead simple except for the part about chopping the spare ribs through the bone into small pieces. In a large pot filled halfway with water, add the vinegar and …
From food-savvy.com


35 CHINESE BABY BACK RIBS RECIPE IDEAS IN 2021 | COOKING ...
Nov 24, 2021 - Explore Derrick Laurie's board "Chinese baby back ribs recipe" on Pinterest. See more ideas about cooking recipes, rib recipes, recipes.
From pinterest.ca


ASIAN-SPICED BABY BACK RIBS RECIPE | KITCHEN INFINITY RECIPES
Asian-Spiced Baby Back Ribs Directions. Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat.
From kitcheninfinity.com


HOISINFUL NINE DRAGON CHINESE RIBS RECIPE
Experience the best Asian-style ribs you have ever had with this recipe for Hoisinful Nine Dragon Chinese Ribs. Based on an amazing dish at a now defunct Chicago Chinese restaurant, meaty baby back ribs are marinated in flavorful hoisin sauce before being finished on the grill for a sweet and smoky blast of flavor.
From amazingribs.com


ASIAN 5 SPICE PORK RIBS IN OVEN - ALL INFORMATION ABOUT ...
5-Spice Baby Back Ribs Recipe - Chinese.Food.com top www.food.com. DIRECTIONS place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.Add ribs and simmer slowly, without lid for around 30 minutes.Remove the ribs and leave them to cool. Boil cooking liquid gently until reduced to about 1/2 pt. Place ribs on a baking sheet and …
From therecipes.info


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