ASIAN-STYLE BABY BACK RIBS
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
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.
SWEET AND SPICY ASIAN BARBECUED RIBS
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
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.
ASIAN-STYLE BABY BACK RIBS
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
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
Provided by Food Network Kitchen
Time 3h
Yield 6 servings
Number Of Ingredients 15
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 RIBS
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
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).
OVEN BAKED ASIAN SPARERIBS
This is a great and easy oven baked rib recipe. I first used a recipe from Bon Appetit magazine and changed or added ingredients over the years. I love the Asian inspired marinade. They seem to please even the most eclectic taste. It is best to marinade the ribs overnight. If not, no less than 4 hours. This either can be served as the main meat dish or as an appetizer.
Provided by Expat in Holland
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic, gingerroot and parsley. Mix well.
- Separate 1/2 cup of marinade for basting later.
- Lay out baby back ribs in single layer in a marinade dish. Pour marinade over top and turn to coat. Cover and refrigerate over night. Turning every couple of hours to marinade both sides.
- Preheat oven at 300°F.
- Line bottom of broiler pan with foil. Lay baking rack on top and spray with cooking spray. Use cooking spray on another large piece of foil. Lay rack of ribs, curved side up, on foil, and wrap up in foil to seal. Repeat with second rack of ribs. Lay foil packets in single layer, on baking rack.
- Bake for 1 1/2 hours. Remove ribs from foil and place directly on baking rack, meat side up. Pour reserve marinade over top of ribs. Bake at 350°F for about 20 minutes, until ribs start to brown nicely.
- Remove from oven.
- Let rack stand at room temp for 5 minutes before cutting into individual ribs.
- Serve.
CROCK POT ASIAN-INSPIRED BEEF RIBS
Sweet and spicy, and so tender it will fall right off the bone. Great served over steamed rice with a side of Asian slaw.
Provided by littleturtle
Categories Lunch/Snacks
Time 8h5m
Yield 9-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except for ribs in crock pot.
- Add the ribs one at a time, coating them with sauce and stacking them as you go.
- Cover and cook on LOW for 8 hours.
- Remove ribs and pour sauce into a separate container.
- Allow fat to separate and skim off of top (there will be quite a bit).
- Return sauce to meat, and serve.
ASIAN INSPIRED BABY BACK RIBS
I saw a similar spice rub for a pork loin once and thought it would be breat for a twist on Ribs...but I add the sauce because I LOVE Hoisin!
Provided by Melanie B.
Categories Pork
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix together first five ingredients. Rub down meaty side of baby back ribs with the spice rub.
- Wrap ribs tightly in plastic wrap and place in refrigerator for 2-4 hours, or up to overnight.
- Place ribs in a roasting pan or large casserole pan. Cover with the onion and lemon.
- Mix together Hoisin Sauce and Vinegar. Drizzle over rib, onion, and lemon mixture.
- Place in a 250 degree oven covered with aluminum foil for 2-3 hours. You will know it is done when the meat appears to fall of the bone as you gently twist one.
- During the cooking process, turn pan a few times and mix the sauce, onions, and lemon around to ensure that all flavors are getting incorporated into the meat.
- Mix together the sauce and serve with the ribs as a dip.
- Enjoy!
Nutrition Facts : Calories 906.7, Fat 68.7, SaturatedFat 25.2, Cholesterol 268.1, Sodium 868, Carbohydrate 13.8, Fiber 1.9, Sugar 6.7, Protein 56.2
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