ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE
For the Plum-Ginger glaze:
Provided by Bobby Flay
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the Plum-Ginger glaze:
- Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
- Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
- Preheat grill to medium-high heat and preheat oven to 425 degrees F.
- Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
- Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
- Heat the grill to high.
- Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
- Whisk all ingredients together.
ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS
Provided by Bobby Flay
Time 7h10m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
- Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
- For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
- Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
- If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
- Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
CHINESE PORK RIBS
A superquick family favourite - fab for barbeques
Provided by Silvana Franco
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
- Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
- Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium
GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE
These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.
Provided by threeovens
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
- In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
- Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
- Set up your grill for indirect cooking, about 250 to 300 degrees F.
- Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
- Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
- Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
- Remove from heat, add the green onion and let cool slightly; puree in a food processor.
- Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
- Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
- Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
- Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.
Nutrition Facts : Calories 1526.5, Fat 95, SaturatedFat 34.3, Cholesterol 368.8, Sodium 2651.8, Carbohydrate 65.8, Fiber 3.1, Sugar 58.6, Protein 104.3
GINGER-GLAZED SHORT RIBS
Provided by Julia Moskin
Categories dinner, main course
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
- Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
- Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
- Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
- Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
- To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.
CHINESE SPARERIBS
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
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
CHINESE-STYLE SPARERIBS
I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.
Provided by Ms B.
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
- Make the spice rub: In a small bowl, stir together all the ingredients.
- Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
- Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
- Lightly season the ribs with salt and put them in the oven.
- After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they'll become tender after about 2 - 3 hours in the oven.
- To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
- If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
- Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
- Remove from the heat and let cool to room temperature.
- The sauce will keep for about a week in the refrigerator.
- Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs.
- Arrange on a platter and serve with the sauce on the side.
- Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.
Nutrition Facts : Calories 98.7, Fat 2.5, SaturatedFat 0.3, Sodium 2830.7, Carbohydrate 18.9, Fiber 3.5, Sugar 13.7, Protein 3.1
More about "asian spice rubbed ribs with plum ginger glaze food"
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE
From foodnetwork.co.uk
Cuisine AsianCategory StartersServings 4
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE : RECIPES ...
From cookingchanneltv.com
Cuisine AsianCategory Main-DishServings 4-6Total Time 3 hrs
SOY SAUCE AND CORIANDER GLAZED PORK RIBS RECIPE
From crecipe.com
ASIAN RIBS WITH FIVE-SPICE RUB AND HOISIN GLAZE - FOOD & …
From foodandwine.com
ROASTED TERIYAKI SPARERIBS - RECIPE - FINECOOKING
From finecooking.com
5 ALTERNATIVES TO BBQ SAUCE FOR GRILLING RIBS - BBQ STARTS ...
From bbqstartshere.com
ASIAN RIBS WITH FIVE-SPICE RUB AND HOISIN GLAZE - RIBS RECIPES
From delish.com
FIVE SPICE-RUBBED PORK RIBS | CANADIAN LIVING
From canadianliving.com
SLAP-YO'-MAMMA SPICY STICKY ASIAN RIBS!!!
From blessherheartyall.com
GRILLED BABY BACK RIBS WITH ASIAN PLUM MARINADE - RECIPE ...
From finecooking.com
ASIAN STYLE RIBS WITH GINGER-ORANGE GLAZE | THE ORGANIC ...
From theorganickitchen.org
CHINESE-STYLE GLAZED SPARERIBS RECIPE | MYRECIPES
From myrecipes.com
ASIAN SPICE RUBBED RIBS WITH PINEAPPLE GINGER BBQ SAUCE ...
From tfrecipes.com
ASIAN 5 SPICE PORK RIBS IN OVEN - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN BURGERS RECIPE | FOOD NETWORK
From crecipe.com
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE RECIPE ...
From sjk.hgf.dyndns.info
CHINESE FIVE SPICE PORK TENDERLOIN - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
GINGERY GLAZED ASIAN RIBS RECIPE | REAL SIMPLE
From realsimple.com
RIBS WITH BROWN SUGAR HONEY AND SOY SAUCE RECIPES - YUMMLY
From yummly.com
RIBS WITH BROWN SUGAR HONEY AND SOY SAUCE RECIPES - YUMMLY
From yummly.co.uk
GINGER AND HONEY BABY BACK RIBS RECIPE - BON APPéTIT
From bonappetit.com
CHINESE BBQ RIBS - FIVE SPICE SPARE RIBS WITH ... - YOUTUBE
From youtube.com
10 BEST GINGER GLAZE FOR CAKE RECIPES | YUMMLY
From yummly.com
CHINESE FIVE-SPICE PORK RIBS RECIPE | BON APPéTIT
From bonappetit.com
ASIAN LIME RIBS - NOBLE PIG
From noblepig.com
SPICE-RUBBED CHIPOTLE-MOLASSES RIBS : RECIPES : COOKING ...
From cookingchanneltv.com
SMOKED PORK RIBS WITH CHINESE FIVE SPICE RUB AND THAI ...
From vindulge.com
BOBBY FLAY SPARE RIBS - COOKEATSHARE
From cookeatshare.com
SWEET AND SPICY ASIAN RIB RUB - WANNA BITE
From wannabite.com
SWEET & SPICY ASIAN GLAZED RIBS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
ASIAN PLUM - COOKEATSHARE
From cookeatshare.com
SPICE RUBBED RIBS WITH CHIPOTLE-HONEY GLAZE RECIPE | BOBBY ...
From sjk.hgf.dyndns.info
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
ASIAN RUB RECIPES
From tfrecipes.com
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE RECIPE ...
From kitcheninfinity.com
ROAST DUCK - IT'S JUST AS EASY AS ROASTING A CHICKEN!
From fifteenspatulas.com
GLAZED ASIAN BABY BACK RIBS RECIPE - RATHA CHAU - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love