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.
HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS
Marinate ribs in a ginger-ponzu sauce and grill them with a hoisin-sriracha glaze.
Provided by Food Network Kitchen
Time 6h
Yield 6-8
Number Of Ingredients 11
Steps:
- Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
- Prepare an outdoor grill for medium-high direct and indirect grilling.
- Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
- Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.
ASIAN STICKY GINGER PORK RIBS | MARION'S KITCHEN
All good things to those who wait... These sticky pork ribs are phenomenal already, but if you can plan ahead for overnight marinating, I promise it'll be even more worth it. Serve with a simple 'slaw on the side and dive right in!
Provided by Bee
Yield 4
Number Of Ingredients 14
Steps:
- Step 1.For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
- Step 2.Preheat oven to 150°C fan-forced.
- Step 3.Place the ribs in a roasting tin lined with foil. Pour over half the marinade. Enclose the ribs with another sheet of foil. Place in the oven and roast for 2 hours or until fork tender.
- Step 4.In the meantime, place the remaining half of the marinade in a small saucepan and simmer over medium-high heat for 2-3 minutes to thicken slightly. Remove from heat and set aside for later.
- Step 5.Preheat oven grill/broiler to high.
- Step 6.Gently transfer the ribs to baking tray lined with foil. Baste with the remaining marinade. Place under the hot grill for 5-10 minutes or until slightly charred at the edges. Serve warm.
ASIAN BACK RIBS
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
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
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.
GINGER AND HONEY BABY BACK RIBS
Provided by Steven Raichlen
Categories Ginger Kid-Friendly Father's Day Backyard BBQ Dinner Pork Rib Summer Grill Grill/Barbecue Honey Bon Appétit Dairy Free Peanut Free Tree Nut Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For ribs and marinade:
- Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
- Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- For dipping sauce:
- Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
- Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.
- Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
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BABY BACK RIBS WITH ORANGE-GINGER GLAZE • STEAMY KITCHEN ...
From steamykitchen.com
Reviews 26Estimated Reading Time 7 mins
- Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.
- To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.
- The ribs are done when they fall off the bone. Trust me, you'll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer - you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs - don't burn them! Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.
GLAZED ASIAN BABY BACK RIBS RECIPE - RATHA CHAU - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 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.
GINGER AND HONEY BABY BACK RIBS RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (18)Servings 6
- Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). Place ribs on large rimmed baking sheet.
- Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
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- Heat oven to 350° F. Place the ribs in a large roasting pan and season with 1 teaspoon pepper.
- In a small bowl, combine the hoisin sauce, soy sauce, ginger, and garlic; spoon half of the glaze over the ribs. Cover the pan tightly with foil and bake until the ribs are tender, 40 to 45 minutes.
- After the ribs have been cooking for 20 minutes, combine the rice, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan with a tight-fitting lid and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
- Heat the broiler. Spoon off and discard all but 1/2 cup of the rib pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan, and brush with the remaining glaze. Broil until just beginning to char, 2 to 3 minutes. Serve the ribs over the rice, drizzle with any cooking juices, and sprinkle with the scallions.
ASIAN STYLE RIBS WITH GINGER-ORANGE GLAZE | THE ORGANIC ...
From theorganickitchen.org
Reviews 18Servings 6Cuisine AsianCategory Main Course
- Combine salt, coconut aminos, 1 Tablsepoon (20g) honey, sesame oil, chili paste, fish sauce, and half the grated ginger in a small bowl. Whisk together, then pour it over the rack of ribs. Use your hands to spread the marinade over both sides of rack. Let sit for 30 minutes.
- Transfer the ribs and marinade into a 6 quart (5.7 liter) slow cooker, cutting the rack in half and layering if necessary. Add 1/4 cup water (60ml) of water to bottom of cooker, and cook on low for 5-6 hours, until the meat is tender and shreds easily.
ASIAN SOY GLAZE RECIPE (STICKY & SWEET SAUCE) - HUNGRY HUY
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- It will be a bit watery, not candy-like, and not really coating the back of a spoon, but it will thicken as it cools down (see photo). You don’t want to keep it over the stove until it reaches final consistency because it will be too thick afterward.
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