Soy Pineapple Glazed Rib Eyes Food

HOUSTON'S HAWAIIAN RIBEYE

Steps:

• Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it's cooled, or to speed up the process, cover and place it in the fridge until it's cool.
• Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
• 20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
• Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.

SOY-GLAZED RIB-EYE BITES

Steps:

• Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
• Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
• Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
• Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.

PINEAPPLE GLAZED PORK RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
• To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
• In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.

PINEAPPLE SOY BBQ RIBS

Steps:

• Mix 3/4 cup barbecue sauce, pineapple juice, soy sauce, water and pepper until blended; pour over ribs in large shallow dish. Turn to evenly coat both sides of ribs. Refrigerate 2 hours to marinate.
• Heat oven to 350°F. Drain ribs; discard marinade. Place ribs in shallow foil-lined pan. Bake 30 min.
• Heat grill to medium-high heat. Grill ribs 10 min. on each side or until done, brushing frequently with remaining barbecue sauce.

ORANGE AND SOY-GLAZED BABY BACK RIBS

Steps:

• Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.
• Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.
• Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.

PINEAPPLE STICKY RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).