Sticky Asian Ribs Recipe In The Oven Food

STICKY ASAIN RIBS

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.

OVEN BARBECUE RIBS

Steps:

• Preheat oven to 350°F (180°C).
• Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).
• Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
• During the last 5 minutes of cook time, mix together sauce ingredients.
• Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
• Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
• Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
• Enjoy!

STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)

Steps:

• Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
• After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
• Remove from oven and allow to cool.
• If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
• Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

STICKY CHINESE SPARERIBS

Steps:

• Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
• Combine remaining ingredients; brush ribs thoroughly with sauce.
• Cover and bake at 350 degrees F. 1 hour.
• Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

THE ROSEDALE DINER'S STICKY ASIAN PORK RIBS

Steps:

• For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.
• Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.
• Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.

STICKY HOISIN SPARERIBS

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

SWEET AND STICKY PORK RIBS

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

CHINESE STICKY RIBS

Steps:

• For the Ribs: Adjust oven rach to middle position and heat oven to 250 degrees. With tip of paring knife, loosen membrane on underside of each rach of ribs. Grab membrane with paper towel and pull it off slowly in a single piece. Combine remaining ingredients in a large roasting pan. Add ribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2.5-3 hours Transfer ribs to a large plate.
• For the Glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet, and discard solids and remaining liquid. Do not wash roasting pan. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium high heat and cook until syrupy and reduced to 2 cups, about 15-20 minutes. Off heat, stir in cilantro and cayenne.
• Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with a flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2-4 minutes. Flip ribs over, brush with more glaze, then broil, brusing ribs with glaze every 2-4 minutes until ribs are deep mahogany color, 9-12 minutes. Transfer ribs to cutting board, tent with foil and let rest 10 minutes. Slice between bones, transfer ribs to platter, brush with reserved glaze. Sprinkle with scallions. Serve.

STICKY PORK RIBS

Steps:

• Preheat oven to 425 F (205 C).
• Add ketchup, hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, and onion powder to a bowl and stir to combine. Pour out cup (60 ml) sauce to reserve for glazing at the end.
• To remaining sauce, add ribs and toss to coat evenly. Arrange ribs in one layer on a parchment covered baking sheet. Place on the middle rack in the oven and cook for 12-15 minutes or until golden brown and crispy.
• Brush ribs with reserved sauce and cook for 8-10 more minutes.
• Serve with chopped scallions scattered on top.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

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.

STICKY CHINESE PORK SPARE RIBS

Steps:

• Mix marinade ingredients together in a bowl or freezer bag. Add the ribs and marinate for at least an hour, or overnight if possible. You can freeze the marinaded meat if you wish.
• Before cooking, let the ribs come to room temperature.
• Preheat the oven to 160C/320F.
• Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out.
• Add water up to about 1/3 of the way up the ribs. 6 Cover tightly with foil and place in oven to cook for approximately 1.5 hours.
• Take out of the oven, remove the foil and touch the ribs - they should be quite tender, but not falling off the bone. The marinade in the baking dish should still be quite watery.
• Turn the ribs over, then return the baking dish to the oven without the foil. After 20 minutes, take the ribs out - they should be nicely browned and starting to char. Turn the ribs, then spoon the marinade over, then return to the oven for another 10 to 20 minutes.
• The ribs are done when they are falling off the bone, sticky and glossy and the marinade has reduced down to a thick sauce coating the ribs.
• Rest for 5 minutes. Garnish with coriander, sesame seeds, julienned shallots and sliced fresh red chilli.

OVEN BAKED ASIAN SPARERIBS

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.

COUNTRY STYLE ASIAN BBQ RIBS

Steps:

• In a large mixing bowl, combine the marinade ingredients; pour the prepared marinade into a heavy-duty gallon bag that has been placed into a large bowl. Add the pork ribs to the marinade and seal well; let the ribs marinate in the fridge for at least 8 hours.
• Preheat the oven to 250 degree F. Wrap two large rimmed baking sheets with heavy-duty foil.Remove the ribs from the marinade, patting each one dry; place the ribs onto one of the foil-lined baking sheets; cover with foil. **Reserve the marinade for use as a sauce later! Bake the ribs, covered, for 1 1/2 hours or until they are starting to become fork-tender. Remove the cooked ribs from the baking sheet (it will be full of grease after cooking the ribs) to the second foil-lined baking sheet.
• Meanwhile, place the reserved marinade into a sauce pan over medium heat; bring to a boil, simmering the marinade until reduced, about 4-5 minutes. When the sauce is nicely reduced and thickened, remove it from the heat.
• Slather the ribs with the sauce; continue to bake, uncovered this time, for an additional 30 minutes or until the ribs are very fork-tender, bubbly, and caramelized. Garnish with scallions and sesame seeds, if using. Serve the ribs with warm sauce on the side, if desired.

ASIAN STICKY SLOW COOKER RIBS

Steps:

• In a bowl, whisk together the ginger, pepper and onion powder.
• Add the garlic and mix again.
• Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
• Pour half of the sticky sauce into a separate bowl. Set aside.
• Add the remaining half of the sticky sauce to a saucepan. Heat to medium and bring the sauce to a boil.
• Once the sauce starts boiling, whisk the cornstarch and water together in a small bowl and add 1 tbsp of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
• Turn the heat to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes or little as 2 minutes. Remove from heat and set aside.

STICKY ASIAN RIBS

Steps:

• Place riblets, 1 1/2 c of the orange juice and the wine in a pot.
• Bring to a boil and reduce heat to low.
• Cover tightly and simmer 45 minutes, turning riblets occasionally.
• Meanwhile, combine remaining juice, soy sauce, honey, garlic, ginger, lemon juice, and cornstarch in a saucepan and mix well Bring to a boil, stirring occasionally, cook for about a minute or until thickened slightly Remove from heat and set aside.
• Remove riblets from liquid and let cool about 15 minutes.
• Place riblets on grill for around 15 minutes, basting with the glaze often.
• Enjoy!

STICKY RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
• Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
• Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
• Heat a grill or grill pan for cooking at medium-high heat.
• Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.