Asian Back Ribs Recipes

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STICKY ASIAN RIBS RECIPE (IN THE OVEN!)



Sticky Asian Ribs Recipe (in the OVEN!) image

Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.

Provided by Steph

Categories     Main Course

Yield 6

Number Of Ingredients 18

3 pounds baby back ribs (about 2 slabs)
1/2 cup brown sugar
1 Tablespoon dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon salt
1 teaspoon pepper
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon sriracha
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Tablespoon sesame seeds
2 green onions (diced)

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.

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS



Sweet & Spicy Asian Style BBQ Back Ribs image

The spicy sweetness of the rub is complemented with the fruit and spice notes of the sauce in these delicious Asian-inspired pork back ribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 5h20m

Yield 6

Number Of Ingredients 14

2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
¼ cup packed light brown sugar
3 tablespoons fine sea salt
4 ½ teaspoons onion powder
4 ½ teaspoons chili powder
4 ½ teaspoons paprika
2 teaspoons ground black pepper
¾ cup clover honey
½ cup reduced-sodium soy sauce
2 tablespoons red plum jam
1 tablespoon apple cider vinegar
1 tablespoon chili garlic sauce*
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup tamarind juice, in a spray bottle*

Steps:

  • About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
  • Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
  • Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
  • Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

Nutrition Facts : Calories 1954 calories, Carbohydrate 62.9 g, Cholesterol 490.7 mg, Fat 143.5 g, Fiber 2.3 g, Protein 99.8 g, SaturatedFat 53 g, Sodium 3937.3 mg, Sugar 48.9 g

ASIAN-STYLE BABY BACK RIBS



Asian-Style Baby Back Ribs image

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

1-1/2 pounds pork baby back ribs
4-1/2 teaspoons molasses
1 tablespoon garlic salt
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
GLAZE:
1/2 cup reduced-sodium soy sauce
3 tablespoons thawed pineapple juice concentrate
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 teaspoon lemon juice
1 teaspoon stone-ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
Chopped green onion

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 RIBS



Asian Ribs image

My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. -Julie Ko, Rogers, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings (about 4 cups sauce).

Number Of Ingredients 11

6 pounds pork baby back ribs, cut into serving-size pieces
1-1/3 cups packed brown sugar
1 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup minced fresh gingerroot
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/4 cup cold water
Thinly sliced green onions and sesame seeds, optional

Steps:

  • Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.

Nutrition Facts : Calories 902 calories, Fat 51g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1891mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 0 fiber), Protein 48g protein.

ASIAN-SPICED BABY BACK RIBS



Asian-Spiced Baby Back Ribs image

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 15

1 orange
Kosher salt
3/4 cup packed light brown sugar
1 piece star anise
1 teaspoon pickling spice
2 slices ginger, plus 1 teaspoon grated peeled ginger
3 1-pound racks baby back pork ribs
2 teaspoons vegetable oil
1 clove garlic, grated
1/4 cup dry sherry
1/3 cup low-sodium chicken broth
1/3 cup balsamic vinegar
1/4 cup low-sodium soy sauce
Freshly ground black pepper
1/4 teaspoon cayenne pepper

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.

SWEET AND SPICY ASIAN BARBECUED RIBS



Sweet and Spicy Asian Barbecued Ribs image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish

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.

CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

ASIAN BBQ RIBS



Asian BBQ Ribs image

Make and share this Asian BBQ Ribs recipe from Food.com.

Provided by Miss A.T.K.

Categories     Pork

Time 3h30m

Yield 3 ribs, 6 serving(s)

Number Of Ingredients 7

4 lbs baby back ribs
1/2 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons garlic, minced

Steps:

  • preheat oven to 275.
  • place ribs in a large baking pan.
  • mix remainder of ingredients in a seperate bowl and pour over ribs.
  • refrigerate for 1 hour.
  • bake for 1 hour.
  • turn heat to 375 and bake for 45 minutes or add to grill and grill until done.
  • plate and enjoy.

Nutrition Facts : Calories 1195.7, Fat 90.2, SaturatedFat 33.3, Cholesterol 357.3, Sodium 1207.6, Carbohydrate 16.2, Fiber 0.7, Sugar 11.3, Protein 75.2

CHINESE SPARERIBS



Chinese Spareribs image

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

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

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 BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Provided by Lillian Chou

Categories     Blender     Garlic     Ginger     Pork     Bake     Broil     Quick & Easy     Fall     Winter     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

OVEN BAKED ASIAN SPARERIBS



Oven Baked Asian Spareribs image

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

3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup white wine
1/4 cup pineapple juice
3 garlic cloves, minced
1 tablespoon gingerroot, grated
1 tablespoon parsley
2 racks of baby-back pork ribs

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.

ASIAN-STYLE BABY BACK RIBS



Asian-Style Baby Back Ribs image

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

3 tablespoons safflower oil
1 rack baby back ribs, split in half (about 3 1/2 pounds)
5 ounces fresh ginger (about 5 inches), thinly sliced
3 garlic cloves, sliced
1/4 cup finely chopped lemongrass
1 dried Thai chile
2/3 cup tamari or soy sauce
5 cups water
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup hoisin sauce
2 garlic cloves, minced
1/4 cup tamari or soy sauce
1/4 cup honey
1/8 teaspoon five-spice powder
1 dried Thai chile
1/2 teaspoon finely grated orange zest
2 tablespoons Champagne vinegar

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.

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EASY ASIAN BABY BACK RIBS RECIPE — THE MOM 100
easy-asian-baby-back-ribs-recipe-the-mom-100 image
2013-06-01 Pour the sauce into a plastic container with a lid, large enough to hold the ribs, or it’s quite handy to marinate the ribs in a large heavy duty …
From themom100.com
5/5 (1)
Category Main Course
Cuisine Asian
Total Time 1 hr 45 mins
  • In a food processor or blender, first finely mince the garlic and scallions. Add the hoisin, ketchup, vinegar, soy sauce, mirin or dry sherry, and honey and process until well blended.
  • Pour the sauce into a plastic container with a lid, large enough to hold the ribs, or it’s quite handy to marinate the ribs in a large heavy duty-zipper top bag. Add the ribs to the marinade and turn so they are well-coated. Marinate the ribs for at least 4 hours, and up to a day in the fridge (or not; see Note again).
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  • Arrange the ribs on the grill, meatier side down to start, and grill for about 20 minutes, turning the ribs frequently so they won’t burn, and basting them with any marinade that remains in the pan as you go. Don’t wander away. Remove the ribs from the grill and let them sit for about 5 or 10 minutes before slicing them. Serve hot or warm.


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From thewoksoflife.com


MONGOLIAN-STYLE BEEF BACK RIBS - THRIFTY FOODS
Preheat the oven to 325 degrees F. Place the ribs in a large bowl and toss in the soy sauce, rice wine or sherry, and garlic. Cover and marinate in the fridge, turning occasionally, for four hours or overnight. Place the ribs, meat-side up in a single layer, in a shallow-sided roasting pan. Pour 1 cup of the water into the bottom of the pan.
From thriftyfoods.com


INSTANT POT STICKY ASIAN RIBS 甘辛スペアリブ - JUST ONE COOKBOOK
2019-05-31 Line a baking sheet with aluminum foil and place a wire rack. Transfer the ribs from the Instant Pot to the wire rack. Brush with the sauce on both sides of the ribs. Place into oven and broil until the sauce is caramelized, bubbly, and brown, about 3-4 minutes. Remove from the oven and brush more sauce on the ribs.
From justonecookbook.com


ASIAN BEEF RIBS RECIPE - A SPICY PERSPECTIVE
2014-06-09 Preheat the grill to high heat. Allow the beef ribs to rest for 15 minutes, then cut them apart between the bones. Brush them with more sauce and grill the ribs for 5-10 minutes per side until and crust or "bark" forms on the outside. Sprinkle with green onions, and serve warm, with a side of kimchi. Nutrition.
From aspicyperspective.com


ASIAN BACK RIBS RECIPE
Asian back ribs recipe. Learn how to cook great Asian back ribs . Crecipe.com deliver fine selection of quality Asian back ribs recipes equipped with ratings, reviews and mixing tips. Get one of our Asian back ribs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Asian-Style Baby Back Ribs Tasteofhome.com The combination …
From crecipe.com


STICKY ASIAN BAKED PORK RIBS - SAVOR WITH JENNIFER
2022-01-02 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.
From savorwithjennifer.com


EASY OVEN-BAKED ASIAN BABY BACK RIBS - LINDYSEZ | RECIPES
2017-03-02 Instructions. Heat oven to 300°F. Set the rack of ribs onto a large piece of heavy-duty aluminum foil (large enough to fully wrap the ribs for baking), meaty side down. Use 1 teaspoon and spread the chili garlic sauce on the backside of the ribs, then spread 1 tablespoon of the black bean garlic sauce over all the meat.
From lindysez.com


ASIAN-STYLE BABY BACK RIBS | SOMETHING NEW FOR DINNER
Generously season the ribs on all sides with salt and pepper. Put the ribs in the the crockpot and pour 1 cup of orange juice over the ribs. Turn the crockpot on high for 30 minutes and then reduce to low for another 3 hours. Can be made 1 day ahead. Pour remaining 1/2 cup of orange juice in a saucepan along with next 8 ingredients.
From somethingnewfordinner.com


10 BEST CROCK POT ASIAN RIBS RECIPES | YUMMLY
2022-05-07 The Best Crock Pot Asian Ribs Recipes on Yummly | Slow Cooker Hawaiian-style Ribs, Slow-cooker Root Beer Ribs, Asian Slow Cooker New York Pork Roast
From yummly.com


ASIAN BABY BACK RIBS - EASY DINNER RECIPE
2022-04-27 Method. Preheat oven to 275°F. Line a baking sheet with foil. Remove membrane from the baby back ribs and place on the prepared baking sheet. In a small dish add salt, pepper, garlic powder, and onion powder and mix together. Sprinkle the dry rub all …
From mimibakesphotos.com


SMOKED ASIAN STYLE RIBS - HEY GRILL, HEY
2021-08-09 Cook at 325 degrees F for 3 hours, or until you see the bones sticking out of the meat about 1/2 inch. Increase the temp again. Remove the pan of ribs from the grill and increase the heat again to 400-450 degrees F. Make the sticky BBQ sauce. Carefully remove the ribs from the pan to a cutting board.
From heygrillhey.com


ASIAN GLAZED BABY BACK RIBS - FOR THE LOVE OF COOKING
Place on the baking sheet and into the oven and bake for 1 hour and 15 minutes. While the ribs are baking, If needed, make the hoisin sauce - click here for the recipe. For the Asian sauce, stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne. Set aside. After the ribs have cooked for 1 hour and 15 ...
From fortheloveofcooking.net


CHINESE DRY RUB RIBS - OMNIVORE'S COOKBOOK
2021-07-09 Cover with plastic wrap and marinate overnight in the fridge. Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top. Place the marinated ribs on the rack. Cover with a large piece of foil that’s enough to cover the baking sheet.
From omnivorescookbook.com


ASIAN BARBECUE PORK RIBS - A FAMILY FEAST®
2016-04-22 Instructions. Preheat oven to 325 degrees F. Remove silver skin from bottom of rib rack by grabbing a corner with a paper towel and pulling to completely remove. In a roasting pan slather ribs with half of the sauce and place in pan meat side up. Cover the pan with parchment and foil and bake 90 minutes. Remove, flip ribs to meat side down ...
From afamilyfeast.com


ASIAN STYLE ROTISSERIE RIBS RECIPE - NAPOLEON
Directions. Prepare the ribs by removing the silver-skin off the back. Preheat the grill to 325°F using the bottom burners on low. In a bowl or shaker, combine the Bone Dust, ginger, garlic, pepper, and brown sugar. Season the ribs thoroughly.
From napoleon.com


ASIAN RIBS RECIPE
Get one of our Asian ribs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken Sausage and Broccoli Rabe Penne Crecipe.com Many people have always been ardent lovers of chicken sausages. Chicken sausage is a very good sourc... 45 min Min; 4 Yield; Bookmark. 80% Sweet and Spicy Asian Barbecued Ribs Recipe …
From crecipe.com


HOW TO MAKE SLOW COOKER ASIAN STYLE RIBS - CHEF SAVVY
2021-08-07 Make the sauce: Next, add all of the amazing Asian sticky sauce ingredients to a bowl and mix well together. Reserve 3 tablespoons of the sauce for later, and pour the rest of the sauce over the ribs in the slow cooker. Cook: Cook on low for 6-8 hours, until the meat falls off of the bone and is melt-in-your-mouth tender.
From chefsavvy.com


SLOW COOKED ASIAN BABY BACK RIBS - THAT SKINNY CHICK …
2021-11-18 Preheat oven to 250º. Line rimmed baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet, meaty side up, and pour beer around perimeter. Cover top of ribs with foil and fold down around edges to seal. Bake for 5-6 hours.
From thatskinnychickcanbake.com


SLOW COOKER STICKY ASIAN RIBS WITH STICKY SAUCE | THE RECIPE CRITIC
2017-03-08 Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce. Cook the ribs for 6-8 hours on low heat until the meat is tender. Remove the ribs from the slow cooker and place them on a foil lines broil pan with the meaty side up.
From therecipecritic.com


35 CHINESE BABY BACK RIBS RECIPE IDEAS IN 2021 - PINTEREST
Nov 24, 2021 - Explore Derrick Laurie's board "Chinese baby back ribs recipe" on Pinterest. See more ideas about cooking recipes, rib recipes, recipes. See more ideas about cooking recipes, rib recipes, recipes.
From pinterest.ca


ASIAN BACK RIBS - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


CROCK POT SAUCY ASIAN RIBS - FALL OFF THE BONE PORK RIBS
Instructions. Cut the ribs up into 3-4 sections, salt and pepper on both sides and place in a crock pot. Whisk together the sesame oil, ginger, garlic, brown sugar, chili sauce, soy sauce, honey and vinegar. Pour over the ribs. Cook on low for 4 1/2 to 5 hours until ribs are tender but not falling off the bone. Remove the ribs from the crock pot.
From noshingwiththenolands.com


ASIAN BRAISED BEEF SHORT RIBS – EAT, LITTLE BIRD
2019-02-08 What to Serve with Beef Short Ribs. Due to the rich and flavourful sauce which accompanies the meat, the best accompaniment for these beef short ribs is plain steamed Jasmine rice and either some steamed broccoli or Asian greens such as pak choy.. An alternative to rice would be steamed bao buns.Simply fill the bao buns with some of the shredded meat, …
From eatlittlebird.com


COUNTRY STYLE ASIAN BBQ RIBS - CHEF ALLI
2021-03-19 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!
From chefalli.com


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