STICKY ASIAN RIBS RECIPE (IN THE OVEN!)
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
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 ASIAN SHORT RIBS
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
Provided by Gun Range Diva
Categories World Cuisine Recipes Asian
Time 6h5m
Yield 4
Number Of Ingredients 15
Steps:
- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Nutrition Facts : Calories 1180.3 calories, Carbohydrate 64 g, Cholesterol 186.4 mg, Fat 83.6 g, Fiber 1.9 g, Protein 44.3 g, SaturatedFat 35.3 g, Sodium 1631.2 mg, Sugar 53 g
SLOW COOKER ASIAN SHORT RIBS
An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 4h20m
Yield 6
Number Of Ingredients 14
Steps:
- Season short ribs with salt and pepper on both sides.
- Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
- Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
- Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
- Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
- Pour sauce over short ribs and sprinkle sliced green onions on top.
Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g
ASIAN-STYLE BRAISED SHORT RIBS
Steps:
- Preheat the oven to 350 degrees F.
- In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
- Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
- Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
- Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
ASIAN BEEF SHORT RIBS
Steps:
- Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness.
ASIAN BEEF SHORT RIBS
Another recipe from the Lee Kum Kee Mailing list. A hearty chinese entree, delicious on cold winter nights. Serve with rice or noodles.
Provided by Skypoodle
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat ribs with flour.
- In heated non-stick pan, add oil and brown short ribs on both sides. Set aside.
- In the same pan, add tomato, onion and Chili Garlic Sauce. Cook for 2 minutes.
- Add beef, Oyster Flavored Sauce and vegetables and water or broth.
- Bring to a boil then simmer for 45 minutes or until meat is tender.
Nutrition Facts : Calories 1069.7, Fat 89.3, SaturatedFat 36.7, Cholesterol 172.4, Sodium 763.5, Carbohydrate 29.1, Fiber 3.9, Sugar 3.5, Protein 36.2
SLOW-COOKER ASIAN SHORT RIBS
My slow cooker is my best friend. I use it at least three times a week. This Asian short ribs recipe is one of my favorites. The sauce can be used for other cuts of meat, too. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.
Nutrition Facts : Calories 460 calories, Fat 15g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 1706mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 0 fiber), Protein 27g protein.
ASIAN SLOW-COOKED SHORT RIBS
After a long day of sledding, the aroma of these beautiful short ribs says welcome home. Warm and comforting, they make a worthy low-maintenance dinner. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Add short ribs; cook, covered, on low until meat is tender, 6-8 hours. Discard bay leaves. If desired, serve with rice.
Nutrition Facts : Calories 466 calories, Fat 21g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 1338mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 39g protein.
BEEF SHORT RIBS WITH ASIAN FLAVORS
Categories Pressure Cooker Onion Dinner Vinegar Dried Fruit Prune Beef Rib Fall Sesame Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.
- Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.
- Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve.
ASIAN GRILLED SHORT RIBS
Make and share this Asian Grilled Short Ribs recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice into meat (not through) about every 1/2 inch.
- Rub in brown sugar and marinate for 1 hour at room temperature.
- In a bowl mix together rest of ingredients.
- Spread mixture onto ribs and refrigerate for 1 hour more.
- Place ribs on a hot grill for 5 minutes per side.
- Let rest for 10 minutes and serve with rice.
Nutrition Facts : Calories 2117.5, Fat 187.2, SaturatedFat 74.7, Cholesterol 344.7, Sodium 3251.2, Carbohydrate 31.2, Fiber 3, Sugar 19.4, Protein 76
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