Asian Inspired Beef Ribs 11 Net Carbs Recipes

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

THE REAL DEAL KOREAN BEEF RIBS

Steps:

• Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
• Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
• The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

ASIAN STYLE COUNTRY RIBS

Steps:

• Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
• Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.

CROCK POT ASIAN-INSPIRED BEEF RIBS

Steps:

• Mix all ingredients except for ribs in crock pot.
• Add the ribs one at a time, coating them with sauce and stacking them as you go.
• Cover and cook on LOW for 8 hours.
• Remove ribs and pour sauce into a separate container.
• Allow fat to separate and skim off of top (there will be quite a bit).
• Return sauce to meat, and serve.

ASIAN STYLE BBQ ST. LOUIS RIBS

Steps:

• About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
• Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
• Serve ribs with remaining barbecue sauce.

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS

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.

ASIAN BBQ RIBS

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.

ASIAN INSPIRED BABY BACK RIBS

Steps:

• Mix together first five ingredients. Rub down meaty side of baby back ribs with the spice rub.
• Wrap ribs tightly in plastic wrap and place in refrigerator for 2-4 hours, or up to overnight.
• Place ribs in a roasting pan or large casserole pan. Cover with the onion and lemon.
• Mix together Hoisin Sauce and Vinegar. Drizzle over rib, onion, and lemon mixture.
• Place in a 250 degree oven covered with aluminum foil for 2-3 hours. You will know it is done when the meat appears to fall of the bone as you gently twist one.
• During the cooking process, turn pan a few times and mix the sauce, onions, and lemon around to ensure that all flavors are getting incorporated into the meat.
• Mix together the sauce and serve with the ribs as a dip.
• Enjoy!

ASIAN INSPIRED BEEF RIBS - 11 NET CARBS

Steps:

• Mix all ingredients, except the ribs, in crockpot.
• Add the ribs one at a time and coat each with sauce, staking them in the crock as you go.
• Cover and cook on low for 8 hours.
• When done cooking, remove from crockpot and pour cooking juices in separate container.
• Allow fat to separate and skim the fat off, leaving the seasonings and beef drippings.
• Add the ribs back to the crockpot, pour the seasonings/drippings mixture on top to serve.