Asian Sesame Sriracha Glaze Recipes

HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS

Hoisin and Sriracha-Glazed Baby Back Ribs image

Marinate ribs in a ginger-ponzu sauce and grill them with a hoisin-sriracha glaze.

Provided by Food Network Kitchen

Time 6h

Yield 6-8

Number Of Ingredients 11

Ingredients

2 racks baby back ribs (about 5 pounds total)
1 cup rice vinegar
1/3 cup roughly chopped, unpeeled ginger
1/4 cup ponzu sauce
1 tablespoon toasted sesame oil
5 cloves garlic, chopped
1/4 cup Chinese five-spice powder
Kosher salt and freshly ground black pepper
3/4 cup hoisin sauce
1 tablespoon sriracha
4 thinly sliced scallions (optional)

Steps:

Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
Prepare an outdoor grill for medium-high direct and indirect grilling.
Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.

ASIAN SESAME-SRIRACHA GLAZE

ASIAN SESAME-SRIRACHA GLAZE image

Categories Condiment/Spread Beef No-Cook Picnic Quick & Easy Dinner Healthy Potluck

Yield 4 Servings

Number Of Ingredients 9

Ingredients

2 tbs honey
2 tbs soy sauce
1 tbs ketchup
2 tsp sriracha sauce
1 tsp sesame seeds
1 tsp cumin
1 tsp brown sugar
1/2 tsp lime juice (optional)
add salt to taste

Steps:

1. whisk together soy sauce, ketchup, honey, and sriracha sauce 2. Add sesame seeds, cumin, and brown sugar, and lime juice add salt and pepper to taste

MISO-SRIRACHA GLAZED SALMON WITH SPICY SLAW

Miso-Sriracha Glazed Salmon With Spicy Slaw image

Make and share this Miso-Sriracha Glazed Salmon With Spicy Slaw recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

3 tablespoons toasted sesame oil
1/2 cup firmly packed light brown sugar
1/4 cup soy sauce
1/4 cup white miso
3 tablespoons sriracha asian garlic sauce
1 garlic clove, minced
nonstick cooking spray or canola oil
6 (6 ounce) salmon fillets, about 1-inch thick
6 sliced green onions, green part only, for garnish (reserve the white parts for the slaw)
1/3 cup chunky peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice
1/4 cup sriracha asian garlic sauce
2 garlic cloves, minced
2 tablespoons fish sauce
1 tablespoon grated ginger
2 tablespoons sugar
1 1/2 lbs chinese napa cabbage, shredded
1/2 lb red cabbage, shredded
2 carrots, peeled and julienned (we grated them)
2 red bell peppers, seeded and julienned
1 jalapeno, seeded and minced, to taste
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
salt & freshly ground black pepper

Steps:

For the Salmon: Preheat the broiler.
In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
Line a rimmed baking pan with foil (this will make clean-up much easier later on) and spray with cooking spray or lightly grease with oil. Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
Broil 6 inches from the flame, basting the salmon twice with more glaze. Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don't be alarmed if you see some smoke. That's what the soy sauce does when it's caramelizing.
Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve with Spicy Slaw.
For the Slaw: First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger and sugar. Cover and refrigerate until ready to use.
Next, make the slaw. In a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro and mint.
Add the dressing and toss to mix. Season with salt & pepper to taste.

Nutrition Facts : Calories 552, Fat 22.7, SaturatedFat 3.7, Cholesterol 77.4, Sodium 1812.8, Carbohydrate 46, Fiber 6.8, Sugar 32, Protein 44.3

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