ASIAN STYLE BBQ ST. LOUIS RIBS
Cinnamon, anise, cloves, and Szechuan peppercorns bring Asian-inspired flavor to these tender, slow-grilled St. Louis-style spareribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 5h45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1315.9 calories, Carbohydrate 76.1 g, Cholesterol 279.2 mg, Fat 84.6 g, Fiber 4.8 g, Protein 59.3 g, SaturatedFat 30.4 g, Sodium 13697.6 mg, Sugar 52.4 g
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
Steps:
- Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
- Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
- Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
- Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
SWEET AND SPICY ASIAN BARBECUED RIBS
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
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.
OVEN BARBECUED ST. LOUIS STYLE RIBS
BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.
Provided by CONCHOBOR99
Categories Pork
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- -------- The sauce will take a few hours!---------.
- If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
- *Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
- Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
- Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
- Preheat oven to 350°F when sauce has reached desired thickness.
- Cut ribs into serving sizes.
- Place in greased roasting pan or casserole dish.
- Sprinkle with garlic salt to taste.
- Bake uncovered for 45 minutes bone side up.
- Drain the grease off the ribs.
- Pour sauce over ribs.
- Cover with aluminum foil and bake for 1 hour.
- Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.
Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 1586.5, Carbohydrate 47.5, Fiber 0.9, Sugar 40.6, Protein 1.6
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.
CHINESE-STYLE BARBECUED RIBS
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
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.
SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY
Here's what you need: spare ribs, spring onion, red chili, rice, salt, pepper, chinese 5 spice, garlic, ginger, onion, hoisin sauce, chicken broth, leftover slow cooker juice, water, corn flour, brown sugar, sesame seeds
Provided by Ellie Holland
Categories Dinner
Yield 3 servings
Number Of Ingredients 17
Steps:
- Season the spare ribs with the salt, pepper, and 5 spice.
- Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
- Cook on high for 3 hours, or low for 6 hours.
- Preheat the oven to 325°F (170°C).
- Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
- To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
- In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
- Brush onto the ribs on both sides and bake for 15 minutes.
- Chop up the ribs and garnish with spring onion and red chili.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 45 grams, Fat 61 grams, Fiber 3 grams, Protein 28 grams, Sugar 16 grams
More about "asian style bbq st louis ribs recipes"
ASIAN-STYLE ST LOUIS SPARERIBS - ENRILEMOINE
From enrilemoine.com
4.7/5 (7)Total Time 1 hr 55 minsCategory MainCalories 1152 per serving
- In a food processor, process all the ingredients but the ribs, until a thick sauce is formed. Reserve and divide.
- With the help of a paring knife and paper towels, peel the thin membrane that covers the bone side of the ribs and discard it.
CHINESE-STYLE BBQ RIBS | BETTY'S RECIPES
From egoodwin.me
SMOKED PORK RIBS WITH CHINESE FIVE SPICE RUB AND THAI CHILI GLAZE
From vindulge.com
ASIAN STYLE BBQ ST. LOUIS RIBS | RECIPES, RIB RECIPES, FOOD
From pinterest.ca
ASIAN STYLE BBQ ST. LOUIS RIBS - SMITHFIELD®
From worldrecipes.org
AIRFRYER BBQ PORK RIBS - THERESCIPES.INFO
From therecipes.info
EASY SLOW COOKER CHINESE SPARE RIBS | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
SMOKED ASIAN STYLE RIBS - HEY GRILL, HEY
From heygrillhey.com
ASIAN BBQ GLAZED RIBS - I'M HERE FOR THE BBQ
From imhereforthebbq.com
GRILLED ASIAN BARBECUE RIBS - BBQ PIT BOYS
From bbqpitboys.com
ASIAN BARBECUE PORK RIBS - A FAMILY FEAST®
From afamilyfeast.com
ASIAN STYLE BBQ ST. LOUIS RIBS – DRSTARVE
From drstarve.com
ASIAN STYLE BBQ ST. LOUIS RIBS BEST DISHES - RECIPES DINNER IDEA
From momentopanda.blogspot.com
ASIAN STYLE BBQ ST. LOUIS RIBS RECIPE
From crecipe.com
RECIPE FOR HOW TO MAKE THE BEST ST. LOUIS–STYLE RIBS - DELISH
From delish.com
THE FILIPINO FRIENDS BLOG » BLOG ARCHIVE » RECIPE ~ CHINESE BBQ …
From thefilipinofriends.com
CHINESE FIVE-SPICE PORK RIBS RECIPE | BON APPéTIT
From bonappetit.com
CHINESE SPARERIBS RECIPE - SERIOUS EATS
From seriouseats.com
ASIAN STYLE BBQ ST. LOUIS RIBS | SMITHFIELD
From smithfield.sfdbrands.com
ASIAN STYLE BBQ RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ASIAN STYLE BBQ ST. LOUIS RIBS | RECIPESTY
From recipesty.com
ASIAN STYLE BBQ ST. LOUIS RIBS PHOTOS
From crecipe.com
ST. LOUIS-STYLE RIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASIAN STICKY SPARE RIBS RECIPE - ALL THINGS BARBECUE
From atbbq.com
ASIAN STYLE BBQ ST. LOUIS RIBS – STORYLESS RECIPES
From storylessrecipes.com
HOISIN BARBECUE RIBS RECIPE - SERIOUS EATS
From seriouseats.com
ASIAN SPICED RIBS (SMOKED ON THE GRILL) - CURIOUS CUISINIERE
From curiouscuisiniere.com
ASIAN STYLE BBQ ST. LOUIS RIBS | TERRACE BLOG
From terraceblog.com
THESE SOY GINGER BBQ RIBS WILL KNOCK YOUR SOCKS OFF
From amazingribs.com
ST. LOUIS STYLE BBQ RIBS - SIX SISTERS' STUFF
From sixsistersstuff.com
HOW TO MAKE ST LOUIS STYLE RIBS IN THE OVEN - SIMPLY BEING MOMMY
From simplybeingmommy.com
WORLD CINNAMON BEST RECIPES : ASIAN STYLE BBQ ST. LOUIS RIBS
From worldbestcinnamonrecipes.blogspot.com
ASIAN STYLE BBQ ST. LOUIS RIBS RECIPE PHOTOS
From allrecipes.com
ST LOUIS STYLE BBQ RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST RECIPES FOR ASIAN STYLE BBQ ST. LOUIS RIBS
From recipesmycafe.blogspot.com
ST LOUIS STYLE RIBS RECIPE (OVEN BAKED ) - COOKINGLSL.COM
From cookinglsl.com
ST. LOUIS RIBS WITH RIVER CITY BBQ SAUCE RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
GRILLING SPARE RIBS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ASIAN STYLE STICKY RIBS RECIPE | TRAEGER GRILLS
From traeger.com
CHEF JODY’S FAMOUS ST. LOUIS STYLE RIBS - KINGSFORD®
From kingsford.com
RECIPE: ASIAN BBQ PORK SPARERIBS - TASTING TABLE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love