Japanese Style Asian Pork Rib Recipes

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JAPANESE STYLE ASIAN PORK RIB RECIPE



Japanese Style Asian Pork Rib Recipe image

Slowly marinated, seared and oven baked pork ribs are unbelievable delicious and a unique variation to traditional barbecue ribs. This Japanese style Asian pork rib recipe will become your go-to rib recipe. Once you try it, you may not go back to your other rib recipes.

Provided by Michael

Categories     Main Course

Time 1h25m

Number Of Ingredients 6

600 grams pork ribs ((~1.5 pounds))
2 tsp grated garlic
3 tbsp cooking alcohol
2 tbsp soy sauce
0.5 tsp salt
2 tbsp honey

Steps:

  • Prepare a large Ziploc bag for the ribs and the marinade
  • Add 600 grams (~1.5 lbs) or ribs into the bag
  • Add grated garlic, cooking alcohol, soy sauce, salt and honey into the same bag, mix well, and allow to marinate for at least 1 hour. (If you plan to eat on a different day, the ribs and marinade can be stored in the freezer until needed later)
  • Heat a frying pan, remove the ribs from the bag and sear the ribs on both sides. (do not add the marinade into the pan, but add a small amount of oil if needed to sear the ribs)
  • After searing the ribs, place them in a baking pan. Add the marinade on top of the ribs and bake for 10 minutes at 230°C (450°F)
  • After they are finished baking, they are ready to eat! Enjoy!

JAPANESE-STYLE BRAISED PORK RIBS



Japanese-Style Braised Pork Ribs image

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.

Provided by YepRecipes

Categories     World Cuisine Recipes     Asian

Time 3h5m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
⅔ cup soy sauce
⅓ cup sake
3 tablespoons honey
2 tablespoons olive oil
4 cups water
2 cups uncooked white rice
3 medium (4-1/8" long)s green onions, thinly sliced

Steps:

  • Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
  • Mix soy sauce, sake, and honey together in a small bowl and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
  • Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
  • Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Serve ribs and sauce with white rice and sprinkle with green onions.

Nutrition Facts : Calories 698.9 calories, Carbohydrate 61.3 g, Cholesterol 117 mg, Fat 34.3 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 11.6 g, Sodium 1713.1 mg, Sugar 10 g

STICKY ASAIN RIBS



Sticky Asain Ribs image

This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.

Provided by Jennifer Grissom

Categories     Main Course

Number Of Ingredients 16

2.25 pounds baby back pork ribs
1/2 cup brown sugar
1/2 teaspoon kosher salt - course
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup honey
1 tablespoon rice wine vinegar
1 tablespoon ginger, fresh grated
2 teaspoons sesame oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat the oven to 300 degrees Fahrenheit.
  • On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
  • Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
  • Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
  • 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.
  • When desired rib tenderness is reached, remove the foil.
  • Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize.
  • Garnish with any left over sauce, sesame seeds, and sliced green onions.

Nutrition Facts : Calories 642 kcal, Carbohydrate 66 g, Protein 34 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 2072 mg, Fiber 1 g, Sugar 62 g, ServingSize 1 serving

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS



Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds image

Provided by Bobby Flay

Time 7h10m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons canola oil
4 cloves garlic, smashed
3-inch piece fresh ginger, peeled and chopped
1 large Spanish onion, coarsely chopped
3 cups fresh ripe pineapple chunks
1 habanero, chopped
1 cup fresh pineapple juice
2 cups hoisin sauce
1/4 cup ketchup
1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)
3 tablespoons ancho chile powder
2 heaping tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons ground star anise
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup Spanish paprika
1 1/2 tablespoons dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 1/2 teaspoons ground allspice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon Thai chile flakes
2 racks St. Louis style pork ribs (12 ribs each), membranes removed
2 cups soy sauce
1/2 cup peeled and coarsely chopped fresh ginger
6 cloves garlic, smashed
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 bunch scallions, chopped

Steps:

  • For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
  • Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
  • For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
  • Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
  • Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
  • If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
  • If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
  • If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
  • Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

ASIAN HOISIN PORK RIBS



Asian Hoisin Pork Ribs image

Plan ahead the ribs need to marinade overnight, they are broiled firsty then they finish cooking in the oven. These ribs are so easy to make and they are to die for! You can also make this using pork tenderloins, I plan on trying this using chicken pieces.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hoisin sauce
1/2 cup honey, plus
2 tablespoons honey
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons minced fresh garlic (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
5 lbs country-style pork ribs (cut into serving size pieces)
sesame seeds

Steps:

  • Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl.
  • Cut the ribs into serving size pieces and place in extra large heavy plastic resealable bag, pour the sauce over the ribs.
  • Seal the bag and place in a large bowl, refrigerate overnight.
  • Set oven to broiler heat.
  • Line a large baking sheet with heavy foil.
  • Arrange the ribs bone side down on the foil.
  • Transfer the marinade to a small saucepan and boil for about 7-8 minutes or until thick.
  • Brush the ribs with the marinade.
  • Broil for 4 minutes.
  • Turn the ribs over and baste generously with marinade; return to oven for another 4 minutes.
  • After 4 minutes remove the ribs, turn over and baste again.
  • Set the oven to 350 degrees.
  • Bake the ribs for about 40 minutes or until cooked through.
  • Sprinkle lightly with sesame seeds then serve.

Nutrition Facts : Calories 1197.2, Fat 81.3, SaturatedFat 26, Cholesterol 262.1, Sodium 910.3, Carbohydrate 49, Fiber 1.4, Sugar 40.6, Protein 66

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-STYLE BRAISED SHORT RIBS



Asian-Style Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

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.

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.

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