Pan Asian Teriyaki Spareribs Recipes

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CHINESE SPARERIBS WITH TERIYAKI GLAZE



Chinese Spareribs with Teriyaki Glaze image

Provided by Tyler Florence

Categories     appetizer

Time 2h28m

Yield 8 servings

Number Of Ingredients 14

2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
  • Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
  • When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
  • Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

CHINESE SPARERIBS #5 WITH TERIYAKI GLAZE



Chinese Spareribs #5 with Teriyaki Glaze image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings (1 1/2 cups glaze)

Number Of Ingredients 14

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
  • To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
  • In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

PAN-ASIAN TERIYAKI SPARERIBS



Pan-Asian Teriyaki Spareribs image

Categories     Ginger     Pork     Bake     Pork Rib     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

2 3-pound racks pork spareribs, trimmed
1 12-ounce bottle thick teriyaki baste and glaze
1/3 cup dry Sherry
4 teaspoons dark brown sugar
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons chili-garlic sauce
1 cup hickory smoke chips, soaked in water 30 minutes, drained

Steps:

  • Position rack in middle of oven and preheat to 375°F. Sprinkle ribs with pepper. Wrap each rib rack tightly with heavy-duty foil. Set packets on large rimmed baking sheet. Bake ribs until just tender, about 1 hour 15 minutes. Cool ribs 30 minutes in foil. Unwrap foil. Pour all juices from ribs into medium bowl. (Can be made 1 day ahead. Cover ribs and pan juices separately and chill.)
  • Spoon off and discard fat from surface of pan juices. Stir teriyaki baste and next 4 ingredients into pan juices.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill ribs until heated through and well glazed, turning and basting often with teriyaki mixture, about 20 minutes total.

PORK RIBS WITH HOMEMADE TERIYAKI SAUCE



Pork Ribs with Homemade Teriyaki Sauce image

You'll never buy teriyaki sauce again. You can substitute chicken thighs in this rib recipe for an easier prep since they won't need to be cut up. Serve immediately over sticky rice.

Provided by kimberly

Categories     World Cuisine Recipes     Asian

Time 4h35m

Yield 8

Number Of Ingredients 8

1 cup soy sauce
¾ cup white sugar
½ red onion, thinly sliced
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 teaspoon chopped garlic
1 teaspoon ground ginger
3 pounds boneless country-style ribs

Steps:

  • Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
  • Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
  • Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
  • Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.4 g, Cholesterol 61 mg, Fat 18.2 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.7 g, Sodium 1852 mg, Sugar 19.6 g

ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE



Asian Braised Short Ribs with Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories     Beef     Garlic     Herb     Onion     Vegetable     Braise     Christmas     New Year's Eve     Fall     Winter

Yield Makes 20 servings

Number Of Ingredients 16

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup cranberry-teriyaki glaze

Steps:

  • Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
  • In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

TERIYAKI RIB EYE STEAKS



Teriyaki Rib Eye Steaks image

Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce.

Provided by Agent48

Categories     World Cuisine Recipes     Asian     Japanese

Time 2h25m

Yield 2

Number Of Ingredients 11

2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white sugar
1 ½ teaspoons honey
1 ½ teaspoons Worcestershire sauce
1 ¼ teaspoons distilled white vinegar
1 teaspoon olive oil
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon ground ginger
2 (6 ounce) lean beef rib eye steaks

Steps:

  • Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
  • Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 297.1 calories, Carbohydrate 13.5 g, Cholesterol 60.3 mg, Fat 18.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 6.7 g, Sodium 991.6 mg, Sugar 11.7 g

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