Spicy Honey Glazed Baby Pork Ribs Wolfgang Puck Recipes

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SPICY HONEY-GLAZED BABY PORK RIBS



Spicy Honey-Glazed Baby Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 2h32m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup soy sauce
1 cup sake, optional
1 teaspoon ground dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
6 tablespoons sesame oil
2 sides (about 3 pounds) baby pork ribs

Steps:

  • In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
  • Preheat the oven to 300 degrees F.
  • Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
  • Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
  • Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.

SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)



Spicy Honey-Glazed Baby Pork Ribs (Wolfgang Puck) image

I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.

Provided by Oolala

Categories     Asian

Time 14h

Yield 30 ribs, 4 serving(s)

Number Of Ingredients 7

1 cup soy sauce
1 cup sake
1 teaspoon red pepper flakes
4 tablespoons honey
2 tablespoons fresh garlic, minced
6 tablespoons sesame oil
3 lbs baby pork ribs, about 2 sides

Steps:

  • In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
  • Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
  • Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
  • Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.

Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8

HONEY-GLAZED BABY PORK RIBS



Honey-Glazed Baby Pork Ribs image

Provided by Joanna Pruess

Time 25m

Yield Two to four servings

Number Of Ingredients 12

2 whole racks small pork ribs
6 ounces soy sauce
6 ounces rice vinegar
6 ounces honey
1/4 cup garlic cloves, chopped
1/4 cup ginger, chopped
4 jalapeno peppers, chopped
6 ounces sake
Marinade (from above)
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
6 tablespoons unsalted butter

Steps:

  • Make the marinade by mixing the ingredients together in a flat deep pan. Add the pork ribs, cover, and refrigerate at least two hours or overnight.
  • Prepare the sauce by combining the sake, marinade drained from the ribs, cilantro and mint in a saucepan. Bring the liquid to a boil, then reduce by two-thirds over medium heat. Whisk in the butter, then strain the sauce.
  • Preheat the oven to 350 degrees.
  • Roast the ribs in a flat pan for one hour and 15 minutes, until tender and cooked through. The ribs may be finished over a charcoal grill or heated in a wok with a little peanut oil and a sprinkling of sugar. Toss the ribs with the sauce in the wok, or serve on a platter with the sauce on top. Garnish with thinly sliced scallions.

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