Sticky Asian Ribs Recipes

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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

THE ROSEDALE DINER'S STICKY ASIAN PORK RIBS



The Rosedale Diner's Sticky Asian Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

1/4 cup coarse kosher salt
1 tablespoon juniper berries
1 tablespoon whole black peppercorns
2 dried bay leaves
2 cinnamon sticks
2 full racks pork back ribs, rinsed and uncut
1/4 cup orange juice
1/4 cup tamarind syrup
1/4 cup rice wine vinegar
1/8 cup sesame oil
1 tablespoon molasses
1 tablespoon Sriracha
1 tablespoon maple syrup
1/4 tablespoon tahini
1 teaspoon ground black pepper
1 teaspoon brown sugar
2 whole cloves garlic
Optional garnishes: toasted sesame seeds, sliced scallions, fresh chiles

Steps:

  • For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.
  • Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.
  • Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.

STICKY CHINESE SPARERIBS



Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 6

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

  • Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
  • Combine remaining ingredients; brush ribs thoroughly with sauce.
  • Cover and bake at 350 degrees F. 1 hour.
  • Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

DEEP-FRIED STICKY RIBS RECIPE BY TASTY



Deep-Fried Sticky Ribs Recipe by Tasty image

Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 19

2 tablespoons honey
¼ cup soy sauce
¼ cup hoisin sauce
2 tablespoons sriracha
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
1 teaspoon pepper
½ rack baby back ribs
oil, for frying
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
½ cup honey
toasted sesame seed, to taste
green onion, thinly sliced, to taste

Steps:

  • In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
  • Marinate for at least 1 hour in the refrigerator.
  • Preheat oven to 275˚F (190˚C).
  • Bake ribs on a baking sheet for 30 minutes.
  • Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
  • Heat oil for frying to 350˚F (180˚C).
  • Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
  • Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams

STICKY ASIAN RIBS



Sticky Asian Ribs image

I found this recipe on the internet a while ago. These ribs are sticky and delicious. Makes a great dinner with some rice and stir fried vegetables.

Provided by Miraklegirl

Categories     Veal

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 1/2 lbs veal riblets
2 cups apple juice or 2 cups orange juice (or a blend of the two)
1/2 cup white wine
1 tablespoon honey
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1/2 teaspoon lemon juice
1 1/2 teaspoons cornstarch, dissolved in
2 tablespoons cold water

Steps:

  • Place riblets, 1 1/2 c of the orange juice and the wine in a pot.
  • Bring to a boil and reduce heat to low.
  • Cover tightly and simmer 45 minutes, turning riblets occasionally.
  • Meanwhile, combine remaining juice, soy sauce, honey, garlic, ginger, lemon juice, and cornstarch in a saucepan and mix well Bring to a boil, stirring occasionally, cook for about a minute or until thickened slightly Remove from heat and set aside.
  • Remove riblets from liquid and let cool about 15 minutes.
  • Place riblets on grill for around 15 minutes, basting with the glaze often.
  • Enjoy!

Nutrition Facts : Calories 140.9, Fat 0.2, Sodium 8, Carbohydrate 28.3, Fiber 0.3, Sugar 24.2, Protein 0.3

ASIAN STICKY RIBS



Asian Sticky Ribs image

These sticky ribs are sweet, spicy, and taste just like Chinese bbq but are baked in the oven.

Provided by Mandy Yin

Categories     Mains

Time P1D

Number Of Ingredients 16

One (2-inch) piece of fresh ginger (peeled and finely chopped)
4 garlic cloves (finely chopped)
1/4 cup hoisin sauce
1/4 teaspoon chili powder
1 tablespoon low sodium soy sauce
1 teaspoon granulated sugar
1/8 teaspoon freshly ground white pepper
1/4 teaspoon kosher salt
1 teaspoon oyster sauce
1 tablespoon Shaoxing rice wine
1 tablespoon sesame oil
2 pounds 4 ounces pork back or side ribs (silver skin removed)
1 tablespoon mild vegetable oil
3 scallions (finely chopped, to garnish)
1 red chile (thinly sliced, to garnish)
2 tablespoons sesame seeds (toasted in a dry pan until fragrant, to garnish)

Steps:

  • In a large bowl, mix all of the marinade ingredients together. Place the ribs on a rimmed baking sheet and pour half of the marinade over the ribs. Cover and marinate overnight.
  • Preheat the oven to 375°F (190°C ).
  • Lay the ribs, meat side up, on a foil-lined rimmed sheet pan and baste with 1 tablespoon of oil. Roast for 45 minutes.
  • After 45 minutes, turn the heat down to 325°F (170°C ). Baste the ribs with the remaining half of the marinade and then cook for 30 minutes more.
  • Remove the ribs from the oven and leave them to rest for 10 minutes. Slice into slabs or individual ribs and place on a large serving platter (or you can serve them on the baking sheet).
  • Garnish with scallions, red chile, and sesame seeds. Devour.

Nutrition Facts : ServingSize 1 portion, Calories 1270 kcal, Carbohydrate 27 g, Protein 59 g, Fat 101 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 281 mg, Sodium 1514 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 60 g

ASIAN STYLE STICKY RIBS RECIPE | TRAEGER GRILLS



Asian Style Sticky Ribs Recipe | Traeger Grills image

Asian ribs are a full-flavored BBQ dinner that will have your family raving. This sweet and spicy BBQ ribs recipe is the perfect slow-smoked meal that you can gather around the fire pit & enjoy each other's company as they cook.

Provided by Traeger Kitchen

Categories     Pork

Number Of Ingredients 14

baby back pork ribs, membrane removed
Traeger Asian BBQ Rub
hoisin sauce
soy sauce
Japanese Sake
orange juice
brown sugar, firmly packed
cayenne pepper
garlic, crushed
inches fresh ginger, peeled and thinly sliced into coins
Scallions, sliced on diagonal, whites and greens divided
Red Pepper Jelly or Apple Jelly
apple cider vinegar
toasted sesame seeds

Steps:

  • When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  • Generously rub each rack of ribs with Traeger's Asian BBQ Rub. Place directly on the grill grate and smoke for 1 hour.
  • Line a large roasting pan with heavy-duty aluminum foil. Once ribs have smoked for 1 hour, add ribs to the pan and increase temperature to 300℉
  • In a mixing bowl combine hoisin sauce, soy sauce, sake, orange juice, brown sugar, and cayenne. Whisk until the sugar crystals dissolve. Add the garlic, ginger, and the scallion whites.
  • Open grill lid and pour mixture evenly over the ribs in the pan, turning the racks to coat them. Place the ribs meat-side down in the sauce. Cover the pan tightly with heavy-duty aluminum foil.
  • Roast the ribs until they are tender, about 3 to 3-1/2 hours, or until rib meat pulls away from the bones about 1/2".
  • Move ribs to a cutting board and let rest. Leave the grill on.
  • Make the glaze: Strain the cooking juices into a heat-proof container, such as a Pyrex measuring cup, and measure 3 cups. (Discard any solids or extra liquid.) Skim off any excess fat. Add the cooking liquid to a large saucepan or skillet. Stir in the jelly and cider vinegar and bring to a boil on the stove-top over medium-high heat until reduced by one-third. Remove from the heat.
  • In the meantime, using a sharp knife, slice the rib racks into individual ribs. (Each rack should yield 10 to 13 bones.) Working in batches, add the ribs to the glaze, turning them to coat with tongs. Arrange the ribs directly on the grill grate or return them to the pan they were cooked in and grill for 5 to 10 minutes, turning as needed to warm the ribs and "tighten" the sauce.
  • Transfer to a platter. Sprinkle with the reserved scallion greens and toasted sesame seeds. Enjoy!

ASIAN STYLE STICKY RIBS RECIPE | TRAEGER GRILLS



Asian Style Sticky Ribs Recipe | Traeger Grills image

Asian ribs are a full-flavored BBQ dinner that will have your family raving. This sweet and spicy BBQ ribs recipe is the perfect slow-smoked meal that you can gather around the fire pit & enjoy each other's company as they cook.

Provided by Traeger Kitchen

Categories     Pork

Number Of Ingredients 14

baby back pork ribs, membrane removed
Traeger Pork & Poultry Rub
hoisin sauce
soy sauce
sake (Japanese rice wine)
orange juice
brown sugar, firmly packed
cayenne pepper
garlic, crushed
inch fresh ginger, peeled and thinly sliced into coins
scallions, sliced on diagonal, whites and greens divided
red pepper jelly or apple jelly
apple cider vinegar
toasted sesame seeds, for serving

Steps:

  • When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
  • Generously rub each rack of ribs with Traeger Pork & Poultry Rub. Place directly on the grill grate and smoke for 1 hour.
  • Line a large roasting pan with heavy-duty aluminum foil. Once ribs have smoked for 1 hour, add ribs to the pan and increase the Traeger temperature to 300°F.
  • In a mixing bowl, combine hoisin sauce, soy sauce, sake, orange juice, brown sugar and cayenne. Whisk until the sugar crystals dissolve. Add the garlic, ginger and whites of the scallions (reserve the green tops for garnish).
  • Open grill lid and pour mixture evenly over the ribs in the pan, turning the racks to coat them.
  • Place the ribs meat-side down in the sauce. Cover the pan tightly with heavy-duty aluminum foil. Roast the ribs until they are tender, about 3 to 3-1/2 hours, or until rib meat pulls away from the bones about 1/2 inch.
  • Move ribs to a cutting board and let rest.
  • Leave the Traeger on. Make the Glaze: Strain the cooking juices into a heat-proof container, such as a Pyrex measuring cup, and measure 3 cups. (Discard any solids or extra liquid.) Skim off any excess fat.
  • Add the cooking liquid to a large saucepan or skillet. Stir in the jelly and cider vinegar, and bring to a boil on the stovetop over medium-high heat until reduced by 1/3. Remove from the heat.
  • In the meantime, using a sharp knife, slice the rib racks into individual ribs. (Each rack should yield 10 to 13 bones.) Working in batches, add the ribs to the glaze, turning them to coat with tongs.
  • Arrange the ribs directly on the grill grate or return them to the pan they were cooked in and grill for 5 to 10 minutes, turning as needed to warm the ribs and "tighten" the sauce. Transfer to a platter. Sprinkle with the reserved scallion greens and toasted sesame seeds. Enjoy!

CHINESE STICKY RIBS



Chinese Sticky Ribs image

These ribs are tender, meaty, and sweet!! NUMMMM!!! :) This recipe came from my in-laws and it's absolutely wonderful!

Provided by Kelvball22

Categories     Pork

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 pork rib racks, preferably Baby Back Ribs (2.5-3.5 lbs each)
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
ginger, peeled and sliced into rounds
6 garlic cloves, smashed
1 slice of peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs cilantro, stems (reserve leaves for glaze)
8 scallions, white parts cut into 1 inch pieces (reserve green parts for garnish)
1 (10 ounce) jar hot red pepper jelly
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
minced scallion top

Steps:

  • For the Ribs: Adjust oven rach to middle position and heat oven to 250 degrees. With tip of paring knife, loosen membrane on underside of each rach of ribs. Grab membrane with paper towel and pull it off slowly in a single piece. Combine remaining ingredients in a large roasting pan. Add ribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2.5-3 hours Transfer ribs to a large plate.
  • For the Glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet, and discard solids and remaining liquid. Do not wash roasting pan. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium high heat and cook until syrupy and reduced to 2 cups, about 15-20 minutes. Off heat, stir in cilantro and cayenne.
  • Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with a flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2-4 minutes. Flip ribs over, brush with more glaze, then broil, brusing ribs with glaze every 2-4 minutes until ribs are deep mahogany color, 9-12 minutes. Transfer ribs to cutting board, tent with foil and let rest 10 minutes. Slice between bones, transfer ribs to platter, brush with reserved glaze. Sprinkle with scallions. Serve.

Nutrition Facts : Calories 699.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 1.9, Sodium 3088.8, Carbohydrate 139.3, Fiber 4.4, Sugar 106.9, Protein 7.4

EASY GRILLED STICKY RIBS



Easy Grilled Sticky Ribs image

I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.

Provided by Chef John

Categories     BBQ & Grilled Pork Ribs

Time 5h

Yield 4

Number Of Ingredients 12

4 teaspoons kosher salt
4 teaspoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 racks baby back pork ribs
⅓ cup ketchup
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
  • Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
  • Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
  • Preheat a charcoal grill until coals are very ashy and hot.
  • Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
  • Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
  • Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
  • Remove to a plate and brush over one more application of glaze. Serve.

Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg

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2021-08-09 Cook at 325 degrees F for 3 hours, or until you see the bones sticking out of the meat about 1/2 inch. Increase the temp again. Remove the pan of ribs from the grill and increase the heat again to 400-450 degrees F. Make the sticky BBQ sauce. Carefully remove the ribs from the pan to a cutting board.
From heygrillhey.com


STICKY CHINESE SPARERIBS - FIFTEEN SPATULAS
2012-02-06 Instructions. Whisk to combine the hoisin, ketchup, soy sauce, red wine, garlic, honey, five spice powder, grated ginger, sriracha, and liquid smoke. Trim any excess fat from the spareribs, and cut into individual ribs. Toss the ribs in the marinade and let sit at room temperature for 90 minutes.
From fifteenspatulas.com


STICKY ASIAN BBQ RIBS - SPICYFIG AN EXCELLENT ASIAN RIB RECIPE!
2020-05-28 Combine all of the barbecue sauce ingredients in a medium bowl. Preheat the oven to 350F/180C. If you start by grilling the ribs, heat the grill to medium-high/high and brush the ribs lightly with bbq sauce. Oil the grill and grill the ribs long enough just to mark them.
From spicyfig.com


STICKY ASIAN BEEF RIBS - JAX HAMILTON
Place the beef ribs in an oven proof dish, pour over the sauce. Mix well, so the ribs are covered. Pop a lid on. Place in the oven for 2 hours, (turn the ribs after an hour). Cook until the meat is tender and falling off the bone. SLOW COOKER : Place the beef ribs in the slow cooker, pour over the sauce. Mix well, so the ribs are covered.
From jaxhamilton.co.nz


STICKY ASIAN-INSPIRED RIBS - THE DEFINED DISH
2019-06-28 Instructions. Preheat the oven to 275 degrees F. Place each rack of ribs on a long sheet of Reynold's Wrap (long enough to wrap the entire rack of ribs, about 30 inches long. (Each rib rack should be individually wrapped) Drizzle each rack on the meaty sides of the ribs with 2 tsp of oil. In a bowl, combine all of the "For the Rub" ingredients ...
From thedefineddish.com


ASIAN STYLE STEAM OVEN STICKY BEEF RIBS - STEAM & BAKE
These beef ribs are soft, sticky, salty and sweet, and deeply flavored with soy, ginger and star anise. They also take a mere 5 minutes to get into the oven, making them them your next low-fuss dinner party hit. Prep Time 5 mins. Cook Time 3 hrs 30 mins. Total Time 3 hrs 35 mins.
From steamandbake.com


EASY 5-INGREDIENTS 12345 PORK RIBS RECIPE - GREEDY GIRL GOURMET
2022-02-16 12345 pork ribs are delicious, finger-licking Asian-style pork spare ribs that are as simple to cook as 12345 (a mnemonic device that will also help you recall the recipe, which is adapted from an Irene Kuo recipe).Using only the pantry staples of wine, dark soy sauce, vinegar and sugar to braise the meat and only a few minutes of active cooking, this is the best easy …
From greedygirlgourmet.com


CHINESE SWEET STICKY RIBS RECIPE - LOVEFOOD.COM
Preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Baste the ribs with 1 tablespoon of oil before laying them out in one layer on a baking sheet lined with foil. Roast for 45 minutes. After 45 minutes, turn the heat down to 170°C/150°C fan/325°F/gas mark 3.
From lovefood.com


STICKY SWEET CHINESE RIBS | LOVEFOODIES
2. Rinse the 1-inch pieces of chopped ribs under cold water and pay attention to remove any loose bones where they have been cut. 3.Throw all the above ingredients except the sesame seeds and scallions/spring onions, into a bowl or ziplock …
From lovefoodies.com


ASIAN STICKY SPARE RIBS RECIPE - ATBBQ.COM
2016-04-07 Instructions. Place the individually sliced ribs into a zip top bag or Briner Bucket. Pour one bottle of Smoke on Wheels Pork Marinade in with the ribs. Refrigerate for 2 hours. Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF. Remove the ribs from the marinade. Place in a foil pan.
From atbbq.com


SLOW COOKER STICKY ASIAN RIBS WITH STICKY SAUCE - LITTLE WAY FARM
2022-01-24 Cook the ribs for 6-8 hours on low heat until the meat is tender. Remove the ribs from the slow cooker and place them on a foil lines broil pan with the meaty side up. Brush some sauce from the slow cooker on top of the ribs and broil until the edges start to look crisp and broiled. Allow tented with foil to rest while you make the sticky sauce ...
From littlewayfarmsilercity.com


STICKY ASIAN SHORT RIBS | RECIPES | KARAN BEEF
Pre-heat the oven to 160°C/320°F. Place a large, deep baking tray onto your stove top and turn the burners/plates under the tray on to a medium-high heat. Add a big splash of olive oil to the baking tray and evenly brown the short ribs by turning them with a pair of tongs. Combine the rib sauce ingredients and pour over the beef so all the ...
From karanbeef.com


BACHAN'S ORIGINAL STICKY RIBS
2022-07-23 1. Stir together Bachan’s Japanese Barbeque Sauce, brown sugar, and garlic in a bowl. 2. Remove the thin membrane from the back of the ribs and discard. Place the ribs in a deep baking dish, meaty side down. Pour the sauce on top of the ribs, coating everything evenly. Marinate for 4 hours or overnight. 3. Heat the oven to 325°F and remove the ribs from the …
From bachans.com


CHINESE STICKY RIBS - THE MIDNIGHT BAKER
2018-01-07 Place in the refrigerator for 24 hours, turning once during the marinating time. Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment. Lay ribs, bone side down on the pan. Reserve 1 cup of the marinade; discard the rest. Roast ribs for 1 1/2 - …
From bakeatmidnite.com


SHANGHAI STYLE STICKY SPARE RIBS - COOKING TO ENTERTAIN
In a bowl combine the soy sauce, shaoxing wine, rice wine vinegar, ginger, garlic, and chili flakes (if using). Add the ribs and mix everything up. Cover with a lid or plastic and place in the fridge for 1 hour to marinate. In a hot pan or wok add the oil and let come to temperature.
From cookingtoentertain.com


STICKY ASIAN RIBS (IN INSTANT POT OR SLOW COOKER) - MY KITCHEN LOVE
2018-03-08 Place in slow cooker with broth and set to cook on low for 8-10 hours or high for 3-4 hours. Carefully transfer ribs, meaty side up, to a foil lined baking sheet. Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan ...
From mykitchenlove.com


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Top Asked Questions

How to cook sticky Chinese pork ribs?
Sticky Chinese Pork Spare Ribs. Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out. Add water up to about 1/3 of the way up the ribs. 6 Cover tightly with foil and place in oven to cook for approximately 1.5 hours. Take out of the oven,...
How do you make sticky sauce for ribs?
To make the sticky sauce: In a medium saucepan over medium high heat, add the reserved sticky sauce to the pan. In a small bowl combine the cornstarch and water plus 1 Tablespoon of the hot liquid. Pour into the sauce pan with the sticky sauce whisk until the mixtures starts to thicken. Remove from heat and brush on top of the ribs.
What are slow cooker sticky Asian ribs?
Slow Cooker Sticky Asian Ribs with Sticky Sauce are the very best fall of the bone tender ribs you will ever make! Slow cooked to perfection in a sweet and tangy asian sauce. They get slathered right before serving in a finger licking good sticky sauce! I can hardly contain my excitement over here you guys.
How long to cook ribs in crock pot with sticky sauce?
Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce. Cook the ribs for 6-8 hours on low heat until the meat is tender.

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