Sticky Asian Ribs Recipes

STICKY ASAIN RIBS

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.

THE ROSEDALE DINER'S STICKY ASIAN PORK RIBS

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

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.

DEEP-FRIED STICKY RIBS RECIPE BY TASTY

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!

STICKY ASIAN RIBS

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!

ASIAN STICKY RIBS

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.

ASIAN STYLE STICKY RIBS RECIPE | TRAEGER GRILLS

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

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

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.

EASY GRILLED STICKY RIBS

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.