Best 2 Asian Bbq Ribs Recipes

Craving tender, flavorful Asian BBQ ribs that will tantalize your taste buds? Look no further! This comprehensive guide will take you on a culinary journey through the vibrant world of Asian BBQ, providing expert tips and tricks to create mouthwatering ribs that will leave you and your loved ones craving for more. From selecting the perfect cut of ribs to mastering the art of Asian-style marinating and grilling, we'll guide you through every step of the process. Get ready to embark on an exciting culinary adventure as we explore the secrets of creating Asian BBQ ribs that are sure to elevate your next backyard gathering or dinner party.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 PINEAPPLE-GINGER BBQ SAUCE AND RIBS

Asian Pineapple-ginger BBQ Sauce and Ribs image

Number Of Ingredients 30

Ingredients

2 tablespoons canola oil
4 cloves Garlic
3 Fresh ginger - 3 inches
1 Spanish onion - 1 large
3 cups fresh ripe pineapple chunks
1 habanero
1 cup Pineapple juice
2 cups Hoisin Sauce
1/4 cup Ketchup
1/4 to 1/2 cup Brown sugar
3 tablespoon ancho chile powder
2 tablespoon Dijon mustard
2 tablespoon honey
2 teaspoon soy sauce
1 teaspoon ground cinnamon
1/4 cup Spanish paprika
1 1/2 tablespoon dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 1/2 teaspoon ground allspice
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground black pepper
1 teaspoon Thai chile flakes
2 recipe Pork ribs - 2 racks
2 cups soy sauce
1/2 cup coarsely chopped ginger
6 clove garlic
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 bunch scallions - chopped

Steps:

Heat oil over med-high heat in a heavy bottomed saucepan, add the garlic, ginger and onions and cook until soft, about 5 mins
Add the pineapple chunks and habanero and cook for 1 min.
add the pineapple juice and cook until it caramelizes slightly, about 3 mins.
add the hoisin, ketchup, brown sugar, ancho power, mustard, honey, soy sauce star anise and cinnamon and cook until thickened, about 30 mins.
Transfer the mixture to a blender and blend until smooth, season with salt and pepper, 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 charcoal grill with about 80 briquettes off to 1 side
remove the ribs 1 hour before grilling
Combine 4 cups of 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 steam liquid next to them over the coalsPut 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
If using charcoal finish the ribs my moving them back over the hot coals and turning and basting with the sauce for 15-20 minutes
Combine the sesame seeds and sprinkle the tops of the ribs, Cut the ribs apart and put on a platter and scatter the green onions over the top

Tips:

Choose the right ribs: Select pork ribs that are meaty and have good marbling. Baby back ribs and spare ribs are both good choices.
Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly.
Make a flavorful marinade: The marinade is what gives the ribs their flavor. Use a combination of soy sauce, rice vinegar, brown sugar, garlic, ginger, and spices.
Marinate the ribs for at least 2 hours: The longer the ribs marinate, the more flavor they will have.
Preheat the grill: Preheat the grill to a medium-high heat.
Cook the ribs: Cook the ribs for 15-20 minutes per side, or until they are cooked through.
Glaze the ribs: Brush the ribs with a glaze made of honey, soy sauce, and rice vinegar during the last few minutes of cooking.

Conclusion:

By following these tips, you can make delicious and flavorful Asian BBQ ribs that will be a hit at your next party or gathering. These ribs are perfect for a summer cookout or a cozy meal at home. Serve with your favorite sides, such as rice, noodles, or vegetables.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#course #main-ingredient #cuisine #preparation #occasion #main-dish #pork #asian #barbecue #easy #beginner-cook #picnic #filipino #meat #pork-ribs #to-go #equipment #grilling