Best 4 Asian Dry Rub Recipes

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Embark on a culinary journey through the vibrant flavors of Asia with our expertly curated collection of Asian Dry Rub recipes. Unleash the tantalizing aromas and delectable tastes of these savory blends, inspired by the rich culinary traditions of various Asian cuisines. Discover the perfect rub to enhance your favorite proteins, vegetables, or seafood, transforming them into sensational dishes that will tantalize your taste buds. Get ready to explore a world of flavor and elevate your cooking to new heights with these extraordinary Asian Dry Rubs.

Here are our top 4 tried and tested recipes!

ASIAN DRY RUB



Asian Dry Rub image

Make and share this Asian Dry Rub recipe from Food.com.

Provided by queenbeatrice

Categories     < 15 Mins

Time 5m

Yield 7 tsp, 1 serving(s)

Number Of Ingredients 7

1 tablespoon black peppercorns, crushed
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons anise seeds, crushed
1/4 teaspoon ground cloves

Steps:

  • Stir together the spices.
  • Store in a jar with a tight fitting lid.
  • Rub spice mixture evenly over meat, coating the entire surface.
  • Cover and refrigerate for several hours.
  • Fry, roast, grill or cook in whatever manner you prefer.

Nutrition Facts : Calories 35.8, Fat 0.7, SaturatedFat 0.1, Sodium 585.6, Carbohydrate 7.9, Fiber 1.4, Sugar 4.5, Protein 0.7

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

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.

ROASTED PORK TENDERLOIN WITH ASIAN DRY RUB RECIPE - (4.3/5)



Roasted Pork Tenderloin with Asian Dry Rub Recipe - (4.3/5) image

Provided by KodiakDavis

Number Of Ingredients 8

2 pork tenderloin, (1 pound each), trimmed
1 tablespoon light brown sugar, packed
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 425 degrees F. Line a medium baking pan with foil. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145 degrees F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices. Serving Suggestion: Serve the sliced pork tenderloin with brown rice tossed with thinly sliced scallions and fresh chopped cilantro. Steamed bok choy or broccoli drizzled with a tiny bit of Asian sesame oil.

ASIAN DRY RUB



Asian Dry Rub image

Make and share this Asian Dry Rub recipe from Food.com.

Provided by Diana Adcock

Categories     Asian

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

12 star anise pods
2 teaspoons fennel seeds
2 teaspoons szechwan pepper
1 teaspoon whole cloves
1/2 teaspoon red pepper flakes (optional)
1 (3 inch) stick cinnamon, broken

Steps:

  • Place all ingredients into a spice grinder and puree to a fine powder.
  • Store in a tight fitting lid.

Nutrition Facts : Calories 60.7, Fat 3.1, SaturatedFat 0.4, Sodium 16.9, Carbohydrate 10.2, Fiber 6.2, Sugar 0.8, Protein 2.3

Tips:

  • Use fresh, high-quality ingredients. The better the ingredients, the better the rub will taste.
  • Experiment with different flavor combinations. There are endless possibilities, so don't be afraid to try something new.
  • Make sure the rub is evenly distributed over the meat. This will help ensure that the meat is evenly seasoned.
  • Let the meat rest for at least 30 minutes before cooking. This will allow the flavors of the rub to penetrate the meat.
  • Cook the meat according to the recipe instructions. Overcooking can dry out the meat and make it tough.

Conclusion:

Asian dry rubs are a delicious and easy way to add flavor to your favorite meats and vegetables. With a little experimentation, you can create your rub that will tantalize your taste buds. So next time you're looking for a new way to spice up your dinner, give an Asian dry rub a try. You won't be disappointed.

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