Best 8 Asian Braised Baby Back 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.

CHINESE-STYLE BARBECUED RIBS

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

KOREAN BBQ BABY BACK RIBS

Steps:

• BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
• Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
• Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
• Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
• Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.

JAPANESE-STYLE BRAISED PORK RIBS

Steps:

• Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
• Mix soy sauce, sake, and honey together in a small bowl and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
• Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
• Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve ribs and sauce with white rice and sprinkle with green onions.

BRAISED BABY BACK RIBS

Steps:

• Combine rub* ingredients in a plastic bag, shake to mix.
• Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
• Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
• For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
• Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
• Form a pan with the foil.
• After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
• Soak some more chips.
• Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
• Replace lid on grill.
• Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
• Turn over about 1/2 way through the cooking process so they finish curved side up.
• Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
• To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
• You can brown them under the broiler right in the foil pans if coals are not hot enough.
• This procedure can be replicated on a two (or more) zoned gas grill.
• Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
• Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
• *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

ASIAN-STYLE BABY BACK RIBS

Steps:

• Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender., In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

ASIAN RIBS

Steps:

• Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.