Best 2 Asian Pineapple Ginger Bbq Sauce And Ribs Recipes

Tantalize your taste buds with a culinary journey to the Orient with our Asian Pineapple Ginger BBQ Sauce and Ribs. This tantalizing dish harmoniously blends the sweet and tangy flavors of pineapple with the spicy kick of ginger, resulting in a delectable sauce that will leave you craving for more. Perfectly complementing the sauce are tender and juicy pork ribs, grilled to perfection and infused with a smoky aroma.

Indulge in the ultimate BBQ experience with our comprehensive guide, providing step-by-step instructions for crafting the perfect Asian Pineapple Ginger BBQ Sauce and Ribs. Discover the art of creating a well-balanced sauce, achieving a harmonious blend of sweet, tangy, and spicy flavors. Learn the secrets of selecting the finest pork ribs and preparing them for grilling, ensuring they are fall-off-the-bone tender.

Journey through the world of Asian cuisine as we introduce you to additional tantalizing recipes that will transport you to the vibrant streets of Asia. Explore the depths of flavor with our delectable Asian Chicken Wings, tantalize your palate with our aromatic Asian Noodles, and satisfy your sweet cravings with our irresistible Asian Pineapple Fried Rice. Each recipe is carefully curated to offer a unique culinary experience, capturing the essence of Asian flavors.

Prepare to embark on a culinary adventure that will ignite your taste buds and leave you longing for more. Master the art of Asian cuisine and create dishes that will impress your family and friends. Let your taste buds travel to the Orient with our Asian Pineapple Ginger BBQ Sauce and Ribs, and discover a world of flavors that will leave you craving for more.

Let's cook with our recipes!

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:

Use fresh pineapple for the best flavor. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well.
The sauce can be made ahead of time and stored in the refrigerator for up to a week. When you're ready to use it, simply reheat it over low heat.
This sauce is also great for chicken, shrimp, or tofu.
If you don't have a grill, you can also bake the ribs in the oven at 350 degrees Fahrenheit for 1 hour, or until they are cooked through.

Conclusion:

This Asian Pineapple Ginger BBQ Sauce and Ribs recipe is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The sauce is tangy, sweet, and slightly spicy, and the ribs are fall-off-the-bone tender. If you're looking for a new and exciting way to cook ribs, this recipe is definitely worth a try.