Best 2 Asian Style Baby Back Ribs Recipes
Embark on a culinary journey to tantalize your taste buds with these delectable Asian-Style Baby Back Ribs. This dish is a perfect blend of sweet, savory, and slightly tangy flavors, offering a symphony of taste in every bite.
Prepared with tender baby back ribs, slow-cooked to fall-off-the-bone perfection, these ribs are coated in a luscious Asian-inspired glaze, infusing them with a captivating aroma that will leave you craving more. The glaze, made with a harmonious blend of soy sauce, brown sugar, rice vinegar, ginger, garlic, and Chinese five-spice powder, creates a sticky, caramelized crust that adds an irresistible sheen and crunch to each rib.
In this article, we present a collection of two tantalizing recipes for Asian-Style Baby Back Ribs. Our first recipe offers a traditional approach, using a classic combination of spices and ingredients to achieve that authentic Asian flavor. The second recipe introduces a spicy twist, incorporating the bold flavors of chili peppers and Sriracha sauce, creating a dish that is sure to ignite your senses.
Both recipes provide step-by-step instructions, ensuring that even novice cooks can achieve restaurant-quality ribs in the comfort of their own kitchen. We guide you through the process of preparing the ribs, creating the glaze, and cooking the ribs to perfection, whether you prefer a traditional oven or a modern air fryer.
These Asian-Style Baby Back Ribs are perfect for any occasion, whether you're hosting a backyard barbecue, a family gathering, or an intimate dinner party. They are sure to impress your guests with their delectable taste and visually appealing presentation. So, gather your ingredients, fire up your oven or air fryer, and let the mouthwatering aroma of these Asian-Style Baby Back Ribs fill your home.
ASIAN-STYLE BABY BACK RIBS
The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites! -Esther J. J. Danielson, San Marcos, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 787 calories, Fat 47g fat (17g saturated fat), Cholesterol 184mg cholesterol, Sodium 5848mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 43g protein.
ASIAN-STYLE BABY BACK RIBS
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding of ginger, lemongrass, and chile in the braising liquid and the subtly spiced hoisin glaze. Despite the ribs' refined taste, they're properly messy, perfect with beer -- and invariably met with demands for more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
- Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
- Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
- Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.
Tips:
- Use a good quality baby back ribs. Look for ribs that are meaty and have a good amount of marbling.
- Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will make them more tender.
- Use a flavorful marinade or rub. The marinade or rub will help to infuse the ribs with flavor and will help to keep them moist during cooking.
- Cook the ribs low and slow. This will help to tenderize the ribs and will allow the flavors of the marinade or rub to penetrate the meat.
- Baste the ribs with the marinade or rub during cooking. This will help to keep the ribs moist and will prevent them from drying out.
- Cook the ribs until they are fall-off-the-bone tender. This will usually take about 2-3 hours.
Conclusion:
Asian-style baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfectly every time. So fire up your grill or oven and get ready to enjoy some amazing ribs!
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