Best 5 Braised Asian Ribs Recipes

ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE

Steps:

• Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
• In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

WHOLE30® ASIAN SLOW COOKER BRAISED SHORT RIBS

Steps:

• Season short ribs liberally on all sides with sea salt and cracked black pepper.
• Heat coconut oil in a large, deep skillet over medium-high heat and brown short ribs and onions in batches on all sides, 5 to 8 minutes. Place ribs and onion in a slow cooker. Add celery, carrots, and cinnamon stick.
• Stir beef broth, coconut aminos, fish sauce, ginger, garlic, salt, and pepper together in a bowl and pour over ingredients in the slow cooker. Cover with a lid.
• Cook on Low until ribs are cooked through and flavors are well combined, 6 to 8 hours. Remove ribs. Raise heat to High and stir in arrowroot powder. Cook until sauce is slightly thickened, about 5 minutes. Serve ribs topped with sauce and chopped green onions.

ASIAN BRAISED BABY BACK RIBS

Steps:

• Mix all the dry rub ingredients together. Place the slab ribs on a piece of heavy-duty aluminum foil. Sprinkle each side with the dry rub and pat it into the meat. Seal the foil around the ribs and refrigerate for a minimum of 1 hour (I left them overnight). Preheat oven to 275 degrees. Place the ribs bone side down in a deep roasting pan or baking dish large enough to accommodate the slab (9-by-13-inch works well). Measure the beer in a large glass measuring cup and stir in the molasses. Pour this mixture around, not over, the pork. Cover tightly with foil and braise, basting every 30 minutes or so, until the ribs are tender enough that you can easily slide a knife between the meat and bone, about 2 1/2 hours. Remove from the oven. Discard the braising liquid. Heat the broiler on high. Whisk together the glaze ingredients. Place the ribs on a broiling pan or baking sheet and paint them on all sides with the glaze using a pastry brush. Broil for about 2 minutes total, basting the glaze again after the first minute. Serve hot or warm.

BRAISED ASIAN RIBS

Steps:

• heat oil in a large dutch oven.
• add ribs, garlic, cinammon, zest, and anise seed.
• cook quickly, searing both sides, about 5 minutes.
• add sherry, soy sauce, vinegar, tomato and thyme.
• cover, reduce to low and simmer 15 minutes.
• add 1/4 c stock, cover and cook on low heat 45 mins-1 hour, turning every so often so the sauce gets on both sides.
• if it gets too thick or sticks add more broth.
• remove the ribs from the pan and deglaze it with the remaining 1/2 c stock.
• return the ribs to the pan, coat with the sauce, serve.

ASIAN-STYLE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.