Best 5 Braised Asian Ribs Recipes

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Indulge in a culinary journey to the Orient with our tantalizing braised Asian ribs, a symphony of flavors that will tantalize your taste buds and leave you craving for more. These melt-in-your-mouth ribs are meticulously crafted with a unique blend of Asian spices and a hint of sweetness, resulting in a delectable dish that showcases the essence of Asian cuisine.

Our collection of recipes offers a diverse range of braised Asian ribs to suit every palate. From classic Chinese spareribs braised in a rich soy sauce-based sauce to Korean galbi cooked in a spicy gochujang marinade, each recipe promises an unforgettable culinary experience. We also have a Japanese variation featuring tender ribs simmered in a savory teriyaki glaze, as well as a Vietnamese version infused with the aromatic flavors of lemongrass and ginger.

These braised Asian ribs are not only bursting with flavor but also incredibly versatile. Serve them as a main course alongside steamed rice or noodles, or incorporate them into a variety of dishes such as tacos, sandwiches, or salads. The possibilities are endless, making these ribs a perfect addition to your culinary repertoire.

Here are our top 5 tried and tested recipes!

ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE



Asian Braised Short Ribs with Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories     Beef     Garlic     Herb     Onion     Vegetable     Braise     Christmas     New Year's Eve     Fall     Winter

Yield Makes 20 servings

Number Of Ingredients 16

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup 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



Whole30® Asian Slow Cooker Braised Short Ribs image

Short ribs are well worth the investment; in this recipe, they are fall-off-the-bone tender, slightly sweet, and even paleo friendly! Serve over cauliflower rice.

Provided by Angela Sackett Superhotmama

Categories     World Cuisine Recipes     Asian

Time 6h15m

Yield 6

Number Of Ingredients 16

2 ½ pounds beef short ribs, or more to taste
2 tablespoons coconut oil
sea salt and freshly ground black pepper to taste
2 large sweet onions, peeled and quartered
1 stalk celery, chopped
4 carrots, cut into bite-sized pieces
1 cinnamon stick
1 cup beef broth
¼ cup coconut aminos (soy-free seasoning sauce)
1 tablespoon fish sauce
1 teaspoon ground ginger
1 tablespoon minced garlic
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons arrowroot powder
3 green onions, chopped

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.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 17.2 g, Cholesterol 77.7 mg, Fat 39.6 g, Fiber 2.9 g, Protein 19.8 g, SaturatedFat 18.7 g, Sodium 1059.1 mg, Sugar 4.8 g

ASIAN BRAISED BABY BACK RIBS



ASIAN BRAISED BABY BACK RIBS image

Categories     Pork     Braise     Orange

Yield 2 people

Number Of Ingredients 14

1 whole slab pork baby back ribs (about 1.5lb)
The Rub:
4 tablespoons brown sugar
1.5 tablespoons kosher salt
1.5 teaspoons five spice powder
The Braise:
1 cup beer
1 tablespoon molasses
The Glaze:
3 tablespoons honey
1 tablespoon hoisin sauce
1/2 teaspoon fish sauce
2 teaspoons orange juice
zest of one orange

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



braised asian ribs image

these are just wonderful tender ribs with great flavor. we like this with stir fried rice or lo mein.

Provided by chia2160

Categories     Pork

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 12

1 tablespoon corn oil
2 lbs baby back ribs, cut into individual ribs
2 cloves garlic, chopped
2 inches cinnamon sticks
2 tablespoons grated orange zest
1/2 cup sherry wine or 1/2 cup madeira wine
1 teaspoon anise seed
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tomatoes, diced
1 teaspoon dried thyme
1 cup chicken stock

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



Asian-Style Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

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.

Tips:

  • Choose the right ribs: Baby back ribs or spare ribs can be used for this recipe. If you prefer leaner ribs, go for baby back ribs. If you like ribs with more meat, choose spare ribs.
  • Marinate the ribs overnight: This will help the ribs absorb the flavors and become more tender.
  • Cook the ribs low and slow: Braising is a great way to cook ribs because it allows them to cook slowly and evenly. This results in ribs that are fall-off-the-bone tender.
  • Add vegetables to the braising liquid: This will add extra flavor and nutrients to the ribs.
  • Serve the ribs with your favorite sides: Mashed potatoes, roasted vegetables, or coleslaw are all great options.

Conclusion:

Braised Asian ribs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are hosting a party or simply want a tasty meal for your family, these ribs are sure to be a hit. So next time you are looking for a new ribs recipe, give this one a try. You won't be disappointed!

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