Best Asian Bbq Ribs Recipes

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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

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.

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS



Sweet & Spicy Asian Style BBQ Back Ribs image

The spicy sweetness of the rub is complemented with the fruit and spice notes of the sauce in these delicious Asian-inspired pork back ribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 5h20m

Yield 6

Number Of Ingredients 14

2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
¼ cup packed light brown sugar
3 tablespoons fine sea salt
4 ½ teaspoons onion powder
4 ½ teaspoons chili powder
4 ½ teaspoons paprika
2 teaspoons ground black pepper
¾ cup clover honey
½ cup reduced-sodium soy sauce
2 tablespoons red plum jam
1 tablespoon apple cider vinegar
1 tablespoon chili garlic sauce*
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup tamarind juice, in a spray bottle*

Steps:

  • About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
  • Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
  • Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
  • Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

Nutrition Facts : Calories 1954 calories, Carbohydrate 62.9 g, Cholesterol 490.7 mg, Fat 143.5 g, Fiber 2.3 g, Protein 99.8 g, SaturatedFat 53 g, Sodium 3937.3 mg, Sugar 48.9 g

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

Categories     Pork

Number Of Ingredients 36

Ingredients
BBQ Sauce:
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
Ribs:
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
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe.html?oc=linkback

Steps:

  • DireDirections 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 usinIf 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. 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

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

ASIAN STYLE BBQ ST. LOUIS RIBS



Asian Style BBQ St. Louis Ribs image

Cinnamon, anise, cloves, and Szechuan peppercorns bring Asian-inspired flavor to these tender, slow-grilled St. Louis-style spareribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 5h45m

Yield 4

Number Of Ingredients 9

½ cup kosher salt
⅓ cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground anise seed or fennel seed
1 teaspoon black pepper
½ teaspoon ground cloves
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
2 cups hoisin barbecue sauce

Steps:

  • About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
  • Serve ribs with remaining barbecue sauce.

Nutrition Facts : Calories 1315.9 calories, Carbohydrate 76.1 g, Cholesterol 279.2 mg, Fat 84.6 g, Fiber 4.8 g, Protein 59.3 g, SaturatedFat 30.4 g, Sodium 13697.6 mg, Sugar 52.4 g

ASIAN BBQ RIBS



Asian BBQ Ribs image

Make and share this Asian BBQ Ribs recipe from Food.com.

Provided by Miss A.T.K.

Categories     Pork

Time 3h30m

Yield 3 ribs, 6 serving(s)

Number Of Ingredients 7

4 lbs baby back ribs
1/2 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons garlic, minced

Steps:

  • preheat oven to 275.
  • place ribs in a large baking pan.
  • mix remainder of ingredients in a seperate bowl and pour over ribs.
  • refrigerate for 1 hour.
  • bake for 1 hour.
  • turn heat to 375 and bake for 45 minutes or add to grill and grill until done.
  • plate and enjoy.

Nutrition Facts : Calories 1195.7, Fat 90.2, SaturatedFat 33.3, Cholesterol 357.3, Sodium 1207.6, Carbohydrate 16.2, Fiber 0.7, Sugar 11.3, Protein 75.2

ASIAN BBQ BABY BACK RIBS (SALLYE))



ASIAN BBQ BABY BACK RIBS (SALLYE)) image

This recipe gives new meaning to sweet and spicy. Try it, you'll like it. For spicier ribs, increase the chili sauce amount to 2 teaspoons

Provided by sallye bates

Categories     Ribs

Time 3h

Number Of Ingredients 6

2 to 3 lb baby back ribs, beef or pork
1 https://www.justapinch.com/recipes/sauce-spread/dressing/asian-marinade-sallye.html
12 oz dark ale
1/2 c dark brown sugar
1/4 c hunts tomato paste
1 tsp hoisin chili sauce

Steps:

  • 1. Place Asian marinade, dark brown sugar, tomato paste, and Hoisin sauce in medium mixing bowl and whisk together until blended You can increase or decrease the chili sauce to suit your "heat index" Continue whisking as you pour all the ale into the mixture. Place ribs in large ziplock plastic bag and pour marinade/sauce mixture over them. Place bag of ribs in fridge for 30 minutes to blend flavors.
  • 2. Preheat oven to 325º Line baking dish or pan with parchment paper. You will need at least 9" x 13" or larger cooking container Remove bag from fridge and take ribs out and lay meat side down in a single layer on parchment paper. Reserve 1/2 to 1 cup of marinade, brush the rest over ribs
  • 3. Place ribs uncovered in preheated oven Cook for approximately 1-1/2 hours, basting with reserved marinade every 30 minutes. Turn once after 1 hour Note: If baking dish becomes too dry, add 1/4 cup water to keep from burning and/or smoking
  • 4. Remove from oven and let rest for 5-10 minutes Best served while still warm.

ASIAN TOASTED SESAME BBQ GLAZED RIBS



Asian Toasted Sesame BBQ Glazed Ribs image

It sounds like a dish best left to a pro, but these Asian Toasted Sesame BBQ Glazed Ribs are a breeze to make-with pantry items you already have on hand.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 7

1/2 cup packed brown sugar
1 tsp. dried cilantro leaves
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
3-1/2 lb. pork spareribs
3/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing

Steps:

  • Heat oven to 350ºF.
  • Combine sugar and seasonings; rub onto both sides of ribs. Place in foil-lined 13x9-inch pan.
  • Bake 1 hour. Meanwhile, mix barbecue sauce and dressing until blended.
  • Heat grill to medium heat. Remove ribs from pan. Grill 15 min., turning after 8 min. Brush with 1/2 cup of the barbecue sauce mixture; grill 5 min.
  • Serve ribs with remaining barbecue sauce mixture.

Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 410 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 23 g, Protein 17 g

SLOW COOKER ASIAN BBQ RIBS



Slow Cooker Asian BBQ Ribs image

Who knew that you could make fall-off-the bone ribs in a slow cooker? They are awesome, especially slathered with this tangy Asian BBQ sauce. Let them cook for several hours, then throw them on the grill or under the broiler to finish them off.

Provided by Kelsey Nixon

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 12

1/4 cup sesame oil
2 tablespoons chopped fresh ginger
4 cloves garlic, chopped
1 bunch green onions, white and green parts, chopped
1 cup brown sugar
1/2 cup chili sauce
1/2 cup low-sodium soy sauce
1/3 cup rice wine vinegar
1/4 cup honey
2 large racks pork baby back ribs (4 to 5 pounds)
Salt and pepper
1 tablespoon cornstarch

Steps:

  • Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
  • Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

ASIAN BBQ LAMB RIBS



Asian BBQ Lamb Ribs image

Provided by Food Network

Categories     main-dish

Time 12h

Yield 6 servings

Number Of Ingredients 29

3/4 cup kosher salt
1/2 cup chili powder, such as Mild Bill's El Toro Chili Powder
1/2 cup granulated garlic
1/2 cup herbs de Provence
1/4 cup ground ancho or chipotle chili mix
1/4 cup smoked paprika
1/4 cup crushed red pepper flakes
6 pounds lamb ribs
2 cups hoisin sauce
1/2 cup rice wine vinegar
1/3 cup sweet chili sauce
1/4 cup mirin
2 tablespoons sriracha hot sauce
2 to 3 medium unripe Papayas, julienned
1 1/2 cups rice wine vinegar
1 1/4 cups sugar
1-ounce lemongrass, minced
1/2 teaspoon salt
1 star anise pod, ground
2 red onions, julienned
1 1/2 cups red wine vinegar
5 ounces sugar
2 tablespoons sriracha hot sauce
1 teaspoon crushed red pepper flakes
1 cup napa cabbage, sliced
1/2 cup scallions, sliced
1/4 cup olive oil
1 to 2 liters vegetable or canola oil, for frying
Chopped peanuts, for garnish

Steps:

  • For the ribs: Combine the salt, chili powder, granulated garlic, herbs de Provence, ancho mix, paprika and red pepper flakes in a small bowl. Coat the lamb ribs with the seasoning and refrigerate in a roasting pan for 4 to 6 hours.
  • Preheat the oven to 275 degrees F.
  • Add a small layer of water to the bottom of the roasting pan with the lamb, cover with foil, and cook until fork-tender but not falling off the bone, 3 to 4 hours, depending on the thickness of the ribs. Transfer the ribs to a baking sheet to cool. Section the ribs into individual chops and set aside until the other components are assembled.
  • For the Asian BBQ Sauce: Combine the hoisin, vinegar, chili sauce, mirin and sriracha in a blender and mix well. Set aside.
  • For the pickled papaya: Place the papayas in a large bowl. Combine the vinegar, sugar, lemongrass, salt and star anise in a small saucepan and bring to a boil. Remove from the heat and let cool. Pour over the papayas. Cover and refrigerate.
  • For the pickled red onion: Place the onions in a large heatproof bowl. Combine the vinegar, sugar, sriracha and crushed red pepper flakes in a small saucepan and bring to a boil. Pour over the onions and let rest.
  • For the slaw: Toss together the cabbage, scallions, oil, 1/2 cup of the pickled red onions and 1/2 cup of the pickled papaya until mixed. Reserve the remaining pickled red onions and pickled papaya for another use.
  • When ready to serve, heat the vegetable oil to about 350 degrees F in a medium pot.
  • Working in batches, place the lamb ribs in the hot oil and cook until crispy, 3 to 4 minutes. Toss the ribs in the Asian BBQ sauce.
  • Place a handful of the slaw on each plate. Top with the lamb ribs and garnish with chopped peanuts if desired.

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Barbecue (BBQ) has been a staple cooking technique for many centuries, and cultures have embraced their unique variations when it comes to crafting delicious meals using fire and smoke. One such variation that has recently gained popularity is Asian BBQ ribs, which is a fusion of traditional American BBQ and Asian flavors. In this article, we will discuss what Asian BBQ ribs recipes are, their key features, and how they differ from traditional BBQ.

What are Asian BBQ ribs recipes?

Asian BBQ ribs recipes consist of marinated pork ribs that are slow-cooked over low heat until they are tender and juicy. These ribs are then glazed or coated with various sauces, rubs, and spices that emphasize the bold, sweet, and tangy flavors of Asian cuisine. The numerous ingredients used in these recipes make the flavors complex and distinct, creating a unique taste experience.

Key features of Asian BBQ ribs recipes

Asian BBQ ribs recipes have various features that set them apart from traditional BBQ recipes. Here are some key features of Asian BBQ ribs recipes:
Marinating the ribs
Marinating the ribs before grilling or smoking them is an essential step in making Asian BBQ ribs. The marinade comprises various ingredients like soy sauce, hoisin sauce, sesame oil, honey, ginger, garlic, and other spices, which gives the meat its characteristic flavors. The meat is left in the marinade for a few hours to absorb the flavors fully.
Slow cooking the meat
Asian BBQ ribs are slow-cooked over low heat until they are tender and moist. The low and slow cooking method allows the meat to cook evenly and absorb the flavors of the smoke. The meat is cooked using different techniques like smoking, grilling, and baking, depending on the recipe.
Use of exotic spices
Asian BBQ ribs recipes typically include exotic spices like five-spice powder, Szechuan pepper, and chili powder. These spices contribute to the distinct flavors that are characteristic of Asian cuisine.
Glazing the ribs
After the meat is cooked, it is glazed with a sauce made from various ingredients like soy sauce, rice vinegar, hoisin sauce, honey, and ginger. The glaze caramelizes on the ribs, creating a sweet and tangy crust. Some recipes also include adding sesame seeds on the top for an additional layer of texture and flavor.

How do Asian BBQ ribs differ from traditional BBQ?

Asian BBQ ribs differ from traditional BBQ in various ways, including the use of specific ingredients, cooking methods, and flavor profiles. Here are some differences between Asian BBQ ribs and traditional BBQ:
Ingredients
Asian BBQ ribs recipes use a lot of Asian ingredients like soy sauce, hoisin sauce, sesame oil, ginger, garlic, and various other exotic spices, while traditional BBQ uses ingredients like ketchup, brown sugar, Worcestershire sauce, and paprika. The use of Asian ingredients in the marinade and sauce is what makes these ribs unique and flavorful.
Cooking methods
Traditional BBQ often involves grilling or smoking meat over an open flame, while Asian BBQ ribs can be grilled, baked, smoked or even sous vide. The meat is often slow-cooked over low heat to ensure that it is tender and juicy.
Flavor profile
The flavor profile of Asian BBQ ribs is distinctly different from traditional BBQ. While traditional BBQ is typically smoky and savory, Asian BBQ ribs are sweet, tangy, and spicy. The glaze or sauce used in Asian BBQ ribs is what gives it its unique flavor.

Conclusion

In conclusion, Asian BBQ ribs are a delicious fusion of traditional BBQ and Asian cuisine. The use of unique ingredients, slow-cooking methods, and a perfect balance of sweet, tangy, and spicy flavors make it a perfect choice for a weekend family meal or a summer barbeque party. The versatility of Asian BBQ ribs allows you to try different recipes and even experiment with your own flavors to create the perfect dish. With this guide, you now know what Asian BBQ ribs recipes are and how they differ from traditional BBQ, so next time you're in the mood for ribs, try making some Asian BBQ ribs and enjoy the unique flavors of this delicious fusion cuisine.
Asian BBQ ribs are a popular dish that is packed with mouth-watering flavors such as a sweet, savory, and tangy taste. The dish is famous all over the world due to the various ingredients that make up the recipe. However, creating an authentic Asian BBQ ribs recipe is not always easy, and those who have tried to make the dish can attest to that. In this article, we will provide valuable tips that can help you make the perfect Asian BBQ ribs recipe that will blow your taste buds away.

Choose the Right Cut of Ribs

When making Asian BBQ ribs, it is essential to choose the right cut of ribs. The most preferred cut of ribs for this recipe is the spare ribs or baby back ribs. Baby back ribs are smaller and easier to eat, making them a great option if you are serving guests. On the other hand, spare ribs are larger and have more meat, making them perfect if you are looking for something more substantial. Choosing the right cut of ribs is essential in achieving the best flavor and texture for your dish.

Marinade the Ribs

Marinating the ribs is an essential step in creating Asian BBQ ribs. The marinade helps to tenderize the meat and infuse flavors into the ribs. To make the perfect marinade, you should decide on the type of flavors you want to achieve. Some great ingredients to use in the marinade include soy sauce, garlic, ginger, rice vinegar, honey, hoisin sauce, and sesame oil. You can adjust the ingredients depending on the flavor you want to achieve. Marinate the ribs for at least four hours or overnight in the refrigerator.

Slow Cooking

Slow cooking your ribs is an essential step in achieving the perfect flavor and texture. Slow cooking helps to tenderize the meat and allows the flavors to seep into the ribs. You can either cook your ribs in the oven or on a grill. If you are using an oven, preheat it to 275 F, place the ribs on a baking sheet, and cook them for three to four hours. If you are using a grill, preheat it to medium heat, place the ribs on the grill, and cook them for two to three hours. Slow cooking your ribs will help to prevent them from becoming tough and chewy.

Use Wood Chips

Using wood chips in your grill is an excellent way of adding some smoky flavor to your Asian BBQ ribs. You can use wood chips such as cherry, hickory, or apple. Soak the wood chips in water for at least 30 minutes before adding them to the grill. Once you add the wood chips to the grill, cover the grill and let the smoke infuse into the ribs. Using wood chips will give your Asian BBQ ribs a unique and delicious smoky flavor.

Baste the Ribs

Basting your ribs during the cooking process is a crucial step in achieving the perfect flavor and texture. Basting involves brushing the ribs with a sauce during the cooking process. The sauce helps to add flavor to the ribs and prevents them from drying out. The best sauce to use for basting your ribs is a homemade Asian BBQ sauce. To make the sauce, mix together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, ginger, garlic, and chili flakes. Baste the ribs every 20 to 30 minutes during the cooking process.

Rest the Ribs

After you have finished cooking your Asian BBQ ribs, it is essential to let them rest before serving them. Resting the ribs allows the juices to settle and prevents them from becoming dry. When removing the ribs from the grill or oven, wrap them in foil and let them rest for at least 10 minutes before cutting them. Resting your ribs will help to ensure that they are juicy and tender.

Conclusion

In conclusion, creating the perfect Asian BBQ ribs recipe doesn't have to be a daunting task. By following these valuable tips, you can create a dish that is packed with flavors and will leave your taste buds satisfied. Remember to choose the right cut of ribs, marinate the meat, slow cook, add wood chips, baste the ribs, and rest the meat. With these tips, you can create a dish that will impress your guests and become a family favorite.

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