Best Asian Short Ribs With Herb Salad Recipes

ASIAN STYLE SHORT RIBS WITH DAIKON SALAD

Steps:

• Trim the short ribs of excess fat. Season the ribs on all sides with the salt, pepper, and five-spice powder.
• Preheat your oven's broiler and place rack in upper-middle position. Line a rimmed baking sheet with foil. Place a wire rack on the lined sheet and arrange short ribs in a single layer. Broil 8-10 minutes on each side, turning when browned and sizzling.
• Combine Hoisin, ketchup, rice wine vinegar, soy sauce, fish sauce, honey, onion, ginger and garlic in the insert of a slow cooker. Add the broiled ribs, and toss gently until ribs are coated with braising liquid on all sides. If arranging ribs in more than one layer, place thicker cuts at the bottom. Cover the slow cooker and cook on LOW until the meat is tender, 7-8 hours.
• Remove short ribs from the slow cooker and transfer to a serving platter. Tent with foil to keep warm. Skim braising liquid of fat (or strain in a gravy separator). Pour a few tablespoons of the sauce over the short ribs and serve immediately, topped with Daikon-Carrot Salad and chopped peanuts.
• Shred daikon and carrots on the large holes of a box grater. Place daikon in a fine-mesh strainer set over a bowl and drain for 10-15 minutes to remove excess liquid. Discard liquid and toss drained daikon carrots, shallot, and cilantro in a bowl. Set aside.
• In a small bowl or measuring cup, whisk together peanut oil and 1 tablespoon of rice wine vinegar. When ready to serve, pour over salad and toss to combine. Season to taste with salt.

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS

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-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.

KALBI (MARINATED SHORT RIBS)

Steps:

• For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

ASIAN HERB SALAD

Steps:

• Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
• Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
• To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
• Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
• Serve with chopsticks. Enjoy!