Asian Bbq Baby Back Ribs Sallye Recipes

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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

CHINESE BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons chopped peeled gingerroot
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 lbs baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

ASIAN RIBS



Asian Ribs image

My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. -Julie Ko, Rogers, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings (about 4 cups sauce).

Number Of Ingredients 11

6 pounds pork baby back ribs, cut into serving-size pieces
1-1/3 cups packed brown sugar
1 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup minced fresh gingerroot
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/4 cup cold water
Thinly sliced green onions and sesame seeds, optional

Steps:

  • Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.

Nutrition Facts : Calories 902 calories, Fat 51g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1891mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 0 fiber), Protein 48g protein.

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

5-SPICE BABY BACK RIBS



5-Spice Baby Back Ribs image

Make and share this 5-Spice Baby Back Ribs recipe from Food.com.

Provided by daydreams_uk

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs baby back ribs
1 pint chicken stock
2 ounces gingerroot, sliced
2 teaspoons five-spice powder
2 fluid ounces soy sauce
4 garlic cloves, crushed
3 lbs baby back ribs
4 fluid ounces plum sauce
2 fluid ounces hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon five-spice powder
1 teaspoon chili paste with garlic

Steps:

  • place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
  • Add ribs and simmer slowly, without lid for around 30 minutes.
  • Remove the ribs and leave them to cool.
  • Boil cooking liquid gently until reduced to about 1/2 pt.
  • Place ribs on a baking sheet and brush with chinese barbecue sauce.
  • Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
  • Heat the reduced liquid and pour over ribs to moisten.
  • Serve and enjoy!

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.

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