Asian Dry Rub Baby Back Pork Ribs Recipes

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ASIAN-SPICED BABY BACK RIBS



Asian-Spiced Baby Back Ribs image

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 15

1 orange
Kosher salt
3/4 cup packed light brown sugar
1 piece star anise
1 teaspoon pickling spice
2 slices ginger, plus 1 teaspoon grated peeled ginger
3 1-pound racks baby back pork ribs
2 teaspoons vegetable oil
1 clove garlic, grated
1/4 cup dry sherry
1/3 cup low-sodium chicken broth
1/3 cup balsamic vinegar
1/4 cup low-sodium soy sauce
Freshly ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve. Remove from the heat and add 4 cups cold water; let cool to room temperature.
  • Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off. Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight.
  • Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger; cook 1 minute. Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes. Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.)
  • Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
  • Remove the ribs from the brine and pat dry. Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour. Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes. Transfer to a cutting board and slice into ribs. Serve with the reserved sauce.

PORK RIB RUB



Pork Rib Rub image

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Steps:

  • Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g

RIBS GRILLED CHINESE PORK BACK RIBS



Ribs Grilled Chinese Pork Back Ribs image

These ribs take a little time to prep, but well worth the time you spend putting everything together.

Provided by Timothy H.

Categories     Pork

Time 1h40m

Yield 1-2 serving(s)

Number Of Ingredients 18

1 rack pork back ribs
1/2 teaspoon Chinese five spice powder
1/2 teaspoon garlic powder
1 teaspoon hot mustard powder (you can use regular dry mustard)
1 teaspoon kosher salt
1/2 teaspoon black pepper
low sodium soy sauce
2 tablespoons granulated sugar
1 1/2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1/4 teaspoon Chinese five spice powder
1/2 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 garlic clove, finely minced
2 tablespoons ketchup
3 tablespoons honey
1 teaspoon sriracha sauce

Steps:

  • In a small bowl, mix together all the ingredients for the rub. Rinse the ribs and pat dry. Rub the rub mixture all over the ribs, wrap in plastic wrap, and place in the refrigerator for 6 to 8 hours or over night.
  • To make the sauce: In a small saucepan over medium heat, add all the ingredients and mix until well combined. Bring to a boil, stirring occasionally. Once sauce comes to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
  • When you are ready to grill - preheat your grill to 375 degrees. Wrap the ribs in aluminum foil and grill over indirect heat for 1 hour. Carefully remove the ribs from the foil and place directly over the heat. Allow to grill for another 15-20 minutes, basting periodically with the sauce. Remove and allow to rest for at least 5 minutes before cutting into.

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