Asian Rib Rub Recipes

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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.

SWEET AND SPICY ASIAN BARBECUED RIBS



Sweet and Spicy Asian Barbecued Ribs image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish

Steps:

  • Preheat a grill to approximately 250 degrees F.
  • Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
  • While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
  • After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ASIAN DRY RUB



Asian Dry Rub image

Make and share this Asian Dry Rub recipe from Food.com.

Provided by queenbeatrice

Categories     < 15 Mins

Time 5m

Yield 7 tsp, 1 serving(s)

Number Of Ingredients 7

1 tablespoon black peppercorns, crushed
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons anise seeds, crushed
1/4 teaspoon ground cloves

Steps:

  • Stir together the spices.
  • Store in a jar with a tight fitting lid.
  • Rub spice mixture evenly over meat, coating the entire surface.
  • Cover and refrigerate for several hours.
  • Fry, roast, grill or cook in whatever manner you prefer.

Nutrition Facts : Calories 35.8, Fat 0.7, SaturatedFat 0.1, Sodium 585.6, Carbohydrate 7.9, Fiber 1.4, Sugar 4.5, Protein 0.7

STICKY ASAIN RIBS



Sticky Asain Ribs image

This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.

Provided by Jennifer Grissom

Categories     Main Course

Number Of Ingredients 16

2.25 pounds baby back pork ribs
1/2 cup brown sugar
1/2 teaspoon kosher salt - course
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup honey
1 tablespoon rice wine vinegar
1 tablespoon ginger, fresh grated
2 teaspoons sesame oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat the oven to 300 degrees Fahrenheit.
  • On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
  • Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
  • Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
  • Bake the covered ribs for 2 - 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.
  • Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.
  • When desired rib tenderness is reached, remove the foil.
  • Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize.
  • Garnish with any left over sauce, sesame seeds, and sliced green onions.

Nutrition Facts : Calories 642 kcal, Carbohydrate 66 g, Protein 34 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 2072 mg, Fiber 1 g, Sugar 62 g, ServingSize 1 serving

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 LIME RIBS



Asian Lime Ribs image

Found this in a magazine, and thought it looked good. The serving size and cook time are estimates. Serving size depends on the people eating and cooktime depends on how hot the grill is and the size of the ribs. Also included in the cook time, is the chill time.

Provided by Jellyqueen

Categories     Pork

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 sparerib racks
2 tablespoons ground cinnamon
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cloves
1 tablespoon ground coriander

Steps:

  • Prepare ribs and get ready to grill.
  • Combind remaining ingredients for rub and apply to ribs.
  • Cover and refrigerate for at least 1 hour.
  • It is also recommended to brush with Asian-lime Sauce (for Grilling and Dipping) #120396 while grilling.
  • Allow 10 minutes to stand before cutting when done.

Nutrition Facts : Calories 14.9, Fat 0.5, SaturatedFat 0.1, Sodium 1166.8, Carbohydrate 3.7, Fiber 2.3, Sugar 0.1, Protein 0.4

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.

ASIAN RIB RUB



ASIAN RIB RUB image

Categories     Pork

Yield 3-4 slabs

Number Of Ingredients 8

2 Tbsp sugar
1 Tbsp kosher salt
1 Tbsp dry mustard
1 tsp chinese five spice powder
3/4 tsp ground black pepper
1/4 tsp cinnamon
1/8 tsp ground cloves
1/2 cup medium-dry sherry

Steps:

  • Combine all dry ingredients in a bowl. Rub on meaty side of ribs. Light one side of a gas grill and put ribs on other side. Keep heat very low. Cover and grill for 30 minutes. Spray the ribs with sherry. Grill 30 minutes more and spray again. Shift ribs around if heat is uneven, but do not turn. Grill 1 1/2 hours to 2 hours total, spraying every 30 minutes. Remove from heat and cut between ribs into 2-rib pieces.

More about "asian rib rub recipes"

CHINESE FIVE-SPICE PORK RIBS RECIPE | BON APPéTIT
chinese-five-spice-pork-ribs-recipe-bon-apptit image
2019-08-18 Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides …
From bonappetit.com
4.5/5 (42)
Servings 4-6
  • Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
  • Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100–115 minutes. If racks of ribs you're cooking are much smaller than called for, check early—they'll cook in less time.
  • Meanwhile, whisk ½ cup hoisin sauce, ½ cup soy sauce, 3 Tbsp. honey, and remaining 1 tsp. Chinese five-spice powder in a small saucepan to combine.
  • Peel and finely grate 4" piece ginger and 5 garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2–3 minutes longer. Cover pot; set aside until ribs are ready.


ASIAN STICKY SLOW COOKER RIBS [+ VIDEO] - OH SWEET BASIL
asian-sticky-slow-cooker-ribs-video-oh-sweet-basil image
2021-08-10 Trim the membrane off the ribs (see section below), then rub all over with the slow cooker rib dry rub. Place the ribs into the slow cooker. Pour half the runny …
From ohsweetbasil.com
Estimated Reading Time 7 mins


SLOW COOKER STICKY ASIAN RIBS WITH STICKY SAUCE | THE ...
slow-cooker-sticky-asian-ribs-with-sticky-sauce-the image
2017-03-08 Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce. …
From therecipecritic.com
Estimated Reading Time 5 mins
  • To make the sticky sauce: In a medium sized dish, whisk together the ginger, pepper, and onion powder. Add the garlic and mix again to incorporate. Add sweet chili sauce, soy sauce, vinegar, brown sugar and honey. Whisk until incorporated.
  • Mix the dry rub ingredients together in a small bowl. Remove the membrane and place the ribs into the slow cooker. You can either curl the ribs along the slow cooker or cut them into sections and place on top of each other. Massage the dry rub into the ribs on both sides. Pour half of the sticky sauce mixture into the slow cooker and reserve the rest later for the sticky sauce. Cook the ribs for 6-8 hours on low heat until the meat is tender.
  • Remove the ribs from the slow cooker and place them on a foil lines broil pan with the meaty side up. Brush some sauce from the slow cooker on top of the ribs and broil until the edges start to look crisp and broiled. Allow tented with foil to rest while you make the sticky sauce.
  • To make the sticky sauce: In a medium saucepan over medium high heat, add the reserved sticky sauce to the pan. In a small bowl combine the cornstarch and water plus 1 Tablespoon of the hot liquid. Pour into the sauce pan with the sticky sauce whisk until the mixtures starts to thicken. Remove from heat and brush on top of the ribs. Serve immediately.


SMOKED PORK RIBS WITH CHINESE FIVE SPICE RUB AND THAI ...
smoked-pork-ribs-with-chinese-five-spice-rub-and-thai image
2020-11-04 Smoked Ribs. Preheat smoker to 250 degrees, using fruit wood. Prep the ribs by trimming excess fat and removing the silver skin on the bone side of the ribs. …
From vindulge.com


10 BEST ASIAN SPICE RUB RECIPES | YUMMLY
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Cajun Spice Rub The Black Peppercorn. garlic powder, white pepper, black pepper, dried thyme, white sugar and 6 more. Spice Rub Mix. The Gardening Cook. spice mix, black pepper, smoked paprika, garlic powder, sea salt and 4 more.
From yummly.com


ASIAN SPICED RIBS (SMOKED ON THE GRILL) • CURIOUS CUISINIERE
2017-03-31 An Asian Rib Rub. This time, we changed up the spicing from our basic rib rub and went for a more Asian-inspired spice rub. This rub combines the warm spices of a Chinese 5 Spice Blend …
From curiouscuisiniere.com
Estimated Reading Time 5 mins
  • If your spare ribs are not St. Louis Style or have not been trimmed, turn the ribs over and remove the back flap and membrane. (The flap can be grilled separately, but it will take much less time.)
  • A half hour before you want to start cooking, set up your grill for indirect grilling. (Use a disposable aluminum pan to keep the coals clustered to the sides of the grill, where they will not be under the meat.) Preheat the grill to low heat, 250-300F. (You should be able to hold your hand 4 inches from the cooking grate for 10 seconds.)
  • Every half hour, check your grill. Add 2-3 coals and a few more soaked and drained wood chips to each side. Using a clean spray bottle, spray your meat with apple cider to keep it from drying out. Check the temperature of your grill and adjust the vents to keep it at a low heat.


ASIAN FIVE SPICE RUB - CHINESE RECIPE, BLEND OF INGREDIENTS
2012-06-10 Asian Five Spice Rub - Chinese recipe, blend of ingredients. 5 from 1 vote. Print. Asian five spice recipe - cinnamon, whole cloves, star anise, fennel seeds and sichuan peppercorn. great …
From theblackpeppercorn.com
Estimated Reading Time 2 mins


SMOKED ASIAN STYLE RIBS - HEY GRILL, HEY
2021-08-09 Prepare the ribs for smoking by trimming them and seasoning them well with my Asian-style BBQ rub (ingredients for this rub are in the recipe card below). Smoke. The first step gives …
From heygrillhey.com
Estimated Reading Time 4 mins
  • Trim the ends of your baby back ribs and remove the membrane from the back. Combine all of the ingredients for the spice rub and sprinkle liberally on all sides of the ribs.
  • In a large bowl, combine all ingredients for the braising liquid. Whisk to ensure all of the sugar crystals have dissolved.


ASIAN RIBS WITH FIVE-SPICE RUB AND HOISIN GLAZE RECIPE ...
Step 2. Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil. Cook for 1 minute, then transfer to a bowl. Step 3. Light ...
From foodandwine.com
  • Using a sharp knife, make 1/4-inch-deep slashes in the rib meat between the bones, without cutting through. Spread all but 1 tablespoon of the spice rub over the ribs and into the slashes and let stand for 5 minutes.
  • Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil. Cook for 1 minute, then transfer to a bowl.
  • Light a grill. Lightly brush the ribs with oil and grill over a moderately high fire, turning frequently, until the ribs are sizzling and cooked through, about 25 minutes. Brush the ribs with half of the hoisin glaze and grill for 2 minutes longer. Transfer the ribs to a cutting board and cut in between the bones. Serve the ribs with the remaining hoisin glaze on the side.


SWEET, SPICY, & STICKY ASIAN RIBS - KOSMOS Q BBQ PRODUCTS ...
Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined. Season both sides of each slab of ribs evenly with the rub. I put more on the meat side …
From kosmosq.com
  • About 4 hours before you want to serve, start your smoker or grill and prepare for indirect cooking over a medium fire (275-300º). I cooked over straight Kingsford Original briquets with no smokewood.
  • Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined. Season both sides of each slab of ribs evenly with the rub. I put more on the meat side than the bone side.
  • Note: You can season the ribs ahead of time, but no more than an hour before you're ready to start cooking
  • Smoke/grill the ribs indirect until a toothpick inserted between the bones has very little resistance. The cook time is approximately 3 1/2 hours at an average temperature of 275º. However, every hog and cooker is different, so use the timing as merely a guideline. The toothpick test is your friend!


THE BEST BBQ RIB RUB RECIPES

From thespruceeats.com
  • Spare Rib Rub. This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne.
  • Memphis BBQ Rub. In Memphis, the rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis-style barbecue.
  • Authentic Texas-Style Brisket Dry Rub. This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder.
  • Porker's Rib Seasoning. This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham-like flavor and not in a good way.
  • Beef Rib Rub. This rub combines the flavors of sweet and heat. You can adjust the heat by using mild or medium chili powder. If you really want to make spice it up, then add an extra tablespoon of cayenne.
  • Cajun Seasoning Rub. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
  • Kansas City Rib Rub. In Kansas City, they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
  • Achiote (Annatto) Paste. Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines and is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic.
  • Cajun Blackened Seasoning. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
  • Mustard Rub. A classic wet mustard rub that really sticks to the meat. You can use different types of mustard in this recipe in order to change the flavor of the rub.


SWEET AND SPICY ASIAN RIB RUB - WANNA BITE
2014-05-25 Sweet and Spicy Asian Rib Rub . Print. Ingredients. For two racks of Smithfield ribs. 2 tbs of garlic; 2 tsp of ground ginger; 2 tsp of ground mustard ; 1 tsp five spice powder; 1 tsp of cayenne; 2 tbs ancho chili pepper; 2 tbs of cumin; 1 tbs of onion; 2 tsp coriander; 4 tbs brown sugar; ⅔ cup of soy sauce; Instructions. Preheat oven to 300 degrees. Mix all dry ingredients together in a ...
From wannabite.com
Estimated Reading Time 4 mins


RIB NINJA | ASIAN RIB RUB | FIRE & SMOKE SOCIETY SPICES ...
Our Rib Ninja spice blend adds a surprising kick to ribs, pork chops, burgers, chicken breast, salmon, vegetables and tofu. Try it as a garnish on noodle salads! Try it as a garnish on noodle salads! Garlic, ginger, sesame seeds and red chile create an all-purpose Asian-inspired seasoning that's perfect for smoked ribs and other cuts of pork, beef, poultry, fish, and vegetables.
From fireandsmokesociety.com
Estimated Reading Time 30 secs


ASIAN RUB RECIPE - CERTIFIED ANGUS BEEF
1/2 teaspoon freshly cracked black pepper. 1 teaspoon Kosher or sea salt. 1 teaspoon dry ground ginger. Instructions: Combine all ingredients and rub into selected Certified Angus Beef® brand cut just before grilling or cooking. Author: Certified Angus Beef ® brand Test Kitchen. Keywords: Asian rub recipe,
From certifiedangusbeef.com
Cuisine Asian
Category Marinades, Rubs & Sauces
Servings 0.25


THAI-STYLE BARBECUE RUB RECIPE - THE SPRUCE EATS
2019-10-05 Similar to a traditional Texas dry rub, except I find this Asian-inspired bbq rub to be even better, due to the extra spices and flavors. Turmeric gives the meat a beautiful color, while garlic and cayenne spice things up. Works with all kinds of meat, including fish, chicken, and bbq ribs. Make up a large batch and store it in a jar on your countertop, and this simple but tasty bbq rub will ...
From thespruceeats.com
Calcium 9mg 1%
Estimated Reading Time 2 mins
Calories 42


ASIAN STEAK RUB RECIPES
Asian Steak Rub Recipes STEAK DRY RUB. This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use. Provided by richlids. Categories Side Dish Sauces and Condiments Recipes. Time 5m. Yield 6 ...
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ASIAN DRY RUB RIB RECIPES
Asian Dry Rub Rib Recipes ASIAN-SPICED BABY BACK RIBS. Provided by Food Network Kitchen. Time 3h. Yield 6 servings. Number Of Ingredients 15. Ingredients; 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 ...
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ASIAN RIB RUB RECIPES
asian dry rub baby back pork ribs recipe on food52 2013-12-31 · Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered.
From tfrecipes.com


ASIAN DRY RUB BABY BACK PORK RIBS RECIPE ON FOOD52
2014-07-30 Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered. Place the ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours (overnight is best). Remove the ribs from the fridge about 15 to 20 minutes before you want to roast them, and bring to room ...
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5-4-3-2-1 ASIAN BARBECUE RUB - BARBECUEBIBLE.COM
5-4-3-2-1 Asian Barbecue Rub Recipe Notes. Yield: Makes about 1 cup; Ingredients. 5 tablespoons turbinado sugar or dark brown sugar 4 tablespoons coarse salt (kosher or sea) 3 tablespoons freshly ground black pepper 2 tablespoons Chinese five-spice powder 1 tablespoon onion powder Recipe Steps. Step 1: Place the sugar, salt, pepper, five-spice powder, and onion powder in a bowl and mix ...
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