Honey Soy Short Ribs With Spicy Peanut Glaze Recipes

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HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE



Honey Soy Short Ribs With Spicy Peanut Glaze image

Tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.

Provided by Annacia

Categories     Meat

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

5 lbs beef, short tibs cut into 4-oz portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 garlic cloves, minced
1 tablespoon peeled and minced ginger
1/2 cup tbsps honey
1 tablespoon honey
1 quart water
1/2 cup sliced green onion
3/4 teaspoon crushed red pepper flakes
1/4 cup fresh coconut juice (can use orange juice)
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
1 cup salted peanuts, chopped
1/2 cup peanut butter
1 tablespoon thai hot sauce
jasmine rice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
  • Braise the 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.
  • Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
  • Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
  • Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.

Nutrition Facts : Calories 4581.1, Fat 447.5, SaturatedFat 174.6, Cholesterol 562.3, Sodium 5142.6, Carbohydrate 71.4, Fiber 8.1, Sugar 50.7, Protein 76.8

SPICED HONEY-GLAZED RIBS



Spiced Honey-Glazed Ribs image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 teaspoons packed dark brown sugar
4 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 1 1/2- to 2-pound racks baby back pork ribs, membranes removed
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/4 cup honey
2 tablespoons apple cider vinegar

Steps:

  • Preheat the oven to 325˚ and set a wire rack on a rimmed baking sheet.
  • Put the cumin and coriander seeds in a resealable plastic bag and crush with a heavy skillet. Transfer to a bowl and add the brown sugar, paprika and red pepper flakes. Season the ribs generously with salt and pepper, rub all over with the vegetable oil, then rub all over with the spice mixture, pressing to adhere. Transfer the ribs meat-side up to the rack.
  • Stir together the honey and vinegar in a small bowl. Bake the ribs, rotating the baking sheet after 45 minutes, until well browned, 1 hour 30 minutes to 1 hour 45 minutes. Brush half of the honey mixture on both sides of the ribs and bake 15 more minutes, then brush with the remaining honey mixture and continue baking until the ribs are deeply browned and tender, about 15 more minutes. Transfer the ribs to a cutting board and let cool slightly before carving.

SPICY HONEY-GLAZED BABY PORK RIBS



Spicy Honey-Glazed Baby Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 2h32m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup soy sauce
1 cup sake, optional
1 teaspoon ground dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
6 tablespoons sesame oil
2 sides (about 3 pounds) baby pork ribs

Steps:

  • In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
  • Preheat the oven to 300 degrees F.
  • Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
  • Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
  • Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.

SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)



Spicy Soy Glazed Short Ribs (Slow Cooker) image

The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.

Provided by Chandra M

Categories     Meat

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 1/2 lbs beef short ribs
1/2 cup water
2 bunches scallions, thinly sliced diagonally
1 garlic clove, minced
1 inch fresh ginger, peeled and minced
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup molasses
1/4 cup brown sugar
1/4 cup chili-garlic sauce
1/4 cup hoisin sauce (or plum sauce)
2 limes, juice of
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
2 tablespoons sesame seeds

Steps:

  • Trim excess fat off ribs.
  • In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
  • Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
  • In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
  • Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
  • Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
  • Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.

HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE



Honey Soy Short Ribs With Spicy Peanut Glaze image

A Thai recipe of tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.

Provided by Annacia * @Annacia

Categories     Ribs

Number Of Ingredients 16

5 pound(s) beef, short tibs cut into 4-oz portions
1 cup(s) soy sauce
1/4 cup(s) rice wine vinegar
3 - garlic cloves, minced
1 tablespoon(s) peeled and minced ginger
1/2 cup(s) + 1 tbsp honey
1 - quart water
1/2 cup(s) sliced green onion
3/4 teaspoon(s) crushed red pepper
1/4 cup(s) fresh coconut juice (can use orange juice)
1/4 cup(s) hoisin sauce
2 tablespoon(s) fresh lemon juice
1 cup(s) salted peanuts, chopped
1/2 cup(s) peanut butter
1 tablespoon(s) chinese hot sauce
- jasmine rice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the orange juice.
  • Braise the 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.
  • Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
  • Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
  • Bake the peanut crushed ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small laddle of the braising liquid on top of the ribs. Garnish with scallions and orange segments.

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