HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE
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
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
Provided by Food Network Kitchen
Categories appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
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
Provided by Food Network
Categories main-dish
Time 2h32m
Yield 4 to 6 servings
Number Of Ingredients 8
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)
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
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
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
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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- Season short ribs both sides with a little salt and more generously with pepper. Preheat a dutch oven on medium-high. Add oil and when shimmering, add short ribs in a single layer (don’t crowd pan, work in batches, if necessary). Brown well on all sides and remove ribs to a plate. When all ribs are browned, pour off all but 2 tablespoons fat. Add onion, ginger, garlic and 5-spice powder and cook until slightly softened and fragrant, 4-5 minutes.
- Add strips of orange zest and 1/4 cup orange juice, rice wine (or sherry), soy sauce, rice vinegar, honey, chili paste, hoisin and broth. Stir to combine. Add ribs back in to Dutch oven (or add ribs and liquid into a slow cooker).
- If using a slow cooker: Set the slow cooker to high and cook until the meat is tender and falls from the bones, 6-8 hours.
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5/5 (4)Total Time 2 hrs 35 minsServings 6-8
- Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.
- Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.
- Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-?lined baking sheet. Brush each slab with 3 Tbsp. honey mixture.
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Ratings 3Category MainCuisine AmericanTotal Time 1 hr 55 mins
- Combine all ingredients for the marinade in a sauce pan and cook over medium heat for 7-10 minutes, until thickened and sticky. Mixture should reduce its volume in half.
- Preheat oven to 350F. Remove ribs from the packaging.In a small bowl, combine all ingredients for the marinade. Brush over both sides of the ribs. Let marinade for 10 min.
- Wrap in aluminum foil and place on a baking sheet. Bake for 1 hour and 30 minutes. Take out of the oven and remove foil. Brush with glaze.
- Place a wire rack over the baking sheet and place ribs over it. Bake uncovered for 10-15 minutes, until dried out and a little sticky.Cut into pieces and serve garnished with lime juice and cilantro.
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Ratings 1Estimated Reading Time 3 minsServings 7Calories 711 per serving
- Rinse rib pieces under cold water and place in a large pot. Fill with water and add ginger. Place pot over high heat and boil for 30 minutes, skimming the fat from the surface as it forms.
- Place a large Dutch oven, or heavy bottom pot over medium-high heat and add oil. Add ribs and season with salt and pepper. Brown for about 3 minutes. Add remaining ingredients to the pot and stir together.
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- Try this glaze with flank steak, pork chops, baby-back ribs, salmon, bell peppers, eggplant, and portobello mushrooms.
- Cook poultry, meat, seafood, or vegetables on a lightly oiled grill. When the food has 5 to 10 minutes left to cook, baste it with the glaze and turn it frequently to create a glossy crust.
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- Wash the ribs and thoroughly pat them dry with paper towels. Next, marinate the ribs with a mixture of onion powder, garlic powder, 1 tablespoon light soy sauce and 2 tablespoons Shaoxing wine for one hour.
- Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown.
- About 10 minutes before the ribs come out of the oven, prepare the sauce. Heat the oil in a wok over medium low heat. Add the rock sugar, and let it melt, taking good care not to burn it. Next, add the water, honey, cider vinegar, and 1 tablespoon of light soy sauce. Turn up the heat slightly to bring the sauce to a low boil, and turn off the heat.
- Once the ribs are done, coat them in the hot (temperature-wise) sauce while the ribs are still hot. Only when the ribs are straight out of the oven will they properly absorb the sauce and get that coveted sheen. Sprinkle with toasted sesame seeds and serve.
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