Sesame Teriyakihoney Glazed Pork Ribs Recipes

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SESAME PORK RIBS



Sesame Pork Ribs image

No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 5 servings.

Number Of Ingredients 13

3/4 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
5 pounds bone-in country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

Steps:

  • In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs, and sauce. Cover and cook on low for 5-6 hours or until meat is tender. , Place ribs on a serving platter; sprinkle with sesame seeds and green onions.

Nutrition Facts :

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.

PORK RIBS WITH HOMEMADE TERIYAKI SAUCE



Pork Ribs with Homemade Teriyaki Sauce image

You'll never buy teriyaki sauce again. You can substitute chicken thighs in this rib recipe for an easier prep since they won't need to be cut up. Serve immediately over sticky rice.

Provided by kimberly

Categories     World Cuisine Recipes     Asian

Time 4h35m

Yield 8

Number Of Ingredients 8

1 cup soy sauce
¾ cup white sugar
½ red onion, thinly sliced
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 teaspoon chopped garlic
1 teaspoon ground ginger
3 pounds boneless country-style ribs

Steps:

  • Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
  • Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
  • Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
  • Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.4 g, Cholesterol 61 mg, Fat 18.2 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.7 g, Sodium 1852 mg, Sugar 19.6 g

TERIYAKI-GLAZED PORK SPARE RIBS



Teriyaki-Glazed Pork Spare Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2 -inch piece fresh ginger, cut into 1-inch coins

Steps:

  • Preheat the oven to 300 degrees F.
  • Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
  • To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
  • In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

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