Pork

Asian Ribs

My kids are rib fanatics

They just love them

Now we make plenty of barbecue style ribs, but I wanted to wow them, so I started toying with the idea of an Asian style rib

I love working with Asian flavors and I think your family will love these as much as mine does

I have 2 full racks of pork spareribs

I’m going to trim them of any excess fat, then I’m going to remove the silver skin, which is a very tough membrane

I also score the meat with a knife between the bones to help release the meat after cooking

Next I like to cut the racks into thirds, since they are easier to marinate and work with

Now for the marinade

You will need the juice and zest of 2 oranges, 1 cup of soy sauce, 1 cup of teriyaki, 1/2 cup of honey, 2 garlic cloves, grated, 1 tablespoon of sesame oil and some red food coloring (optional)

DSC01229

Add all the liquids into a bowl, teriyaki, soy, honey and sesame oil

Zest your oranges and add them as well, along with their juice

Grate your garlic, add to the marinade, as well as 6-8 drops of the red food coloring and whisk together

Though the food coloring is optional, it does add some good color to the marinade and pork

Since both the racks were cut into thirds I will place 3 sections in 1 ziplock baggie and the other 3 in another

Pour the marinade into the baggies, ensuring you use about an even amount in both

Force the air out, seal and massage the marinade into the ribs, for an even distribution

I place these into the refrigerator for 1-2 days, the more these marinate, the more flavor they have, so plan ahead

Now it is time for some cooking.  I’m going to do these low and slow for the first part

I have a roasting pan heavily lined with tin foil.  Stack your ribs evenly, pour the marinade in and completely cover in tinfoil, then place on the grill, or in the oven

If doing these on the grill like I am, I place a couple of heat proof bricks on the grate to elevate the pan and help keep the convection heat even.  I use a low, off, low configuration on the burners to keep around a 300-325 F temperature

You can also use the oven.  Just preheat it to 325 F and place the ribs on a center grate

These are going to cook for 3-4 hours, however since they are stacked, each rack will cook a little differently

So I like to swap them every hour, top rack goes to the bottom, middle rack goes to the top, bottom rack to the middle, for even cooking (remember tender juicy ribs are a labor of love)

What you want in the end is tender meat that easily pulls away from the bones

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Now they already have some great flavor, but we are not done yet

We are still going to grill them with a nice glaze

You will need, 1 cup of duck sauce, 1/2 cup of Teriyaki sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil

You will also need 2 tablespoons of sesame seeds and 3 scallions for garnish

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Whisk everything, except the sesame seeds and scallions in a bowl

Heat your grill to about 375-400 F

Place your ribs meat side down, brush with some glaze and cook 5 minutes

Flip, glaze and cook 5 minutes

Then I just glaze and cook a couple more times, no flipping needed

Remove from the heat and let rest 10 minutes before slicing

I like to sprinkle these with some toasted sesame seeds

Once rested, slice the ribs between the rib bones

Serve with a little garnish of scallion and watch them disappear

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Enjoy!!!

Simply Sundays! ~ Asian Ribs

  • Servings: 6-8
  • Time: Marinate 1-2 Days, Roast 3-4 Hours, Grill 20 Min
  • Difficulty: Medium
  • Print

Ingredients

2 full racks of pork spare ribs

For the marinade

2 oranges zested and juiced

2 grated garlic cloves

1 cup of soy sauce

1 cup of teriyaki sauce

1/2 cup honey

1 tablespoon of sesame oil

red food coloring (optional)

For the glaze

1 cup of duck sauce

1/2 cup of teriyaki

2 tablespoons of hoisin sauce

1 tablespoon of sesame oil

1 tablespoons of sesame seeds

3 scallions

Directions

Trim the ribs of any excess fat, then remove the silver skin, which is a very tough membrane.  Score the meat with a knife between the bones to help release the meat after cooking.  Next I like to cut the racks into thirds, since they are easier to marinate and work with

In a bowl mix together the juice and zest of 2 oranges, 1 cup of soy sauce, 1 cup of teriyaki, 1/2 cup of honey, 2 garlic cloves, grated, 1 tablespoon of sesame oil and some red food coloring (optional)

Place 3 rib sections in 1 ziplock baggie and the other 3 in another.  Pour the marinade into the baggies, ensuring you use about an even amount in both.  Force the air out, seal and massage the marinade into the ribs for even distribution.  Place these into the refrigerator for 1-2 days

Line a roasting pan heavily with tinfoil.  Stack your ribs evenly, pour the marinade in and completely cover in tinfoil, then place on the grill, or in the oven.  If doing these on the grill,  place a couple of heat proof bricks on the grate to elevate the pan and help keep the convection heat even.  I use a low, off, low configuration on the burners to keep around a 300-325 F temperature in the grill.  If using your oven, preheat it to 325 F and place the ribs on a center grate

These are going to cook for 3-4 hours.  Swap the rib racks each hour, top rack goes to the bottom, middle rack goes to the top, bottom rack to the middle, for even cooking. What you want in the end is tender meat that easily pulls away from the bones

In a bowl whisk together 1 cup of duck sauce, 1/2 cup of Teriyaki sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil

Heat your grill to about 375-400 F.  Place your ribs meat side down, brush with some glaze and cook 5 minutes.  Flip and repeat, glaze and cook 5 minutes.  Then I just glaze and cook a couple more times, no flipping needed

Remove from the heat and let rest 10 minutes before slicing.  Sprinkle these with some toasted sesame seeds.  Once rested, slice the ribs between the rib bones.  Serve with a little garnish of scallion

Tools used to make this recipe

Simply Bamboo Cutting Board

Anchor Hocking 8 Cup Measuring Cup

ZYLISS Quik Blend Whisk

New Star Foodservice Lemon Squeezer

© Simply Sundays 2016
All rights reserved

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