ASIAN STYLE BBQ RIBS RECIPES

ASIAN BBQ RIBS RECIPE - FOOD.COM

Asian BBQ Ribs Recipe - Food.com image

Make and share this Asian BBQ Ribs recipe from Food.com.

Total Time 3 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 2 hours

Yield 3 ribs, 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs baby back ribs
1/2 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons garlic, minced

Steps:

preheat oven to 275.
place ribs in a large baking pan.
mix remainder of ingredients in a seperate bowl and pour over ribs.
refrigerate for 1 hour.
bake for 1 hour.
turn heat to 375 and bake for 45 minutes or add to grill and grill until done.
plate and enjoy.

Nutrition Facts : Calories 1195.7, FatContent 90.2, SaturatedFatContent 33.3, CholesterolContent 357.3, SodiumContent 1207.6, CarbohydrateContent 16.2, FiberContent 0.7, SugarContent 11.3, ProteinContent 75.2

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS RECIPE | ALLRECIPES

Sweet & Spicy Asian Style BBQ Back Ribs Recipe | Allrecipes 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®

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

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, CarbohydrateContent 62.9 g, CholesterolContent 490.7 mg, FatContent 143.5 g, FiberContent 2.3 g, ProteinContent 99.8 g, SaturatedFatContent 53 g, SodiumContent 3937.3 mg, SugarContent 48.9 g

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