Asian Flavored Ribs. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan.
In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Instructions Fill a large pot halfway full with water. We love good BBQ, and these Sticky Asian Ribs are no exception. You can cook Asian Flavored Ribs using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Asian Flavored Ribs
- You need 1 pound of beef short ribs about 500g.
- You need 1/3 cup of brown sugar.
- You need 1/4 cup of oyster sauce.
- Prepare 1/4 cup of soy sauce.
- Prepare 2 tbsp of rice wine.
- It’s 3 cloves of garlic minced.
- It’s 1 tbsp of fresh grated ginger.
- You need 1 tbsp of scallions.
They're cooked in a sweet rub, then topped with a salty (and every so slightly spicy) sauce that caramelizes when you finish them off under the broiler or grill. Stir anise and cinnamon are the main spices for braised Chinese pork ribs, Wuxi style. Clove, however, is omitted in some versions. The flavor of star anise and cinnamon are quite intense and a small amount goes a long way.
Asian Flavored Ribs instructions
- Put the short ribs in a large Ziploc bag..
- In a large bowl, mix all other ingredients together, except scallions. Pour the mixture into the Ziploc bag and mix it with the ribs. Marinate the ribs for about 2 hours..
- Line the fryer basket with a sheet of lightly greased aluminum foil..
- Place the ribs inside the fryer basket, without stacking. Air fry at 380F (190C) for 8-10 minutes, flip once in the middle until the surface is slightly caramelized..
- Sprinkle some scallions to garnish..
I mention how many star-points to be used in the recipe as the size of star anise vary from one with another. As you finish the ribs on the grill, baste with the dipping sauce to get some good caramelization on the finished racks of ribs. Stir in soy sauce mixture until well combined. Nothing is better than a slow roasted, smoked, fall of the bone, melt in your mouth than a nice big rack of ribs. With the right seasoning and method of cooking, ribs can and will be your favorite cut of meat!