Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds

Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds
The recipe Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds is ready in approximately 7 hours and 10 minutes and is definitely a great gluten free and dairy free option for lovers of American food. This recipe makes 4 servings with 973 calories, 27g of protein, and 18g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up soy sauce, thai chile flakes, pineapple juice, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It works well as an expensive main course.

Instructions

1
Watch how to make this recipe.
1
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add the garlic, ginger and onions and cook until soft, about 5 minutes.
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GarlicGarlic
GingerGinger
OnionOnion
3
Add the pineapple chunks and habanero and cook for 1 minute.
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Pineapple ChunksPineapple Chunks
Habanero ChiliHabanero Chili
4
Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes.
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Pineapple JuicePineapple Juice
5
Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
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Brown SugarBrown Sugar
Star AniseStar Anise
Soy SauceSoy Sauce
CinnamonCinnamon
KetchupKetchup
MustardMustard
Hoisin SauceHoisin Sauce
HoneyHoney
6
Transfer the mixture to a blender and blend until smooth. Season with salt and pepper .
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Salt And PepperSalt And Pepper
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BlenderBlender
7
Pour into a bowl and allow to cool to room temperature.
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BowlBowl
8
For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
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Ginger PowderGinger Powder
Red Pepper FlakesRed Pepper Flakes
Mustard PowderMustard Powder
Star AniseStar Anise
AllspiceAllspice
PaprikaPaprika
PepperPepper
RibsRibs
SaltSalt
WrapWrap
Dry Seasoning RubDry Seasoning Rub
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Plastic WrapPlastic Wrap
BowlBowl
9
Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed.
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GrillGrill
10
Remove the ribs from the refrigerator 1 hour before grilling.
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RibsRibs
11
Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
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Soy SauceSoy Sauce
GarlicGarlic
GingerGinger
WaterWater
12
If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals.
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GrillGrill
Frying PanFrying Pan
13
Put the top grate on and heat well.
14
Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals.
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CrustCrust
RibsRibs
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GrillGrill
Frying PanFrying Pan
15
Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours.
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RibsRibs
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GrillGrill
16
Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
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WaterWater
1
Remove the ceramic plate and heat the grill rack.
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GrillGrill
2
Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes.
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CrustCrust
RibsRibs
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GrillGrill
3
Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours.
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RibsRibs
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GrillGrill
Frying PanFrying Pan
4
Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
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WaterWater
5
If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
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SauceSauce
RibsRibs
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GrillGrill
6
Combine the sesame seeds and sprinkle the tops of the ribs.
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Sesame SeedsSesame Seeds
RibsRibs
7
Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
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Green OnionsGreen Onions
RibsRibs

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.
Baron Herzog Chenin Blanc (OU Kosher)
Baron Herzog Chenin Blanc (OU Kosher)
A fresh and round mouth feel with intense fruity notes of nectarine, gooseberry and pine with a bright, clean finish. A versatile wine to enjoy with spicy ethnic foods from Chinese to Indian. Also great as an aperitif.
DifficultyExpert
Ready In7 hrs, 10 m.
Servings4
Health Score42
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