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
If you have approximately 7 hours and 10 minutes to spend in the kitchen, Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds might be a spectacular gluten free and dairy free recipe to try. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 19g of fat, and a total of 828 calories. This recipe serves 4. Plenty of people really liked this main course. A mixture of ketchup, mustard, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a pricey recipe for fans of Asian food.

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
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
Equipment you will use
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: Riesling, Gewurztraminer, Chenin Blanc

Asian on the menu? Try pairing with Riesling, Gewurztraminer, and Chenin Blanc. 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. The Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling
Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling
Rheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.
DifficultyExpert
Ready In7 hrs, 10 m.
Servings4
Health Score27
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