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

Name: Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds
Prep time: 7 h 10 min
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 4
Cuisine: Asian
Ingredients: 3 Tbsps ancho chile powder; 1 Tbsp black sesame seeds; 2 Tbsps canola oil; 59 milliliters dark brown sugar (depending on sweetness of pineapple); 2 Tbsps heaping tablespoons Dijon mustard; 2 Tbsps dry mustard; 118 milliliters peeled and coarsely chopped fresh ginger; 3 inches fresh ginger, peeled and chopped; 4 cloves garlic, smashed; 6 cloves garlic, smashed; 2 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 Tbsp ground ginger; 2 teaspoons ground black pepper; 1 habanero, chopped; 473 milliliters hoisin sauce; 2 Tbsps honey; 59 milliliters ketchup; 2 teaspoons kosher salt; 1 large Spanish onion, coarsely chopped; 59 milliliters Spanish paprika; 710 milliliters fresh ripe pineapple chunks; 237 milliliters fresh pineapple juice; 24 ribs racks St. Louis style pork ribs each), membranes removed; 4 servings Salt and freshly ground black pepper; 1 bunch scallions, chopped; 473 milliliters soy sauce; 2 Tbsps soy sauce; 1 Tbsp ground star anise; 2 teaspoons ground star anise

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

Watch how to make this recipe.

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic, ginger and onions and cook until soft, about 5 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Add the pineapple chunks and habanero and cook for 1 minute.

Ingredients you will need

Pineapple Chunks

Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes.

Ingredients you will need

Pineapple Juice

Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.

Ingredients you will need

Brown Sugar

Star Anise

Soy Sauce

Cinnamon

Ketchup

Mustard

Hoisin Sauce

Honey

Transfer the mixture to a blender and blend until smooth. Season with salt and pepper .

Ingredients you will need

Salt And Pepper

Equipment you will use

Blender

Pour into a bowl and allow to cool to room temperature.

Equipment you will use

Bowl

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.

Ingredients you will need

Ginger Powder

Red Pepper Flakes

Mustard Powder

Star Anise

Allspice

Paprika

Pepper

Ribs

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

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.

Equipment you will use

Grill

Remove the ribs from the refrigerator 1 hour before grilling.

Ingredients you will need

Ribs

Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.

Ingredients you will need

Soy Sauce

Garlic

Ginger

Water

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.

Equipment you will use

Grill

Frying Pan

Put the top grate on and heat well.

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.

Ingredients you will need

Crust

Ribs

Equipment you will use

Grill

Frying Pan

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.

Ingredients you will need

Ribs

Equipment you will use

Grill

Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.

Ingredients you will need

Water

Remove the ceramic plate and heat the grill rack.

Equipment you will use

Grill

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.

Ingredients you will need

Crust

Ribs

Equipment you will use

Grill

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.

Ingredients you will need

Ribs

Equipment you will use

Grill

Frying Pan

Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.

Ingredients you will need

Water

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.

Ingredients you will need

Sauce

Ribs

Equipment you will use

Grill

Combine the sesame seeds and sprinkle the tops of the ribs.

Ingredients you will need

Sesame Seeds

Ribs

Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

Ingredients you will need

Green Onions

Ribs

Equipment

Ingredients

Servings:

3Tbsps

ancho chile powder 1Tbsp

black sesame seeds 2Tbsps

canola oil 59milliliters

dark brown sugar (depending on sweetness of pineapple)2Tbsps

heaping tablespoons Dijon mustard 2Tbsps

dry mustard 118milliliters

peeled and coarsely chopped fresh ginger 3inches

fresh ginger, peeled and chopped 4cloves

garlic, smashed 6cloves

garlic, smashed 2teaspoons

ground allspice 1teaspoon

ground cinnamon 1Tbsp

ground ginger 2teaspoons

ground black pepper 1

habanero, chopped 473milliliters

Spanish onion, coarsely chopped 59milliliters

Spanish paprika 710milliliters

fresh ripe pineapple chunks 237milliliters

fresh pineapple juice 24ribs

racks St. Louis style pork ribs each), membranes removed 4servings

Salt and freshly ground black pepper 1bunch

scallions, chopped 473milliliters

soy sauce 2Tbsps

soy sauce 1Tbsp

ground star anise 2teaspoons

ground star anise 1teaspoon

Thai chile flakes 1Tbsp

white sesame seeds

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

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.