Asian Spice Rubbed Ribs with Plum-Ginger Glaze

Name: Asian Spice Rubbed Ribs with Plum-Ginger Glaze
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Asian
Ingredients: 1 Tbsp whole black mustard seeds; 1 Tbsp whole black peppercorns; 3 Tbsps canola oil; 2 racks St. Louis-style country ribs; 2 Tbsps good quality curry powder; 2 Tbsps dry mustard; 59 milliliters coarsely chopped fresh ginger; 3 Tbsps finely chopped fresh ginger; 3 cloves garlic, finely chopped; 6 servings Green onions, thinly sliced; 1 Tbsp ground allspice; 1 teaspoon ground cinnamon; 2 Tbsps ground ginger; 1 Tbsp ground red pepper flakes; 2 Tbsps ground black pepper; 59 milliliters hoisin sauce; 59 milliliters honey; 1 Tbsp kosher salt; 59 milliliters light brown sugar; 6 servings Olive oil, for rubbing; 118 milliliters Spanish paprika; 237 milliliters plum juice; 3 Tbsps powdered ginger; 8 ripe purple plums, pitted and coarsely chopped; 6 servings Salt and freshly ground black pepper; 3 shallots, finely chopped; 473 milliliters soy sauce; 2 Tbsps soy sauce; 2 star anise; 2 Tbsps ground star anise

Need a gluten free and dairy free main course? Asian Spice Rubbed Ribs with Plum-Ginger Glaze could be a tremendous recipe to try. One serving contains 504 calories, 15g of protein, and 25g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of coriander seeds, water, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Watch how to make this recipe.

Preheat grill or side burner.

Equipment you will use

Grill

Heat the oil in a large non-reactive saucepan over medium heat.

Ingredients you will need

Cooking Oil

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Sauce Pan

Add the shallots and garlic and cook until soft.

Ingredients you will need

Shallot

Garlic

Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes.

Ingredients you will need

Curry Powder

Thai Chili

Cinnamon

Ginger

Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally.

Ingredients you will need

Sauce

Water

Remove from heat and let cool slightly.

Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.

Ingredients you will need

Plum

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Food Processor

Bowl

Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.

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Salt And Pepper

Mustard Seeds

Peppercorns

Coriander

Ginger

Water

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Sauce Pan

Preheat grill to medium-high heat and preheat oven to 425 degrees F.

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Grill

Oven

Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub.

Ingredients you will need

Ribs

Cooking Oil

Dry Seasoning Rub

Place racks onto preheated grill and allow to cook only until grill marks have been made.

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Grill

Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.

Ingredients you will need

Soy Sauce

Water

Ribs

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Roasting Pan

Oven

Heat the grill to high.

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Grill

Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking.

Ingredients you will need

Glaze

Ribs

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Grill

Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.

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Green Onions

Glaze

Ribs

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Grill

Whisk all ingredients together.

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Whisk

Equipment

Ingredients

Servings:

1Tbsp

whole black mustard seeds 1Tbsp

whole black peppercorns 3Tbsps

canola oil 2racks

St. Louis-style country ribs 2Tbsps

good quality curry powder 2Tbsps

dry mustard 59milliliters

coarsely chopped fresh ginger 3Tbsps

finely chopped fresh ginger 3cloves

garlic, finely chopped 6servings

Green onions, thinly sliced 1Tbsp

ground allspice 1teaspoon

ground cinnamon 2Tbsps

ground ginger 1Tbsp

ground red pepper flakes 2Tbsps

ground black pepper 59milliliters

hoisin sauce 59milliliters

honey 1Tbsp

kosher salt 59milliliters

light brown sugar 6servings

Olive oil, for rubbing 118milliliters

Spanish paprika 237milliliters

plum juice 3Tbsps

powdered ginger 8

ripe purple plums, pitted and coarsely chopped 6servings

Salt and freshly ground black pepper 3

shallots, finely chopped 473milliliters

Thai chiles, seeded and finely chopped 237milliliters

water 946milliliters

water 1Tbsp

whole coriander seeds

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Gewurztraminer, Chenin Blanc, and Riesling are my top picks for Asian. 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.

As beautiful as the single vineyard Gewürztraminers Red Newt bottles can be, they are opulent and bruising wines with a very loud personality. This version is made and blended in such a way that it is lighter, more refreshing, and with more fruit aromas as compared to rose perfume. A friendlier Gewürztraminer.