Asian Spice Rubbed Ribs with Plum-Ginger Glaze
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.
Watch how to make this recipe.
Preheat grill or side burner.
Heat the oil in a large non-reactive saucepan over medium heat.
Add the shallots and garlic and cook until soft.
Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes.
Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally.
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.
Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
Preheat grill to medium-high heat and preheat oven to 425 degrees F.
Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub.
Place racks onto preheated grill and allow to cook only until grill marks have been made.
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.
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.
Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
Whisk all ingredients together.
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.