Sweet and Spicy Asian Barbecued Ribs

Name: Sweet and Spicy Asian Barbecued Ribs
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 79 milliliters Chinese five-spice powder; 2 Tbsps heaping tablespoons apricot preserves; 2 slabs baby back ribs, trimmed of excess fat, about 3 pounds; 1 strip thick cut bacon, cut into 1-inch pieces; 2 Tbsps heaping tablespoons brown sugar; 2 teaspoons chili sauce (recommended: Sriracha); 1 clove garlic, minced; 1 teaspoon freshly grated ginger; 2 green onions, chopped, for garnish; 1 Tbsp hoisin sauce; 2 Tbsps heaping tablespoons honey; 79 milliliters ketchup; 3 Tbsps light soy sauce; 1 Tbsp rice vinegar; 1 shallot, finely chopped

Sweet and Spicy Asian Barbecued Ribs is an Asian main course. Watching your figure? This gluten free and dairy free recipe has 863 calories, 61g of protein, and 53g of fat per serving. This recipe serves 4. 181 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. If you have five-spice powder, soy sauce, shallot, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat a grill to approximately 250 degrees F.

Equipment you will use

Grill

Lightly season the ribs with the five-spice powder so it forms a light crust.

Ingredients you will need

Crust

Ribs

Put the ribs, meat side up, over an area of the grill with indirect heat.

Ingredients you will need

Meat

Ribs

Equipment you will use

Grill

Let the ribs cook for 2 hours.

Ingredients you will need

Ribs

While the ribs are cooking, prepare the barbecue sauce.

Ingredients you will need

Barbecue Sauce

Ribs

Heat a medium saucepan over medium heat.

Equipment you will use

Sauce Pan

Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes.

Ingredients you will need

Bacon

Shallot

Garlic

Equipment you will use

Slotted Spoon

Frying Pan

Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan.

Ingredients you will need

Light Soy Sauce

Rice Vinegar

Equipment you will use

Whisk

Frying Pan

Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes.

Ingredients you will need

Apricot Preserves

Hoisin Sauce

Brown Sugar

Ketchup

Glaze

Honey

Equipment you will use

Whisk

Add the ginger, whisk and keep simmering for 2 to 3 minutes.

Ingredients you will need

Ginger

Equipment you will use

Whisk

Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes.

Ingredients you will need

Chili Sauce

Sauce

Equipment you will use

Whisk

Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Frying Pan

After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer.

Ingredients you will need

Barbecue Sauce

Ribs

Equipment you will use

Kitchen Thermometer

Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish.

Ingredients you will need

Bone

Ribs

Equipment you will use

Aluminum Foil

Cutting Board

Grill

Drizzle with the reserved glaze and garnish with the chopped green onions.

Ingredients you will need

Green Onions

Glaze

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Equipment

Ingredients

Servings:

79milliliters

Chinese five-spice powder 2Tbsps

heaping tablespoons apricot preserves 2slabs

baby back ribs, trimmed of excess fat, about 3 pounds 1strip

thick cut bacon, cut into 1-inch pieces 2Tbsps

heaping tablespoons brown sugar 2teaspoons

chili sauce (recommended: Sriracha)1clove

garlic, minced 1teaspoon

freshly grated ginger 2

green onions, chopped, for garnish 1Tbsp

hoisin sauce 2Tbsps

heaping tablespoons honey 79milliliters

ketchup 3Tbsps

light soy sauce 1Tbsp

rice vinegar 1

shallot, finely chopped

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are great choices for Barbecue Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. You could try SeaGlass rosé of Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.