The Rosedale Diner's Sticky Asian Pork Ribs

Name: The Rosedale Diner's Sticky Asian Pork Ribs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Asian
Ingredients: 2 full racks pork back ribs, rinsed and uncut; 1 Tbsp whole black peppercorns; 1 teaspoon brown sugar; 2 cinnamon sticks; 59 milliliters coarse kosher salt; 2 dried bay leaves; 1 teaspoon ground black pepper; 1 Tbsp juniper berries; 1 Tbsp maple syrup; 1 Tbsp molasses; 59 milliliters orange juice; 59 milliliters rice wine vinegar; 30 milliliters sesame oil; 8 servings Optional garnishes: toasted sesame seeds, sliced scallions, fresh chiles; 1 Tbsp Sriracha; 0 Tbsps tahini; 59 milliliters tamarind syrup; 2 cloves whole cloves garlic

The Rosedale Diner's Sticky Asian Pork Ribs is an Asian main course. One serving contains 289 calories, 16g of protein, and 20g of fat. This recipe serves 8. This recipe from Foodnetwork requires full racks pork back ribs, rice wine vinegar, bay leaves, and sriracha. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot.

Ingredients you will need

Cinnamon Stick

Juniper Berries

Peppercorns

Bay Leaves

Stock

Salt

Equipment you will use

Pot

Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.

Ingredients you will need

Water

Ribs

Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.

Ingredients you will need

Orange Juice

Maple Syrup

Molasses

Sriracha

Tamarind

Vinegar

Garlic

Pepper

Tahini

Sugar

Syrup

Cooking Oil

Equipment you will use

Food Processor

Pot

Heat a pan on medium-high heat.

Equipment you will use

Frying Pan

Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.

Ingredients you will need

Sesame Seeds

Green Onions

Chili Pepper

Sauce

Ribs

Equipment

Pot

Food Processor

Frying Pan

Ingredients

Servings:

full racks pork back ribs, rinsed and uncut 1Tbsp

whole black peppercorns 1teaspoon

brown sugar 2

cinnamon sticks 59milliliters

coarse kosher salt 2

dried bay leaves 1teaspoon

ground black pepper 1Tbsp

juniper berries 1Tbsp

maple syrup 1Tbsp

molasses 59milliliters

orange juice 59milliliters

rice wine vinegar 30milliliters

sesame oil 8servings

Optional garnishes: toasted sesame seeds, sliced scallions, fresh chiles 1Tbsp

Sriracha 0Tbsps

tahini 59milliliters

tamarind syrup 2cloves

whole cloves garlic

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. One wine you could try is Bench Sonoma Coast Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 20 dollars.

Bench Sonoma Coast Pinot Noir

Lean, vibrant and delightful. Sourced primarily from Sangiacomo Amaral Ranch Vineyard in the Sonoma Coast AVA. This is a wine with a lean, elegant structure and vibrant acidity, reminiscent of Burgundy.It complements rich sauces, roasted meats, and loves to be paired with poultry.