Summer is finally here, and with it comes ribs on the grill, an integral part of summer. And, you know what the best part about this is? There are countless ways to prepare ribs. Today I give you Asian inspired sweet and spicy BBQ ribs.
The flavors of ginger, and five spice powder shine through in these taste morsels. There is also a touch of brown sugar and Tabasco to balance it out. All in all these Asian inspired sweet and spicy BBQ ribs are the perfect addition to your weekend picnic or any weeknight dinner. Take them to your next tailgating party too.
You don't have to be an experienced cook to turn out fabulous ribs, because the result is always wonderful. My recipe includes an Asian style dry rub and a sweet, spicy and sticky BBQ sauce. Here's my never fail rib technique I want to share with you: Put the dry rub on the ribs and let them rest or marinate for an hour in the refrigerator. Then you bake your ribs covered for one hour wrapped in tin foil in a 300'F oven, and finish them on the grill. Brush some of the BBQ sauce while grilling for a nice caramelization. This is what they'll look like when they come off the grill. They will be so tender, they'll fall off the bone.
Making these ribs is a piece of cake, it just takes a few steps. To save time in the kitchen I like to multitask. First I made my Asian style dry rub and applied it to the ribs. Lay the ribs on a large piece of tin foil. I like to crimp two-pieces foil length-wise so it is wide enough to completely surround the ribs when wrapped from end-to-end. I sprinkle the dry rub on the ribs and pat it down. I then crimp the foil length-wise and then fold up the ends. It is like making a foil sleeve for baking the ribs in.
Then I and allow the flavors to penetrate by refrigerating them for 1 hour in the foil. Bring them out of the refrigerator and allow them to come to room temperature for about 15-20 minutes before baking. Leave them in the foil, sealed up and place them on a baking tray in case of any leaks. Next I baked them in a 300'F degree oven for one hour. While the ribs bake, I prepare the BBQ sauce. Finally, the ribs were placed on a hot grill and brushed with sauce. Easy!
Looking for some delicious sides to pair with your Asian-Inspired Sweet and Spicy BBQ ribs? I recommend Indonesian Coconut Turmeric Rice with Cashews, Korean Kim Chi, or a Lemongrass Vodka Martini if you're feeling spontaneous!
Asian Inspired Sweet and Spicy BBQ Ribs
A perfect meal for any occasion. Bring the flavors of Asia to your table: five spice powder, ginger, Hoisin sauce. These are so easy to make, and so delicious. This is my never fail fall-off-the-bone rib technique. Pair with your favorite sides.
- 2.5 lb ribs
Asian style dry rub
To make the dry rub:
In a small bowl mix together five spice powder, allspice, brown sugar, garlic powder, ginger and cracked pepper until they are well blended.
To make the sauce
Heat oil on medium and sauté the shallot until tender.
Stir in the rice vinegar and soy sauce and slowly bring to a boil.
Turn down the heat, and add in the hoisin, Tabasco and honey. Cook for about 5 minutes on low, and add the tomato paste. Stir until well combined. Cook for an additional 3 minutes on low until ready to use.
Transfer to a bowls for serving and brushing while grilling.
To make the ribs:
Crimp 2 pieces of foil length-wise to make a long wide piece of foil that will be large enough to completely cover the ribs. Lay the ribs on the foil over a baking sheet.
Sprinkle on the dry rub and pat it down to work it into the meaty side of the ribs.
Crimp the foil length-wise and then fold up the ends. You will have have the ribs in a foil sleeve for resting in the rub and then baking. Rest them in the refrigerator for 1 hour.
Preheat oven to 300'F.
Remove from the refrigerator and allow to come to room temperature for about 15-20 minutes before baking.
Bake the ribs in the foil sleeve for 1 hour on a baking tray in case of leaking.
At the end of 1 hour, remove ribs from the oven.
Preheat grill to 400'F.
Grill ribs 4-5 minutes on all sides while brushing with sauce.
Transfer to a platter. Cover them with aluminum foil and allow them to rest for about 5 minutes.
Cut them into individual pieces to serve.
Sprinkle with green onions and sesame seeds.