Warm aromatic spices pair beautifully with wood smoke to create these sweet and tangy sticky ribs. I am so excited to finally bring this recipe to my site! These ribs have a fantastic balance of flavors with just enough sweetness and smokiness to balance out the heat.
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu.
Bring grill temperature up to degrees Fahrenheit, with coals offset for indirect cooking. Thoroughly combine marinade in a bowl and set aside. Cut up ribs into individual, single bone sections.
Slow cooked to perfection in a sweet and tangy asian sauce. They get slathered right before serving in a finger licking good sticky sauce! I can hardly contain my excitement over here you guys.
Beef Back Ribs are marinated in an Asian mix and grilled to perfection in this flavorful recipe. Nutrition information per serving: Calories; Get your kids in the kitchen and help them discover global flavors with our Around the World Mini Burger recipes.
Slathered with caramelized glaze, these ribs are absolutely finger-licking good! One of my cooking dreams was to make baby back ribs at home. However, I have a soft spot for Yakiniku Japanese BBQ and fall-off-the-bone baby back ribs smothered with sweet-savory delicious sauce, which I discovered when I came to America.
On the other hand, they make a terrific snack to go along with a cold beer. The key is to make extra marinade and smother the ribs with the paste when you cook. I also loved the sauce, which I thought brought it to a different level, but would also happily eat the ribs without it. For those not familiar with Asian flavors, I understand it might be a bit strange though.
Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones.