THE ROSEDALE DINER'S STICKY ASIAN PORK RIBS
Steps:
- For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock 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.
- Meanwhile, for the sauce: 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.
- Heat a pan on medium-high heat. 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.
PEI WEI ASIAN DINER JAPANESE YAKITORI DIPPING SAUCES
Make and share this Pei Wei Asian Diner Japanese Yakitori Dipping Sauces recipe from Food.com.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the basic sauce, mix and simmer on low for 15 minutes.
- For the other two, mix and reserve until ready to serve.
Nutrition Facts : Calories 150.7, Fat 0.2, Sodium 11126.4, Carbohydrate 15.7, Fiber 1.6, Sugar 4.3, Protein 20.7
ASIAN RIBS
My husband adores this recipe for Asian ribs, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. -Julie Ko, Rogers, Arkansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings (about 4 cups sauce).
Number Of Ingredients 11
Steps:
- Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.
Nutrition Facts : Calories 902 calories, Fat 51g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1891mg sodium, Carbohydrate 61g carbohydrate (51g sugars, Fiber 0 fiber), Protein 48g protein.
PEI WEI ASIAN DINER CARAMEL CHICKEN
This is a copycat recipe for Pei Wei Asian Diner's Caramel Chicken (Caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, Asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, Fresno chile peppers, Vietnamese vinaigrette).
Provided by Member 610488
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 325 degrees F.
- Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
- Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
- Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
- Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
- Season the chicken pieces with the salt.
- Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
- In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
- Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
- Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
- Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.
Nutrition Facts : Calories 1196.5, Fat 68.9, SaturatedFat 17.3, Cholesterol 243.8, Sodium 3115.4, Carbohydrate 83.5, Fiber 2.8, Sugar 73.1, Protein 62.3
PEI WEI ASIAN DINER SHANGHAI PORK RIBS
Make and share this Pei Wei Asian Diner Shanghai Pork Ribs recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Grind all of the spice mixture in a spice grinder. Set aside.
- Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
- Preheat oven to 250 degrees F.
- Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
- Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day.
- Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.
Nutrition Facts : Calories 1121.7, Fat 80.9, SaturatedFat 28.5, Cholesterol 339.1, Sodium 1234.7, Carbohydrate 3.9, Fiber 1.6, Sugar 0.2, Protein 95
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