Sweet And Spicy Asian Barbecued Ribs Recipes

ASIAN INSPIRED SWEET AND SPICY BBQ RIBS

Steps:

• In a small bowl mix together five spice powder, allspice, brown sugar, garlic powder, ginger and cracked pepper until they are well blended.
• 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.
• 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.

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS

Steps:

• About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
• Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
• Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
• Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

SWEET AND SPICY BARBECUED SHORT RIBS

Steps:

• In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight., Line two 15x10x1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce.