Asian Flavored Ribs. Share: Rate this Recipe Return ribs to pot. I served this incredibly delicious and easy to prepare dish on Friday night with friends looking for an excuse to open some spectacular wines that needed to be drunk. Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat.

You can even spoon the leftover. Recipe for Asian-Flavored Baby Back Ribs - Food Reference Recipes - cooking tips, trivia, food In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. BBQ and Asian trends blend into one finger-lickin' plate of ribs. You can cook Asian Flavored Ribs using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Asian Flavored Ribs

It's 1 pound of beef short ribs about 500g.
You need 1/3 cup of brown sugar.
Prepare 1/4 cup of oyster sauce.
You need 1/4 cup of soy sauce.
It's 2 tbsp of rice wine.
You need 3 cloves of garlic minced.
Prepare 1 tbsp of fresh grated ginger.
You need 1 tbsp of scallions.

Be the first to rate & review! These delectable pork ribs are perfect for entertaining because you split them into little riblets, making them easy to eat. This Sous Vide demo video will show you exactly how to cook short ribs using the Anova circulator. Also assisted with wonderful korean condiments.

Asian Flavored Ribs instructions

Put the short ribs in a large Ziploc bag..
In a large bowl, mix all other ingredients together, except scallions. Pour the mixture into the Ziploc bag and mix it with the ribs. Marinate the ribs for about 2 hours..
Line the fryer basket with a sheet of lightly greased aluminum foil..
Place the ribs inside the fryer basket, without stacking. Air fry at 380F (190C) for 8-10 minutes, flip once in the middle until the surface is slightly caramelized..
Sprinkle some scallions to garnish..

Asian-Inspired Instant Pot Spare Ribs are sticky, sweet, a little spicy, and full of flavor. Dry ribs with paper towels, then rub all over with pepper. Heat oil in a large saute pan over medium-high heat until shimmering. Add pork in two batches to avoid crowding, and brown well on both sides. Since America is such a big beef country, short ribs are found easily and everywhere.