Beer makes batters better, meat more tender, and sauces more flavorful.
Asian Barbecued Ribs
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- #26868

over 5 hrs
ingredients
6 pounds spareribs, cut in 3-rib portions
Sauce
2 cloves garlic, minced
4 green onions, finely chopped
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons chopped fresh ginger root
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons hot Chinese chili paste
OR
1/4 teaspoon hot pepper sauce
directions
In large saucepan, cover ribs with cold water. Cover and bring to boil. Skim off foam. Reduce heat to medium-low and cook, covered, for 45 to 50 minutes or until ribs are fork-tender. Drain. Transfer to large glass bowl and refrigerate until cold.
Sauce: Combine garlic, green onions, ketchup, hoisin sauce, soy sauce, vinegar, ginger root, brown sugar, mustard and chili paste. Pour over ribs and toss; refrigerate for at least 2 hours or overnight, turning occasionally.
Cook ribs on oiled grill 4 to 6 inches from medium-hot coals or on medium setting for 8 to 12 minutes per side until heated through and glaze has slightly browned, basting occasionally with sauce.
Recipe Source: Canadian Living
added by
RCowdrey
nutrition data
Nutritional data has not been calculated yet.Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

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