Asian-style glazed ribs

Asian-style glazed ribs

Based on 22 ratings

Difficulty

Hard 💪
45
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g 
pork ribs
20 g 
ginger
3 cloves 
garlic
1  
onion (red)
1  
chili pepper
1 stalk 
lemongrass
200 ml 
apple juice
100 ml 
soy sauce
50 ml 
pomegranate juice
2 tbsp 
sesame oil
50 ml 
mirin
400 g 
crushed tomatoes
20 g 
parsley
salt
pepper
olive oil for frying
Metric
Imperial
  • 500 g pork ribs
  • 20 g ginger
  • 3 cloves garlic
  • 1  onion (red)
  • 1  chili pepper
  • 1 stalk lemongrass
  • 200 ml apple juice
  • 100 ml soy sauce
  • 50 ml pomegranate juice
  • 2 tbsp sesame oil
  • 50 ml mirin
  • 400 g crushed tomatoes
  • 20 g parsley
  • salt
  • pepper
  • olive oil for frying

Utensils

  • small pot
  • grill
  • oven
  • barbecue tongs
  • brush (optional)
  • aluminum foil
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Riesling Kabinett, off-dry, 2011
A fine touch of sweet fruit accompanied by a refreshing acidity make the off-dry Kabinett a good companion for this recipe. This white wine has a gentle, yet charismatic flavor that can unfold perfectly at a temperature of 10 – 12°C (50 – 54°F).

Nutrition per serving

Cal
535
Protein
46g
Fat
23g
Carb
32g

Step 1/4

Preheat the oven to 200°C (390°F). Remove seeds from chili pepper and finely chop. Mince ginger and garlic. Finely dice onion and slice lemongrass. Roughly chop parsley.
  • 1 chili pepper
  • 20 ginger
  • 3 cloves garlic
  • 1 onion
  • 1 stalk lemongrass
  • 1 bunch parsley
  • oven
  • cutting board
  • knife

Preheat the oven to 200°C (390°F). Remove seeds from chili pepper and finely chop. Mince ginger and garlic. Finely dice onion and slice lemongrass. Roughly chop parsley.

Step 2/4

For the marinade, sauté onion, ginger, garlic and chili in some olive oil. Deglaze with apple juice and add soy sauce, pomegranate juice, sesame oil, mirin, and crushed tomatoes. Bring to a boil and let simmer for approx. 15 – 20 min. until the marinade has thickened.
  • 200 ml apple juice
  • 100 ml soy sauce
  • 50 ml pomegranate juice
  • 2 tbsp sesame oil
  • 50 ml mirin
  • 400 crushed tomatoes
  • olive oil for frying
  • small pot
  • cooking spoon

For the marinade, sauté onion, ginger, garlic and chili in some olive oil. Deglaze with apple juice and add soy sauce, pomegranate juice, sesame oil, mirin, and crushed tomatoes. Bring to a boil and let simmer for approx. 15 – 20 min. until the marinade has thickened.

Step 3/4

Stir parsley into marinade and generously brush the ribs with it on both sides. Wrap in aluminum foil and cook in a preheated oven at 200°C (390°F) for approx. 1 – 2 hours depending on thickness until fully cooked through. Preheat the grill.
  • 500 pork ribs
  • oven
  • aluminum foil
  • brush

Stir parsley into marinade and generously brush the ribs with it on both sides. Wrap in aluminum foil and cook in a preheated oven at 200°C (390°F) for approx. 1 – 2 hours depending on thickness until fully cooked through. Preheat the grill.

Step 4/4

Remove the ribs from the oven and sear on hot grill for approx. 2 – 3 min. on each side. Cut up and serve with remaining marinade as dip.
  • grill
  • barbecue tongs

Remove the ribs from the oven and sear on hot grill for approx. 2 – 3 min. on each side. Cut up and serve with remaining marinade as dip.