PORK RIB SATAYS WITH PEANUT SAUCE
Categories Ginger Pork Appetizer Bake Pork Rib Peanut Summer Grill/Barbecue Bon Appétit Dairy Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- Mix first 9 ingredients in resealable plastic bag. Add ribs. Seal bag; turn to coat ribs with marinade. Chill overnight.
- Preheat oven to 350°F. Line large roasting pan with long piece of foil, overlapping each short side by 10 inches. Place ribs and marinade on foil in pan. Spoon some marinade over ribs. Fold foil over, enclosing ribs loosely in foil. Bake until ribs are tender, about 1 hour 15 minutes. Cool ribs slightly. (Can be prepared 1 day ahead. Keep ribs enclosed in foil in pan and refrigerate.)
- Prepare barbecue (medium heat) or preheat broiler. Unwrap ribs. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. If broiling, place ribs on baking sheet. Grill or broil ribs until well browned, about 3 minutes per side.
- Place ribs on platter. Arrange vegetables and Peanut Sauce alongside.
GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE
Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's only one problem with this comforting culinary scenario: It's mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, lunch, main course
Time 50m
Yield 6 appetizer servings, 3 to 4 entree servings
Number Of Ingredients 11
Steps:
- Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
- Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
- Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
- While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
- Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 3 grams, Protein 71 grams, SaturatedFat 21 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
RIBS WITH PEANUT BARBEQUE SAUCE
Provided by Janet Johnston
Categories main-dish
Time 9h20m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F.
- Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12.
- Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour.
- In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside.
- Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours.
GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE
These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.
Provided by threeovens
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
- In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
- Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
- Set up your grill for indirect cooking, about 250 to 300 degrees F.
- Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
- Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
- Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
- Remove from heat, add the green onion and let cool slightly; puree in a food processor.
- Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
- Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
- Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
- Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.
Nutrition Facts : Calories 1526.5, Fat 95, SaturatedFat 34.3, Cholesterol 368.8, Sodium 2651.8, Carbohydrate 65.8, Fiber 3.1, Sugar 58.6, Protein 104.3
GRILLED ASIAN RIBS WITH PEANUT SAUCE
Explore East Asian flavors with these Grilled Asian Ribs with Peanut Sauce. These ribs are enhanced by peanut butter, lime juice, garlic, ginger & cayenne.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
- Place ribs on grate over unlit area; cover. Grill 2 hours or until tender, turning every 30 min. and monitoring for consistent grill temperature.
- Meanwhile, gradually stir dressing into peanut butter in small saucepan. Stir in remaining ingredients; cook and stir on low heat until heated through. Remove from heat; cover to keep warm.
- Transfer ribs to lit area of grill; brush with half the dressing mixture. Grill 15 min., turning and brushing occasionally with remaining dressing mixture.
Nutrition Facts : Calories 440, Fat 33 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 3 g, Protein 29 g
GRILLED COUNTRY STYLE RIBS WITH PEANUT MOLE SAUCE
Country-style pork ribs are brushed with a homemade peanut butter-mole sauce and sprinkled with cilantro and peanuts to make this easy but impressive dish.
Provided by My Food and Family
Categories Recipes
Time 1h1m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. Wash and pat ribs dry. Reserve 1/2 cup of the Peanut Mole Sauce for serving with ribs.
- Place ribs on grate of grill; brush with remaining sauce. Cover grill. Cook on indirect heat for 30 to 35 min. or until ribs are cooked through, turning over and brushing with additional sauce after 18 to 20 min. Turn ribs over again. Brush with remaining sauce and cook an additional 5 min., turning over after 3 min. and brushing with additional sauce.
- Sprinkle with cilantro and peanuts, if desired. Heat the reserved sauce; serve with ribs.
Nutrition Facts : Calories 920, Fat 70 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 115 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
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