Grilled pork ribs with Asian glaze

Votes: 1

How to Make - Grilled Asian-Glazed Pork Ribs

Time: 6 o'clock
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 697, total fat 47 G., saturated fats 16 G., proteins 53 G., carbohydrates 16 G., fiber 2 G., cholesterol 185 mg, sodium 959 mg, sugar 7 G.

For this recipe, use pork spare ribs cut from the loin. They are meatier and juicier. Marinate the ribs in a ginger-ponzu sauce (preferably overnight) and grill them. Half an hour before they're ready, begin brushing them with a hoisin and sriracha glaze to create a delicious crust. Serve sprinkled with green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 racks of pork spare ribs from the loin area (about 2.3 kg total)
1 tbsp. rice vinegar
1/3 cup coarsely chopped unpeeled ginger root
1/4 cup ponzu sauce
1 tbsp dark sesame oil
5 cloves garlic, minced
1/4 cup five-spice seasoning
3/4 cup hoisin sauce
1 tbsp Sriracha sauce
4 thinly sliced green onions (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, pork, five spice seasoning, hoisin sauce, Sriracha sauce, rice vinegar, sesame oil

Cooking the dish according to the recipe:

Remove the inner membrane from the ribs. Combine the vinegar, ginger, ponzu sauce, sesame oil, and garlic in a large bowl. Add the ribs, turning to coat evenly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Preheat your outdoor grill by setting up direct and indirect heat.

Remove the ribs from the marinade and pat dry with paper towels. Sprinkle with five-spice seasoning on all sides and a few pinches of salt and black pepper. Place them bone-side down over indirect heat and cover the grill with a lid.
Roast until meat is tender and ribs are crispy on the outside, turning halfway through, 1 hour to 1 hour and 15 minutes.
Combine the hoisin and sriracha in a small bowl. Transfer the ribs to the hot side of the grill and continue grilling for another 30 minutes, basting with the sauce every 10 minutes, until the ribs are beautifully glazed.
Transfer them to a cutting board and let them rest for 5 minutes. Cut between the ribs and transfer them to a serving platter. Sprinkle with green onions, if desired.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Grill, barbecue / Grilled meat / Food Network - recipes / Asian cuisine