Asian Style Pork Ribs

Happy Sunday, ya’ll. I am trying to figure out a way to explain how amazing these ribs were. Fall off the bone, tender, moist, sweet, salty, balanced asian flavors. So yummy! I have made a similar asian marinade before for a pork tenderloin-

First start out with your marinade. I mixed these all in a bowl, then massaged my ribs in it. Then I put them in a plastic zip top- ribs and all that yummy marinade. You can use this marinade for pork, steak, ribs, steak, shrimp, and even veggies. Put it in the fridge in the am and let sit as long as possible- 4 hours up to 8 hours.

Asian Marinade
1 bunch of scallions chopped
4 cloves garlic – crushed and thinly chopped or grated
2 tbs fresh ginger – thinly chopped or grated
1/4 c soy sauce
1/4 c teriyaki sauce
3 tablespoons hoisin sauce
2 tbs sesame oil
2 tbs rice vinegar
2 tbs lemon or lime juice

So on to the cooking…

Take a large dutch oven and get that bad boy going on some full heat. Put a bit of oil in the bottom and take your ribs and brown the meat side only. I had 2 sets of ribs, so I browned them in sections. Just about 4-5 minutes to make a nice crust. Take out the meat. The bottom of your pan with have a nice crust on it. No fear, just get out some beer! Take your favorite beer; mine are Yuengling, Red Stripe, or a nice IPA. You are going to need 2 bottles. One for now, one for later. Pour one bottle in, making sure first to take a swig to make sure it is still good =) Get all that crust off the bottom by scraping it off with a wooden spoon. If you don’t have beer, stock will be ok…

Put all the meat, marinade, and your other beer in the pot and turn the heat down to low. You could also pop it in a 350 oven. Slow cook these bad boys for about 3 hours. These go well with macaroni and cheese and a side of your favorite veggie. Enjoy!




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