Asian barbecued ribs are one of those dishes that will tempt you to keep eating just because they are so doggone good. The spareribs are smoky, sticky, salty, and sweet. The aroma will tease your taste buds long before you even see the pork ribs.
Prepare the grill for Asian barbecued ribs
We celebrated Father’s Day on Saturday. Jason, our oldest son, was on his way home from his two-week military duty. He was spending the night and leaving early Sunday morning. For the main dish, we decided to stray from the usual bb qued ribs and picked smoky Asian barbecued ribs instead.
Honey insisted he’d cook the Father’s Day meal? Do you think that’s fair?
Although, he didn’t seem to mind. If I would have prepared the ribs, he would have been a back-seat driver the entire time. It was easier to let him do it. Grilling to him is an art. It’s a step by step ritual that you have to follow.
The men in our family really savor their grilled meat, and I have to admit I’m partial to it too. Grilling meat is a great way to visit and prepare the meal at the same time, don’t you think?
Once the grill is ready, Honey lights the charcoal, plops the seasoned meat on the grate and watches the ribs like a hawk. As we wait for the ribs to smoke, we stand around and sip on our drinks of choice and catch up on all the family news.
A spicy side for the Asian Barbecued ribs
Along with our sticky ribs, we need a side so we pick cheesy grilled potatoes and peppers. It’s one of our favorites, especially since we can also make it on the grill.
The afternoon flies by. How can you be busy and relaxed at the same time? It seems like that’s should be an oxymoron.
Since we were all standing around, I commandeer Jason to be a model for one of my photography assignments. Thank goodness one of the males in the house is cooperative!
Honey shies away from my camera unless he’s holding a fish. And then I can only get a shot of the fish. Did you ever wonder why I always cut off his head? 😣 That’s the reason.
A memorable celebration
We complete the menu with tossed Italian salad and roasted asparagus. Normally Honey and I say our prayers and enjoy our meal. Saturday is different. Saturday we take the opportunity to linger at the table and to enjoy talking with our son.
I can see why my mamma was happiest when her family gathered at the table and she could feed them with love. It’s certainly a joyous time. A time to sit around the table and give thanks for all that we have. We don’t take blessings for granted.
Our Asian barbecued ribs are delicious! We hope you give them a try. They are easy to make and if you don’t have a grill you can also bake them.
Now, gather together your friends and family, prepare a simple or complicated meal, see if your food doesn’t taste better with your company! You know, that is one of the secrets to “La Dolce Vita” — taking the time to appreciate the simple things like family, friends, and a good meal.
Tutti a tavola è pronto!
Un caro salute e alla prossima
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Yields 4 servings
Asian barbecued ribs are deliciously tender with a sweet, salty, smoky, and sticky sauce. It is easy to make and can be grilled or baked in the oven.
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
Save RecipeIngredients
- 1/2 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 3 Tablespoons lite soy sauce
- 1 to 2 teaspoons chili paste, if desired (we used 3 teaspoons - we like it spicy)
- 1/3 cup finely chopped green onions
- 1 teaspoon sesame seeds for garnish
- 2 green onions cut on diagonal for garnish
- 3 1/2 to 4 lb. pork spareribs Trim off back membrane. Season with your favorite Asian rub (we used Five-Spice). Cover with plastic wrap and set in refrigerator for at least two hours.
Instructions
- Remove the ribs from the refrigerator and let them come to room temperature.
- Heat grill with indirect with indirect heat -- 250 to 275 F.
- In small bowl, combine all of the ingredients except spareribs; mix well and set aside.
- When grill is ready, place the ribs meaty side up on the opposite side of the coals. Cover; cook 2 1/2 to 3 hours or until meat is tender. It may take less time. Keep an eye on the meat. If the meat looks like it is drying too much lightly spray the ribs with apple cider vinegar.
- Pour some of the Asian sauce into a saucer or bowl -- you will baste the ribs on the last 30 minutes of cooking. Brush frequently with additional sauce. Remove from grill and cover tightly with foil and let the meat rest for 30 minutes in a cold oven.
- To serve, cut the ribs apart carefully with a knife and arrange on platter. Serve with additional sauce. Sprinkle with sesame seeds and green onion.
- OVEN DIRECTIONS:
- Heat oven to 350 F.. Prepare sauce as directed above. Line 15x10x1 inch baking pan with foil; place wire rack in pan. Place ribs on wire rack, meaty side up. Bake for 1 to 1 1/2 hours or until meat is tender, brushing the sauce on the ribs the last half hour. Continue as directed above.
Notes
Keep a special basting brush on hand for grilling. The brush should have a long handle to keep your hand away from the heat. If you place the brush in the entire bowl of sauce, make sure you heat the sauce to a boil before serving with the ribs.
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