Sticky Asian pork ribs with grilled asparagus over red wine feta aioli. Sticky Asian Pork Ribs With Pork Ribs, Kosher Salt, Shaoxing Wine, Galangal, Ginger, Garlic, Star Anise, Cinnamon Stick, Kaffir Lime Leaves, Soy Sauce, Rice Flour, Shallots, Green Onions, Palm Sugar, Coconut Juice, Fish Sauce, Lime Juice. Super Easy Fall-Off-the-Bone Chinese Style Ribs 气压锅中式排骨 One Pot Chinese Pork Recipe -Pressure Cooker. Grilled Asian Barbecue Ribs by the BBQ Pit Boys.

Ingredients of Sticky Asian pork ribs with grilled asparagus over red wine feta aioli

1. You need of asparagus.
2. Prepare of pork loin back ribs (bone in).
3. It’s of chili powder.
4. You need of pepper relish.
5. You need of white onion.
6. Prepare of mini sweet peppers.
7. It’s of red wine vinegar.
8. You need of salt.
9. It’s of ground black pepper.
10. You need of aioli.
11. It’s of feta cheese.
12. Prepare of garlic powder.
13. You need of salt.
14. Prepare of black pepper.
15. You need of red wine vinegar.
16. You need of olive oil, extra virgin.
17. Prepare of mayonnaise.
18. Prepare of sticky Asian bbq sauce.
19. It’s of brown sugar.
20. It’s of salt.
21. Prepare of garlic powder.
22. You need of balsamic vinegar.
23. You need of ketchup.
24. Prepare of soy sauce.
25. It’s of water.

Grilled asparagus spears are coated with soy sauce and sesame oil for an Asian-inspired summer side dish. Whisk soy sauce and sesame oil together in a bowl; pour over cooked asparagus. Asian ribs are a full-flavored BBQ dinner that will have your family raving. Feta Filo Tart w/ Chicken and Spinach.

Sticky Asian pork ribs with grilled asparagus over red wine feta aioli instructions

1. First let's season the ribs. In this recipe I hit them with salt and pepper. That's it. Let the meat speak for itself..
2. Next we season up our asparagus. Drizzle with extra virgin olive oil then a 3 finger pinch of salt and cover them in chili powder.
3. Let's hit the grill. We put our asparagus and ribs directly over the heat to get some carmelization on both..
4. While the veggies and meat are getting some color, let's build the sticky sauce..
5. Combine the ingredients and whisk over medium heat. Let it reduce by half and get thick and sticky..
6. Let's check the grill! Once the ribs and asparagus have some char on them were gonna wrap the asparagus and ribs to finish them off. Add a pad of butter onto the asparagus and wrap them up..
7. Next we wrap our ribs. We smother them in the sticky sauce and wrap them up..
8. Both wrapped and ready to finish. Well cook the ribs until they are 160 internally.
9. While the meat and veg are finishing. Let's create the aioli. Combine the aioli ingridients and whisk. Toss it in the refrigerator.
10. I wasn't happy with just a meat and a vegetable for this dish. So I threw together a quick tangy pepper relish and it turned out amazing to cut through the rich and creamy aioli. Let's make it.
11. Slice the mini peppers and thinly sliced onion Toss them in the red wine vinegar and hit them with salt and pepper. That's it..
12. Let's pull the ribs and asparagus and plate.
13. I used the aioli as a base for all the flavors and then put the food on top of it. The tangy relish is a perfect compliment to the rich aioli. The ribs are sweet and sticky while the asparagus is smokey and tender. Bon appetit.

Roasted Asparagus with Balsamic Browned Butter. For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds.