Asian Glazed Ribs with Toppings
Asian Glazed Ribs with Toppings
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Elevate your flavor repertoire with these Asian Glazed Ribs, a bold fusion of sweet, savory, and umami-rich components that showcase refined culinary technique and balance. Starting with a single rack of pork ribs, the meat is marinated and slow-roasted until fall-off-the-bone tender, then finished on the grill or under high heat to achieve a caramelized lacquer. The glaze is a harmonious reduction of soy sauce, honey, and rice vinegar, accented by grated ginger, minced garlic, and a touch of sesame oil for depth and aromatic intensity. A hint of red pepper flakes introduces controlled heat, while the final plating is elevated with a vibrant medley of chopped green onions, toasted sesame seeds, crushed peanuts, and crispy fried onions, adding contrasting textures and umami complexity. This dish embodies precision in glazing, mastery of mouthfeel, and the layered boldness of contemporary Asian-inspired cuisine.
Equipment Needed
Mixing Bowl
Baking Dish
Foil
Oven
Ingredients
1 rack pork ribs
1/2 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tbsp grated ginger
1 tsp sesame oil
2 cloves garlic, minced
1 tsp red pepper flakes
1/4 cup chopped green onions
2 tbsp sesame seeds
1/4 cup chopped peanuts
1/4 cup fried crispy onions
Instructions
Preheat oven to 300°F (150°C).
In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
Place ribs in a baking dish and pour the sauce over the ribs.
Cover the dish with foil and bake for 2 hours.
Remove foil and bake for another 30 minutes, basting with the sauce occasionally, until ribs are tender and glazed.
Remove ribs from oven and let cool slightly.
Cut the ribs into individual pieces.
Top one portion with chopped green onions and sesame seeds, one portion with chopped peanuts, and one portion with fried crispy onions.
Notes
For extra flavor, marinate the ribs in the sauce for at least 30 minutes before baking. You can use a different type of nut for topping if preferred. Cashews or almonds would work well. The sauce can be thickened by simmering it on the stovetop for a few minutes after the ribs are cooked.