Tender Ribs


Asia is the largest continent and has many cooking styles and flavors. Here are ribs braised to tender perfection with a combination of Vietnamese and Chinese flavors that takes you to Asia without firing up the grill or heating the oven. Enjoy them with rice or potatoes today!

Pork ribs (with 6-8 rib bones); salt and pepper each side
1 shallot, chopped
1 tbsp minced garlic
1 tbsp curry or chili paste (optionally Sriracha sauce)
1 cup chicken or vegetable stock
½ tbsp fish sauce (Asian grocery)
1 tsp five spice powder
1 tbsp soy sauce (optionally use low sodium or a dark soy sauce for a darker colored presentation)
1 tbsp sugar
½ tbsp grated ginger
1 star anise (or equivalent)
1 stalk Lemon grass (smacked with flat side of large knife and cut into large stalk or chunks)
1 tbsp lime juice
1½ tbsp cooking oil

Aroma 3-in-1 Grillet ASP-238BC
Serves 2-3 Servings

Add cooking oil to Aroma 3-in-1 Grillet and adjust heat to 300° F Spread oil around the cooking surface and then use tongs to sear meaty side of ribs until it starts to crust. Flip ribs over to sear other side until it starts to brown.

Add shallots, garlic, and chili paste to the cooking surface next to the ribs and stir/cook for about 1 minute. Combine stock, fish sauce, five spice powder, soy sauce, sugar, and ginger. Add to bottom of Grillet followed by star anise and lemon grass.

Add water as needed to cover the bone portion at the side of the ribs. Allow liquid to come to a boil and then reduce heat to 225° F Cover and allow cooking to continue for 1 hour.

Remove cover and add lime juice. Replace cover and allow cooking to continue for 30 minutes.

Remove ribs and separate braising liquid (heat longer to reduce volume if needed) from solids to drizzle over ribs.

Over To You
What’s your version of Asian ribs? Share and inspire us.

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