Asian Pork Country Rib Recipes

Ketofriendly Asian Pork Ribs (Super Tender) Keto …

WebJan 27, 2020 · Bring to a boil and simmer for 45 minutes until the meat is tender. Skim off any foam that forms. Drain and remove the ribs from …

1. Add salt, star anise, Szechuan peppercorns, and ribs to a large pot with boiling water. Bring to a boil and simmer for 45 minutes until the meat is tender. Skim off any foam that forms.
2. Drain and remove the ribs from the pot. Make sure to remove the star anise and peppercorns.
3. Add avocado oil to a frying pan and add in the minced garlic and ginger. Then add in the ribs and cook on medium-high heat. Add the tamari sauce or coconut aminos and season with salt and pepper, to taste.
4. Stir-fry the ribs on high heat until they’re well coated with the sauce and browned.

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Country Style Asian BBQ Ribs Chef Alli

WebSep 3, 2023 · Bring to a boil, then reduce the heat. Simmer the marinade until thickened and reduced, about 4-5 minutes; remove from the heat …

1. In a large mixing bowl, combine the marinade ingredients; pour the prepared marinade into a heavy-duty gallon bag that has been placed into a large bowl. Add the pork ribs to the marinade and seal well; let the ribs marinate in the fridge for at least 8 hours.
2. Preheat the oven to 250 degree F. Wrap two large rimmed baking sheets with heavy-duty foil.Remove the ribs from the marinade, patting each one dry; place the ribs onto one of the foil-lined baking sheets; cover with foil. Bake the ribs, covered, for 1 1/2 hours or until they are starting to become fork-tender. Remove the cooked ribs from the baking sheet (it will be full of grease after cooking the ribs) to the second foil-lined baking sheet.
3. Meanwhile, place the reserved marinade into a sauce pan over medium heat; bring to a boil, simmering the marinade until reduced, about 6-7 minutes. When the sauce is nicely reduced and thickened, remove it from the heat.
4. Slather the ribs with the sauce; continue to bake, uncovered this time, for an additional 30 minutes or until the ribs are very fork-tender, bubbly, and caramelized. Garnish with scallions and sesame seeds, if using. Serve the ribs with warm sauce on the side, if desired.

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