Asian Inspired Ribs with Ginger BBQ Sauce

Asian Inspired Ribs with Ginger BBQ Sauce
March 24, 2016 Luke

In this recipe we’ll pull flavors from the East. Ginger, coriander and black cardamon pair nicely with pork and spicy Gnar Gnar sauerkraut. The sauce itself is optional but adds another layer of sweet and tangy that is just as delicious.

This recipe comes from our friend Ashley Young, Chef and founder of Fire and Ash Catering.

Ingredients:

1 oz Canola oil
1 cup onion – julienned
3 Cloves of garlic – finely chopped
2 Star anise
2 Tb. Fresh ginger – peeled & finely chopped
2 Fresh bay leaf
1 tsp Ground black cardamon
1 Jar of Cleveland Kraut Gnar Gnar sauerkraut
1/2 tsp Ground coriander
1 1/2 tsp Ground black pepper
1 (16oz) Bottle of Belgian style ale – we used Hitachino white ale
1 1/2 -2 lbs. Baby back ribs – silver removed and cut in half to fit the pot

Ginger BBQ Sauce

10 oz. Crushed tomato
2 Tb. Tomato paste
1/3 cup Rice wine vinegar 1/3 cup Molasses
1/2 cup Tamari
3/4 cup Yellow Onion – minced
1/4 cup Brown sugar
2 1/2 Tb. Fresh ginger – peeled and finely chopped
2 cloves garlic – chopped

Instructions (Ribs):

  1. Pre-heat oven: to 325 F
  2. Heat dutch oven: Heat 1 oz of canola oil in a dutch oven over medium high heat.
  3. Season ribs: with salt and pepper
  4. Sear ribs: meat side down in a single layer. Transfer them to a platter.
  5. Saute: Add the onions, garlic, ginger, bayleaf, anise pepper, cardamon and coriander and sauté until translucent.
  6. Add ingredients: Add Gnar Gnar sauerkraut and ribs to the dutch oven, making sure the ribs are covered by the sauerkraut.
  7. Braise in oven: Pour in your beer and bring to a simmer before covering and placing in the oven for 2-3 hours. If in the process the liquid appears to be evaporating too quickly, add a cup of chicken stock or water and continue cooking. Once done the rib meat should pull away from the bone with relative ease. Be sure to remove and discard the bayleaf and star anise after cooking.

Instructions (Sauce):

  1. Sauté: onion, garlic and ginger in a saucepan over medium heat for one minute.
  2. Add: tomato paste and continue to cook until the onions are translucent stirring often to prevent the tomato paste from burning.
  3. Combine: the crushed tomato,molasses, rice vinegar, soy sauce, brown sugar in the sauce pot.
  4. Whisk: until well incorporated. When the sauce comes to a simmer, turn the heat to medium-low and keep at a very low simmer until thickened, about 20 minutes. Check and stir periodically.
  5. Remove: the sauce from the heat and let cool before transferring to a blender.
  6. Blend: until smooth starting with a low speed and the moving to a higher speed. Be sure to allow the steam heat to escape from your sauce as you blend. Removing the cap from the blender top should help. Use immediately, or refrigerate in a nonreactive container for up to 2 days.