Grilled Asian Ribs
- 3/4 cup hot water
- 1 medium jalapeno minced
- 1 fresh ginger minced, 3-inch piece
- 3 cloves garlic minced
- 1 tablespoon honey
- 3 tablespoons minced red onion
- 1 large rack pork loin ribs
- 2 12-oz. cans beer or use low sodium chicken broth
- 1 medium red chili thinly sliced
- 2 teaspoons toasted sesame seeds
- In the bowl of a food processor combine the first 7 ingredients (hoisin sauce through red onion) and pulse until well combined.
- Lay the pork loin ribs on a sheet pan and use 3/4 of the sauce to coat the pork. Let the pork sit for about 30 minutes as the pork comes up to room temperature and the meat is marinating.
- Preheat the grill to medium. Put the sheet pan directly on the grill. Pour two beers into the pan and put the top down. Cook the meat 20 minutes.
- After 20 minutes, turn the meat over and cook another 20 minutes. Remove the meat from the pan and put the pan aside.
- Baste with the remaining sauce on both sides and placed directly onto the grill. Cook the meat another 5-7 minutes on each side until it gets some crispy char to it.
- Let the ribs rest for a few minutes and then sprinkle with the sesame seeds and chili. Slice the ribs and serve.
SERVING SUGGESTION: Grilled asparagus and faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese, salt, and pepper to taste till you get a mashed potatoes texture). GLUTEN FREE: Make sure hoisin sauce and beer (or chicken broth) are gluten-free. NUTRITION: 167 Calories; 5g Fat (34.4% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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