{"id":885,"date":"2017-05-27T05:36:06","date_gmt":"2017-05-27T05:36:06","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=885"},"modified":"2017-05-27T21:18:35","modified_gmt":"2017-05-27T21:18:35","slug":"how-to-make-irresistible-asian-ribs","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=885","title":{"rendered":"PORK RIBS ASIAN STYLE"},"content":{"rendered":"<div class=\"pf-content\"><p>More than forty\u00a0 years ago ROXY&#8217;S BISTRO served French cuisine with a decided Asian flavour.\u00a0 Today they call it fusion.\u00a0 We called it &#8220;Andy&#8217; style&#8221;. \u00a0 WHERE TO EAT IN CANADA listed ROXY&#8217;S BISTRO in the one hundred best restaurant in Canada. \u00a0\u00a0 We will be forever grateful to Andy Chan (our close friend and fellow chef)\u00a0 for dishes like &#8220;fish in the\u00a0 sink&#8221;\u00a0 and\u00a0 &#8220;fish cooked three times&#8221;.\u00a0 And for filling our courtship days with the flavours of ginger, star anise, sesame oil and exotic vegetables.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/Asian-ribs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1765\" title=\"Asian ribs\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/Asian-ribs.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/Asian-ribs.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/Asian-ribs-300x225.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><strong>IRRESISTIBLE ASIAN RIBS<\/strong><\/p>\n<p>SERVES 6 to 8 as a main dish and 12 as an appetizer<\/p>\n<p>These ribs are\u00a0 succulent because of this &#8220;braising&#8221; method.\u00a0 Braising is my favorite way of cooking most meats.\u00a0\u00a0 If you love the ribs at FOXLEY&#8217;S\u00a0 in Toronto (and I have posted a Foxley rib recipe) you will enjoy this recipe for Asian style ribs.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00039-800x198.jpg\" \/>\n<div class=\"item ERName\">HOW TO MAKE IRRESISTIBLE ASIAN RIBS<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs. Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H30M\">1 hour 30 mins<\/time><\/div>\n<div class=\"ERSummary summary\">These ribs are so succulent because of this &#8220;braising&#8221; method. Braising is my favorite way of cooking most meats.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">4 pounds pork back ribs (cut these into individual ribs if they are very large, or groups or 2-3 ribs if they are smaller)<\/li>\n<li class=\"ingredient\">salt and freshly ground white pepper, to taste<\/li>\n<li class=\"ingredient\">1\/4 cup (about) of canola oil<\/li>\n<li class=\"ingredient\">1 cup dry sherry (why not pour yourself a sherry glass while you are at it)<\/li>\n<li class=\"ingredient\">1 cup Hoisin sauce<\/li>\n<li class=\"ingredient\">1\/2 cup light soy sauce<\/li>\n<li class=\"ingredient\">1\/4 cup honey (heat to a liquid state if using solid honey)<\/li>\n<li class=\"ingredient\">1 tablespoon chili paste(I buy this at an Asian grocery store. It comes in large jars and is very inexpensive)<\/li>\n<li class=\"ingredient\">1\/4 cup star anise, cracked (put it in a small plastic bag and whack it with your rolling pin. Do not leave this ingredient out. You&#8217;ll find it definitely at Asian grocery stores, and sometimes at your local supermarket.)<\/li>\n<li class=\"ingredient\">Sesame seeds , toasted for garnish (optional, I used green chives for the contrast)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 300\u00b0 F.<\/li>\n<li class=\"instruction\">Season the ribs lightly with salt and a generous amount of pepper. Brown the ribs in a large skillet over medium high heat. Transfer the ribs, meaty side down, as they are done to a large roasting pan (double lined with tin foil). Arrange them in one layer.<\/li>\n<li class=\"instruction\">Combine the remaining ingredients except for the sesame seeds, then pour the mixture over the ribs. Cover the pan tightly with aluminum foil and roast until the ribs are tender,for about one hour. Part way through the roasting turn them meaty side up, and check to see the sauce hasn&#8217;t reduced too much. If so add a little water and recover tightly.<\/li>\n<li class=\"instruction\">When the ribs are cooked remove from the pan and set aside. Strain the marinade into a small sauce pan. If you have added liquid reduce the sauce until it is lovely and syrupy . Return the ribs to the pan, meaty side up, and drizzle a little of the sauce over each ribs. Serve the remaining sauce in a little pitcher for those who want more of this incredible flavour.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">CHEF&#8217;S SUGGESTIONS:[br][br]Serve these succulent ribs with mashed potatoes flavoured with wasabi, rice with lots of chives, crispy leeks or noodles.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.3.3077<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div><div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); js.id = id;\r\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\";\r\n          fjs.parentNode.insertBefore(js, fjs);\r\n        }(document, \"script\", \"facebook-jssdk\"));<\/script>\r\n        <div class=\"fb-like\" data-href=\"http:\/\/mrsbutterfingers.com\/?p=885\" data-send=\"false\" data-layout=\"button_count\" data-show-faces=\"false\" data-width=\"90\"><\/div>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_twitter simple_likebuttons_twitter_s\">\r\n        <a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"none\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=885\" data-lang=\"en\">Tweet<\/a>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_googleplus\">\r\n        <g:plusone size=\"medium\" count=\"false\" href=\"http:\/\/mrsbutterfingers.com\/?p=885\"><\/g:plusone>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_linkedin simple_likebuttons_linkedin_s\">\r\n        <script type=\"IN\/Share\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=885\" data-counter=\"right\"><\/script>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_xing simple_likebuttons_xing_s\">\r\n        <script data-url=\"http:\/\/mrsbutterfingers.com\/?p=885\" data-lang=\"de\" data-counter=\"right\" type=\"XING\/Share\"><\/script>\r\n        <script>\r\n          ;(function(d, s) {\r\n            var x = d.createElement(s),\r\n              s = d.getElementsByTagName(s)[0];\r\n            x.src ='https:\/\/www.xing-share.com\/js\/external\/share.js';\r\n            s.parentNode.insertBefore(x, s);\r\n          })(document, 'script');\r\n        <\/script>\r\n      <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>More than forty\u00a0 years ago ROXY&#8217;S BISTRO served French cuisine with a decided Asian flavour.\u00a0 Today they call it fusion.\u00a0 We called it &#8220;Andy&#8217; style&#8221;. \u00a0 WHERE TO EAT IN CANADA listed ROXY&#8217;S BISTRO in the one hundred best restaurant &hellip; <a href=\"http:\/\/mrsbutterfingers.com\/?p=885\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[792,11],"tags":[357,828,646,827,912,916,915,914,829,913,917,647,254,123,1394],"class_list":["post-885","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-asian-food","category-pork","tag-asian-cooking","tag-asian-recipes","tag-asian-ribs","tag-back-ribs","tag-beef-ribs","tag-chinese-take-out-c","tag-chinoise","tag-foxleys-toronto","tag-hong-kong","tag-mah-jong","tag-pearl-river-regina-saskatchewan","tag-pork-ribs","tag-sesame-oil","tag-star-anise","tag-where-to-eat-in-canada","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=885"}],"version-history":[{"count":10,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/885\/revisions"}],"predecessor-version":[{"id":3327,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/885\/revisions\/3327"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/media\/886"}],"wp:attachment":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=885"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}