How to Cook Appetizing Sticky Asian pork ribs with grilled asparagus over red wine feta aioli

Sticky Asian pork ribs with grilled asparagus over red wine feta aioli. This cut of pork rib cooks very quickly. This cut of pork rib cooks very quickly.. Served with beer battered chips & house slaw.

See more ideas about Recipes, Food, Skewer recipes. For the wet base, combine mustard and vinegar. Rub the ribs down with the mixture, thoroughly covering the meat. You can have Sticky Asian pork ribs with grilled asparagus over red wine feta aioli using 25 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sticky Asian pork ribs with grilled asparagus over red wine feta aioli

1. Prepare 1 bunch of asparagus.
2. Prepare 1 packages of pork loin back ribs (bone in).
3. Prepare 1 of chili powder.
4. Prepare of pepper relish.
5. Prepare 1 of white onion.
6. It's 5 of mini sweet peppers.
7. It's 2 tbsp of red wine vinegar.
8. It's pinch of salt.
9. Prepare pinch of ground black pepper.
10. Prepare of aioli.
11. You need 1 of feta cheese.
12. Prepare 1 of garlic powder.
13. It's 1 of salt.
14. It's 1 of black pepper.
15. You need 1 tbsp of red wine vinegar.
16. You need 1 of olive oil, extra virgin.
17. It's 5 tbsp of mayonnaise.
18. It's of sticky Asian bbq sauce.
19. It's 3/4 cup of brown sugar.
20. It's 1 of salt.
21. It's 1 of garlic powder.
22. You need 1/2 cup of balsamic vinegar.
23. It's 1/4 cup of ketchup.
24. You need 1/4 cup of soy sauce.
25. Prepare 1/2 cup of water.

For the dry rub, combine all the spices. Char-grilled chicken breast on garlic mash with a red pepper sauce & julienne snow peas. Crispy skinned Barramundi on vegetable lasagne with sautéed leeks and tomato salsa. Tasmanian salmon on red rice with steamed Asian vegetables, parsley gramalata & citrus buerre blanc.

Sticky Asian pork ribs with grilled asparagus over red wine feta aioli step by step

1. First let's season the ribs. In this recipe I hit them with salt and pepper. That's it. Let the meat speak for itself..
2. Next we season up our asparagus. Drizzle with extra virgin olive oil then a 3 finger pinch of salt and cover them in chili powder.
3. Let's hit the grill. We put our asparagus and ribs directly over the heat to get some carmelization on both..
4. While the veggies and meat are getting some color, let's build the sticky sauce..
5. Combine the ingredients and whisk over medium heat. Let it reduce by half and get thick and sticky..
6. Let's check the grill! Once the ribs and asparagus have some char on them were gonna wrap the asparagus and ribs to finish them off. Add a pad of butter onto the asparagus and wrap them up..
7. Next we wrap our ribs. We smother them in the sticky sauce and wrap them up..
8. Both wrapped and ready to finish. Well cook the ribs until they are 160 internally.
9. While the meat and veg are finishing. Let's create the aioli. Combine the aioli ingridients and whisk. Toss it in the refrigerator.
10. I wasn't happy with just a meat and a vegetable for this dish. So I threw together a quick tangy pepper relish and it turned out amazing to cut through the rich and creamy aioli. Let's make it.
11. Slice the mini peppers and thinly sliced onion Toss them in the red wine vinegar and hit them with salt and pepper. That's it..
12. Let's pull the ribs and asparagus and plate.
13. I used the aioli as a base for all the flavors and then put the food on top of it. The tangy relish is a perfect compliment to the rich aioli. The ribs are sweet and sticky while the asparagus is smokey and tender. Bon appetit.

Roasted pork belly with braised red cabbage & brown sugar apple on. Plunge asparagus in cold water or run under cold water to stop the cooking process. Arrange on platter and scatter over the hazelnuts, dill and crumbled feta. See more ideas about Cooking recipes, Recipes, Food. Spread leek and spinach mixture over pastry base.