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Asian Beef Ribs with Cucumber Sesame Salad

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: Asian

DESCRIPTION

These Asian beef ribs start with a Chinese five-spice powder rub and are finished with a maple-soy sauce. Rich and meaty. And yes, finger licking good.
The simple cucumber and sesame salad is the perfect accompaniment to a rich and meaty dish. If you don’t want to fry your own wontons, buy a container of crunchy Chinese noodles at the grocery store and use those instead.


Ingredients

Scale

For the Ribs

  • 1/4 cup packed brown sugar
  • 2 Tbsp. vegetable or grape seed oil
  • 4 tsp. Chinese 5 spice powder
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. salt
  • ½ tsp. red pepper flakes
  • 5 lbs. beef ribs (about 12 ribs, do not cut apart the racks)
  • 2/3 cup maple syrup
  • 1/3 cup ketchup
  • 1/3 cup Cabernet Sauvignon
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup Dijon mustard
  • 2 Tbsp. butter, cut into pieces
  • 1 tsp. lime juice

For the Cucumber and Sesame Salad

  • 1 Tbsp. lime juice
  • 1 Tbsp. vegetable or grape seed oil, plus more for frying the wontons
  • 1/8 tsp. sesame oil
  • Salt
  • 1/8 tsp. grated ginger
  • 1 12-in. English Cucumber
  • ¼ cup spring onions, chopped
  • 1 Tbsp. sesame seeds, toasted
  • 8 wonton wrappers

Instructions

For the Ribs

  1. Preheat oven to 300°F.
  2. In a small bowl combine the brown sugar, grape seed oil, 5 spice powder, garlic powder, salt, and red pepper flakes. Put the beef ribs on a large rimmed baking sheet in a single layer. Rub on both sides with the 5 spice mixture. Bake uncovered for 1 hour, meatiest side up. Cover the pan tightly with foil and bake for another 1.5 hours. Allow ribs to cool.
  3. Meanwhile, in a small sauce pan combine the maple syrup, ketchup, wine, soy sauce, mustard, and butter. Cook stirring continuously over medium heat until it reaches a simmer. Remove from heat. Stir in the lime juice.
  4. Cut the meat into individual ribs. Brush all over with the sauce. Cover and refrigerate until ready to grill (up to 24 hours).
  5. Prepare grill for medium direct heat cooking. Put ribs on grill. Cook, turning occasionally until meat is warmed through and has begun to char in places, 7-12 minutes.

For the Cucumber and Sesame Salad

  1. Make the salad dressing by whisking together the lime juice, vegetable oil, sesame oil, 1/8 teaspoon of salt, and the ginger in medium-sized bowl. Make sure that the ginger is well-dispersed.
  2. Cut the cucumber lengthwise into quarters and then slice into ¼ inch slices. Add the cucumbers to the dressing in the bowl along with the spring onions and the sesame seeds. Set aside.
  3. Line a large plate with kitchen towel. Set aside. Pour ¼ inch of oil into a large frying pan. Heat it over medium heat. While it warms, cut the wonton wrappers into ¼ inch slices. Toss them around to separate the strands.
  4. Dip one wonton strand in the heating oil. If it bubbles up immediately, the oil is ready. Add all of the wonton strands in a single layer. As they start browning use tongs to turn them and move them around a bit. As they brown, transfer them to the kitchen-towel-lined plate. It will take about 15-25 seconds total for them all to be ready. Sprinkle the crispy wontons with 1/8 teaspoon of salt.
  5. When ready to serve, put the wontons over the cucumber salad.