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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sticky asian pork ribs with grilled asparagus over red wine feta aioli. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sticky Asian pork ribs with grilled asparagus over red wine feta aioli is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Sticky Asian pork ribs with grilled asparagus over red wine feta aioli is something which I have loved my whole life.

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To begin with this recipe, we must first prepare a few components. You can cook sticky asian pork ribs with grilled asparagus over red wine feta aioli using 25 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:
  1. Take asparagus
  2. Get pork loin back ribs (bone in)
  3. Take chili powder
  4. Take pepper relish
  5. Make ready white onion
  6. Get mini sweet peppers
  7. Prepare red wine vinegar
  8. Prepare salt
  9. Prepare ground black pepper
  10. Prepare aioli
  11. Take feta cheese
  12. Get garlic powder
  13. Get salt
  14. Get black pepper
  15. Make ready red wine vinegar
  16. Take olive oil, extra virgin
  17. Take mayonnaise
  18. Take sticky Asian bbq sauce
  19. Take brown sugar
  20. Get salt
  21. Make ready garlic powder
  22. Prepare balsamic vinegar
  23. Prepare ketchup
  24. Get soy sauce
  25. Take water

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Instructions to make Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:
  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

In this episode, test cook Keith Dresser makes host Bridget Lancaster foolproof rosticciana with grilled radicchio. Equipment expert Adam Ried reveals his. Sticky Asian pork ribs with grilled asparagus over red wine feta aioli , this is the favored recipe ever, So easy to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Chopped fresh tarragon leaves and some additional lemon juice make an extra-bright dip with a pleasant Grilled Asparagus with Harissa Aioli.

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