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

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Ingredients Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:
  1. You need 1 bunch - asparagus
  2. Need 1 packages pork loin back ribs (bone in)
  3. Take 1 - chili powder
  4. Give pepper relish
  5. Need 1 of white onion
  6. Give 5 - mini sweet peppers
  7. Make ready 2 tbsp red wine vinegar
  8. Need pinch salt
  9. Require pinch for ground black pepper
  10. You need aioli
  11. Require 1 for feta cheese
  12. You need 1 of garlic powder
  13. You need 1 for salt
  14. You need 1 black pepper
  15. Make ready 1 tbsp of red wine vinegar
  16. Take 1 for olive oil, extra virgin
  17. Take 5 tbsp for mayonnaise
  18. Need - sticky Asian bbq sauce
  19. Provide 3/4 cup - brown sugar
  20. Need 1 - salt
  21. You need 1 for garlic powder
  22. You need 1/2 cup of balsamic vinegar
  23. Need 1/4 cup ketchup
  24. Provide 1/4 cup soy sauce
  25. Provide 1/2 cup of water
Sticky Asian pork ribs with grilled asparagus over red wine feta aioli making process:
  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

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