Recipe Category: Asian
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Ribs Simmered In Asian Cabernet Sauce Recipe
Ingredients
- 2 pounds country-style spareribs or your favorite ribs
- 1/4 cup olive oil
- 2 small yellow onions — chopped
- 1 tablespoon cornstarch
- 1/4 cup chopped cilantro sprigs
ASIAN CABERNET SAUCE
- 1/2 cup dried cepe (porcini) mushrooms
- 1 cup chicken broth
- 4 cloves garlic — finely minced
- 1 cup cabernet sauvignon or other dry red wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons tomato paste
- 1 teaspoon Asian chile sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
Method
- If using pork baby back ribs or spareribs, ask the butcher to cut them across the hone into 2-inch-wide strips.
- Remove the membrane from the underside of the ribs.
- Then cut the strips into 6-inch lengths.
- To make the sauce, soak the mushrooms in hot chicken broth for 30 minutes.
- Then chop the softened mushrooms and set aside.
- Pour the broth through a fine-meshed strainer.
- In a bowl, combine the broth with all remaining sauce ingredients.
- Stir well.
- To braise the ribs, place a heavy stewpot over medium heat.
- Add the olive oil.
- When the oil gives off little wisps of smoke, add the ribs.
- Fry the ribs until they are lightly browned, about 5 minutes.
- Temporarily remove the ribs, and add the onion.
- Saute the onions until they brown, about 10 minutes.
- Then return the meat to the pot and add the mushrooms and the sauce.
- Bring to a low boil, cover the pot, and decrease the heat to low so the sauce is at a simmer Cook the ribs until the meat is tender about 1 hour.
- About every 15 minutes during cooking, stir the ribs.
- Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce.
- Return the ribs to the pot and bring to a simmer for 5 minutes to heat through.
- If you do not plan to serve the ribs within the hour they maybe refrigerated in the sauce up to 24 hours before returning the ribs to a simmer.
- Chop the cilantro.
- Place the ribs on a serving platter or dinner plates.
- Strain the sauce through a sieve.
- Return the sauce to the pan and bring to a low boil
- Mix the cornstarch with an equal amount of cold water Stir in lust enough of the cornstarch mixture to lightly thicken the sauce
- Taste and adjust the seasonings, especially for salt and pepper Pour the sauce over the ribs, sprinkle with cilantro, and serve
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