Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sticky asian pork ribs with grilled asparagus over red wine feta aioli. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Asparagus is grilled with a little oil, salt, and pepper for a simple summer side dish. My guest raved about them long after the meal was over. Served with peppercorn-encusted strip loin steak, greek lemon pototoes and grilled red and orange peppers.
Sticky Asian pork ribs with grilled asparagus over red wine feta aioli is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Sticky Asian pork ribs with grilled asparagus over red wine feta aioli is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 1 bunch asparagus
- Prepare 1 packages pork loin back ribs (bone in)
- Prepare 1 chili powder
- Prepare pepper relish
- Take 1 white onion
- Get 5 mini sweet peppers
- Prepare 2 tbsp red wine vinegar
- Take pinch salt
- Prepare pinch ground black pepper
- Prepare aioli
- Prepare 1 feta cheese
- Take 1 garlic powder
- Get 1 salt
- Prepare 1 black pepper
- Make ready 1 tbsp red wine vinegar
- Prepare 1 olive oil, extra virgin
- Take 5 tbsp mayonnaise
- Take sticky Asian bbq sauce
- Prepare 3/4 cup brown sugar
- Get 1 salt
- Get 1 garlic powder
- Get 1/2 cup balsamic vinegar
- Make ready 1/4 cup ketchup
- Prepare 1/4 cup soy sauce
- Prepare 1/2 cup water
Sprinkle asparagus with crumbled feta cheese. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds. Take ribs off the grill and place on foil-lined pan; baste all sides of ribs with sauce or glaze. Serve tri-tip Santa Maria style: grilled over red oak, then accompanied with salsa, pinquito beans, a simple green Wine pairing: Grilled meat is a classic for red wine with some tannin, which is moderated by.
Steps to make Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:
- 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.
- 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
- Let's hit the grill. We put our asparagus and ribs directly over the heat to get some carmelization on both.
- While the veggies and meat are getting some color, let's build the sticky sauce.
- Combine the ingredients and whisk over medium heat. Let it reduce by half and get thick and sticky.
- 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.
- Next we wrap our ribs. We smother them in the sticky sauce and wrap them up.
- Both wrapped and ready to finish. Well cook the ribs until they are 160 internally
- While the meat and veg are finishing. Let's create the aioli. Combine the aioli ingridients and whisk. Toss it in the refrigerator
- 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
- 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.
- Let's pull the ribs and asparagus and plate
- 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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