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Asian Beef Ribs with Cucumber Sesame Salad

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.

Did you know that Chinese five-spice powder doesn’t contain five spices? Well, sometimes it does. But it can contain as many as seven or even more.

So why is it called five-spice powder? The Chinese believe that there are five principle tastes: sweet, sour, bitter, salty and spicy/pungent. Five-spice powder is supposed to encompass these five tastes. The usual ingredients are cinnamon, Szechuan peppercorns, cloves, star anise and fennel seeds. But it can also contain anise seed, ginger root, nutmeg, tumeric, cardamom, licorice, black pepper, mandarin orange peel and/or galangal.*

Five spice powder is particularly good with fatty meats. It cuts through the fat but also enhances it and brings so much flavor with it.

These beef ribs are rubbed with a mixture that contains five-spice powder and then they’re slow roasted until the meat is so tender it nearly falls off the bone. But not quite. You need it to stay attached so you can grill it  later.

Then the ribs are brushed with a maple-soy barbecue sauce. At this point you can cool them to grill later on (up to 24 hours later). Or you can put them on a hot grill to heat through and get some char.

Beef Ribs

To go alongside these ribs I wanted something to cut through all the rich sweet flavors. I therefore suggest this cucumber salad. It’s cucumbers, green onions  and sesame seeds with a light dressing. And then you top it with something crispy. I give instructions below for frying your own wontons but you can use the crispy Chinese noodles from the grocery store to make it easier.

To go with this flavorful meal I’ve chosen a robust wine, the the Columbia Crest Grand Estates Cabernet Sauvignon. With aromas and flavors of dark red fruits, this bold style Cabernet Sauvignon displays fruit complexity and structure – a wine that is perfectly paired with beef.

Beef Ribs

And now, here’s my Asian Beef Ribs recipe:

Asian Beef Ribs
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ¼ cup packed brown sugar
  • 2 Tbsp. vegetable or grape seed oil
  • 4 tsp. Chinese 5 spice powder
  • 1 and ½ tsp. garlic powder
  • 1 and ½ tsp. salt
  • ½ tsp red pepper flakes
  • 5 lbs. beef ribs (about 12 ribs, do not cut apart the racks)
  • ⅔ cup maple syrup
  • ⅓ cup ketchup
  • ⅓ cup Columbia Crest Grand Estates Cabernet Sauvignon
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup Dijon mustard
  • 2 Tbsp. butter, cut into pieces
  • 1 tsp. lime juice
Instructions
  1. Preheat oven to 300F.
  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.

 And here’s the Cucumber and Sesame Salad Recipe:

Cucumber and Sesame Salad
 
Prep time
Total time
 
This 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.
Author:
Recipe type: side dish
Serves: 4
Ingredients
  • 1 Tbsp. lime juice
  • 1 Tbsp. vegetable or grape seed oil, plus more for frying the wontons
  • ⅛ tsp. sesame oil
  • salt
  • ⅛ tsp. grated ginger
  • 1-12inch English Cucumber
  • ¼ cup spring onions, chopped
  • 1 Tbsp. sesame seeds, toasted
  • 8 wonton wrappers
Instructions
  1. Make the salad dressing by whisking together the lime juice, vegetable oil, sesame oil, ⅛ 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 ⅛ teaspoon of salt.
  5. When ready to serve, put the wontons over the cucumber salad.

 

~For more hearty entrees click here~

*The info about Chinese five-spice powder comes from Serious Eats, about.com and Wikipedia.

Disclosure: I was paid by Columbia Crest Winery to develop this recipe to pair with their wine, to photograph the recipe, post it on my blog and promote it on social media. They also provided me with wine to help develop the recipe and determine a good pairing. All opinions are my own.
Comments
7 Responses to “Asian Beef Ribs with Cucumber Sesame Salad”
  1. Carla says:

    Wow Christine, that first photo of the ribs is stunning! I want to dive right in like a caveman. Love the little lesson about Chinese five spice powder.
    Carla recently posted: Chicken and Broccoli Alfredo Quesadillas

  2. Oh my, maple-soy barbecue sauce?! Fantastic!
    Angie | Big Bear’s Wife recently posted: 16 Fantastic Dip Recipes and a Pasta Chips Giveaway!

  3. those ribs are possibly the best looking ribs i have seen in a while.. that marinade looks SO delicious. craving this right now. love it!
    Thalia @ butter and brioche recently posted: Espresso, Vanilla Bean and Cacao Nib Granola

  4. Suzanne says:

    I love five spice powder! These ribs do look finger-licking good.
    Suzanne recently posted: Toasted Marshmallow Shake

  5. phyllis says:

    A beautiful pairing of food and wine. It looks amazing. I will definitely try this.

  6. This is mind-blowingly gorgeous! What fabulous flavors – from the five-spice powder (great tutorial, BTW!) to the maple-soy sauce … wow, wow, wow! What a perfect meal with the lovely wine and the refreshing cucumber salad! Love this post! :D
    Shelley @ Two Healthy Kitchens recently posted: Easy Tropical Angel Food Cake with Pineapple and Toasted Coconut

  7. Another amazing looking dish, Chris! I love ribs, and can’t wait to get my hands on a batch of these :)
    Becca from It’s Yummi! recently posted: Blueberry Lime Protein Muffins Recipe

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