Simple Way to Make Any-night-of-the-week Sticky Asian pork ribs with grilled asparagus over red wine feta aioli

Hey everyone, hope you are having an amazing day today. 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. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:

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

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

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