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We hope you got benefit from reading it, now let’s go back to sticky asian pork ribs with grilled asparagus over red wine feta aioli recipe. To make sticky asian pork ribs with grilled asparagus over red wine feta aioli you need 25 ingredients and 13 steps. Here is how you achieve it.

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

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