Recipe : Korean Style Pork Ribs
This Korean-style rib recipe is far from authentic but it's one of my go-tos when I want to WOW my guests with something a little different. These ribs are sweet, salty and packed with the bold favours of soy, sesame, ginger & garlic. Marinate the ribs and steam-braise them a day or two in advance, then just toss them on the grill and glaze them with sauce at the last minute to look and feel like a rock-star at your next BBQ.
Ingredients:
2 racks Niman Ranch baby back pork ribs (or Niman Ranch cross-cut beef shortribs)
1 quart soy sauce
½ C brown sugar
½ C honey
1 thumb ginger, sliced thin into rounds
10 cloves garlic, crushed and roughly shopped
2 bunches scallion, sliced
1 fl oz sesame oil
2 Tbsp black sesame seeds, toasted
2 Tbsp white sesame seeds, toasted
For Presentation:
sweet soy glaze
broccoli & red cabbage slaw (or kimchi) for serving
Directions:
-Place the ribs on a cutting board and remove the white membrane from the underside of the ribs by freeing a corner with your knife then pulling with your hands. Use a sheet of paper towel to grab the membrane to prevent your fingers from slipping if needed
-Mix the soy, sesame oil, sugar and honey together and whisk until sugar is dissolved
-Add the rest of the ingredients and mix, reserving a small amount of scallion
-Place the ribs in a non reactive container and pour the marinade over top
-Let sit for 12-24 hours
-When ready to cook, remove the ribs from the marinade and scrape off any excess ginger, scallion or garlic
-Place the ribs in a deep roasting pan with a rack underneath
-Add a bit of water to the bottom, and wrap tightly with foil
-Steam-braise the ribs in the oven for 1 ½-2 hours at 375°F
-Once tender remove from the oven and allow to cool
-The recipe up until this point can be done a day or two in advance
-Once cool, cut into double bone riblets
-Grill on medium heat until lightly charred and warm throughout
-Remove from the grill, finish with some sweet soy glaze and garnish with scallion and sesame seeds
-Serve with broccoli & red cabbage coleslaw
Sweet Soy Glaze
1 quart soy sauce
1 quart brown sugar
4 oz mirin
-put all ingredients in a small pot and bring to a simmer
-reduce by half
-remove from heat and allow to cool to room temperature
Makes 12 double bone riblets
If you're looking for a more traditional version of this recipe, substitute the pork back ribs for 1/2 inch cross-cut beef short ribs. After marinading, skip the braising step and just toss them straight on the grill and serve with some spicy kimchi.
-Dylan
This recipe originally appeared in StoryQue Magazine issue #45.