SPICY KOREAN RIBS
These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.
Provided by NickD
Categories World Cuisine Recipes Asian Korean
Time 7h32m
Yield 8
Number Of Ingredients 13
Steps:
- Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
- Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
