These spicy Korean ribs are a family-favorite recipe. I picked it from the local paper. They’re best left in the fridge overnight so the flavors get stronger. The more sauce, the better! Serve with sesame coleslaw.
Ingredients
- 4 racks baby back pork ribs
- salt and ground black pepper to taste
- 1 small onion, sliced
- 1 cup kochujang (Korean hot sauce)
- ¼ cup white vinegar
- ¼ cup minced garlic
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
- 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
- 1 (12 fluid ounce) bottle pilsner-style lager
- 1 ½ teaspoons toasted white sesame seeds
- 1 ½ teaspoons toasted black sesame seeds
Directions
Step 1
Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
Step 2
Pur?e onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; pur?e into a sauce.
Step 3
Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
Step 4
Preheat the oven to 325 degrees F (165 degrees C).
Step 5
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.
Step 6
Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
Step 7
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
Step 8
Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Tips
Instead of grilling, you can finish these ribs in the broiler at 400 degrees F (200 degrees C).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 645 | |
% Daily Value * | |
Total Fat50g | 64% |
Saturated Fat17g | 86% |
Cholesterol176mg | 59% |
Sodium1668mg | 73% |
Total Carbohydrate7g | 3% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein37g | |
Vitamin C6mg | 31% |
Calcium85mg | 7% |
Iron4mg | 23% |
Potassium534mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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