Spicy Korean Ribs

2019-08-13
Spicy Korean Ribs
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 2:12 h
  • Ready In : 7:32 h

Spicy Korean Ribs

Spicy Korean Ribs – ingredients and method

Ingredients

  • 4 racks baby back pork ribs
  • salt and ground black pepper to taste
  • 1 small onion, sliced
  • 1 cup kochujang (Korean hot sauce)
  • 1/4 cup white vinegar
  • 1/4 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 1/2 teaspoons toasted white sesame seeds
  • 1 1/2 teaspoons toasted black sesame seeds

Method

Step 1

Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.

Step 2

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.

Step 3

Preheat the oven to 325 degrees F (165 degrees C).

Step 4

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 5

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.

Step 6

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.

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Nutritional Info

This information is per serving.

  • calories

    645
  • fat

    49.7
  • carbohydrates

    6.9 g
  • protein

    37 g
  • cholesterol

    176 mg
  • sodium

    1668 mg