This dish follows the Korean “twice cooked” method, combing a Korean braise and western style grill of a whole or half rack of ribs. The “BBQ” sauce is the simmered down liquid from the braise step.
Recipe Type: Fusion, Korean, Main Dish, Meat, Pork, Spicy
5 lbs pork spare ribs
2 quarts water
4 ounces unpeeled fresh ginger
3/4 asian or nashi pear*
3/4 cup brown sugar
6 cloves garlic
1 1/2 cups soy sauce
3 tablespoons roasted sesame oil
1/2 cup fine or medium ground red chili pepper
4 fresh hot chili peppers
3 green or spring onions
4 cloves garlic
1/4 Asian pear
2 tablespoons toasted sesame seed
Peel, core, and quarter the pear, then thick slice three of the quarters.
Remove stems from the peppers, then thick slice.
Slice the garlic in thirds from top to bottom.
Cover ribs with cold water and soak for two hours.
In a large pot, cover the ribs with cold water and bring to a slow boil over medium high heat.
Boil for five minutes.
Carefully transfer the rib sections to a holding plate or pan.
Discard the water.
Place the soy sauce into a medium bowl, add sugar and ground pepper and mix well.
Return the pot to the stove, add water, ribs, and ginger, and bring to a slow boil over medium heat.
Add sugar/soy sauce mixture, garlic, and peppers.
Cover and boil for about 10 minutes.
Reduce heat to low and simmer for an additional twenty minutes, until the ribs are tender.
Remove ribs from the pot and set aside.
Continue boiling the liquid until thickened, another ten to fifteen minutes.
Remove liquid from heat and strain into a medium bowl.
Pre heat grill or broiler to high.
Place the ribs “meaty” side down on a baking sheet or shallow baking pan, then brush with the strained sauce.
Broil for several minutes until ribs are glazed and lightly charred. Turn the ribs and repeat.
Brush the “Bone” side with the strained sauce.
Place ribs “Meaty” side up and brush the top with the sauce
Grill for several minutes until ribs glaze and a light char appears.
Turn and repeat.
Garnish with sesame seed, chopped green onion, minced garlic, and shredded pear.
Serve with white rice and banchan.
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