3 to 5
Pork spare or baby back ribs
red pepper paste (kochujang)
Honey or brown sugar
doenjang (fermented soy bean paste/miso)
water as needed to thin.
red chile peppers
green chile peppers
Seperate the ribs by slicing between each rib.
Rinse in cold water.
Place in a pot, cover with water, and bring to a boil.
Boil for two to three minutes, remove from heat, drain, and rinse in cold water.
Put the garlic into your blender/food processer.
Peel the onion, ginger, and pear, then cut into pieces small enough for your blender/food processer and add to garlic.
Add just enough water to be able to blend into a smooth paste.
If you don’t have a blender/food processer, you can do a very fine mince of the onion, garlic, pear, and ginger, or mash them with mortar/pestle.
Add all marinade/sauce ingredients to a mixing bowl and mix well. The resulting mix should be like a thick paste.
Place the ribs in a large mixing bowl, add the marinade, and turn/mix until all the ribs are well coated
Cut the peppers in half from top to bottom, then thin slice into “threads”.
Thin slice the garlic from top to bottom.
Cover the marinade coated ribs and refrigerate for 6 to 12 hours (overnight is Okay)
Cook the ribs about 6 to 8 on each side, until a light char begins to show.
Heat oven to 350 and cook the ribs for about an hour, turning only once.
Marinate for about 1 hour.
Place the ribs and all the marinade/sauce into a large pot/pan.
Add 1/4 cup water and mix.
Heat over high heat until the sauce begins to boil, then reduce heat to low.
Simmer for one hour, turning and mixing often to keep the ribs covered in sauce and prevent burning.
Garnish the ribs and serve with steamed rice and banchan.