Korean Country Spare Ribs: A savory Asian-inspired marinade gives plain ol’ pork ribs a big flavor boost. You’ll marinate the ribs all day long while you enjoy your summer days out of the kitchen. Toss the ribs on the grill for 10 minutes and enjoy!
There’s almost nothing I dislike quite eating bbq chicken off the bone.
Fried chicken? Sure – love it! But goopy bbq sauce dripping off rubbery chicken legs? Nope.
So I changed things up a couple of years ago and began making these Korean country spare ribs. Kyle has the lack to show down pork in any form so swaying him from his traditional bbq bone-in chicken was like giving candy to a baby.
To make these ribs, I coated country spare ribs with sugar then marinated them during a mixture of soy , mirin (rice wine – not rice wine vinegar), toasted vegetable oil , garlic and onions for around 9 hours.
Korean country ribs!
Ingredients:
- 8 medium size country ribs
- 1 cup soy
- 1 cup brown sugar
- 1/2 cup rice wine
- 1/3 cup water
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1/4 cup vegetable oil
- 3 tablespoons ketchup
- 1/2 of alittle onion (finely chopped)
- 1/3 teaspoon red pepper flakes
- sesame seeds
Directions:
- during a large bowl mix together all ingredients then transfer to an important duty resealable bag and add meat. Refrigerate a minimum of 2 hours up to overnight.
- Remove meat from bag and pour remaining marinade into a sauce pan and cook on med heat until it reduces and thickens to a sticky sauce. Set aside
- Meat are often cooked on grill or in oven.
I cooked these on a stove top grill, 5 minutes on all sides to sear then within the oven for 35 minutes. - Remove from oven and add a coat of sauce then back to oven for five minutes. Repeat 2 or 3 times until ribs are sticky then sprinkle on sesame seeds.