Sunday, February 7, 2010

Spicy Korean Ribs

Yum. I found this recipe from Seasaltwithfood and I just had to switch my Superbowl app menu to include these. They were delicious and spicy. They were also easy to make. Just marinate and throw in the oven. Although, they were pretty spicy. Scot and I really like spicy food and we needed some milk after a few. Might have had something to do with the Jalapeno Poppers that we also had with them. The ribs were also really sweet.

Spicy Pork Ribs-Dwaeji Galbi

adapted from Eating Korean by Cecilia Hae-Jin Lee via Seasaltwithfood

2 1/2 lbs Pork Back Ribs

1 (1/2-inch) Piece Ginger Root, minced

1 Small Garlic Clove, finely chopped

1/2 Cup Chili Paste (Korean)

1/4 Cup Korean Malt Syrup (mool yut)/(Substitute with Honey)

1/4 Sugar

1 Tbsp Soy Sauce

1 1/2 Tbsp Sesame Oil

1/2 tsp Black Pepper

Separate the ribs by cutting meat between the bones. Place in a large bowl. Combine ginger, garlic, chili paste, malt syrup (or honey), sugar, soy sauce, sesame oil, and black pepper in a large bowl. Rub marinate generously over the meat. Cover and refrigerate overnight.

Preheat oven to 350°F. Place the spare ribs on a large roasting tray and reserve the marinate sauce. Boil the marinate sauce and let simmer for about 5 minutes, or until the sauce has thicken slightly.

Roast the ribs for about 30 minutes and baste the meat with marinate sauce. Continue to roast for about 15 minutes. Serve warm.

(Servings: 4, Prep time: overnight, Cook time: 50 min., Difficulty: Easy)

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