Sunday, January 22, 2012
Korean Roasted Pork Ribs
I headed to the supermarket with a plan to make Korean style short ribs for dinner, but was thrown a curve when the short ribs were no where to be found. So, after standing in the meat department for way too long, I decided to stop making the staff feel uncomfortable and just grabbed a pack of pork baby back ribs. While not what I originally planned, what resulted was pretty good.
1 rack pork baby back ribs, divided into two pieces
2 tablespoons soy sauce
2 tablespoon minced garlic
1 tablespoon sesame oil
½ teaspoon ground black pepper
dash ground ginger
½ cup honey
6 tablespoons soy sauce
2 tablespoons sake
3 tablespoons minced garlic
1 tablespoons sesame oil
1 scallion, chopped
1/4 teaspoon red pepper seeds
In a small bowl, mix together marinade ingredients. Wash pork and pat dry. [Note: I prefer to take off the tough membrane on the back of the ribs. If you haven't done it before, here's a short video demonstration I found on YouTube.]
In a gallon ziplock bag, rub marinade all over rib racks, massaging them well. Refrigerate and allow ribs to rest with marinade. (Ours went for almost 6 hours, but I'm sure more or less would work.)
Preheat oven to 350 degrees. Line roasting pan with tin foil (If you haven't tried the new "non stick" foil, this is a great recipe to try it with).
Roast ribs for 50 minutes. While ribs are baking, in a small bowl, make the sauce by simply whisking together everything on the list.
Once ribs are cooked, remove from oven and let cool. Once cool enough to handle, cut racks into individual rib pieces.
Increase oven temperature to 500. Brush sauce onto each rib, coating fully. Return ribs to the oven, cooking for 3 to 5 minutes or until sauce begins to caramelize. Continue basting with sauce and flipping ribs until sufficiently coated.