Korean Kalbi Baby Back Ribs
I made my first Baby Back Ribs dish earlier, and thankfully it turned out good. I was so intimidated to prepare the ribs just because I had never done it before and they always looked so complicated to make. My husband has prepared them a number of times but we hardly make them at home because it can be a long process,(he’s a really busy guy!). He normally smoked and baked/grilled the ribs and will make a home made bbq sauce. I knew there had to be a quicker process than what he’d done before (I know he used Alton Brown’s and Emeril Lagasse recipes). So I checked the internet and this recipe caught my attention (www.steamykitchen.com). I had all of the ingredients at home and it looked really simple. We really like Korean kalbi ribs(my Father In Law makes the best korean short ribs) so I knew we would like this. I baked the ribs for 2 hours but the recipe called for just 90 minutes. It turned out great, and I will definitely make this again in the future.
Korean Kalbi Baby Back Ribs (www.steamykitchen.com)
salt & freshly ground black pepper
1/2 onion, grated
3 cloves garlic, finely minced
2 teaspoons grated fresh ginger
2 tablespoons honey
1/4 brown sugar
1/4 cup soy sauce
1 tablespoon sesame seeds
1 teaspoon dark sesame oil
1 stalk green onion, chopped
2 tablespoons rice vinegar (or white/cider vinegar)
(optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard.
Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes.
To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl.
After the ribs are cooked, remove from the oven and carefully open up the foil — be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high.
Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – it’s so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.