As it’s SuperBowl weekend, I thought I’d share an “easylicious” recipe with you to enjoy with your family and friends. I will get back to cookies next.. So, this is Korean Spicy Ribs, a recipe that I adapted from the Eating Korean cookbook. I had to make two changes to the recipes i.e. substitute Korean malt syrup with honey, and roast the ribs in the oven instead of barbeque grilling them. However, if your weather permits, do fire up that grill of course. In any case, the end result was fantastic! Not overly spicy even with the amount of chili paste called for in the recipe. It will go well with your game beverage of choice. So, do consider trying this Korean style ribs for a change.
Recipe adapted from Eating Korean by Cecilia Hae-Jin Lee
Spicy Pork Ribs-Dwaeji Galbi
2 ½ lbs Pork Back Ribs
1 (1/2-inch) Piece Ginger Root, minced
1 Small Garlic Clove, finely chopped
½ Cup Chili Paste (Korean)
¼ Cup Korean Malt Syrup (mool yut)/(Substitute with Honey)
1 Tbsp Soy Sauce
1 ½ Tbsp Sesame Oil
½ 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.
Serves 5 to 6