Friday, February 5, 2010

Spicy Pork Ribs-Dwaeji Galbi


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
(Printable Recipe)

Ingredients

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)
¼ Sugar
1 Tbsp Soy Sauce
1 ½ Tbsp Sesame Oil
½ tsp Black Pepper

Method

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

Author

If you like this post follow us on: Facebook & Twitter

  • Share to Facebook
  • Share to Twitter
  • Share to Google+
  • Share to Stumble Upon
  • Share to Evernote
  • Share to Blogger
  • Share to Email
  • Share to Yahoo Messenger
  • More...
Blog Widget by LinkWithin

14 comments:

  1. That looks finger-licking good...yum. I love Korean food.

    ReplyDelete
  2. These look great, I love the Korean flavors

    ReplyDelete
  3. hello! the recipe looks delish.
    Can you recommend any Korean cookbooks? thanks

    ReplyDelete
  4. just found your blog :) they look fantastic, just like my mom's recipe. thanks for the post!

    ReplyDelete
  5. these look SO good. i think i need to change my plan for the superbowl.

    ReplyDelete
  6. Great photos! make me want to go out and buy some ribs to cook right now.

    ReplyDelete
  7. I can see why the second shot shows a devoured rib... awesome recipe!

    ReplyDelete
  8. This looks great...just in time for the Super Bowl! Thanks!

    ReplyDelete
  9. these inspired my superbowl chicken "wings" today! they looks amazing, congrats on top 9!

    ReplyDelete
  10. Aw man! I missed making these for the Super Bowl. I failed. I'll have to make them for the Pro Bowl in a few weeks. :) Ever since I got back from Korea last year I've been meaning to try making some of their amazing food. Thanks for the prod in the right direction.

    ReplyDelete
  11. i made these!!!

    http://foodforscot.blogspot.com/2010/02/spicy-korean-ribs.html

    very tasty (and spicy!) we really enjoyed them (but honestly...yours looked even better). what kind of ribs did you use (we had to choose between pork loin back ribs, baby back ribs and spare ribs....we chose the first, but they look different from yours)? is the korean malt syrup thicker than honey? and 1/4 cup of white sugar, right?

    so good!

    ReplyDelete
  12. @Shanon: I used spare ribs but I am not sure whether Korean malt syrup is thicker than honey. As for the sugar, yes that's what stated in the cookbook. Btw, glad you enjoyed the ribs. Thanks for commenting.

    ReplyDelete
  13. I saw your recipe this weekend and made it this evening! It was great and a terrific alternative to the usual BBQ ribs. I marinated these for a couple hours before cooking and will do longer next time to see if it makes a difference. I will be adding these to my recipe box! Thanks!

    ReplyDelete