Korean Barbeque Glazed Ribs

Serves 4-5 people
as an entrée

INGREDIENTS

2 racks pork ribs
1 cup sugar
1/2 cup salt
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup five spice
1/3 cup soy sauce
1/3 cup gochujang pepper paste
1/3 cup honey
1/3 cup hoisin

Pickled Vegetables

Pickle Liquid
3 cups rice vinegar
2 cups water
1 cup sugar
1/4 cup salt
4 pcs star anise

Cucumbers, sliced thin
Carrots, sliced thin
Daikon, sliced thin

Slaw

1 cup mayonnaise
2 tablespoons Gochujang pepper paste
Zest and juice of 1 lime
1 head cabbage, shredded
1 carrot, shredded
1 bunch scallion
Black and white sesame seeds

Salt and pepper

PRINT THIS RECIPE

Nothing says summer like ribs. These are both sweet and spicy, making for an adventure of a snack. Use caution when adding gochujang pepper paste - it's hotter than you think!

Recipe images by Bruce Plotkin Photography.

Method

Making the ribs

Preheat oven to 300°.
Combine sugar, salt, garlic powder, onion powder and five spice for pork rub and rub ribs generously.
Place ribs on foil, place another piece of foil on top and fold edges to create a pouch. Make sure the pouch is sealed tight.
Cook at 300° for 2.5 hours.
Carefully puncture foil to release steam and reserve liquid.
Combine reserved liquid with soy sauce, gochujang, honey and hoisin and bring to a boil to reduce to a glaze.
Remove foil pouch and brush ribs with glaze.
Set oven to broil and broil until golden brown with desired char.

Pickling the vegetables

Combine all ingredients for pickling liquid in pot and bring to boil.
Once all sugar is dissolved let liquid come to room temperature.
Slice assorted vegetables and cover with pickling liquid. Let sit overnight in the refrigerator.

Making the slaw

Combine mayo, pepper paste, lime zest and juice.
Add shredded cabbage, carrots, scallions, and 1 teaspoon of each type of sesame seeds and mix thoroughly.
Season to taste and reserve under refrigeration.

Serving the ribs

Serve glazed ribs with slaw and pickles. Add fresh greens and potato chips for a complete 'bento box' style meal. Dig in!

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January, 2021 RECIPE OF THE MONTH

INGREDIENTS

Pickled Vegetables

Slaw