Spicy Korean Ribs

Spicy Korean Ribs

by Inmaculada Dominguez 1 year ago
4.7 (6)
2 hours
644.5 kcal
6.9 g carbs
Description

These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.

Ingredients
  • 4 racks baby back pork ribs
  • salt and ground black pepper to taste
  • 1 small onion, sliced
  • 1 cup kochujang (Korean hot sauce)
  • ¼ cup white vinegar
  • ¼ cup minced garlic
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
  • 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
  • 1 (12 fluid ounce) bottle pilsner-style lager
  • 1 ½ teaspoons toasted white sesame seeds
  • 1 ½ teaspoons toasted black sesame seeds
Directions
  1. 1. Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
  2. 2. Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
  3. 3. Preheat the oven to 325 degrees F (165 degrees C).
  4. 4. Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
  5. 5. Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
  6. 6. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Nutrition Facts
serving: 4 racks of ribs
calories: 644.5 kcal
carbohydrates: 6.9 g
protein: 37 g
saturated fat: 17.1 g
cholesterol: 175.5 mg
sodium: 1668.2 mg
fiber: 1 g
sugar: 0.6 g