Korean BBQ Ribs

Hello May! Hello BBQ season! It is time to clean the grill and prepare all your favorite recipes. The 1st holiday we will celebrate is Memorial Day at the end […]

Korean BBQ Ribs

Hello May! Hello BBQ season! It is time to clean the grill and prepare all your favorite recipes. The 1st holiday we will celebrate is Memorial Day at the end of the month and this will be the perfect time to make these ribs.

     Everyone loves a good rib, and I am no different, so I wanted to put spin on the traditional recipes we all love. There are so many cuts of ribs like, Spareribs, St. Louis Style ribs, Baby Backs and more, I am sure.

     There are also many ways to eat them such as dry rub ribs, wet ribs, honey sauce ribs, Korean BBQ, Thai ribs and so much more. Ribs can also be cooked in the oven, so do not worry if you do not have a grill or if it is raining outside, I got you covered.

     I love Asian food, so I made my ribs with an Asian flare! If you know me, then you know I love to cook without measuring the ingredients, a habit that was passed down from my ancestors. I will add measurements for this recipe, but you can adjust them to your taste.

     For the side I made Fried Rice, which consists of day-old white rice, scallions, white onion, scrambled egg, oyster sauce and sauce. I fried it in a hot skillet in canola oil. I will get you all a fried rice recipe soon!

Korean BBQ Ribs

1 slab or package of cleaned ribs (any cut)

1 cup of soy sauce

1/3 cup of toasted sesame oil

2 tablespoons of light brown sugar

1 tsp of Ginger (powder or fresh)

1 tsp of garlic powder (or fresh)

4 scallions chopped

½ of a white onion chopped

1 tsp of honey

2 tablespoons of honey flavored BBQ sauce

1 tablespoon of white wine vinegar

Black pepper to taste

 

Mix all ingredients in a bowl and reserve a little to baste ribs during cooking. Place ribs in a Ziplock bag and pour in marinade. Let sit 8 hours or overnight in the refrigerator. Preheat oven to 300 degrees and cook ribs for 1 ½ hours (ovens may vary) or until you have charred edges. Turn off heat and let sit for 15 minutes. Serve with rice.

Enjoy!

Nikki