Hawaiian-Style Kalbi Ribs

22Mar09

I LOVE eating baby back ribs. LOVE LOVE LOVE IT. I usually make them Chinese-style in two ways; one with dark + light soy sauce, and the other with Chinese vinegar (black) + brown sugar.

This is a sweeter adaptation of the Korean-style ribs. This way of cooking keeps the ribs moist so it’s not going to have that dried out taste when you devour it.

[100% organic]

Ingredients:

• 0.75 cup light brown sugar (brown sugar is sweeter than white sugar, I don’t know why the original recipe called for 1.25 cups of brown sugar! Diabetes!!!)
• 1 cup soy sauce
• 1 TB sesame oil
• 1 TB crushed red chili flakes (I like it spicier)
• 5 cloves garlic, minced
• 0.25 cup ginger, diced
• 4 green onions, thinly sliced
• 2-3 lbs pork baby back ribs

Instructions:

1. Mix together sugar, soy sauce, sesame oil, chili flakes, garlic, ginger, and green onions in a bowl
2. Add the ribs and toss to coat
3. Let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat
4. Heat oven to 475°F (adjust temperature to your oven)
5. Remove ribs from marinade and arrange, curved side up, on a rack set; roast for 20 minutes
6. Meanwhile, heat the marinade in a saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy; about 20 minutes
7. Flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, for another 15–20 minutes

*Adapted from Saveur.

Filed under: baking, fusion, hawaiian, korean   |  Leave a Comment
Tags: *favorites*, baby back ribs, pork, red pepper flakes, sesame oil, soy sauce