Finger Licking Good Korean Ribs
August 02, 2012
"These ribs are finger licking good alright! Grab some napkins and have a feast! Note: If you want to make these on an outdoor grill, cook the ribs over low heat until tender, after removing from the marinade, or just use the grill to cook them at the end. Also, if you like a lot of sauce with your ribs, feel free to cook the marinade liquid down until it reduces and becomes syrupy. NOTE: Cooking time DOES NOT include the broiling time or grilling time once the ribs are baked in the oven."
- Serving Size: 1 (344.2 g)
- Calories 653.4
- Total Fat - 41.3 g
- Saturated Fat - 8 g
- Cholesterol - 224.1 mg
- Sodium - 1059 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.5 g
- Sugars - 2.8 g
- Protein - 59.9 g
- Calcium - 84.3 mg
- Iron - 2.9 mg
- Vitamin C - 2 mg
- Thiamin - 1.2 mg
Step by Step Method
Combine all marinade ingredients in a plastic baggie, then put in the ribs and massage to make sure ribs get well coated. Let the ribs marinate for at least a few hours or overnight, turning every so often to evenly marinate the ribs.
When ready to cook, preheat the oven to 300 degrees F.
Add the ribs and marinade into a roasting pan. Top up with enough water to cover the ribs three quarter of the way. Cover tightly with foil, and put in the oven and bake for 1 hour, or until ribs are tender.
Combine glaze ingredients in a small bowl. Set aside.
At the end of the cooking time, remove the ribs from the cooking liquid and place the ribs on a foil-lined tray. Turn the oven to broil.
Brush the pork with the glaze and put under the broiler until the ribs start to char and look sticky. Watch them carefully at this point, so they don't burn. You may want to brush the ribs a couple of times with the glaze, for more intense flavor.
Remove carefully from the oven, and cut the slabs into individual ribs.
No special items needed.