Spicy Pork Ribs

Ingredients

Excerpted from Eating Korean: From Eating Korean, From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae-Jin Lee (Wiley, 2005). © 2005 by Cecilia Hae-Jin Lee.

Makes 10 to 12 servings, depending on what other banchan are being served

  • 5 pounds pork back ribs
  • 1 (1-inch) piece ginger root, minced
  • 1 garlic clove, finely chopped
  • 1 cup chili paste
  • 1/2 cup Korean malt syrup (mool yut)
  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 teaspoon black pepper

1. If ribs are not separated, separate by cutting meat between the bones. Place in a large bowl.

2. Combine ginger, garlic, chili paste, malt syrup, sugar, soy sauce, sesame oil, and black pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight.

3. Grill ribs over medium-high heat until done, about 5 to 6 minutes per side.

Instructions

Categories: 
Main Dishes
Prep time: 
Cook time: 
Total time: 
Yield: 

Top Recipes

Splendid Classics

Winemaker David Lett's quest to make 'the great American pinot noir'

In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.