Korean Galbi Baby Back Ribs
Korean or Korean fusion recipes are everywhere these days, but most of them always seem to involve kimchi or gochujang (Korean chili paste). One of my favorite Korean flavors is galbi (or kalbi), which are marinated ribs that are grilled and charred. The marinade resembles Japanese teriyaki flavors, with a balance of sweet and salty. These fork-tender ribs are sealed tightly in foil, slow baked for 90 minutes, then broiled for 2 minutes with slathered on sauce. Move aside, kimchi!
- 3-4 lbs baby back ribs
- salt and pepper
- a pinch of chili threads, and more for garnish (available in Korean markets, can be omitted if not available)
- 1/2 onion, minced
- 4 cloves of garlic, minced
- 2 tsp of fresh ginger, minced
- 2 tbsp of honey
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tsp of dark sesame oil
- 1 green onion, chopped
- 2 tbsp of cider vinegar
- white rice, for serving
- Preheat oven to 375F. Place one rack near the bottom and another rack in the upper third for broiling later.
- Combine onion, garlic, ginger, honey, sugar, soy sauce, sesame oil, and vinegar in a medium bowl and mix well.
- Prepare a baking sheet lined with a large sheet of aluminum foil (large enough to wrap around and seal the ribs).
- Place the rack of ribs on top of foil on the baking sheet, sprinkle with salt and pepper. Brush the ribs with a light layer of the combined sauce. Sprinkle the ribs with a few chili threads.
- Seal ribs tightly in foil. Bake in oven for 90 minutes.
- Add green onions to the remainder of the combined sauce.
- When ribs are ready, remove baking sheet from oven. Slowly (be careful of the steam) use a knife and slice open the foil down the middle. Open the foil packet and expose the ribs. Pour the rest of the combined sauce over the ribs.
- Turn broiler on and broil ribs for 2 minutes (not longer, it will burn easily).
- Garnish ribs with more chili threads and serve with rice.
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