As we prepare to say Adieu to Summer, I present to you, my Korean Barbecue Ribs…Who am I kidding…I would barbeque in the middle of a blizzard and hail storm, while wearing a tank top, shorts, and flip flops…Yes I will!
I am a California girl, with Southern roots, we don’t play with our barbeque, and we’re not waiting until Summertime to eat it!
We already discussed my love of Korean food when I made my Korean Bulgogi Steak with Fried Egg…which was divine, I might add. I said to myself…I said, SELF…this could work with ribs…and I love Korean Barbeque so hey, why not!
I must admit, this is food madness, it has far surpassed food goodness…these ribs will make you forget all your manners, I am telling you. I was licking my fingers, didn’t have a napkin in site, and forgot, for a brief moment, that I was not, raised by wolves…
My Baby Girl was looking at me strange, I am not sure if I told you…someone has convinced my Baby that all meals are dinner with the queen, she eats so proper…my husband and I tease her at every meal.
I am waiting for her to tell me what time is high tea, and would she like some crumpets…lol! I tell you this, the royals would be proud of her, taking dainty bites, with her napkin draped ever so properly in her lap with legs crossed at the ankle…lol…yes, it’s that bad! I told Big Goo, all those years of telling her she was a princess, she actually believed us…I am not telling her she’s not…it’s way to late for that!
Any who, back to the ribs people…let’s eat!
Korean Barbeque Ribs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 slab pork ribs
2 pears, peeled, grated
3 cloves of garlic, minced
4 tablespoons brown sugar
4 tablespoons rice wine vinegar
4 tablespoons low sodium soy sauce
2 tablespoon sesame oil
2 tablespoon sriracha sauce
2 tablespoon of creole seasoning
2 tablespoon garlic powder
2 tablespoon chili powder
2 tablespoon onion powder
1 tablespoon black pepper
2 teaspoon of Chili sauce
1/2 teaspoon crushed red pepper flakes
For Korean Barbeque Sauce:
1 pear, peeled, grated
2 cups ketchup
1 cup water
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
8 tablespoons brown sugar
1/2 tablespoon black pepper
1/2 tablespoon dry mustard
2 teaspoon creole seasonings or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon molasses
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
For the barbeque sauce, mix all ingredients together in a sauce pan, bring to boil, reduce heat, simmer for about 10 minutes.
Mix seasoning blend together and set aside..
Rinse ribs and pat dry. Pull off white membrane on back of ribs. Use a knife to slightly lift the skin to help and remove the membrane. Removing the membrane will help create tender, fall off the bone, ribs. Place ribs in a large dish.
Add Chili sauce, sriracha, brown sugar, rice wine vinegar, soy sauce, pears, and sesame oil to seasoning blend and mix well, add to bowl with ribs.
Rub marinade in the ribs flip over and repeat. Cover ribs and marinate in the refrigerator, preferably overnight or at least 3 hours. Flip ribs half way through the marinating period.
Prepare grill or smoker. To smoke ribs, I set my smoker to 245 for 4 1/2 hours. To grill ribs, I found this wonderful article.
Don’t forget to slather ribs with the Korean barbeque sauce and serve more sauce for dipping.