Sunday Food Blogging — Korean Sesame Ribs

This is a meal I had forgotten about. Over the summer I had gotten so into grilling and eating outside that I had simply had neglected to make these ribs for about a year.

This recipe uses a Korean braising technique that results in some surprisingly tender and tasty ribs.

My version includes:

4 lbs of short-back pork ribs

1/3 cup of sugar

1/2 cup of soy sauce

2 tablespoons of garlic

1/2 cup of toasted sesame seeds

3 tablespoons of sesame oil

3 tablespoons of crushed ginger (I’m too lazy to use fresh ginger, which is preferable, but the kind that comes in a a jar at your supermarket works here)

2 tablespoons of crushed pepper paste or Siracha

Cut the slab of ribs into individual ribs and place in a large pot with about 3/4 cup of water on high heat. Turn the ribs occasionally. When the liquid has evaporated, let the ribs brown in their own fat for a few minutes. Add garlic and half the sesame seeds and stir. Add a mixture of soy sauce, ginger, sugar, pepper paste, half the sesame oil and a half cup of water.

When the liquid is mostly gone, test ribs for tenderness. If they are not quite as tender as you would like, add another 1/2 cup of water and let it cook down.

When ribs have achieved desired tenderness, add the rest of the sesame seeds and sesame oil. Garnish with chopped scallions.

Eat.