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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s