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.