STICKY HOISIN SPARERIBS
Make and share this Sticky Hoisin Spareribs recipe from Food.com.
Provided by Arlyn Osborne
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
- Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
- Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.
KOREAN-STYLE RIBS RECIPE BY TASTY
Here's what you need: soy sauce, rice vinegar, sesame oil, red pepper powder, garlic, grated ginger, onion, baby back ribs, honey, sesame seed, scallion
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine marinade ingredients in a bowl.
- Pour marinade over ribs and let them marinate for at least four hours.
- After marinating, place ribs on baking dish. Reserve the marinade for later.
- Bake ribs at 325°F (160°C) for two and a half to three hours.
- Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
- After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
- Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 22 grams, Fat 56 grams, Fiber 1 gram, Protein 36 grams, Sugar 18 grams
KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY
Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????
Provided by Tristan Fisher
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 150 degrees celsius.
- Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
- Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
- In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
- Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
- Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams
KOREAN BBQ SHORT RIBS (GAL-BI)
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 7h25m
Yield 5
Number Of Ingredients 10
Steps:
- Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor grill for medium-high heat.
- Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g
SPICY KOREAN RIBS
These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.
Provided by NickD
Categories World Cuisine Recipes Asian Korean
Time 7h32m
Yield 8
Number Of Ingredients 13
Steps:
- Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
- Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g
KALBI (KOREAN-STYLE SHORTRIBS)
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry).
- Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick).
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
- Serve over cooked rice.
SPARERIBS KOREAN STYLE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a large skillet that can hold ribs in one layer over high heat. Add ribs and 1 cup water. Boil, turning ribs occasionally, until liquid has evaporated. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop.
- Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and 1/2 cup water. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark. If ribs are tender at this point, they are ready. If not, add another 1/2 cup water and continue to cook until they are.
- Add the salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir the dish once, sprinkle with scallions, and serve.
GALBI (KOREAN-STYLE SHORT RIBS)
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Provided by David Tanis
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
SPARERIBS, KOREAN STYLE
Steps:
- Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.
- Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they're ready. If not, add another 1/4 cup of water and repeat the process.
- Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.
KOREAN BBQ BABY BACK RIBS
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
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SWEET-AND-SPICY SPARERIBS WITH KOREAN ... - FOOD & WINE
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5/5 (2)Category PorkServings 10Total Time 2 hrs 30 mins
- Preheat the oven to 325°. In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer 2 long sheets of heavy-duty foil on a work surface and set 1 rack of ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, about 2 hours.
- Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes. Cut into individual ribs if desired. Transfer to a platter and serve.
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- Separate the ribs by cutting through the meat between the bones. Rinse the ribs, and let them sit in cold water for about 30 minutes to draw out excess blood. Drain well or pat dry with paper towels.
- Place the ribs in the slow cooker. Mix all the sauce ingredients (except the sesame oil and seeds) in a small bowl. Add to the ribs, and stir well to coat evenly. Drop the vegetables in.
- Turn the slow cooker on high heat. Cover, and cook for about 4 to 5 hours until the ribs reach the desired tenderness (you can cook on low heat if you’ll be out longer, about 6 to 8 hours). Stir in sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.
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5/5 (3)Total Time 2 hrs 40 minsCategory Main DishCalories 761 per serving
- Remove the silvery membrane from the underside of the ribs by sliding a table knife between the membrane and a rib bone. Pry the membrane up, stretching until it tears. Holding one end of the membrane with a paper towel, peel off the membrane and discard.
KOREAN PORK RIBS - A FALL-OFF-THE-BONE TASTY SNACK OR MAIN ...
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5/5 (1)Category MainsCuisine AsianTotal Time 4 hrs 30 mins
- First, mix all the marinade ingredients together in a bowl. Then marinate the ribs in the fridge for at least a couple of hours (overnight is preferred). Using a sealed plastic storage bag is a good way to do this.
- Pre-heat the oven to 130C (about 265F). Baste the ribs with marinade and wrap them individually in some tin foil. Place them on a rack on a roasting tray or broiler, and fill the tray with a layer of water (say 1/4"). Make sure you keep all the marinating liquid for basting later.
- Now put the ribs in the oven. When the 2 hours are finished, the ribs should be quite tender, depending on their thickness. If not, you may want to cook them for a bit longer. The ones I photographed here were already almost falling off the bone.
- Then remove from the oven and place them under a hot grill (or ON a hot grill, depending what you have available - you may want to finish them off on the BBQ, if you have one).
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4.6/5 (8)Category Appetizer, Dinner, Main CourseCuisine KoreanTotal Time 6 hrs 30 mins
- Trim rib racks by cutting ends and removing the membrane off each. Trim off any other excess fat.
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- If the ribs are really fatty, trim off some (not all) of the fat before laying them out in two large, deep baking dishes (I use disposable aluminum pans). Rub the ribs with the brown sugar; set aside while you make the marinade.
- In a medium bowl, whisk the soy sauce, water, mirin, onion, garlic, sesame oil, and black pepper together. Pour the marinade over the ribs, evenly dividing it between the two baking dishes/pans. Cover and refrigerate for at least 6 hours or up to 12. Allow the ribs to sit at room temperature for 15 minutes before grilling.
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- In a food processor, puree the onion, pear, garlic, ginger, brown sugar, water, soy sauce and sesame oil until smooth. Transfer to a resealable container or large zipper-lock bag. Season the ribs on both sides with pepper and then add them to the container with the sauce. Turn to coat. Cover and refrigerate for at least 4 hours, turning the ribs periodically in the marinade.
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- Place the ribs side by side on the prepared baking sheet and transfer the marinade to a small saucepan. Bring to a boil over high heat and then reduce the heat to a simmer.
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- Pull off the membrane if it's not been removed (see note 2). Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48 hours). Turn them over once after half of the marinating time has passed. (You can use large zip lock bags for easier handling.)
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