Since I discovered how easy it is to make great pork ribs, we have been eating side or baby back ribs at least once a month when it is warm enough. Generally these recipes are classic variations on barbecue sauce containing mustard, paprika, onion powder. Sometimes I even use just a bottle of sauce.
However, this pork ribs recipe is a little different. The sesame and soy based braising (and ultimately glazing) liquid is inspired by the quite famous Korean short rib dish – Kalbi. The flavours of the sesame really come through the final product and are a nutty contrast to the sweet meat. Got kimchi? Serve it alongside. Got leftovers? Shred the meat and serve like a lettuce wrap along with a pinch of rice inside.
Just in case you don’t have a grill, or it is still drizzly and grey where you are, you can always check out these Crockpot Korean Ribs from the archives.
Grilled Korean Baby Back Ribs Recipe(serves 4)
Before you make the ribs, I recommend reading these instructions on how to cook ribs.
Stir together the soy, sesame oil, brown sugar, vinegar and chili paste. Stir in ginger, garlic and green onions.
Preheat oven to 300F. Prepare ribs by removing the silver skin. Pat dry and sprinkle with freshly ground pepper on both sides. Wrap in alumni foil leaving one end open. Place on a baking sheet. Pour the braising liquid into the package and close it up. Place in the oven and cook until tender, about 3 hours.
Remove from the oven and very carefully drain liquid into a small sauce pot. Bring liquid to a simmer and allow to reduce by half and until nice and thick. Remove from heat.
Preheat a grill to high. Grease the grill. Brush ribs on either side with the remaining sauce and grill on high until nicely charred, continuously glazing. Remove to a plate and serve hot.