BEIJOS EATS | July 31,2023
Nothing better than bbq nights.
Grilling is something we do minimum a couple times a week, especially in the summer. There is just something so relaxing about hanging out, drink in hand while your dinner is grilling away. Ribs are a summer tradition that is all about the savory smells and messy sauce covered fingers. An added bonus with grilling is the clean kitchen you come back inside too. Summer calls for grilling recipes that are easy, fast to prep, and darn delicious. These Korean ribs are painless to make and are a guarantee sticky yummy sauce covered fingers situation.
Photos by Dayna Studios
Make Ahead!
Most of these ingredients, I bet you have already in your pantry. Harry and David make a really delicious charred pineapple grilling sauce that is the star if you ask me. Anything that is grilled fruit, is a winner in my eyes. And to make things even easier, you prep and marinade the ribs the night before. So when it comes to dinner tomorrow, all you have to do is throw them on the grill. Easy enough! These ribs are a great option for summer entertaining. Prep a day ahead, and you get more time with friends and family. I like to serve these with some white rice and an asian-themed salad.
Korean Ribs With Harry and David
What Ya Need
- 1 Brush
Ingredients
- ⅓ cup Mirin sweet rice wine
- 3 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 3 garlic cloves minced
- 2 Tbsp. fresh ginger minced
- 1 ½ Tbsp. Asian chili garlic paste
- 1 Tbsp. honey
- ½ tsp. ground black pepper
- 4-5 pound rack pork spare ribs
- 3 cilantro chopped
- 3 Tbsp. sesame seeds
- 1 Bottle Charred Pineapple Bourbon Grilling Sauce
- 2 Tbsp salt and pepper, mixed
- 1 Tbsp garlic powder
- 1 Tsp paprika
Instructions
- In a small bowl, whisk together the Mirin, soy sauce, sesame oil, garlic, ginger, chili garlic paste, honey and pepper. Set aside. Season ribs with a mixture of salt, pepper, garlic powder, and some paprika for a kick. Pat into ribs.
- Cut ribs into three equal pieces and place in a resealable bag.
- Pour marinade into the bag and marinade in the refrigerator for 8-24 hours.
- Remove ribs from the bag, and reserve the marinade for later.
- Grill ribs for 4-5 minutes over high heat, then flip and grill for an additional 3 minutes.
- Turn heat to low and close lid, letting ribs cook for 10-15 minutes.
- While ribs are grilling, pour the reserved marinade into a medium saucepan and bring to a boil until it’s reduced by half, approximately 4-5 minutes then remove from heat.
- Brush ribs with the reduced marinade and the Charred Pineapple Bourbon sauce on each side and grill for an additional 2-3 minutes.
- Cut ribs apart and arrange on a platter.
- Sprinkle with cilantro and sesame seeds before serving.
