Korean Ribs With Harry and David
Total Time :1 day 55 minutes
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.
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Prep Time :10 minutes
Cook Time :45 minutes