Korean Barbecue Pork Ribs and Sauce

With Sesame-Peanut Noodles and Spicy Cucumbers The spice of the ribs is balanced by the lush taste of the noodles. $12.99

Korean BBQ Sauce

With Sesame-Peanut Noodles and Spicy Cucumbers The spice of the ribs is balanced by the lush taste of the noodles.
$12.99
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Course: Appetizer, Dim Sum, Main Course
Cuisine: Korean
Year: 1994

Ingredients

  • 3 cups black mushroom tea
  • 2 Tablespoons garlic (heaping, chopped)
  • 2 Tablespoons ginger (heaping)
  • 3 Tablespoons black mushrooms (heaping)
  • cup onions (processed)
  • 1 cup sichuan sauce
  • 1 cup ketchup
  • 2 Tablespoons hoisin sauce (heaping)
  • 2 Tablespoons sichuan pepper
  • 5 teaspoons red pepper flakes
  • 2 Tablespoons black pepper (heaping)
  • teaspoons sesame oil

Instructions

  • Combine all ingredients. Bring to boil. Don't burn!
  • Boil slowly until reduced by 20%. Refrigerate or use immediately to roast ribs.

Notes

This list of ingredients is 1/5 of the ingredients on the recipe card. This should make about 1 1/2 quarts of Korean Barbecue Sauce. That should be enough sauce for 1-2 racks of pork ribs.

Korean Ribs

Print Pin Rate
Course: Appetizer, Dim Sum, Main Course
Cuisine: Korean
Year: 1998
Servings: 6

Ingredients

  • 2 racks spare rib
  • 3-4 cups lemongrass (chopped)
  • 1 capful allspice (whole)
  • 1 capful black peppercorn
  • cups garlic (chopped)

Instructions

  • In a roasting pan, simmer lemongrass, spices, and garlic in a lot of water.
  • Separate ribs by cutting between bones. Place on baking rack (may overlap slightly to fit all bones on rack). See recipe card.
  • Place rack over simmering water in roaster. Cover tightly with foil.
  • Bake 2 hours at 350F.
  • Remove ribs to sheet pan. Cover with BBQ sauce.
  • Bake for 20 minutes at 350F.

Recipe Card

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