Ingredients
Korean BBQ Sauce
- 12-16 cups black mushroom tea
- ¾ cups garlic (chopped)
- ¾ cups ginger (fresh)
- 2 cups black mushrooms (processed)
- 1½ cups onions (processed)
- 5 cups Sichuan sauce
- 5 cups ketchup
- ¾ cups dark soy sauce
- 2 cups hoisin sauce
- 2 Tablespoons Sichuan pepper
- ½ cup red pepper flakes
- 2 Tablespoons black pepper
- ¼ cup sesame oil
Korean BBQ Ribs
- 1½ gallons water
- 3-4 cups lemongrass (chopped - or 2 bags of lemongrass scraps)
- 1 capful allspice (whole)
- 1 capful black pepper (whole)
- 1½ cups garlic (chopped)
Instructions
For BBQ Sauce
- Combine all ingredients. Bring to boil, DON'T BURN! Boil slowly until reduced by 20%.
- Refrigerate, or use immediately to roast ribs.
For Ribs
- Preheat oven to 350F.
- In 4" roaster, bring the remaining ingredients to simmer.
- Separate ribs by cutting between bones. Place on backing rack. May overlap slightly to fit all the bones on the rack.
- 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 20 minutes at 350F.