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Korean BBQ Ribs

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Course: Appetizer, Dim Sum, Main Course
Cuisine: Five Spice, Korean
Ingredients Method

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

Method
 

For BBQ Sauce
  1. Combine all ingredients. Bring to boil, DON'T BURN! Boil slowly until reduced by 20%.
  2. Refrigerate, or use immediately to roast ribs.
For Ribs
  1. Preheat oven to 350F.
  2. In 4" roaster, bring the remaining ingredients to simmer.
  3. Separate ribs by cutting between bones. Place on backing rack. May overlap slightly to fit all the bones on the rack.
  4. Place rack over simmering water in roaster. Cover tightly with foil.
  5. Bake 2 hours at 350F.
  6. Remove ribs to sheet pan. Cover with BBQ sauce.
  7. Bake 20 minutes at 350F.