Korean Country Spare Ribs

Every summer roles around and we go through the same conversation:

Me: “What should we make for the bbq/party/cook-out?”
Him: “Chicken?”
Me: “Cutlets or on the bone?”
Him: “On the bone with bbq sauce.”
Me: “Ugh.”

There’s almost nothing I dislike more than eating bbq chicken off the bone.  Fried chicken?  Sure – love it!  But goopy bbq sauce dripping off rubbery chicken legs?  Nope.

So I changed things up a few years ago and started making these Korean country spare ribs.  Kyle has the inability to turn down pork in any form so swaying him from his traditional bbq bone-in chicken was like giving candy to a baby.  The ribs are coated in brown sugar then marinated in a mix of soy sauce, mirin (rice wine – not rice wine vinegar), toasted sesame oil, garlic and onions for at least 6 hours, leaving them soaked through with flavor.

They taste a bit like the boneless spare ribs you get from a really good Chinese restaurant…but you know what’s in them and how they’re made.  So there’s that.  And there’s definitely a reason why we’ve made these ribs no less than 2 or 3 times each summer for the past few years: they are outstanding and now truly one of our favorite summer meals.

Korean Country Spare Ribs

Prep Time: 6 hours

Cook Time: 10 minutes

Yield: 10 servings

We've made this recipe both with pork ribs and beef short ribs but considering I'm not able to find Korean beef short ribs in my area, I once used regular beef short ribs (cut to 1" wide). Grilled, the beef ribs were pretty terrible and I assume that's because beef short ribs need to be cooked low and slow, not quickly on a grill. That sealed the deal to go back to using country pork ribs. We've also made this recipe with and without the shredded pear and I honestly don't feel the pear really adds much, so I leave it out now.

Ingredients

  • 6 lbs country spare ribs
  • 1 cup brown sugar
  • 1 cup reduced-sodium soy sauce
  • ½ cup water
  • ¼ cup mirin (rice wine)
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp toasted sesame oil
  • ¼ tsp freshly ground black pepper
  • Small bunch of chives, chopped, for serving (optional)

Instructions

  1. If the ribs are really fatty, trim off some (not all) of the fat before laying them out in two large, deep baking dishes (I use disposable aluminum pans). Rub the ribs with the brown sugar; set aside while you make the marinade.
  2. In a medium bowl, whisk the soy sauce, water, mirin, onion, garlic, sesame oil, and black pepper together. Pour the marinade over the ribs, evenly dividing it between the two baking dishes/pans. Cover and refrigerate for at least 6 hours or up to 12. Allow the ribs to sit at room temperature for 15 minutes before grilling.
  3. Preheat a gas grill high for 10 minutes. Turn down the heat to medium-high and grill the ribs for 3 to 5 minutes per side, depending on the size and thickness of the ribs (i.e., large ribs need more time). Transfer the finished ribs to a large platter, cover, and let rest for 5 minutes before serving. Sprinkle the chopped chives over the ribs as you serve them.

Source

source: adapted from Judianne Woo and Bobby Flay

http://www.smells-like-home.com/2013/07/korean-country-spare-ribs/

Korean Country Spare Ribs

  • Prep Time: 10min (active) + 6-12hrs (inactive marinating time)
  • Cook Time: 6-10min
  • Yield: 10 servings

Ingredients

6 lbs country spare ribs
1 cup brown sugar
1 cup reduced-sodium soy sauce
½ cup water
¼ cup mirin (rice wine)
1 small onion, finely diced
4 cloves garlic, minced
2 tbsp toasted sesame oil
¼ tsp freshly ground black pepper
Small bunch of chives, chopped, for serving (optional)

Instructions

  • 01

    If the ribs are really fatty, trim off some (not all) of the fat before laying them out in two large, deep baking dishes (I use disposable aluminum pans).  Rub the ribs with the brown sugar; set aside while you make the marinade.

  • 02

    In a medium bowl, whisk the soy sauce, water, mirin, onion, garlic, sesame oil, and black pepper together.  Pour the marinade over the ribs, evenly dividing it between the two baking dishes/pans.  Cover and refrigerate for at least 6 hours or up to 12.  Allow the ribs to sit at room temperature for 15 minutes before grilling.

  • 03

    Preheat a gas grill high for 10 minutes.  Turn down the heat to medium-high and grill the ribs for 3 to 5 minutes per side, depending on the size and thickness of the ribs (i.e., large ribs need more time).  Transfer the finished ribs to a large platter, cover, and let rest for 5 minutes before serving.  Sprinkle the chopped chives over the ribs as you serve them.

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  • Tracey
    July 15, 2013 at 6:59 AM

    These ribs look and sound SO amazing. I seriously want to go to the store today and buy country ribs so I can make them tonight!!

    • taraliptak
      July 15, 2013 at 8:31 AM

      Thanks, Tracey! They really are outstanding – definitely one of the best dishes I’ve got on my favorites list.

  • Lisa Weston
    September 2, 2013 at 11:01 PM

    i live in an apartment and don’t have a grill. could you suggest the best way to cook these in a conventional oven? temp and time? i really want to make these – i love the asian-inspired flavors you’re using!

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