Sunday, May 03, 2020

Taeji kalbi - pork ribs

this is my daughter's actual recipe (which I couldn't locate earlier). BEST by far to follow HER recipe...

1 rack (5 lbs.) spareribs

1 bunch green onions, chopped (large pieces)
2 medium onions, sliced (large pieces)
1 ½ tablespoons minced garlic
¼ cup red pepper paste
1 tablespoon red pepper flakes
2 tablespoons sesame oil
¼ cup brown sugar
1 ½ cups soy sauce
1 tablespoon black pepper

Mix all ingredients together well. You should be able to smell the sesame oil, see garlic, and the ribs should be reddened from the red pepper paste. Add additional portions of the ingredients as you see fit (a lot of times I have to add more soy sauce to get it to mix right). Marinate (preferably overnight, but can be shorter time). Preheat oven to 425 degrees. Line a large glass baking dish with aluminum foil. Place ribs in dish so that they are snuggled in close together. Pour the marinade and vegetables on top. Cook for 45 minutes until browned on top. Turn the ribs. Cook an additional 30 minutes until browned on top. This should serve 4 people for sure.

All I can say is that, properly done, you will be in hog heaven. My dad LOVED these even when I cooked them. He would eat them until he couldn't move from his chair. Margaret has her mother's and great-grandmother Parslow's touch and her ribs are actually better than anybody's. This is what I get for a Christmas present. It is WORTH THE WAIT.

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