Korean-style Pork Spare Ribs

As a newly single lady, I have recently tackled some projects myself around the house that made me quite proud of my girl power. But there are some things — electrical work and A/V coordination — that I am happy to bribe my guy friends to help me get done. Recently I offered up some ribs as the bait and it worked like a charm. 🙂

Now, I have cooked spare ribs many ways — Italian-style or straight up BBQ — and I wanted to have something to blog about when I was done. I also like dreaming up new recipes just to see how they will turn out. Most Korean rib recipes are for beef short ribs and, while the flavor combinations in the recipes I looked up sounded mighty tasty, I had two racks of pork spare ribs defrosted. Time to improvise.

Korean-style Pork Spare Ribs

First, start by marinating your two racks of St. Louis spare ribs.

Marinade

Mix the below ingredients together and pour over your ribs; marinate at least 2 hours and up to overnight.

Ingredients

  • 10 oz bottle Teriyaki sauce
  • 1/3 cup brown sugar
  • 2 tbsp chili-garlic sauce
  • 2 tsp toasted sesame oil
  • 2 minced garlic cloves

When you’re ready to get cooking, remove the ribs from the marinade and place them on your Green Egg (or other smoker) over indirect heat at around 400 degrees dome temp. Leave them be, spraying occasionally with apple juice, for an hour.

Pull them off when the first hour is up and wrap them in buttered foil spread with apricot jam. Return to the grill for another hour of cooking. During this time, you can make your sauce…

Korean BBQ Sauce

I decided to riff of my Easy BBQ sauce for this version. Just combine the following ingredients:

  • 1 cup tomato sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 tbsp garlic powder
  • 1 tbsp five-spice grapeseed oil (or 1 tsp five-spice powder)
  • 1 tsp ground ginger
  • 2 tbsp Teriyaki sauce
  • 1 small shallot, minced

When your hour in foil is up, unwrap the ribs and start slathering with your BBQ sauce…

Korean BBQ Spare Ribs

After about 45 minutes or so, you should be ready to remove those lovelies and tent with foil for 5-10 minutes to let all the juices settle down. Then take a knife or cleaver to ’em…

Korean BBQ Spare Ribs

And load your plate. I served these with a salad and french fries with a side of ketchup spiked with chili-garlic sauce. Spicy goodness, y’all — mmmm-mmmm!

Korean BBQ Spare Ribs

Categories: Pork, Recipes | Tags: , , , , , | 5 Comments

Mommy Waffles

Recently I had the opportunity to dream up a new Sunday morning tradition for me and the boy. In the past, Sunday morning meant that I would serve as sous chef and make coffee while his dad whipped up Daddy pancakes and an egg scramble. Now that his dad and I don’t live together anymore, we needed a new tradition — for just the two of us. Thus, Mommy Waffles were born.

Since the boy considers chocolate a food group, I will admit that Mommy Waffles are a little decadent. They’re a splurge, a treat. But you will be happy to know they are super easy to whip up. First, you start with my secret ingredient:

Bisquick

I know there are some people who insist on making everything from scratch. If you are one of those people, god bless you and feel free to use your favorite waffle recipe. As for me, I find the waffle directions on the side of the Bisquick box turn out consistently good results. I picked up a Belgian waffle maker somewhere along the way and, if you are going to make waffles, why not make large, puffy waffles? While my waffle is cooking, I heat up equal parts chocolate syrup and maple syrup and get out the powdered sugar. (Yep, everything is better with powdered sugar.)

After a quick transfer of the waffle to a plate, I drizzle with the warm syrup and dust ever-so-gently with powdered sugar. The end result is something to behold…

Waffles

The boy has declared them the “best waffles ever!” (Sugar is the key to a young boy’s heart, indeed.) If you think these are too decadent for breakfast, cut them into quarters and serve them as a dessert for brinner or brunch. Everyone will think you slaved away to make something extra special. Just hide the Bisquick box. 😉

Categories: Brinner, Brunch, Dessert, Recipes | Leave a comment

Blog at WordPress.com.