Korean Kalbi Baby Back Ribs

Korean Kalbi Baby Back Ribs
Ingredients:

• 6-7 pounds baby back ribs
• salt & freshly ground black pepper
• 1/2 onion, grated
• 3 cloves garlic, finely minced
• 2 teaspoons grated fresh ginger
• 2 tablespoons honey
• 1/4 brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame seeds
• 1 teaspoon dark sesame oil
• 1 stalk green onion, chopped
• 2 tablespoons rice vinegar (or white/cider vinegar)

Directions:

Heat oven the 375F. (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard. Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes. To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl. After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high. Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and caramelizes, about 3-5 minutes. Keep a watch on the ribs – it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.

Grilled Korean-Style Short Ribs

Grilled Korean-Style Short Ribs
Ingredients

•     1 cup soy sauce
•     1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
•     1/2 cup (packed) dark brown sugar
•     1/4 cup unseasoned rice vinegar
•     1/4 cup oriental sesame oil
•     1/4 cup minced garlic (about 15 cloves)
•     2 large green onions, chopped
•     5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
•     Chopped Spinach with Toasted Sesame Seeds

Preparation

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.