Makes 10 to 12 servings, depending on what other banchan are being served
This is one of my dad's favorite dishes, and it was also one of the Top Ten Recipes of the Year for 2000 in the Los Angeles Times. The chili paste and ginger add a nice kick to this dish.
5 pounds pork back ribs
1 (1-inch) piece ginger root, minced
1 garlic clove, finely chopped
1 cup chili paste
1/2 cup Korean malt syrup (mool yut)
1/2 cup sugar
2 tablespoons soy sauce
3 tablespoons sesame oil
1 teaspoon black pepper
1. If ribs are not separated, separate by cutting meat between the bones. Place in large bowl.
2. Combine ginger, garlic, chili paste, malt syrup, sugar, soy sauce, sesame oil, and black pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight.
3. Grill ribs over medium-high heat until done, about 5 to 6 minutes per side.
From Barbecue to Kimchi, Recipes From My Home
by Cecilia Hae-Jin Lee
John Wiley & Sons
Recipe reprinted by permission.
Korea and Korean Recipes
This page created April 2005
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