Korean BBQ Spare Ribs
Finger-licking food that is great for summer lunch entertaining.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 2:0 hours |
- Cook Time : 30 mins
2 kg Pork spare ribs
For the Marinade
¼ C (60 ml) orange marmalade
¼ C (60 ml) gochujang (Korean red pepper paste – available at Asian supermarkets)
½ pear, grated
1 Tbsp (15 ml) shoa xing or dry sherry (optional)
1-2 garlic cloves, crushed
1 piece ginger, minced
1 Tbsp (15 ml) Soy sauce
1 tsp (5 ml) sesame seed oil
Place the pork spare ribs into a large pot and cover with water. Bring to the boil, and then turn down the heat and simmer gently for 1 ½-2 hours, or until meat is tender and falls easily from the bone.
To Make the Marinade
Preheat oven to 190°C.
Place all of the ingredients into a bowl and mix until well combined.
Remove the pork from the simmering water and place onto a roasting tray.
Coat the ribs well with the marinade and roast in the oven for about 30-40 minutes, or until ribs are sticky and starting to crisp and char slightly.
You can also place under the grill for a few minutes near the end of the cooking time to get a good char on the meat.
Remove from the oven and slice into individual ribs. Serve immediately with fresh coleslaw salad.