Regale-18-- Featured Recipe --Korean Baby Back Ribs .jpg

KOREAN BABY BACK RIBS

This recipe can be made a day ahead and then finished the next day for ease of serving. Some of the Asian ingredients can be found in the international food aisle at most local grocery stores.

Sauce:  

2 apples

1 onion

10 garlic cloves

1 ounce ginger, peeled and chopped

2 tablespoons gochujang

1 tablespoon ssamjang

1 cup brown sugar

¼ cup apple cider vinegar

¼ cup sesame oil

3 cups water

1 cup soy sauce (Gluten-free soy sauce is used at Regale so that everyone can enjoy it.)

Sliced scallions, cilantro sprigs, and toasted sesame seeds, for garnish

Puree all ingredients — except the 3 garnishes — in a blender, and then simmer in a pot for approximately 20-30 minutes until all the flavors come together and the sauce begins to thicken. Let cool and reserve. This recipe will yield enough sauce for about 6 racks of ribs. Any excess sauce can be saved in the fridge for up to a week.

Ribs

Use up to 6 racks of baby back ribs, or if you prefer, you can use St. Louis-style spareribs.

Heat the oven to 300 degrees.

Lay down a long piece of aluminum foil, large enough to wrap the full rack, and then lay a piece of plastic wrap on top of it. (Any store-bought brand will do.)

Place the ribs on the plastic, and pour one 2-ounce ladle of sauce over top.

Spread the sauce to coat the entire top of the ribs.

Wrap the ribs tightly with plastic then with foil — try not to puncture the wrap so that all the juices stay inside during the cooking.

Bake at 300 degrees for 1 hour and 30 minutes on a sheet pan, and then rotate and flip the ribs.

Cook for an additional 1 hour and 30 minutes.

When the ribs are cooked, unwrap and refrigerate them.

When cooled, cut the rack into individual bones.

Serve

Toss the ribs with a small amount of cornstarch, just to coat, then fry at 350 degrees for 4 minutes.

Once crispy, place ribs on a small sheet tray, coat with a generous amount of sauce, and bake for 8-10 minutes at 400 degrees.

Plate the ribs and pour the excess sauce over top.

Garnish with sesame, scallions, and cilantro and enjoy!

Read about Chef Shawn Mckerness and his families restaurant, Regale Craft Food & Drinks

If you make the recipe, comment below and let us know how they turned out! 

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