I was set to write a whole different blog this morning, but it's this dinner I just made that changed the game. I made some short ribs that made my husband proud, and I'll tell you about it.
A quick Google search tells me that the Korean word for ribs galbi and short ribs are normally beef, but the freezer roulette gave me a full rack of pork ribs, so that's what I ran with. The dish is made with a marinade that tenderizes the meat and adds a sweet and savory flavor. Typically, the marinate is made with Asian pear, onion, garlic, honey, brown sugar, soy sauce, pepper, and sesame oil. I used none of those ingredients. I let them thaw completely wrapped them in tinfoil and seasoned with the country bobs on the counter. It's the only thing I had in arms reach and I was starving. Also, side note, I asked Alex why the Asian pear was in the dish, and his answer was it adds a fruity sweetness that is in a lot of Asian dishes.
Well since I'm already a half a day late I'm going to finish this I guess thrown together recipe out there. I grabbed a casserole dish to catch all the leaking BBQ sauce, and some tinfoil wrap the ribs to keep the flavor in the ln I started the oven to 375 because I forgot to do it before. Then I smothered the ribs with country bobs and Korean BBQ sauce. I made it with my regular BBQ sauce recipe that I’ve posted, but I added Korean chili powder and soy sauce. I'm sure there's a real way to make it but I was in a hurry. I personally made corn on the cob and baked potatoes as side and it came put tender and delicious.
Pro tip I just thought of, if your using pork ribs don't forget to take the silver skin off. It makes for much more tender and easier to eat. As always if you have any questions, comments, or concerns please reach out to me through email or comment below... Be Blessed!
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