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  • K-Town Sticky Spare Ribs with Crispy Garlic, Peanuts, and Scallions

    Ingredients

    6 portions

    • Ingredients
      Amount
    • Spare ribs
      2 racks
    • Garlic, very finely minced
      2 Tbsp.
    • Ginger, very finely minced
      2 Tbsp.
    • Soy sauce
      ½ cup
    • Sesame oil
      2 Tbsp.
    • Honey
      2 Tbsp.

    • Ingredients
      Amount
    • Apple juice, for spritzing
      ½ cup

    K-Town Sticky Glaze

    2 ¾ cups

    • Ingredients
      Amount
    • Sesame oil
      2 Tbsp.
    • Gochujang (Korean red chili paste)
      ½ cup
    • Apricot jam or red currant jelly
      1 cup
    • Apple juice
      ½ cup
    • Soy sauce
      3 Tbsp.
    • Fish sauce
      2 Tbsp.
    • Rice vinegar
      3 Tbsp.
    • Garlic cloves, minced
      8 ea.
    • Ginger, peeled and minced, 3” piece
      1 ea.

    • Ingredients
      Amount
    • Sesame seeds
      to garnish
    • Crispy garlic
      to garnish
    • Roasted peanuts, chopped
      to garnish
    • Scallion, thinly sliced
      to garnish

    Korean Slaw Mix

    2 Quarts

    • Ingredients
      Amount
    • Napa cabbage, washed, halved lengthwise, sliced 1/8” strips
      1 ½ lb.
    • Green onions, washed, sliced on bias
      1 cup
    • Cilantro leaves, loosely packed
      2 cups
    • Bean sprouts
      2 cups
    • Korean red chili peppers, thinly sliced, or red mini sweet peppers
      2 cups
    • Sesame seeds, toasted
      2 Tbsp.
    • Black sesame seeds, toasted
      2 Tbsp.

    Method

    1. Remove the membrane from the back of the ribs. In a small bowl mix the garlic, ginger, soy sauce, and sesame oil. Rub the ribs with this mixture 1 hour before you are ready to cook.
    2. Heat the grill to 275°F using the 2–zone set up.
    3. Place the ribs, meat side up on the cool side of the grill. Close the lid and cook for 1 hour.
    4. Spritz the ribs with apple juice after they have cooked for the 1 hour and then spray again after 30 minutes and a final time at the 2 hour mark.
    5. Wrap the ribs tightly in double thick foil, giving another spritz of the apple juice before sealing the packet.
    6. Place the packets, meat side down on the grill and cook for 1 ½ hours more (the ribs should be very tender).
    7. For the K-Town Sticky Glaze: In a medium saucepan combine all ingredients and bring to a simmer. Cook for 4-5 minutes thinning with a little extra apple juice if too thick. Reserve for basting. Rewarm before using. The sauce can be made in advance and kept for 2 weeks in the refrigerator.
    8. Unwrap the ribs and brush both sides with the K-Town Sticky Glaze. Place on the cool side of the grill and watch carefully for the next 15 minutes to set the sauce.
    9. For the Korean Slaw Mix: Wash, drain, and prep all of the vegetables and place in a large mixing bowl. Add the sesame seeds and lightly toss to combine. Store in the refrigerator for up to 2 days.
    10. Remove the ribs from the grill and sprinkle with the crispy garlic, peanuts, and scallions.
    11. Serve with remaining sauce on the side and Korean Slaw Mix.

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