Kalbi/Korean BBQ Short Ribs

I don’t know much about Korean food and so far I’ve only tried it a few times. The first time was in New York and my friend Tina took me to a Korean BBQ restaurant at Queens. That was the first time I tried out their grilled short ribs. There were tender, juicy and really flavorful and I was hooked. The second time I had this was at my neighbor BBQ party last year and he was kind enough to share what he used to marinate the meat. These ribs need to be marinating overnight to get the full flavors from it so if you are planning to do this for your party make sure you plan ahead.

Apricot Glazed Grilled Pork Tenderloin

non-halal

We like having BBQ on the weekends. The weather at the bay area during summer it not too warm and we do get a lot of breeze in the evening. So it is a perfect weather to spend some time sitting at the backyard and do some grilling. Normally I will prepare a protein dish either steak, chicken or pork and we usually have it with grill corn and some salad. This is one of the usual ways we like to grill our pork loin.

Asian Style Ribs

These are one finger licking ribs. The meat is so tender and juicy that it falls off the bones easily. The sauce is sweet, tangy and with a light hint of 5 spice powder. The secret of cooking this tender ribs is wrap it up in foil and let it cook long and slow in the oven. Normally we will grill it on the BBQ after the baking part but since we already clean up BBQ set so I did it all in the oven. The results are just as good except minus for the smoky flavor.

Ingredients:

3 pound of ribs
1 tsp grated ginger
2 cloves garlic – finely chopped
1/4 cup light soy sauce
3 tbsp Lee Kum Kee Spare Ribs sauce
1 large orange juice and zest
½ tsp 5 spice powder
1 tsp pepper
3 tbsp dark brown sugar

BBQ Ribs ( II )

The way of making this ribs is similar to this except I change the marinate to some fruity Asian flavor.

Ingredients :

3 pounds ribs
1 cup orange juice
1/4 cup honey
2 Tbsp. soy sauce
4 tbsp of tomato ketchup
1" fresh ginger peeled and grated
1 tbsp of minced garlic
2 tsp. lemon zest grated
Salt and pepper to taste

Some heavy duty aluminium foil - big enough to wrap the ribs

1. Trim excess fat from back ribs. Combine all other ingredients. Mix well and pour over ribs. Cover and marinate in refrigerator overnight or at least for 3 hours.
2. Preheat oven to 375ºF. Remove ribs from marinade. Reserve the marinate. Put the ribs on the aluminium foil and wrap it up with double foil.
3. Put the ribs on a baking tray and bake in the oven for at least one an a half hour or until its tender.
4. Put the reserve marinate in a heavy saucepan. Bring the marinate to boil and cook over low fire until it reduce to a glaze-like consistency (about 1/3 cups).
5. Reduce oven heat to 325ºF. Open the foil and brush ribs with glaze, continue to bake (open) until golden brown.
6. Serve with corn or some salad.