InspirationSavory Sweet Life authentic kalbi
I cut this recipe down to one third the original amount since I was marinating my ribs in a bag, which allows you to remove the air and the marinade touches more of the meat. I also reduced the amount of sugar since I don't like sweet combined with meat, this was sweet enough for us. I wasn't sure if the red pepper in the recipe was the standard-pizza-topper crushed red pepper or Korean gochujaru. I went with the Korean version since this is a Korean recipe, plus it's not too spicy.
I also skipped the green onion since I didn't have any, but otherwise I had everything else on hand to make this marinade.
- 1/2 c soy sauce
- 2T brown sugar
- 2T sesame oil
- 2 cloves garlic
- 1/4 onion, slices
- 1T sesame seeds
- 1/2 tsp gochujaru (Korean red pepper flakes) or 1/4 tsp red pepper flakes
- 4.45 lbs pork spare ribs
DirectionsPut the marinade ingredients in a gallon freezer bag and the meat. It's that easy! I let mine marinade overnight in the refrigerator.
|My ribs with cauliflower mash|
In the morning, I dumped everything from the bag into the slow cooker and cooked it on low all day. I served it with cauliflower mash.
VerdictThe ribs were great, a little sweet and super flavorful. I wish I could have found the recipe I've used previously where you finish the ribs on the grill, but this was great. I loved the end pieces that stuck out of the cooking liquid, they were brown and dried out a little and perfectly chewy. All three of us really liked this. I can see the appeal of ribs, they were so tasty, but I don't like all the fat. I would definitely use this marinade on pork in the future, maybe a pork tenderloin on the grill.
The cauliflower mash was a neat match-up with the ribs since they weren't American-flavored ribs, but rather Korean. I think maybe next time I would try the cauliflower mash with some parsnips and horseradish for a way to cut the sweet and richness of the meat.