CHICORY RUBBED PORK BUTT WITH BOURBON BBQ SAUCE
8-10 servings
K-TOWN STICKY SPARE RIBS WITH CRISPY GARLIC, PEANUTS AND SCALLIONS
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K-TOWN STICKY SPARE RIBS WITH CRISPY GARLIC, PEANUTS AND SCALLIONS
Ingredients:
K-Town Sticky Spare Ribs with Crispy Garlic, Peanuts and Scallions
- Spare ribs, 2 racks
- Ginger, very finely minced, 2 tbsp.
- Garlic, very finely minced, 2 tbsp.
- Soy sauce, ½ cup
- Sesame oil, 2 tbsp.
- Honey, 2 tbsp.
- Apple Juice, for spritzing, ½ cup
- K-Town Sticky Glaze (link in description)
- Sesame seeds, to garnish
- Crispy garlic, to garnish
- Roasted peanuts, chopped, to garnish
- Scallion, thinly sliced, to garnish
K-Town Sticky Glaze
- 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, fresh peeled and minced, 3 inches
Korean Slaw Mix
- Napa cabbage, washed, halved lengthwise, sliced 1/8ÔÇØ 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.
Preparation:
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. Set aside.Note: Can be stored in the refrigerator for up to 2 days.
K-Town Sticky Spare Ribs with Crispy Garlic, Peanuts and Scallions
- Remove the membrane from the back of the ribs. In a small bowl mix the garlic, ginger soy and sesame. Rub the ribs with this mixture 1 hour before you are ready to cook.
- Heat the grill to 275°F using the 2–zone set up.
- Place the ribs, meat side up on the cool side of the grill. Close the lid and cook for 1 hour.
- Spritz the ribs with Apple Juice after they have cooked for the 1 hour and then spay again after 30 minutes and a final time at the 2 hour mark.
- Wrap the ribs tightly in double thick foil, giving another spritz of the apple juice before sealing the packet.
- Place the packets, meat side down on the grill and cook for 1 ½ hours more (the ribs should be very tender)
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.Note: The sauce can be made in advance and kept for 2 weeks in the refrigerator.
K-Town Sticky Spare Ribs with Crispy Garlic, Peanuts and Scallions (continued)
- Unwrap the ribs and brush both sides with K-Town Sticky Glaze. Place on the cool side of the grill and watch carefully for the next 15 minutes to set the sauce.
- Remove from the grill and sprinkle with the crispy garlic, peanuts and scallions.
- Serve with remaining sauce on the side and on a bed of Korean Slaw Mix.
Course:
Dinner Entree LunchCooking Technique:
Grill Saute
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