K-TOWN STICKY SPARE RIBS WITH CRISPY GARLIC, PEANUTS AND SCALLIONS

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.