Korean Spicy Ribs

This post is part of a social shopper marketing insight campaign with Weave Made Media® Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling http://my-disclosur.es/RgFrEH

I don't remember ever eating baby back ribs in Korea so I guess we can call this a fusion recipe. The thing is, the combo just made sense: Farmland's delicious baby back ribs with my favorite spicy-sweet Korean marinade. And I was right, they went together fantastically.

Whenever hubby gets home from a trip I tend to get a little crazy with the welcome home celebrations. There are two things that I stock up our fridge with in preparations for hubby's return: non-fat Greek yogurt (he's a fanatic!) and meat. Lots of meat. Haha so a big Walmart run is always required before hubby gets home, and more times than not I end up bringing home ribs because they are a proven man favorite. But I wanted to experiment with a new recipe this time so I went with tried-and-true Korean flavors, and was beyond happy with how these turned out!

Guys, if you've never tried Korean BBQ you need to immediately. Being half Korean I'm obviously biased, but I've honestly never met a single soul that did not absolutely love it. It's one of those things that I love to bring to grill parties because it stands out. So have I intrigued you? Or are you already a K-BBQ fan?

P.S. You can visit the Get Fired Up Grilling website for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. And also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!

Korean Spicy Ribs

1 rack Farmland pork back ribs
1 cup Fuji apple puree (1 apple)
1/2 cup onion puree (1 medium onion)
8 cloves garlic, minced
1 tsp minced ginger
2 green onions, chopped + extra for garnish
2 Tbsp soy sauce
2 Tbsp granulated sugar
1/4 cup brown sugar
4 tsp sesame oil
6 Tbsp red pepper paste
pinch pepper
roasted sesame seeds for garnish (opt.)

Directions:

In a mixing bowl, combine the apple puree, onion puree, garlic, ginger, green onions, soy sauce, both sugars, sesame oil, red pepper paste and pepper. Remove about 1/2 cup of marinade into a plastic container and set aside in the fridge for later.

Prep your ribs by turning it meat-side down and tearing off the membrane on the back. Cut the rack of ribs in half and fit them into a large ziplock bag, then pour the marinade over the ribs. Seal the bag and place in the fridge for 24-48 hours, turning the bag over occasionally to help it soak evenly.

Heat your oven to 300F. Prep a large pan with aluminum foil. Place the ribs on the pan, then cover with more foil. Bake for 2 hours.

When done baking, turn your grill to med-low heat (should be about 300F). Remove the ribs from the foil and place meat-side up onto the grill. Then brush some of your reserved marinade sauce onto the ribs. Cover the grill and let cook for 5 minutes. After 5 minutes, turn the ribs over, brush again with more marinade, and cover to let cook for another 5 minutes. Repeat two more times or until the the ribs have a good char and a good coating of sauce. And enjoy!

Marinade recipe adapted from Maangchi's spicy pork bulgogi.