EDITED 3 Jul 2013: My second attempt of this recipe was far more successful and I have updated this post to reflect the changes I made that resulted in amazing ribs (my friend even said so and he’s from Kentucky so you can believe these are legit).
Mmm porky goodness a la spare ribs! While barbecue season is officially in full swing, sometimes you just crave a slightly different flavor profile. Enter: Korean BBQ (sort of). Tasty things from my oven. This marinade is super quick to make (especially if you already have some grated ginger) and you can bake them inside if you’re a city kid like me and don’t have a patio/grill.
– 2 lbs Korean-cut spare ribs (flanken)*
– 2 tbsp olive oil
– 2 oz rice vinegar
– 6 oz Tamari (gluten-free soy sauce)
– 2 tsp grated ginger
– 1-2 tbsp minced garlic
– 1 jalapeño pepper , chopped
– clarified butter (to grease the pan)
– pepper/white pepper
– onion powder
– hot Hungarian paprika
Combine all of the ingredients (excluding the meat) in a medium-sized bowl and mix well.
The ribs came in one long strip and I used a smaller pan, so I cut them into smaller sections just to make ’em fit, but there is no size rule really as long as they can lay flat in the pan. Place the ribs in a large Ziploc bag (heavy duty/freezer bags recommended) and pour the mixture over the ribs, making sure to seal the bag tightly! Shake it around a bit to make sure the meat is well-coated and place back in the refrigerator to marinate – the longer the better, overnight would be great. For my second attempt with this recipe, I intended to marinate them for a full 24 hours, but then I got lazy so it ended up being more like 45. Best idea! (Note: when putting back in the fridge, I would recommend lying the ribs and bag flat on one side and flipping over about halfway through your marinating time. This seemed to help the meat lock in more flavor and kept each piece coated.)
When ready to cook:
Pre-heat oven to 350*F. Line a baking pan with aluminum foil (makes for easier clean-up!) and rub the bottom with some clarified butter to prevent sticking.
Remove the ribs from the marinade and place them on the pan, bone side down. Drizzle a few more spoonfuls of the marinade liquid on top of the ribs, but try not to drown them. We don’t want them sitting in liquid the whole time.
Roast ribs until they are cooked through and tender, about 2 hours.
Recommended side-dish: Perfect ‘Stachio Guac
*Korean- or Chinese-style ribs can be found in most Asian markets (like the Vietnamese place on 10th and Washington, if you’re in Philly). This cut is also called “flanken” and refers to the cut of meat cut lengthwise across the rib bones.