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Pork ribs (Dwaeji kalbi)

Pork ribs (Dwaeji kalbi)
Los Angeles Times

It was Sunday morning when I was awakened by the sound of pounding. Bang! Bang! Bang! It was my father, but he wasn't hammering nails into wood. He was tenderizing the meat for the barbecue. I peered outside the window ... Read more

Total time: 1 hour plus 3 hours marinating | Serves 6
  • 5 pounds pork back ribs
  • 1 (1-inch) piece ginger root, minced
  • 1 clove garlic, finely chopped
  • 1 cup Korean chile paste
  • 1/2 cup Korean malt syrup
  • 1/2 cup sugar
  • 1/8 cup soy sauce
  • 3 tablespoons Korean sesame oil
  • 1 teaspoon pepper

Step 1If ribs are not separated, separate by cutting meat between the bones. Place in large bowl.

Step 2Combine ginger, garlic, chile paste, malt syrup, sugar, soy sauce, oil and pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight.

Step 3Grill ribs over medium-high heat until done, about 5 to 6 minutes per side.


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