Sunday, January 4, 2015

Korean Style BBQ Pork Riblets

I love having friends from all over the world. I got the secret to a simple Korean BBQ Sauce from my dear friend Judy. Growing up with a Korean mom, she documented the skillful cooking styles and ingredients that makes Korean dishes so tasty and easy to prepare. I asked her for a quick recipe for a BBQ and she said, simply use brown sugar, soy sauce, ginger and scallions and add whatever you want to it. Well, needless to say, I added my twist to the base of the classic Korean BBQ sauce in a subtle way, and here it is. Give it a shot and tell me what you think.
2lbs of Pork Riblets- cut to bite sized chunks
2 Tbsp of Grated Ginger plus 1 tsp for garnish
2 Stalks of Scallion (Green Onion) plus 1 for garnish
1/4 Cup Brown Sugar
1/4 Cup Soy Sauce
2-3 Tbsp of Warm Water
1 Tbsp Garlic
1Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds plus 1 tsp for garnish
6 Jamaican Allspice Berries (Pimento Seeds)
2 Tsp Cornstarch
Dissolve brown sugar in warm water and stir in soy sauce. Pour over meat and mix in with your fingers (I always wear gloves when I work with meat). Add garlic, scallion, sesame oil, pimento seeds and ginger. I used the regular soy sauce so it was nice and salty, and eliminated the need for more salt. Allow to marinate for at least an hour or overnight.
Preheat oven to 375 degrees. Remove the meat from the marinade and arrange on a foil covered cookie sheet. Bake for 50 minutes, flip each piece after 30 minutes. Pour the marinade in a saucepan and add 1/2 cup of water and 1/2 of the sesame seeds. Simmer until the sauce starts to thicken. Dissolve cornstarch in cold water and add to sauce. Stir and allow to thicken for 5 minutes and then remove from heat. Place Riblets on a dish and garnish with fresh ginger, sesame seeds and scallions. Pour remaining sauce in a souffle cup or small bowl for dipping. This is lovely, so I hope you'll enjoy it.

I love meat!