Syzygies Posted October 8, 2009 Report Share Posted October 8, 2009 From a digression in another thread: In my pre-ceramic days I was six months in a rental visiting Berkeley' date=' CA, and sharing a good gas grill with my upstairs landlords. They're friends; I'm still assigned to the grill at parties there. The one-who-cooks is Korean, and while sauced ribs is not normally my style, she makes the most incredible Korean / California fusion marinades. Her descriptions don't convey her sense of balance; I can't reproduce what she does. How she goes about ribs is all-wrong by BBQ competitor group-think, but boy do crowds devour them.[/quote'] Can you tell us more about her Korean/ California fusion marinades and her all wrong technique? Your best guesses if you don't know for sure. Could be a good jumping off point for some experimentation. Here is my friend's recipe for Korean baby back ribs: some brown sugar (I never measure it, but maybe 1/2 c more or less) 1c soy sauce 1 T sesame oil (from toasted sesames) about 3 to 5 crushed red chile flakes (the kind you put on pizzas) 5 cloves of garlic your toe sized ginger (ok, I've never seen your toe consciously, but you know what I mean) finely chopped 1/4 c water 5 scallions, thinly sliced 3 LB pork baby back ribs Whisk all the ingredients in a baking pan or a bowl Add the ribs and toss to coat (Here I stab between the ribs with something sharp like a Fondue fork, or a knitting needle but not too much or the meat will look like a rag) Here comes very un-American part--keep it at room temperature for about two hours. I know Americans will think the meat will go bad, but so far none of my guests died of rotten meat at my house, and I don't tell my guests I kept it for two hours outside the fridge) Then refrigerate overnight, turning occasionally--no need to stay up all night--just turn before you sleep and when you wake up) bake at 450 F or bbq Quote Link to comment Share on other sites More sharing options...
Sanny Posted October 8, 2009 Report Share Posted October 8, 2009 Re: Korean Baby Back Ribs ...stab between the ribs with something sharp like a Fondue fork' date=' or a knitting needle...[/quote'] EEK!! Desecration of a knitting needle!!! Swoon. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 9, 2009 Author Report Share Posted October 9, 2009 Re: Korean Baby Back Ribs about 3 to 5 crushed red chile flakes (the kind you put on pizzas) Laurie saw this and asked me, is this a typo? seems like a homeopathic level Quote Link to comment Share on other sites More sharing options...
primeats Posted October 9, 2009 Report Share Posted October 9, 2009 LOL! Quote Link to comment Share on other sites More sharing options...
