These are flavoured with a Korean fermented hot pepper, soy bean and rice paste known as kochujang. It is available in Korean stores and well worth searching out. However, you can substitute 2 tbsp (25 mL) hoisin sauce and 3/4 tsp (4 mL) hot pepper sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
Marinade:
Method
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Marinade: In food processor, whirl together sugar, hot pepper paste, vinegar, soy sauce, garlic, ginger, pepper and salt. With motor running, pour in vegetable and sesame oils. Add green onions and coriander; pur? Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned, 10 to 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1002 mg
- Protein 35 g
- Calories 670.0
- Total fat 53 g
- Cholesterol 84 mg
- Saturated fat 14 g
- Total carbohydrate 13 g
%RDI
- Iron 15.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
