Anchoring out and Korean BBQ Ribs

Yesterday was the first day of summer. With a 60-degree temperature and cloudy skies, it sure did not feel like summer. 

this great blue heron patrols the docks

So glad we seized the opportunity to raft up with a few boats from our dock last Sunday. It was a lovely sunny day with temps of 86 degrees F. It was also Father's Day, so for the guys, it was a perfect day to celebrate on the river.

In the food department, the first mate made Korean BBQ ribs. It was a big hit, and a few people asked for the recipe, so I am sharing the recipe here.

I've made Korean BBQ ribs many times in the oven. The last couple of times, I experimented this recipe in the instant pot, and much to my delight, the ribs came out amazingly flavorful and fall-off-the-bones tender. The best part? So easy and quick. We are always trying to simplify our lives; we are sold on the instant pot, so we are giving away our crockpot. Any takers? No shipping, sorry! Given away.

Korean BBQ Pork Ribs
adapted from Alice Currah’s bulgogi in Savory Sweet Life

4-6 servings

1 rack of St Louis Style ribs

½ medium yellow onion, sliced into slivers
3 green onions, sliced at an angle, about 2” long
3 cloves garlic, minced
¼ cup plus 1 Tbsp soy sauce (Golden Mountain, Kikkoman or Tamari)
2 Tbsp sesame oil
3 Tbsp sugar
2 pinches black pepper

2 Tbsp roasted sesame seed, yellow or black (optional)
1 green onions, diced, for garnish

1 cup water
2 Tbsp rice vinegar

Instructions

1.     Rinse the ribs and pat dry with paper towel. Remove the membrane and trim the fat. Cut the ribs in half and put them in a Ziploc bag.

2.     Combine the soy sauce, sesame oil, sugar and black pepper in a bowl. Add the onions, green onions and garlic. Mix well. Add the marinade to the ribs and massage it gently. Store the ribs in the fridge and let it marinate at least 4 hours or overnight.

3.     Place the steamer trivet in the bottom of a 6-quart Instant Pot. Pour in 1 cup of water plus 2 Tbsp rice vinegar. Place the ribs on the trivet, standing up in a circle around the pot, saving the marinade for use later. Make sure the ribs are not touching the water.

4.     Close and lock the lid. Select high pressure according to manufacturer’s instruction. Set time for 23 minutes. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

5.     While the ribs are cooking, pour the marinade into a small saucepan and bring it to a boil to form a glace. Set aside.

6.     Set the oven to broil. Line a baking sheet with aluminum foil. Carefully remove the ribs from the instant pot and place them on the baking sheet. Brush the glace over the ribs and broil for 5 to 8 minutes.

7. Transfer to a serving platter. Garnish with spring onions and sesame seeds.

If baking in oven,

Skip steps 3-4. 

Heat oven the 375F.
Wrap the ribs in foil, meaty side up and seal completely.
Bake 30 mins. Turn the ribs over, baste and bake another 30 mins
Continue with Steps 5-7

Cook’s Notes: The different brands of soy sauce can be found in Asian grocery stores and Walmart. If you do not have enough marinade to glace the ribs, you can always use barbecue sauce. We served the ribs with Sesame Noodles (link below), but it's also great with steamed white rice or bread. Enjoy!

And the rain continues. How's the weather in your neck of the woods?

This post is shared on Skywatch Friday My Corner of the World and Image-in-ing.

 

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