I serve this with white rice and a green salad. I like a fruit salad with it too ~ either citrus or tropical fruits.
Baked KOREAN Style RIBS
2 TB canola oil
2-3 lbs. pork ribs or beef flanken…………...1/2 cup honey
1/4 cup balsamic vinegar……………………....3 tsp. Kosher salt
(You can substitute soy sauce for the balsamic vinegar & Kosher salt if you want, but I’m allergic to the lactose in the soy sauce)
2-3 TB Korean red pepper paste (Gochujang) ~ this is HOT, so adjust to taste
1-2 TB minced or crushed garlic……………...2-3 tsp. ground ginger
1-2 tsp. crushed or cracked red pepper flakes
Green onions for garnish (chopped)
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Ribs: If I’m using pork ribs, I like to cut the rack into 2 or 3 big pieces.
Preheat oven to 350. Line a rimmed baking sheet with foil and spray with non-stick spray. Put the ribs on the baking sheet. (I put pork ribs on fat-side down; baste them and turn them over)
Whisk together the rest of the ingredients. Brush both sides of the ribs with the baste. Spray the underside of a large piece of foil with non-stick spray and cover the ribs tightly with the foil. Roast for 30 minutes. Then remove the cover and baste the ribs again. Cover again and let them cook another 20 minutes.
Uncover and baste. Then, flip them over and baste the other side. Cover them up; and roast another 20-30 minutes or so (basting every 15 minutes). If you have dark, sticky marinade that's dripped onto the pan, you can brush that over the top of the ribs too.
Sprinkle with green onions to serve. Best served with white rice.
This should serve 2-3 people as a single main dish
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BAKING TIP: The reason I spray the underside of the foil that I cover the ribs with (with non-stick spray) is to keep the foil from sticking to the ribs. I also spray the underside of foil when I'm covering any casseroles that have cheese in them, so the cheese doesn't stick to the foil when the casserole is baking.