Saturday, March 16, 2013
Rick's Grilled Korean Pork Ribs and Ear Corn
It was in the mid 90’s here today, so I figured it would be best to cook outside. I decided to make Korean ribs and fresh picked ear corn today. My Korean rib marinade is sweet, spicy, and good for making any type of Korean pork; grilled ribs, stir-fried pork, broiled or barbecued pork (Daeji Bulgogi). The marinade recipe makes enough for a 3 lb slab of pork ribs with bones. I soaked the ears of corn and rolled them, husks and all, in foil and grilled them along with the ribs. All in all, it was a delicious meal.
1 slab pork ribs
For the marinade:
1/2 sweet onion, minced
1 Asian pear, peeled, cored and cut into pieces
5 large cloves minced garlic
2 Tbsp sesame oil
8 Tbsp soy sauce
8 Tbsp Korean red pepper paste (kochujang)
10 Tbsp sugar
4 Tbsp rice wine
4 tsp minced ginger
Place all the marinade ingredients in a food processor and process until well-blended. Cut the slab into individual ribs and place in a non-reactive container. Pour the marinade over the ribs and place in the refrigerator for at least 2 hours.
Place the ribs and marinade in a Dutch oven.
Place the Dutch oven on the pre-heated grill, cover, close the grill lid and let the ribs simmer over medium heat and for about half an hour.
Meanwhile, place the water-soaked, foil-wrapped ears of corn on the opposite side of the grill over medium high heat. Turn 1/4 turn every 10 to 15 minutes.
Flip the ribs over and simmer, covered, an additional half hour until they are tender.
Remove the ribs from the Dutch oven and grill over medium heat, basting frequently, until they are done.
When the ribs are done, they will turn a nice deep shade of red and have a slight char on the outside.
Serve the ribs with some of the cooked marinade on the side for dipping. Peel back the corn husks and tie with twine. Season the corn with butter and Old Bay Seasoning. Enjoy!