ShadowDriver
somebody shut me the fark up.
Grabbed a rack of spares from the DoD Commissary on Friday. They're not Duroc or anything fancy, but $10 works for me.
I've been trying to think of a flavor avenue that we haven't had in a while. Nothing came to me until this morning... darn it!
Why don't I make these like Korean Pork Ribs!? - Link to Recipe on Korean Bapsang Website.
Her recipe calls for the dreaded oven / slow cooker method.... uhm. No. That said, I'll sure use her marinade recipes!
I loosely followed her Sweet & Savoury option:
Sweet and Savory Marinade:
▢ 1/2 cup soy sauce
▢ 1/2 cup water
▢ 1/4 cup rice wine (or mirin or white wine)
▢ 2 tablespoons sesame oil
▢ 4 tablespoons honey
▢ 2 tablespoons brown sugar use regular sugar if unavailable
▢ 3 tablespoons minced garlic (8 or 9 plump cloves)
▢ 2 tablespoons finely grated ginger
▢ 1/2 medium onion, grated
▢ 1/2 medium sweet apple, grated
▢ 1/2 teaspoon black pepper
I didn't have any apple to grate, so I added some apple sauce, and I used dried, minced onion as I didn't feel like grating an onion, either.
I did add a couple of tablespoons of Korean red pepper paste (gochujang, 고추장).
I trimmed the spares, saved the tips, and put the (now) St. Louis Spares in a ziptop bag with the marinade. Munchkin helped me massage it into the ribs only to discover some tiny leakage that turned our hands red. Oops!
Into the fridge until this afternoon. Not how long I wish I could let the kids swim before the sauna... but that's the time available.
More to follow.
I've been trying to think of a flavor avenue that we haven't had in a while. Nothing came to me until this morning... darn it!
Why don't I make these like Korean Pork Ribs!? - Link to Recipe on Korean Bapsang Website.
Her recipe calls for the dreaded oven / slow cooker method.... uhm. No. That said, I'll sure use her marinade recipes!
I loosely followed her Sweet & Savoury option:
Sweet and Savory Marinade:
▢ 1/2 cup soy sauce
▢ 1/2 cup water
▢ 1/4 cup rice wine (or mirin or white wine)
▢ 2 tablespoons sesame oil
▢ 4 tablespoons honey
▢ 2 tablespoons brown sugar use regular sugar if unavailable
▢ 3 tablespoons minced garlic (8 or 9 plump cloves)
▢ 2 tablespoons finely grated ginger
▢ 1/2 medium onion, grated
▢ 1/2 medium sweet apple, grated
▢ 1/2 teaspoon black pepper
I didn't have any apple to grate, so I added some apple sauce, and I used dried, minced onion as I didn't feel like grating an onion, either.
I did add a couple of tablespoons of Korean red pepper paste (gochujang, 고추장).
I trimmed the spares, saved the tips, and put the (now) St. Louis Spares in a ziptop bag with the marinade. Munchkin helped me massage it into the ribs only to discover some tiny leakage that turned our hands red. Oops!
Into the fridge until this afternoon. Not how long I wish I could let the kids swim before the sauna... but that's the time available.
More to follow.