korean bbq

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...

This past week has been ridiculous. Split-family ops finally come to a head, then a close. The movers had a task-master of a supervisor: A trip to the base commissary lead me to the meat section, where I found beef ribs cut flanken style... thick, too... like 1/4 inch! To me, that means...