For ten years, our family has guarded a secret recipe – unbelievably tender and flavorful Korean-style LA ribs. These aren't your average barbecue ribs; they boast a complex marinade that marries the sweetness of Korean pear with the savory depth of gochujang, creating a truly unforgettable taste. Forget tough, chewy ribs; this recipe delivers fall-off-the-bone perfection, a testament to the perfect balance of marinating time and slow-cooking technique. The rich, glossy glaze is the star of the show, adding a beautiful sheen and a burst of flavor with every bite.
Prepare to be amazed as these ribs transform into a culinary masterpiece. This isn't just a recipe; it's a journey to succulent, unforgettable deliciousness. Ready to unlock the secret to our family's favorite dish? Let's dive into the step-by-step process and create these incredible Korean-style LA ribs together!
Tools Needed
- Blender
- Cheesecloth
- Large Container
- Grill
- Pan
Ingredients
- LA Ribs
- Pear
- Apple
- Onion
- Pineapple
- Green Chili Pepper
- Water
- Soy Sauce
- Mirin
- Sugar
- Corn Syrup
- Minced Garlic
- Sesame Oil
- Chili Pepper
- Green Onion
- Rice
- Kimchi
- Laver Powder
Step-by-Step Instructions
Step 1. Prepare the Marinade
- Blend pear, apple, onion, pineapple, and green chili pepper with water.
- Strain the mixture through cheesecloth to remove solids.
- Combine the strained mixture with soy sauce, mirin, sugar, corn syrup, minced garlic, sesame oil, chili pepper, and green onion. Optionally, add a little bit of food coloring for better appearance.
Step 2. Marinate the Ribs
- Wash LA ribs thoroughly under running water. (No need to drain the blood)
- Marinate the LA ribs in the seasoning mixture in a large container. Refrigerate for at least 24 hours.
Step 3. Cook the Ribs
- Grill the ribs until slightly charred. Alternatively, boil the ribs and remaining marinade in a pan over high heat for a moist style.
Step 4. Prepare the Sauce and Serve
- Once cooked, remove the ribs and stir-fry the remaining marinade with rice, kimchi, and laver powder.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Don't drain the blood from the ribs.
- Straining the marinade prevents burning.
- Mirin is essential for the marinade.
- Allulose is not a suitable substitute for sugar.
- Allow adequate marinating time for best results (at least 24 hours).
- The stir-fried rice with the remaining marinade is a delicious way to use leftover sauce.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 50-70g
- Protein: 40-50g
FAQs
1. Can I use a different type of rib?
While LA-style ribs are ideal for their size and meat-to-bone ratio, you can adapt this recipe to other cuts like baby back ribs or St. Louis ribs. Adjust cooking time accordingly; smaller ribs will cook faster.
2. How long can I marinate the ribs?
The longer the better, ideally 12-24 hours. A minimum of 4 hours is recommended to allow the flavors to penetrate fully.
3. What if my ribs aren't as tender as expected?
Ensure your ribs are cooked to the proper internal temperature (around 190-200°F) and that you've followed the slow cooking method. Overcooking can dry them out. If they're still tough, try braising them in a little extra liquid for a bit longer.
These Korean-style LA ribs are a guaranteed crowd-pleaser, perfect for family gatherings or impressing your friends. The combination of sweet, savory, and spicy flavors will leave everyone wanting more. So gather your ingredients, follow the steps, and enjoy the delicious rewards of this ten-year family secret!