INGREDIENTS:
-1 or 2 slabs of spareribs (depends on how many hungry mouths you'll be feeding)
-1 tsp of salt
-1 tsp of soy sauce
-2 tsp minced garlic
-2 tsp Korean meat sauce (Bulgigi sauce)
-2 tsp of sugar
DIRECTIONS:
1. Rinse whole slab of sparerib meat under cool water and pat dry. Place in dish.
2. Add all marinating ingredients and rub into meat. Cover dish with plastic wrap and place in fridge overnight.
3. Roast as a whole slab for 20 minutes at 350 degrees. Then flip to the other side and roast for another 8 minutes or so. Brush honey over the top and let carmelize another 2 minutes. Flip back to original side and brush with more honey. Turn off heat and let the spareribs carmelize a bit more in the remaining heat.
4. When cool to touch, carve and serve.
-1 or 2 slabs of spareribs (depends on how many hungry mouths you'll be feeding)
-1 tsp of salt
-1 tsp of soy sauce
-2 tsp minced garlic
-2 tsp Korean meat sauce (Bulgigi sauce)
-2 tsp of sugar
DIRECTIONS:
1. Rinse whole slab of sparerib meat under cool water and pat dry. Place in dish.
2. Add all marinating ingredients and rub into meat. Cover dish with plastic wrap and place in fridge overnight.
3. Roast as a whole slab for 20 minutes at 350 degrees. Then flip to the other side and roast for another 8 minutes or so. Brush honey over the top and let carmelize another 2 minutes. Flip back to original side and brush with more honey. Turn off heat and let the spareribs carmelize a bit more in the remaining heat.
4. When cool to touch, carve and serve.
Marinated spareribs.
Unfortunately, I didn't have the camera the day we enjoyed the ribs. But it was flavourful, tender and I just love the slightly burnt, carmelized tips of the ribs.
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