Korean Style Ribs Recipe

'La Galbi'


Cooking Tip:

Thick short ribs require a longer cook time than back ribs to ensure they are tender to eat.

Rinse ribs under cold water tap to remove excess blood. Mix the marinade in large bowl. Peel and cut pear into slices, peel and slice onion, put into blender with 8 cloves of garlic and 1 tsp ginger. Blend mixture and then add to the marinade mix. Add 2 tbsp sesame oil.and 1 tsp ground black pepper mixing well. Add ribs to marinade sauce and mix well. Set ribs in marinade for at least one hour, but for best results let stand overnight in refrigerator.

Grill back ribs on barbecue on medium heat for 6-10 minutes each side or until tender.

For short ribs we recommend placing them in a baking pan and roasting in oven at 325 degrees for 2 hours or until they are fork tender. Dribble some of the marinade sauce over ribs and return to oven for 15 minutes with lid removed. Set on plate and sprinkle chopped green onions and sesame seeds over ribs.