Beef ribs are sold individually and look like small bricks. The bones aren’t visible, but once they are slow-cooked a handle appears. The meat can be very tough, so you will need to cook the ribs slowly. Once tenderised, they are ready for a spicy Korean chilli glaze and a quick char on the grill or BBQ.
In an ovenproof pot with a fitted lid or in a pressure cooker, heat
If using the oven, cover the pot and place in the oven for 2 hours. Check periodically and turn the ribs in the sauce as they cook. You can also use a slow cooker and choose the faster 4 hour setting.
If using the pressure cooker, lock on the lid and
When the ribs are done, discard the sauce and remove any large pieces of fat. At this point you can refrigerate the meat up to overnight. Remove any solidified pieces of fat once chilled and bring back to room temperature before grilling.
To make the pickled carrot, place the carrot in a bowl and cover with the other ingredients. Toss well and refrigerate until using.
To make the Korean BBQ sauce, whisk all the ingredients together and set aside.
When close to eating, heat an outdoor grill or chargrill pan. Brush the meat with the remaining oil to keep it from sticking. Using direct heat, grill the meat for 10 minutes to warm through. Brush with the BBQ sauce until sticky and the edges are blackened.
Serve the meat with the pickled carrot and cucumbers and the steamed rice and lettuce leaves as well, if you like.
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