My husband looked like a kid in a candy factory when he saw that ribs were on sale at the grocery. We may live in the south, but when it comes to ribs, we are Korean style BBQ all the way. He likes to marinate it for at least 24 hrs before grilling it. The results are incredible. I tried to list the ingredients he uses in the marinade, but its hard to keep track of him in the kitchen!
RECIPE: Korean BBQ Ribs
Makes a Rack of Ribs
Pan with cover
Pie Pan or plate
2 T Sesame Oil
3 T White Vinegar
2 T White Sugar
1/4 Cup Brown Sugar
1 T Black Pepper
1/4 Cup Garlic
1/2 an Onion
3/4 cups Soy Sauce
3/4 cup Water
1) The day before, combine the sesame oil, white vinegar, brown sugar, white sugar, black pepper, water, and soy sauce in a bowl.
2) Chop up a quarter cup of garlic and half a large onion. Add it to the bowl.
3) Stir together everything, and adjust based on taste.
4) Pour the mixture over the ribs in a covered container. After 12 hours, rotate the meat to ensure complete coverage.
5) Right before you put the ribs on the grill, its time to prep the asparagus.
6) Chop the stem ends off the asparagus.
7) Place the asparagus in a pie pan. Drizzle with avocado oil.
8) Squeeze half a lemon over the asparagus and grind black pepper over it afterwards.
9) Grill the ribs and then the asparagus.
10) While the meats are grilling, pour the extra marinade into a pan.
11) Bring the marinade to a boil.
12) In a little bowl, mix together corn starch and water. Pour into the marinade to help thicken it into a sauce.
13) Slice the ribs and serve the sauce on the side!
This was only the first bit of the ribs, the rest were still waiting on the cutting board. The entire feast only fed three, but it could probably be stretched to more people.