Molasses and bourbon kalbi beef ribs
Avoid the mess that typically comes with ribs here - Chef Jeff Richards has a bourbon and molasses Southern kalbi rib recipe that will undoubtedly be the highlight of your day.
SERVES
2
TO
3
Ingredients
- 500 grams Kalbi beef ribs
- 1 Bunch green onion, sliced
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup bourbon
- 3 tablespoons soy sauce
- 1/4 cup Worcestershire
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons chunky dijon mustard
- Salt and pepper to taste
- Sliced scallions
Directions
- Start by making the BBQ sauce. Add all ingredients except for the ribs and green onions to a pot and bring up to a slow simmer. You do not want this to be a rigorous boil because of the natural sugars in the sauce will burn, so keep it low and slow, approximately 45 minutes to an hour.
- Once the sauce has come together, put it to the side and let it cool completely.
- Take beef ribs, put in a big bowl, and pour over the BBQ sauce. It is important to cover every nook and cranny of the ribs to make sure the flavour permeates the meat.
- When the ribs are covered, put into the fridge overnight or for at least two hours to make sure the marinade has done its work.
- To cook the ribs, get a hot pan (or use a grill) with some olive oil and wait until the oil just starts to glisten. Add the ribs in batches, and cook for two to three minutes on each side.
- Once seared, let sit for five minutes before eating. The sauce should get nice and caramelized and the ribs should be saucy and sweet.
- Garnish with sliced scallions and enjoy.
