| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Pork |
4 |
Servings |
INGREDIENTS
| 1 |
|
Green onion; finely chopped |
| 1/2 |
c |
Soy sauce; regular strength |
| 2 |
tb |
Brown sugar, packed |
| 2 |
tb |
Dark sesame oil; or less |
| 1 1/2 |
ts |
Sesame seeds; ground |
| 1 |
|
Clove minced garlic; or crushed |
| 1/2 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Fresh ginger root; minced |
| 1/8 |
ts |
Msg; optional |
| 1 1/4 |
lb |
Boneless pork rib meat |
INSTRUCTIONS
~Cut ribs so that they have about the same mass. Use thinnest, shortest rib
for the example. -Use mortar and pestle to grind seeds and peppers together
to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all
ingredients in a container that is a little larger than the boneless pork
ribs. Mix well. Makes about 3/4 cup. Add meat. Marinate, covered, in
refrigerator from 24 to
48 hours. -Grill on gas grill, basting with sauce. About 20 minutes
maximum. Expect to char the meat. Use grill's cover but check for fire
often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded
vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and
2 ice cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste
and turn often. The longer the marinating time, the better.
A Message from our Provider:
“Jesus: Because only the best will do”