Korean BBQ Pork Ribs & Creamy Orzo with Charred Scallions

Korean BBQ Pork Ribs

Ingredients

For each marinade:

  • 2 slabs baby back ribs (5-7 Lb)

Sweet and Savory Marinade:

  • 1/2 cup soy sauce

  • 1/2 cup water

  • 1/4 cup rice wine

  • 2 tbs sesame oil

  • 4 tbs honey

  • 2 tbs brown sugar 

  • 3 tbs minced garlic 

  • 2 tbs finely grated ginger

  • 1/2 medium onion, grated 

  • 1/2 medium sweet apple, grated

  • 1 tsp black pepper

Spicy Marinade:

  • ⅔ cup Korean red pepper paste, gochujang

  • 1-3 tsp Korean red chili pepper flakes 

  • 1/4 cup soy sauce

  • 1/4 cup rice wine or white wine

  • 2 tbs sesame oil

  • 4 tbs honey

  • 2 tbs brown sugar 

  • 3 tbs minced garlic 

  • 2 tbs grated ginger 

  • 1/2 medium onion, grated 

  • 1/2 medium sweet apple, grated 

  • 1/2 teaspoon black pepper

Instructions

For the marinade:

  1. Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.

Preparing the ribs:

  1. Trim membrane from the ribs. Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate for 8 to 24 hours. Turn them over once after 1/2 time has passed. 

Cooking the ribs:

  1. Preheat the oven to 325°F - 300°F . Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking dish tightly with aluminum foil. Bake them for 1.5 hour to 2 hours. Remove the foil cover.

  2. If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency.  Brush the sauce onto the ribs.

Finishing the ribs:

  • Option 1: Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.

  • Option 2: Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.

*In flyer May 19 - 25, 2024
Recipe and photo credit: Korean Bapsang

Creamy Orzo with Charred Scallions

Ingredients

Creamy Orzo

  • 1 tbs olive oil

  • 2 garlic cloves minced

  • 1 tbs chopped thyme leaves more for serving

  • 1 cup orzo pasta

  • ¼ tsp salt

  • 1 tsp black pepper

  • 2 ½ cups vegetable broth

  • 1 cups mascarpone

Charred Scallions

  • ½ cup roughly chopped hazelnuts

  • 3 tbs olive oil

  • 12 scallions cut into large pieces

  • 2 garlic cloves minced

  • 1 tsp maple syrup

  • ¼ tsp salt

  • ¼ tsp chili flakes

  • 1 tbs lemon juice

Instructions

  1. Get your prep done before you start cooking. Roughly chop the hazelnuts, chop the scallions into 1 inch/2,5 cm parts. Chop the thyme leaves and mince the garlic.

  2. Heat a large skillet over high, add hazelnuts and toast until they start to brown. Remove from skillet.

  3. Reduce heat to medium high and add 3 tablespoons oil. Add the scallions and cook while stirring occasionally, until softened and charred, about 5 minutes. Turn off the heat and stir in garlic. Followed by maple syrup, salt, chili flakes and lemon juice. Remove from skillet and combine the scallions with hazelnuts.

  4. In the same skillet, heat 1 tbs oil over medium. Add garlic and thyme, cook for 1 minute. Stir in orzo, salt and pepper. Cook for an additional minute. Pour in vegetable broth and bring to a boil then simmer. Cook uncovered until almost al dente about 8 minutes. Stir frequently to keep the orzo from sticking.

  5. Next, stir in mascarpone and simmer for 2 minutes more.  Finish off with charred scallion-hazelnut mixture. Garnish with fresh thyme and black pepper. Serve!

*In flyer May 19 - 24, 2024
Recipe and photo credit: Serving Dumplings

Annah Kassen