Korean Style Sticky Ribs

It’s been a long long time since I’ve had the time to publish a new recipe. With the big move to a new city, a new job, a new puppy, and getting hitched, 2016 has been a crazy (but fun!) year. But now that things are slowing down and we’re settling in to married life, I finally have some time to blog again! 

This past weekend, we went to visit Selma’s parents and as usual, they sent us home with more meat than we knew what to do with. They also sent us home with a nice rack of beef short ribs which I was eager to turn into something amazing. After digging through our pantry to see what we had lying around, I settled on this delicious recipe for Korean style sticky short ribs because they are ridiculously easy to make and I happened to have everything I needed on hand. 

What you’ll need: 

• 4-5lbs of beef ribs
• 1/2 cup of soy sauce
• 1/4 cup hoisin sauce
• 3 tbsp gochujang
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp garlic
• 1 tbsp ginger
• 1 small apple
• 1 small asian pear
• 1 tbsp sesame seeds, toasted
• 2 scallions, chopped

Step 1: Preheat oven to 350 degrees F. Combine soy sauce, hoisin sauce, gochujang, sesame oil, rice vinegar, brown sugar, garlic, ginger, apple and pear into a food processor or blender and blend until you have a smooth consistency. 

Step 2: Place your ribs into a shallow pan that is large enough for you to easily cover with foil. Pat the ribs dry with a paper towel and completely cover with the sauce. Wrap tightly with foil and bake for 2.5 hours. 

Step 3: After 2.5 hours, remove the foil cover and baste the ribs with the leftover sauce. Increase the heat to 450 degrees F and bake uncovered for 15 minutes or until the sauce has thickened and caramelized onto the ribs. 

Step 4: Garnish with sesame seeds and scallions and serve over a bed of white rice. 

These are the perfect combination of sweet and savory and literally fall right off the bone. Plus, the recipe Super simple and super tasty!