K-Country Marinated Pork Ribs and Baked Beans

THE FOOD

K-Country BBQ

Since half of this cooking team is a born-n-raised Southern boy, it was only a matter of time before this blog went K-country (Our name for Korean Southern fusion food).  The first item on our K-country menu is actually a two-fer:  Marinated Pork Ribs and Baked Beans.  They are so amazingly delicious you will want to put on some cowboy boots and drink some beer.

THE QUANDARIES

Here is the biggest issue with Southern BBQ in Korea - Molasses.  It's a bitch to find... or so we thought.   In actuality, Korea exports over 66,000 tones of molasses every year.  They call it 당밀 and you can order it on G Market for cheap.  Just do a search for 당밀 and have a co-worker help you order.  You'll be glad you did.  Now, onto the magic

THE RECIPE

Ribs

1.5 small onions

2 tablespoons ginger (powder or fresh)

6 garlic cloves

2 fresh lemons

4 tablespoons sugar

2 tablespoons Korean red pepper flakes

1 teaspoon fish sauce

2 tablespoons soy sauce

1 teaspoon honey

1 tablespoon molasses

1/2 rack fresh and separated pork ribs.

Cooking Note: We used a small, half rack of pork ribs but it would also be good with other kinds of pork or chicken.  Please note, this marinade is very light and designed to highlight the flavor of the meat and not over power it.  You want fresh meat for the best result.  We use a local butcher to ensure quality.

First, add all the ingredients together in a mixer, food processor, blender, whatever.  Blend it all together and poor over your meat in a small container.  Add additional water to allow the marinade to cover the ribs and put in the fridge over night.

When you are ready to make dinner/lunch, take out the ribs and put them into tinfoil packets.  4-5 ribs a packet works nicely.  Put these on the grill to cook.  This will help keep them juicy.  Once they are cooked, you can quickly brown them on the open flame.

We work late so the magic happens in the dark.

Beans

Leftover marinade from meat

2 tablespoons molasses

1/4 cup brown sugar

2 cans beans
(we used kidney beans)

While you're beans are grilling, take the left over marinade and put it into a small-medium pot.  Add two cans of beans, molasses and brown sugar.  Let these simmer on low heat while the ribs are cooking, stirring every once in a while to keep them from burning and make sure they cook evenly.

Serving Note: This is delicious to also eat with rice, wrapped in lettuce leaves Korean style.  We use the lettuce from our roof garden. 

This recipe takes a bit of prep time, but then its very easy to make dinner.  Great for when you want something really delicious but you work late.  All the heavy lifting is done the day before, and come dinner time you just cook it and enjoy.