For Christmas, Santa a.k.a best wifey in the world, gave lobster a Big Green Egg grill. This contraption is supposed to be a fancy shmancy smoker that will permeate our food with that wonderful charcoal taste we all love. I absolutely heart any and all foods cooked on a charcoal grill. I foresee many many meals from this egg. So really, the gift was for MEEEEE :)
Lobster and I had another cook off the day after Christmas for the fam. This time, we cooked ribs. I made Korean marinated baby back ribs while he made his famous ribs glazed with his secret sop. We don't need to talk about who won this competition. Who cares about contests, there are no real winners or losers. All that matters is you're able to spend quality time with your loved ones over a nice meal. Clearly, I was not the winner...stupid contest! It's only fair that he won since this is considered man cooking and I am a woman, therefore he won by default.
I don't have a recipe for lobster's ribs b/c he just wings it with whatever spices he feels like using that day, but they are always dee-lish. The following recipe is a traditional spicy korean rib dish similar to the one my mom makes. It produces a spicy flavored rib so if you want less of a kick, I would reduce the amount of kochujang. I found the recipe on a random website feturing Korean dishes and I was actually quite impressed because the flavors were spot on. I'm excited to try more recipes from this site to see how they compare to my mom's cooking. I'll be the guinea pig and letcha know when they're num num.
Daeji galbi - 6 servings
Adapted from here
• 5 lbs of pork baby back ribs
• 1 (1-inch) piece ginger root, minced
• 2 onions (pureed)
• 4 tbsp minced garlic
• 1 cup kochujang
• 4 tbsp sugar
• 2 tbsp soy sauce
• 3 tbsp sesame oil
• 1 tsp black pepper
1. If ribs are not separated, separate by cutting meat between the bones. Place in large bowl.
2. Puree onions in a blender as it is easier to marinade and spread on ribs
3. Combine all ingredients except pork ribs in large bowl.
4. Once ingredients are all mixed consistently, rub marinade generously over meat.
5. Cover and refrigerate 5 hours or preferably overnight.
6. Grill ribs over medium-high heat until done, about 8-10 minutes per side.
7. If cooked in an oven, preheat to 350 degrees. Spray cooking spray onto a baking sheet and place the ribs on it. Cook for 1 hour and 45 minutes or until the meat is so soft that it falls off the bone.