The local supermarket had side ribs on sale. As usual, the ribs they have on sale are the thinnest raggedy ribs you can imagine. However, I am cheap and I do like ribs. I picked some up and wanted to do something with a Korean glaze. I had some ribs while I was travelling and I wanted to get close to those.
The ribs here come with a section cut like St Louis ribs and the breast bone area is cut off and under the nicely trimmed ribs. I peeled the silverskin off the nice ribs and cut the trim piece into 1 inch squares. I wasn't going to serve the pieces with this meal. I smoke them for rib tips and then freeze them for later use.
I rubbed the ribs and pieces with my basic rub.
I put them in the smoker at 230 F with Whiskey Oak Barrel pellets. I also had my A-Maze-N tube smoker filled with the same pellets going.
While they were cooking, I made the glaze.
The ingredients are:
90 ml (1/3 cup plus 1 tablespoon) brown sugar
100 ml (1/3 cup plus 2 tablespoons) soy sauce
15 ml (1 tablespoon) water
8 ml (1 1/2 teaspoons) rice vinegar
5 ml (1 teaspoon) ketchup
5 ml (1 teaspoon) Sriracha
5 ml (1 teaspoon) sesame oil
3 ml (1/2 teaspoon) pepper
3 ml (1/2 teaspoon) ground ginger
3 cloves garlic, minced
15 ml (1 tablespoon) corn starch
15 ml (1 tablespoon) water
I mixed the first 10 ingredients together in a small saucepan.
I brought it to a boil. I mixed the water and cornstarch into a slurry and poured it into the glaze. I stirred until it was thickened and glossy.
I set the sauce aside.
After 3 hours, I put the rib pieces in a pan with 1 cup of apple juice in it and covered it with foil.
The ribs were so thin, they got to my target temperature of 185 F in about 3 hours. I brushed them with the glaze and cooked for 20. I brushed them again and cooked for another 20 minutes.
I brought them inside and let them sit for a few minutes before cutting them into single ribs.
We served it with She Who Must Be Obeyed's wonderful copper pennies and coleslaw.
As for the rib tips. They cooked for two hours under foil. I cool them down and vacuum bag them and store in the freezer. When I want them for an appetizer, I put them in a 230 F grill for an hour, brushing with the glaze or sauce of my choice.
The Verdict
The Korean Glaze was very tasty. The big hit is sweet with a touch of heat. I will make these again.
Disco
The ribs here come with a section cut like St Louis ribs and the breast bone area is cut off and under the nicely trimmed ribs. I peeled the silverskin off the nice ribs and cut the trim piece into 1 inch squares. I wasn't going to serve the pieces with this meal. I smoke them for rib tips and then freeze them for later use.
I rubbed the ribs and pieces with my basic rub.
- 15 ml (1 tablespoon) paprika
- 15 ml (1 tablespoon) brown sugar
- 15 ml (1 teaspoon) kosher salt
- 1 ml (1/4 teaspoon) cayenne
I put them in the smoker at 230 F with Whiskey Oak Barrel pellets. I also had my A-Maze-N tube smoker filled with the same pellets going.
While they were cooking, I made the glaze.
The ingredients are:
90 ml (1/3 cup plus 1 tablespoon) brown sugar
100 ml (1/3 cup plus 2 tablespoons) soy sauce
15 ml (1 tablespoon) water
8 ml (1 1/2 teaspoons) rice vinegar
5 ml (1 teaspoon) ketchup
5 ml (1 teaspoon) Sriracha
5 ml (1 teaspoon) sesame oil
3 ml (1/2 teaspoon) pepper
3 ml (1/2 teaspoon) ground ginger
3 cloves garlic, minced
15 ml (1 tablespoon) corn starch
15 ml (1 tablespoon) water
I mixed the first 10 ingredients together in a small saucepan.
I brought it to a boil. I mixed the water and cornstarch into a slurry and poured it into the glaze. I stirred until it was thickened and glossy.
I set the sauce aside.
After 3 hours, I put the rib pieces in a pan with 1 cup of apple juice in it and covered it with foil.
The ribs were so thin, they got to my target temperature of 185 F in about 3 hours. I brushed them with the glaze and cooked for 20. I brushed them again and cooked for another 20 minutes.
I brought them inside and let them sit for a few minutes before cutting them into single ribs.
We served it with She Who Must Be Obeyed's wonderful copper pennies and coleslaw.
As for the rib tips. They cooked for two hours under foil. I cool them down and vacuum bag them and store in the freezer. When I want them for an appetizer, I put them in a 230 F grill for an hour, brushing with the glaze or sauce of my choice.
The Verdict
The Korean Glaze was very tasty. The big hit is sweet with a touch of heat. I will make these again.
Disco
